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Banana Oats Cookies

Ripe bananas are mashed, mixed with oats and cinnamon, then baked into soft, gooey cookies.

Breakfast

American

Gluten-Free

Soy-Free

Oil-Free

Nut-Free

Introduction

If you're looking for a simple, wholesome treat, these Banana Oat Cookies are a great option.

With just four basic ingredients—ripe bananas, oats, cinnamon, and maple syrup—they come together quickly and easily, making them perfect for a busy morning or a light snack.

Plus, they’re naturally sweetened with bananas and maple syrup, making them a healthier alternative to traditional cookies.

This recipe is not only quick to prepare but also versatile.

You can easily adjust the sweetness by using extra-ripe bananas or skip the maple syrup altogether if you prefer.

Whether you're using up overripe bananas or just in the mood for a light, satisfying cookie, these Banana Oat Cookies are sure to hit the spot.

Ingredients

3 ripe Bananas
1 to 2 tablespoons Maple Syrup
1 cup Rolled Oats
1/2 teaspoon Cinnamon Powder

Instructions

Mash the bananas in a large bowl using a fork (or a potato masher).
Add maple syrup, rolled oats, and cinnamon. Mix well and let it sit in the fridge for 10 minutes.
Scoop out 2 tablespoonfuls of the mixture and pour them in a parchment-lined baking sheet. Give it the shape of a cookie. Repeat the same for the remaining mixture.
Transfer it to your oven and bake it for 180 C (350 F) for 15 minutes. Your banana oat cookies are ready!

Recipe Video

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Recipe Notes

Banana ripeness: For the best flavor and sweetness, use overripe bananas. The riper the bananas, the sweeter and softer the cookies will be.
Maple syrup substitution: You can use extra ripe bananas and skip the maple syrup entirely if you prefer a more natural sweetness.
Cookie yield: Depending on the size of the cookie, you should be able to make around 8 to 10 cookies.
Storage: Store the cookies in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the cookies.
Baking time: Keep an eye on your cookies while they bake, as oven temperatures can vary. They should be golden brown around the edges but still soft in the center.
Customization: Feel free to add-ins like chocolate chips, raisins, chopped nuts, or a splash of vanilla extract for added flavor. These can give the cookies a little extra texture and depth.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes, you can easily make these cookies gluten-free by using certified gluten-free oats. Just check the label to ensure the oats are processed in a gluten-free facility.

How can I make these cookies sweeter?

If you’d like your cookies a bit sweeter, you can add more maple syrup or include a little extra cinnamon. You can also use a very ripe banana to naturally increase the sweetness.

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but keep in mind that the texture of the cookies may be slightly different. Rolled oats provide a chewier texture, while quick oats might make them a bit softer.

Can I freeze the dough or baked cookies?

Yes! You can freeze both the dough and the baked cookies. If freezing the dough, scoop it into cookie shapes, place them on a tray to freeze, then store them in a freezer bag. For baked cookies, let them cool completely before placing them in a freezer-safe container.

How many cookies does this recipe make?

This recipe should make around 8-10 cookies, depending on the size of each scoop. You can adjust the number by varying the portion size.

Are these cookies healthy?

Yes, these cookies are a healthier alternative to traditional cookies, with no refined flour or added fats. They’re naturally sweetened with bananas and maple syrup and are a good source of fiber from the oats. However, they are still a treat, so enjoy in moderation!