Sometimes, you crave something sweet but don’t want to dive into a sugar-laden dessert. That’s where these soft and chewy banana oat cookies come in. They’re naturally sweetened, made with simple ingredients, and perfect for a quick breakfast, afternoon snack, or post-dinner treat. Best of all, they’re incredibly easy to make—no fancy equipment or complicated techniques required!
These cookies are a fantastic way to use up overripe bananas, turning them into a satisfying, wholesome treat. With the comforting warmth of cinnamon, a slight crunch from chopped walnuts, and the heartiness of oats, each bite is both nourishing and delicious.
The Star Ingredients & Why They Shine
Ripe Bananas
The key to natural sweetness in these cookies! Overripe bananas with brown spots provide moisture and a mild caramel-like flavor without the need for refined sugar.
Rolled Oats
A great source of fiber and a wonderful gluten-free alternative to flour. Blending a portion of the oats into oat flour gives these cookies a perfect chewy texture.
Unsweetened Applesauce
A natural binder that also keeps the cookies moist without the need for eggs or oil. It enhances the natural sweetness while keeping things light.
Cinnamon & Sea Salt
A warm spice that pairs beautifully with bananas, adding depth of flavor. A pinch of sea salt balances the sweetness and enhances every bite.
Baking Powder
A small but mighty ingredient that ensures the cookies have a soft and slightly airy texture.
Chopped Walnuts
For a little crunch and a dose of healthy fats. You can swap these out for pecans, almonds, or even pumpkin seeds for a nut-free option.
Maple Syrup (Optional)
If your bananas aren’t quite sweet enough, a drizzle of maple syrup can enhance the overall flavor. Feel free to omit if your bananas are naturally sweet.
Step-by-Step Guide to Soft & Chewy Cookies
Step 1: Prepare Your Oven & Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Step 2: Mash the Banana
Peel your ripe banana and place it in a medium-sized mixing bowl. Using a fork, mash it into a smooth paste with minimal lumps.
Step 3: Create Oat Flour
Measure out 1/2 cup of rolled oats and blend them in a food processor or blender until they form a fine, flour-like consistency.
Step 4: Mix the Dry & Wet Ingredients
To the mashed banana, add the oat flour, remaining rolled oats, applesauce, cinnamon, baking powder, and salt. If using maple syrup, add it now. Stir until everything is well combined.
Step 5: Fold in the Walnuts
Gently mix in the chopped walnuts, distributing them evenly throughout the batter.
Step 6: Shape Your Cookies
Using about 3 tablespoons of batter per cookie, form 6 evenly sized cookies. Place them on the baking sheet, using damp hands to shape them as desired. Since these cookies won’t spread, make sure they’re shaped how you’d like them before baking.
Step 7: Bake to Perfection
Bake for 15-18 minutes, or until the edges are slightly golden and the cookies are firm to the touch. Remove from the oven and allow them to cool on a wire rack.
Ways to Customize & Enjoy
- Add Chocolate Chips: For a hint of indulgence, toss in some dark chocolate chips.
- Boost Protein: Mix in a tablespoon of your favorite nut butter for added richness and protein.
- Make It Nut-Free: Swap walnuts for sunflower seeds or simply omit them.
- Spice It Up: Add a pinch of nutmeg or ginger for an extra warming flavor.
Storing & Serving
Once cooled, these cookies can be stored in a loosely covered container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container and reheat as needed for a fresh-from-the-oven experience.
Give These a Try!
These banana oat cookies are proof that healthy treats don’t have to be boring. They’re soft, chewy, and packed with naturally sweet flavors that make them a go-to for any time of day. Have you tried this recipe? Let me know how you customized your cookies in the comments!
Banana-Oat Breakfast Cookies Recipe
Ingredients
Ingredients
- 1 banana ripe & spotty banana
- 1 1/2 cups gluten-free rolled oats divided
- 2 tablespoons unsweetened applesauce
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup chopped walnuts (or another nut/seed)
- 1 tablespoon maple syrup (Optional – if bananas are not sweet enough)
Instructions
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into ‘chunks’ in a medium bowl. Mash the banana with a fork until it forms a paste.
- Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup (if using). Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.
- Use around 3 tablespoons of batter to form 6 even ‘cookies’, then use damp hands to press each cookie onto the tray. They will not spread out in the oven, so shape them how you’d like them to be.
- Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.
- Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!
Notes
- Store these cookies in a loosely covered container at room temperature for up to 5 days.
- They can be frozen and reheated as needed.
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