Banana Oatmeal Cookies are a perfectly scrumptious grab-and-go treat. Made with ripe bananas, oats and chocolate chips, these delicious cookies are extra soft.

Add in your favorite nuts and pour a cold glass of milk!

Banana Cookies on a wire rack

While I love making a classic banana bread or breakfast cookies with overripe bananas this cookie recipe is quickly becoming a favorite! They’re great for snacking and coffee breaks too.

How to Make Banana Oatmeal Cookies

This cookie recipe is so easy to prepare! And with dough that is firm enough without pre-chilling before baking it is so quick to make too!

Ingredients for Banana Cookies in glass bowls

To Make Banana Oatmeal Cookies:

Get started by mashing the bananas and setting aside. Then follow these quick steps.

  1. Mix dry ingredients. In a separate bowl, cream butter and sugar, add in remaining wet ingredients (per recipe below).
  2. Mix dry into wet ingredients.
  3. Drop by spoonful onto a cookie sheet, and bake until golden brown.

For even more chewy fruitiness, consider substituting raisins or dried cranberries for some or all of the chocolate chips. Some sweetened coconut flakes will deepen the flavor profile even more.

Mixed batter in a glass bowl for banana cookies

How to Store Banana Oatmeal Cookies

Banana cookies store like a dream in the fridge or freezer.

  • Cool completely before storing to prevent the tops from getting gooey.
  • Then place in your cookie jar or pack into tightly covered containers or freezer bags.

They will keep a few days at room temperature or in the fridge for up to two weeks.

The Best Toppings

Yummy toppings will turn these cookies into a sweet treat. Dust with confectioner’s sugar or try some of these tasty options.

Banana cookie with bite taken out on a rack

Can You Freeze Banana Oatmeal Cookies?

These cookies are perfect for storing in the freezer. They’ll keep for up to six months. Make lots, so that they’ll be there when those late-night sugar cravings hit.

Delicious Cookie Recipes

For breakfast or snacking on the go, it doesn’t get any better than banana oatmeal cookies. But these cookie recipes come in as a close second when it comes to a quick and delicious snack!

Banana Cookies on a wire rack
5 from 19 votes↑ Click stars to rate now!
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Banana Oatmeal Cookies

These Banana Oatmeal Cookies are the perfect combination of banana, chocolate chips, and oatmeal!
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 36 cookies
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  • 1 ¾ cups all-purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ¼ cup large flake oats
  • cup butter softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup mashed bananas about 2
  • 1 cup chocolate chips
  • ½ cup chopped pecans or walnuts, optional


  • Preheat oven to 400°F. Line baking sheets with parchment paper.
  • Whisk flour, baking powder, salt, baking soda, cinnamon and oats together.
  • Cream the butter and sugars until fluffy. Beat in the egg.
  • Mix in mashed bananas and vanilla. Add in the flour mixture a bit at a time until combined. Fold in chocolate chips and nuts.
  • Drop by heaping tablespoons onto prepared baking sheets. Bake in preheated oven for 11-13 minutes or until lightly browned on the edges.
5 from 19 votes

Nutrition Information

Calories: 127 | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
Banana Cookies with writing
Ingredients for Banana Cookies in a glass bowl with writing
Banana Cookies being cooled with writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I just made these cookies. Moist and sooo good. Thank you for this recipe, and all your others. You are my go-to when I look for something to make.5 stars

  2. I was looking for a recipe for banana bread and came across this recipe, and it looked so good so first batch out of the oven, and WOW!!! These are amazing cookies, I didn’t add the nuts as not fond of nuts in cookies, but these are the BEST!!!

  3. We just made these Banana Oatmeal Cookies. Our daughter and son-in-law left us 2 banana’s that were getting ripe. They were leaving for a long weekend trip in their RV. They suggested I make banana bread. Looking at recipes I found this one and it called for 2 bananas. All the rest needed 3! It was midnight and we hurried and made them. They are delicious!! Thanks for the recipe.5 stars

  4. Great recipe!! The cookies were really delicious, easy, and soft. I’ll definitely make this again!5 stars

  5. These cookies turn out fantastic. I used whole wheat flour and half the sugar with really ripe bananas and mini chocolate chips. They taste amazing! Thanks for the recipe! ❤️

  6. Hi Holly, i can’t find my recipe for a cherry cake you published, It started out with (2) jars of machino cherries, cant think of name or cake, looks great, do you still have it?

  7. Hi There Holly! Nice to meet you and cannot wait to try your recipes!
    Do you have a recipe for a heavy moist Graham Cracker Cake Please? If so, I would just LOVE to have it as I lost mine.
    Bless You,

    1. Hi Esther! We do not have a recipe for that but it sounds so delicious. Maybe another reader has one they are able to share.

  8. Was tired of the old banana muffins, found this cookie recipe on your site and once again not disappointed. They turned out delicious!5 stars

      1. Just made these and they are delicious! I used dark chocolate chips. These are light and soft. Thanks for another great recipe, Holly!5 stars