Bring on the snacks! We love having some easy and healthy snacks on hand during the week to keep up with our energy needs and for a little sweet treat. These banana oatmeal cookies couldn’t be easier to make and are so delicious!
They taste like banana bread but in a chewy oatmeal cookie form. Plus, you probably have everything you need to make them at home already. Made from things like ripe bananas, rolled oats, eggs, chocolate chips, and walnuts. No flour or added sugar is needed!
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I enjoy these banana oatmeal chocolate chip cookies as a pre-workout snack, mid-day snack, or healthy dessert. Plus, they can be enjoyed warm or cold. They are also great for meal prep and save well throughout the week!
Why you’ll love this banana oatmeal cookie recipe
- made in one bowl and ready in 30 minutes
- macro-friendly and balanced – a good ratio of carbohydrates, protein, and fat for balanced blood sugar and to avoid those spikes and crashes that traditional cookies can do.
- customizable – swap out an ingredient or two to change up the flavor from week to week.
Are oatmeal cookies healthy?
Oatmeal cookies can make a healthy addition to your diet depending on how they are made. Rolled oats are loaded with fiber, complex carbs, and whole grains, have plant-based protein, and are low in fat. Although, be mindful of a lot of added sugar and fat, which can be common in store-bought cookies. By making oatmeal cookies at home, you can easily customize them to fit your liking and nutrition goals.
Ingredients
- ripe bananas – for some natural sweetness
- eggs
- vanilla extract
- rolled oats – rolled oats work best for this recipe for a delicious chewy texture.
- mini chocolate chips
- walnuts – for a little crunch
- cinnamon
- salt
How to make banana oatmeal cookies
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Mash bananas. In a medium-large bowl, add your bananas and mash with a fork until mostly no lumps remain.
- Add your remaining ingredients. First, add your wet ingredients of eggs and vanilla extract and mix to combine. Then add your dry ingredients of oats, cinnamon, and salt. Mix well to combine again. Finally, fold in the chocolate chips and walnuts. I like to save a handful of chocolate chips to sprinkle on top of the cookies before they bake.
- Form cookies. Using a cookie scoop, about 2 1/2 tablespoons worth, scoop out your oatmeal mixture and place it on a lined baking sheet. The dough will be pretty wet, so you might need to reshape it slightly. Sprinkle with the remaining chocolate chips.
- Bake for 15 minutes or until the mixture is set. Let cool for 5 minutes to make sure they are set.
- Enjoy!
Can you use steel cut oats in oatmeal cookies?
You cannot use steel-cut oats in this recipe. They are a lot coarser as they aren’t as processed and also take longer to cook. The results will not be the same.
Can you make oatmeal cookies with instant oatmeal?
Instant oatmeal can be used to make these oatmeal banana cookies. Rolled oats will provide more of a chewy texture while instant oats are a little moister, but both will work.
Storage
- refrigerator – first, let the cookies cool completely. Add to an airtight container or silicone bag and store them in the fridge for up to a week.
- freezer – let cool completely and place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large freezer bag (we love reusable silicone ones) and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge. They can be warmed up in the microwave if desired.
Substitutions and additions
- ripe bananas – make sure you use ripe bananas with brown spots so they add some natural sweetness. Unsweetened applesauce or pumpkin might work, but I haven’t tried it.
- eggs – I haven’t tried an egg substitute so I’m not sure if they will work.
- vanilla extract – vanilla bean paste will work the same and would be super delicious.
- rolled oats (old-fashioned oats) – quick cooking oats will work the same. Steel cut oats will not work as the texture is different. Use certified gluten-free if needed.
- mini chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well. Use dairy or dairy-free ones depending on your preferences.
- walnuts – any kind of nut will work. Try chopped peanuts, pecans, or almonds instead.
Here are a few suggestions and mix-ins to change the flavor from week to week:
- fresh or dried fruit – strawberries, raspberries, blueberries, raisins, or dried cranberries would all be great.
- cacao powder – stir some cacao powder into the batter to make them extra chocolatey.
- sweetener – if you want a sweeter cookie, add a tablespoon or two of maple syrup or honey.
- coconut – stir in some shredded or coconut flakes.
- protein powder – stir in 1-2 scoops of your favorite protein powder for a protein boost. Depending on the consistency of your protein, you may have to add a little more liquid to the batter.
- nut butter – peanut butter or almond butter would be great!
More healthy snack recipes
- homemade perfect bar recipe
- no bake apple peanut butter bars
- banana protein muffins
- oatmeal chocolate chip muffins
- apple cinnamon oatmeal protein cookies
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Banana Oatmeal Cookies
equipment
- baking sheet
ingredients
- 2 small-medium ripe bananas (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats (200 grams)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips (45 grams)
- 1/3 cup chopped walnuts (40 grams)
instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Mash bananas. In a medium-large bowl, add your bananas and mash with a fork until mostly no lumps remain.
- Add your remaining ingredients. First, add your wet ingredients of eggs and vanilla extract and mix to combine. Then add your dry ingredients of oats, cinnamon, and salt. Mix well to combine again. Finally, fold in the chocolate chips and walnuts. I like to save a handful of chocolate chips to sprinkle on top of the cookies before they bake.
- Form cookies. Using a cookie scoop, about 2 1/2 tablespoons worth, scoop out your oatmeal mixture and place it on a lined baking sheet. The batter will be pretty wet, so you might need to reshape it slightly. Sprinkle with the remaining chocolate chips.
- Bake for 15 minutes or until the mixture is set. Let cool for 5 minutes to make sure they are set.
- Enjoy!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Easy, healthy, delicious and versatile! Thx
Glad you enjoyed them!
Great healthy cookie! The fiber does fill u up! Great without the chocolate chips too!
So glad you enjoyed them, Nancy! Thanks for trying them!