Soft & Chewy Banana Oatmeal Cookies – Easy & Healthy!

You know those moments when you have a couple of overripe bananas sitting on your counter, and you swear you’ll use them for something amazing, but then they just sit there, getting darker by the day? Yeah, I’ve been there too. But this time, instead of another sourdough banana muffins (as much as I love them), I turned them into something even better: banana oatmeal cookies.

These cookies are soft, chewy, and naturally sweet, packed with warm cinnamon and hearty oats. They feel like a warm hug in cookie form, comforting, wholesome, and just sweet enough without being over-the-top. 

And the best part? They come together in one bowl with simple ingredients you probably already have in your kitchen. No fancy equipment, no chilling time, just mix, scoop, and bake.

Plus, if you’re looking for a treat that’s on the healthier side, these healthy oatmeal cookies check all the boxes. Made with ripe bananas, oats, and minimal added sugar, they’re perfect for a guilt-free snack, a quick breakfast, or even a post-workout bite.

And if you love this kind of wholesome, oat-packed goodness, you have to check out my protein oatmeal raisin cookies next, they’re just as delicious, but with an extra protein boost!

The Ingredients You’ll Need for Banana Oatmeal Cookies

• All-Purpose Flour
  backbone of the dough, providing structure and helping to bind all the ingredients together for a chewy, soft cookie.
• Baking Soda
  A leave Thening agent that helps the cookies rise and spread slightly, creating a soft, airy texture.
• Salt
  Enhances the sweetness and balances the flavors, bringing out the richness of the other ingredients.
• Ground Cinnamon
  Adds warmth and a comforting spiced flavor that complements the bananas perfectly.
• Ground Nutmeg
  A subtle spice that adds a cozy depth to the cookies, enhancing the overall flavor without overpowering it.
• Old-Fashioned Oats
  Gives the cookies a hearty, chewy texture, and adds a natural, nutty flavor that makes them feel wholesome.
• Unsalted Butter
  The key to a rich, soft cookie. It adds flavor and moisture, helping the dough come together with the perfect texture.
• Light Brown Sugar
  Adds sweetness and a hint of caramel flavor, contributing to the soft, chewy texture that makes these cookies irresistible.
• Egg
  Binds the ingredients together and provides structure to the cookies, ensuring they hold their shape while baking.
• Mashed Ripe Bananas
  Adds natural sweetness and moisture, making the cookies soft and enhancing their banana flavor.
• Pure Vanilla Extract
  Adds a warm, aromatic flavor that enhances the sweetness of the other ingredients and rounds out the flavor profile.
• Semi-Sweet Chocolate Chips
  Melts beautifully into the dough, creating pockets of chocolate that perfectly balance the banana and oat flavors.

How to Make Banana Oatmeal Cookies

Get Your Ingredients Ready

Before you begin, ensure all your ingredients are pre-measured and set for action. Trust me, this makes the whole process smoother and faster. 

Grab your butter, sugar, bananas, oats, and those warm spices. It’s time to let those flavors shine!

Cream the Butter and Sugar

In a large bowl, take your softened butter and brown sugar. Cream them together with a spoon or hand mixer until it’s light and fluffy. 

This step is crucial because it helps create that soft, chewy texture in the final cookies. Don’t rush it! It should take about 2-3 minutes.

Add the Egg, Bananas, and Vanilla

Once the butter and sugar are well combined, crack in your egg and add the mashed bananas. 

I like to use bananas that are a little overripe, they bring more flavor and moisture! 

Mix everything thoroughly until the texture is silky and smooth. Pour in the vanilla extract and give it another good mix. That vanilla will add a hint of warmth that makes these cookies even more irresistible.

Mix the Dry Ingredients

In a separate bowl, combine your flour, baking soda, salt, cinnamon, and nutmeg. Stir them together until they’re evenly mixed. 

Then, gradually add this dry mixture into the wet ingredients, stirring gently as you go. You want everything to be just combined, not overworked, this keeps your cookies tender!

Stir in the Oats and Chocolate Chips

Now comes the fun part, add in the old-fashioned oats and chocolate chips. Fold them into the dough carefully. Make sure you’re evenly distributing the oats and chocolate, so every bite is loaded with flavor.

Scoop and Shape

With a spoon or cookie scoop, drop portions of dough onto a parchment-lined baking sheet. Space them a couple of inches apart, these cookies will spread just a little as they bake. 

If you want your cookies to be even more special, gently press down on each ball of dough to flatten them just a bit. This helps them bake evenly.

Bake to Perfection

Pop the baking sheet into your preheated oven at 350°F (175°C). Bake the cookies for about 10-12 minutes. Keep an eye on them, when the edges are golden and the tops have set, they’re ready! 

Remember, they’ll continue to firm up as they cool, so don’t overbake them. You want them soft and chewy, not crunchy!

Cool and Enjoy

Once your cookies are baked to perfection, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. 

This waiting time is torture, but trust me, it’s worth it. Then, enjoy them with a cup of tea, coffee, or just on their own!

If you’re a fan of these banana oatmeal cookies, you might also love my gluten-free oatmeal raisin cookies. They’re just as chewy and delicious, but with a twist for anyone looking for a gluten-free treat!

4 Mistakes to Avoid When Making Banana Oatmeal Cookies

Making cookies is fun, but even the best recipes can go awry if you’re not careful. 

Using Overripe Bananas That Are Too Soft

 You want your bananas to be ripe, not too mushy. Overripe bananas can cause the dough to be too wet and may affect the texture of your cookies. 

Aim for bananas with a few brown spots, but still firm enough to mash easily without being overly soft or liquidy.

Overmixing the Dough

 It’s tempting to keep mixing until everything is perfectly smooth, but overmixing can lead to dense, tough cookies. 

Once your dry ingredients are combined with the wet ones, mix just until everything is incorporated. This will give you those soft and chewy cookies you’re after!

Not Measuring Oats Correctly

 The texture of these cookies relies heavily on the oats. If you pack them too tightly in your measuring cup, you could end up with too many oats, making your dough too dry. 

Make sure to loosely scoop the oats into your measuring cup and level it off for the perfect balance of chewy and soft.

Overbaking or Underbaking

 It’s easy to misjudge the timing when you’re so eager to taste your cookies! To avoid overbaking, take the cookies out of the oven when the edges are golden, but the center is still slightly soft. 

They will continue to cook as they cool, giving you that perfect chewy texture. Underbaking will leave them too doughy in the center, so watch them closely!

How to Store Banana Oatmeal Cookies

Room Temperature Storage

 Keep your cookies in an airtight container at room temperature, where they’ll stay fresh for 4 to 5 days.

Freezing for Later

 If you want to save some for later, freeze the cookies! Place them in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer-safe bag or container. They’ll remain fresh for as long as three months.

Avoid the Fridge

 The fridge can dry out cookies and make them lose their soft texture. Stick to room temperature or freezing for best results.

Looking for another cookie that’s just as delightful and unique? My cottage cheese chocolate chip cookies offer a surprising twist on the classic, with a creamy texture that’s sure to win you over.