These healthy banana oatmeal cookies will be your new go to for breakfast! Made with a handful of nutritious ingredients, these cookies can be enjoyed as a delicious breakfast, snack, or healthy dessert. Add nuts or other of your favorite mix-ins to tweak them to your liking.
Healthy banana oatmeal cookies are a great option for your little ones and are gluten-free, dairy-free, and easy to make.
Healthy Banana Oatmeal Cookies Ingredients
- Bananas (mashed): make sure your bananas are ripe and sweet.
- Rolled oats: Quick cooking oats will allow for the texture to be softer, but rolled oats works as well
- Oat flour: This helps thicken the cookie
- Nut Butter: I used almond butter but you can use peanut butter or cashew butter.
- Maple syrup: You can use honey instead.
- Vanilla extract: Lends to the flavor of the cookie
- Ground cinnamon: Don't leave this out! This makes the best banana oatmeal cookies
- Chocolate chips: regular-size or mini chocolate chips work great in this recipe!
- Sea salt: helps balance the flavor
How to Make Healthy Banana Oatmeal Cookies
1. Preheat your oven & prep your pan: Preheat the oven to 350F and line a baking sheet with parchment paper
2. Combine wet ingredients: combine the mashed bananas, almond butter (or peanut butter), honey (or maple syrup), vanilla extract, ground cinnamon, and salt. Mix until well combined.
3. Add dry ingredients: Add the rolled oats to the banana mixture and stir until all the oats are coated and the mixture is well combined.
4. Add chocolate chips: pour 1/2 a cup of chocolate chips until evenly distributed throughout the dough.
5. Bake: flatten each cookie slightly with the back of the spoon or your fingers to form a cookie shape. Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden brown around the edges.
6. Cool before eating: Let it cool for a few minutes and dig in
My Favorite Pan for Banana Bread (+tips!)
The type of pan you use actually makes a difference in your baked goods. Dark pans can burn the exterior of your cakes or breads before the inside is done. Glass and ceramic pans can take a bit longer to cook.
I recommend a coated aluminum pan. I love this 9x5 loaf pan. It is super affordable, has nice corners, and can easily be found on Amazon. Make sure you use the correct sized loaf pan when baking.
FAQ & Tips & Tricks for the Best Banana Oatmeal Cookies
Can I use instant oats instead of rolled oats? Instant oats have a finer texture and may result in a denser cookie. Rolled oats provide a chewier texture in this recipe. You can use whatever you have on hand.
Can I substitute almond butter with peanut butter or another nut butter? Yes, you can substitute almond butter with peanut butter, cashew butter, or any other nut butter of your choice. Keep in mind that different nut butters may alter the flavor slightly, but they should work well in this recipe.
Can I make these cookies vegan? Yes, you can make these cookies vegan by using maple syrup instead of honey and dairy-free chocolate chips.
How should I store these cookies? Store these cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, you can store them in the refrigerator for up to a week or in the freezer for up to 3 months.
If you make these Healthy Banana Oatmeal Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Healthy Banana Oatmeal Cookies
Ingredients
- 2 ripe bananas
- 1 3/4 cup rolled oats
- 1/4 cup oat flour
- 1/4 cup almond butter/ peanut butter
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, almond butter (or peanut butter), honey (or maple syrup), vanilla extract, ground cinnamon, and salt. Mix until well combined.
- Add the rolled oats and oat flour to the banana mixture and stir until all the oats are coated and the mixture is well combined.
- If using, fold in dark chocolate chips until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden brown around the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Just made them and love them! I don’t have oat flour so I used almond flour! They are delicious and satisfy the sweet tooth!! 😋
Glad to hear it Julie!!