Banana Oatmeal “Cookies”

April 15, 2013 | 28 Comments

oatmeal "cookies" @ home

I’d very loosely call these treats cookies. Why? The recipe is basically two ingredients, oats and bananas, plus a few add-ins. Also, it’s pretty healthy. Probably with my add-ins they’re only about 40 calories each, but don’t let that scare you. These “cookies” are actually very tasty, like baked banana oatmeal in portable form. Extremely noshable as you check your email in the morning with a cup of coffee. Kids, or at least one kid, like them too. Adam, my picky seven-year-old nephew, happily finished off two after dinner with barely any coaxing. But since calling them Banana Oatmeal Discs or Rounds isn’t going to get them any takers, let’s call them Banana Oatmeal “Cookies.” Quotes not optional.

I found this recipe on The Burlap Bag when looking for a non-banana bread recipe to use up all my overripe bananas. And being so easy, I had to try it. Since last week, I’ve made these three times and the version below is what I liked the most. I added cinnamon, sugar, salt, walnuts, raisins, and a little butter to the original recipe. I also cooked them a lot longer than suggested, 45 minutes as opposed to 15 minutes. At 15 minutes the “cookies” were very soggy, and at 40 minutes they had a bit of crunch with a slightly soft center. I think most people would have been happy with these at this stage, but I baked them another 5 minutes for extra crunch at the edges and a smaller soft center. If you don’t like raisins, dried blueberries or cranberries would work also. The only thing I wouldn’t change is the bananas. Most recently, since I was finally all out of bananas, I subbed in apples and strawberries with a few tablespoons of peanut butter. It turned out okay, but starchy bananas work best as a binding agent.

If gluten is an issue for you, these “cookies” are also gluten-free. (Check your oatmeal packaging though. Many plants don’t produce oats in a gluten-free environment.) I was looking forward to having my brother taste these “cookies” since he has a gluten-sensitivity, but by the time he came back from a business trip, I’d finished them off. Whoops, my bad. Did I mention these were highly snackable?

I hope you try them. Try to forget I called them healthy and gluten-free. Just think of them as the easiest grab-n-go breakfast “cookies” ever. Make them one Sunday evening and you’ll be set for the week if you don’t finish them by Monday.

Banana Oatmeal “Cookies”
Adapted from The Burlap Bag

Yields: 16 small cookies

2 large overripe bananas
1 cup quick oats
1/2 teaspoon cinnamon
3/4 teaspoon sugar
pinch of salt
1/4 teaspoon butter
1/4 cup chopped walnuts
1/4 cup raisins
butter or oil to grease two cookie sheets


1. Preheat oven to 350 degrees F.

2. Mash bananas with oats, cinnamon, sugar, salt, and butter.

3. Mix in walnuts and raisins.

4. Drop a tablespoon of banana-oatmeal mixture on a greased cookie sheet and then flatten with the back of a spoon. (Skip flattening if you like soft cookies). To make 16 flat cookies, you’ll need two cookie sheets.

5. Bake 35 minutes.

6. Flip cookies.

7. Bake an addition 10 more minutes.

8. Cool “cookies” and enjoy. The “cookies” will harden more as they cool.

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    […] are hardly considered good for you but these Banana Oatmeal Cookies fit the bill. The ingredients come together to make a yummy, healthy treat. Bananas, walnuts, oats […]

  • Ttrockwood at 12:13 am on May 1, 2013

    This recipe looks awesome!
    Is the measurement really for 1/4 teaspoon of butter?? That just sounds odd and i don’t want to screw these up….

  • bionicgrrrl at 2:21 am on May 1, 2013

    @Trockwood – It is odd, but it’s just a lil’ something something that I think adds a bit more flavor. You can omit it too. My first batch had no butter and it was fine. The second with butter though was better.

  • Kathy at 7:05 pm on May 21, 2013

    Can regular oats be used instead of quick oats?

  • bionicgrrrl at 10:45 pm on May 21, 2013

    @Kathy – You can, but it’ll be chewier.

  • Javajoetoes at 1:14 pm on May 26, 2013

    Quick and easy and Tasty!!

  • Chrissie at 10:36 pm on June 4, 2013

    I make these all the time but my recipe is simpler. I like texture. I keep frozen bananas on hand at all times btw so I start with them. I microwave 2 for 30 seconds, puree, add to 1 c oatmeal (any kind). Then add dash of cinnamon, blueberries and chopped pecans. Cook for 25 minutes at 350 on parchment paper. No turning, butter or salt. Pureeing the bananas holds it all together much better. Sometimes I use chocolate chips for a sweet tooth. Any dried fruit works great. I love these!! If you think of them as a cookie they will never look right to you out of the oven. Just take them out and try one after a few minutes…yum! I think they are great out of the fridge in the morning too for breakfast.

  • Mel at 2:17 am on June 15, 2013

    I liked them a lot! Thought of trying with applesauce, for convenience. You said you tried apples. Is that what you meant? I like having the 1c of oats, and few other ingredients.

  • Mel at 2:21 am on June 15, 2013

    oh, I found this one to add pumpkin! good!

  • bionicgrrrl at 3:49 pm on June 16, 2013

    @Chrissie – I turn them because they get crispier, but whatever works best for you. I tried parchment and without, and both work. You get less stick with parchment but without is crispier.

    @Mel – I tried pureed apples. Applesauce would’ve worked better I think, but I like the banana combo the best. Although, pumpkin sounds interesting!

  • Sam at 1:33 pm on June 24, 2013

    I LOVE these! So easy, quick, delicious, and good for you! I just used the bananas, salt, cinnamon, and oats and they were very tasty.

  • Sheila at 3:50 pm on August 6, 2013

    I used applesauce, molasses, coconut, vanilla crunchy peanut butter and chia seeds. I skipped the sugar, salt and butter. I did sprinkle the top with chopped almonds which gave them that crunch. They turned out great. We like soft and chewy.

  • Hair boy at 8:05 pm on October 6, 2013

    I made these with stevia and coconut oil dark chocolate semi sweet chips ,raisin, pecans, bananna ,oats. They beautiful.

  • Gayatri at 12:17 pm on November 20, 2013

    Hey, thanks for sharing this, love the idea! Just wondering though, my cookies didn’t brown a lot, do I just keep them in longer? They seem done after about 15 minutes, so I’m afraid of overcooking them coz they’re already quite chewy?

  • bionicgrrrl at 12:38 pm on November 20, 2013

    Gayatri – Cook longer for crunchier cookies. I bake for 35-45 mins with a flip towards the end.

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  • Tomifudge at 4:48 pm on April 15, 2014

    Just baked these. They are sooo good! I will double the batch next time.

  • Jen at 10:49 pm on April 25, 2014

    I was so excited for these however, extremely disappointed!! Strong ripe banana flavor if you like that but I don’t. Raw I’ll never make them again

  • MidwestFarmer at 1:26 pm on June 21, 2014

    I agree with Jen. I was very excited to use my seven, ripe bananas for a couple of recipes. The first, a wonderful banana bread. The other, this one. I was very disappointed on this one. With no disrespect, the good news is – my dogs like them. So, they’ll have treats for a few days.

  • kamessac at 3:28 pm on June 29, 2014

    It was great for me I added some blueberry ground flax seed almond peanut butter with cinnamon but I left out the grease and sugar as well as salt

  • sonja at 11:18 pm on July 20, 2014

    yum! i used 3 bananas, cut up apricots, and almond, cinnamon, … good, earthy, nature. not sugary or too much butter. i just love these cookies. kids need to grow up on cookies like this, not what’s on the market.
    thank you!

  • Michie at 6:17 pm on August 1, 2014

    These are good, but I added maple syrup as well…

  • Christina at 8:38 pm on August 3, 2014

    Best. Friggin. Things. EVER. I used a teaspoon of honey and no sugar, and blueberries. No butter, no nuts, no raisins. I also used gluten free oats. let them cook for about 25 minutes, checked them, and then left them in a further 10-12 minutes when they JUST about hit a darkish brown. They hardened up incredibly but the inside is SO SO SOFT AND GOOEY. oh good Jesus lord.

  • Tim at 10:10 pm on August 3, 2014

    I don’t know if it was my oven or not, but they started to burn around 20 minutes in. Don’t trust the 35 minutes in the recipe. But what I could salvage did taste pretty good.

  • aisha at 12:19 am on September 10, 2014

    i followed the directions on the recipe but used truvia (granulated stevia )
    instead of sugar and cooked only 5 mins less time and they were great! next time i will get creative

  • TT at 1:52 pm on September 25, 2014

    I added crunchy flax cereal, pumpkin seeds, slivered almonds, and a bit of peanut butter, ginger juice and ginger powder, sea salt, brown sugar, vanilla extract, and honey. It was hard to resist eating the batter. They’re in the oven now. Taking them to a pot luck, so fingers are crossed!

  • Axl at 5:28 am on December 10, 2014

    How long can these be stored for and how can they be stored? I mean, fridge, cookie jar or something else??

  • bionicgrrrl at 11:28 pm on January 4, 2015

    @Axl – The longest I’ve kept them is a day in Tupperware at room temperature, but they do get soft, so it’s best to eat them quickly.

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