If you've got overripe bananas in your fruit bowl, these easy Banana Oatmeal Cookies are a perfect way to use them up! They're soft, chewy, naturally sweetened and come together easily in just one mixing bowl.
We love using overripe bananas in baking, whether it's for these Banana Oatmeal Cookies or a classic Chocolate Chip Banana Bread.
This recipe couldn't be easier - just one bowl, a quick mix, and you're good to go! This recipe uses melted butter, so there's no need to wait for it to soften - saving you time and preparation.
These Banana Oatmeal Cookies are perfect for a lunchbox snack, a quick breakfast on the go, or an afternoon treat with a cup of tea.
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Why You'll Love This Recipe
- Egg free - the bananas help bind the cookies together, so there is no need for eggs.
- Melt and mix - no hanging around waiting for butter to soften. The butter takes a minute to melt in the microwave.
- One bowl - equals less washing up, which is always a bonus!
- Quick - just 15 minutes of preparation and 12 minutes of cooking time are required.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Oats - use jumbo or rolled oats, not quick cook oats.
- Flour - use plain flour (also known as all-purpose flour).
- Bicarbonate of soda - also known as baking soda.
- Sugar - use caster sugar, but if you don’t have any, granulated white sugar works as a substitute
- Banana - the riper the bananas, the sweeter and more flavourful your cookies will be. Look for bananas with brown spots for the best results.
- Unsalted butter - unsalted butter lets you control the salt content of your recipe.
- Chocolate chips - use white, milk, dark chocolate chips, or a mixture.
- Honey - use runny honey or golden syrup.
How to Make Banana Oatmeal Cookies
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Sift the flour and bicarbonate of soda into a large mixing bowl. Add the oats and sugar and stir to combine.
- Add the mashed banana, melted butter and honey.
- Stir everything together, then stir in the chocolate chips. The mixture will be sticky. Place the mixing bowl in the fridge for 10 minutes to allow the cookie dough to firm up, making it easier to roll.
- Scoop two heaped teaspoonfuls of the mixture and roll them into small balls. Place them on the lined baking trays, ensuring enough space between each for spreading. Lightly press them down, then bake in batches for 10–12 minutes or until golden brown.
Top Tip
Double the recipe and freeze half the cookie dough for another time. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you're ready to bake, thaw it overnight in the fridge.
Variations & Substitutions
Honey - replace honey with golden syrup or maple syrup.
Nutty - add chopped walnuts, pecans, or almonds for extra crunch.
Spice - enhance the flavour with cinnamon, nutmeg, or a pinch of ginger.
Chocolate chips - you can omit the chocolate chips entirely.
Storage
Store the cookies in an airtight container in the pantry for 3-4 days.
Common Questions
I recommend avoiding instant oats for this recipe, as they can result in less chewy and more delicate cookies.
Be careful not to overmix the dough - mix until the ingredients are just combined. Overmixing can develop excess gluten, making the cookies dense and tough.
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📖 Recipe
Banana Oatmeal Cookies
Ingredients
- 140 g rolled oats, or jumbo oats (not quick oats)
- 150 g plain flour, sifted
- 75 g caster sugar
- ½ teaspoon bicarbonate of soda
- 90 g unsalted butter, melted and cooled slightly
- 1 tablespoon honey, or golden syrup
- 140 g overripe banana (peeled weight, approximately 1 large banana), mashed
- 65 g dark chocolate chips, or white chocolate chips
Instructions
- Preheat your oven to 180℃ fan / 200℃ (390℉) and line a large baking tray (or two if needed) with baking paper.
- Add the oats, flour, sugar and bicarbonate of soda to a large mixing bowl and stir to combine.
- Create a well in the centre of the dry ingredients, then pour in the melted butter, honey, and mashed banana. Mix everything together until combined, then fold in the chocolate chips. The mixture will be sticky, so pop the bowl in the fridge for 10 minutes to let it firm up (making it easier to roll).
- Take 2 teaspoon portions of the mixture and roll them into balls. Arrange them on the prepared trays, leaving space for spreading, and gently flatten each one. Bake in batches for 10-12 minutes or until golden brown.
- Let the trays cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
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