Banana Oatmeal Cookies

Banana Oatmeal Cookies turn a ripe banana and a handful of pantry staples into something genuinely worth looking forward to. They bake up thick and soft with chewy oats, warm cinnamon, and plenty of chocolate in every bite.

Creamy almond butter gives the cookies richness without needing butter or oil. Meanwhile, oat flour and ground flaxseed help create a tender cookie that holds together beautifully. A short rest before baking allows the oats to absorb moisture, so the cookies stay pleasantly chewy rather than cakey.

These wholesome banana oatmeal cookies are easy to mix in one bowl and naturally sweetened with banana and maple syrup. They work beautifully as a quick breakfast-style treat, an afternoon snack, or a simple dessert with coffee. They also happen to be an excellent reason to keep one overripe banana on the counter.

Recipe Yield: 10 cookies

INGREDIENTS

1 large very ripe banana, mashed to measure 1/2 cup
1 cup old-fashioned rolled oats
1/2 cup oat flour
1/3 cup creamy almond butter, well stirred
3 tbsp pure maple syrup
1 large egg yolk
1 tsp vanilla extract
1 tbsp ground flaxseed
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt
1/3 cup mini semisweet chocolate chips, plus more for topping

INSTRUCTIONS

1. Prepare the oven:
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. Mix the wet ingredients:
In a medium bowl, mash the banana until mostly smooth. Whisk in the almond butter, maple syrup, egg yolk, and vanilla.

3. Add the dry ingredients:
Stir in the oats, oat flour, flaxseed, cinnamon, baking powder, baking soda, and salt. Then fold in the chocolate chips.

4. Rest the dough:
Let the dough rest for 15 minutes so the oats can absorb the moisture and the mixture can thicken.

5. Shape the cookies:
Scoop about 2 heaping tbsp of dough per cookie onto the prepared baking sheet. Gently flatten each mound into a thick round and add a few extra chocolate chips on top.

6. Bake the cookies:
Bake for 12–14 minutes, until the edges are set and the centers no longer look wet.

7. Cool and serve:
Cool the cookies on the baking sheet for 10 minutes. Then transfer them to a wire rack to finish cooling.

Helpful Tips to Perfect This Recipe

• Measure the banana after mashing: Use exactly 1/2 cup mashed banana. Too much banana can make the cookies overly soft and cakey.
• Do not skip the resting time: Those 15 minutes allow the oats and flaxseed to hydrate, creating thicker cookies with a chewier bite.
• Shape before baking: The dough will not spread much, so flatten each scoop into the size and thickness you want before it goes into the oven.
• Let the cookies cool: They will be delicate while warm. Cooling them on the baking sheet for 10 minutes allows the centers to set without becoming dry.