Satisfy your sweet cravings with these easy and delicious banana oat cookies made with mashed bananas and porridge oats, loaded with sweet chocolate chips for an added treat.
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These soft-baked banana oatmeal cookies are perfect for kids' lunchboxes and after-school snacks.
The combination of bananas and oats provides a well-balanced mix of carbohydrates and fibre, keeping those tummies full for longer.
You might also like my banana flapjacks and air fryer banana baked oats!
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✔️ Why you'll love this recipe!
- Quick and easy to make, perfect for busy days.
- Made with wholesome ingredients like bananas and oats.
- The added chocolate chips provide a delicious touch of sweetness.
🛒 Ingredient notes
Banana - two small overripe bananas mashed with a fork.
Oats - use porridge oats or rolled oats. Avoid quick cook oats or jumbo oats as they don't work so well in this recipe.
Butter - softened unsalted butter.
Sugar - light brown sugar gives the cookies a lovely soft texture.
Egg - one large egg, at room temperature.
Vanilla Extract - for flavour. You can also use vanilla bean paste.
Honey - clear runny honey helps bind the ingredients together and adds sweetness. Swap for golden syrup if you prefer.
Flour - plain flour (all purpose flour).
Bicarbonate of Soda - helps with the texture of the cookies.
Salt - a pinch to balance out the sweetness.
Chocolate Chips - milk chocolate chips or chunks, or swap for white chocolate chips instead.
🔪 How to make banana oat cookies
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Prep: Preheat the oven to 180 °C (160 °fan/ Gas 4/ 350 °F) and line 2 large baking sheets with non stick baking paper (baking parchment)
- Step One: In a large mixing bowl cream together the softened butter and light brown sugar.
- Step Two: Mix in the egg, mashed bananas, vanilla and honey.
- Step Three: Stir in the oats, flour, salt and bicarbonate of soda.
- Step Four: Mix in the chocolate chips. At this point place the cookie dough in the fridge for 10-15 minutes to firm up.
- Step Five: Take 1-tablespoon scoops of cookie dough and roll them into balls. Place the balls well-spaced on the lined baking sheets
- Step Six: Bake in the oven for 12-14 minutes until lightly golden. Remove from the oven, gently flatten with a spatula, and let the cookies cool for 10 minutes before transferring them to a wire rack.
Top Tips
- Ensure your bananas and other ingredients are at room temperature for a smoother dough and even baking.
- Place the cookie dough balls several inches apart on the baking sheet to allow for spreading.Ovens vary, so start checking a minute or two before the recommended baking time to prevent overbaking.
🍴 Serving suggestions
These cookies are great for lunch boxes and picnics. They also make a convenient and filling after-school snack.
You can also serve them for afternoon tea with other baked goodies like scones and chocolate tiffin.
📖 Variations
- Add chopped pecans or walnuts for a crunchy texture and a nutty flavour.
- Mix in dried cranberries for a tangy contrast to the sweetness.
- Sprinkle in some cinnamon for a warm, spiced aroma.
- Include raisins for an extra burst of natural sweetness.
🥡 Storage
Store - the cookies will keep fresh in an airtight container for up to 3 days.
Freeze - the cookies can be frozen for up to 3 months.
❓ Frequently asked questions
Yes, you can prepare the dough in advance. Refrigerate it for up to 3 days.
If your cookies spread too much, try chilling the dough for longer before baking. Also, make sure your baking sheets are not too warm and that you’re using the correct amount of flour.
Get creative by swapping out the chocolate chips for other ingredients. Try dried fruit like raisins or cranberries, or add chopped nuts such as almonds or pecans. For an extra boost, consider mixing in some chia seeds or ground flaxseed. Ground cinnamon would also work well.
😋More easy cookie recipes
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Recipe
Banana Oat Cookies
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We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Ingredients
- 150 g Unsalted Butter softened
- 175 g Light Brown Sugar
- 1 Egg large
- 2 Small Overripe Bananas mashed
- 1 teaspoon Vanilla Extract
- 1 tablespoon Honey
- 125 g Plain Flour
- 250 g Porridge Oats
- ½ teaspoon Salt
- ½ teaspoon Bicarbonate of Soda
- 100 g Milk Chocolate Chips
Instructions
- Preheat the oven to 180 °C (160 °fan/ Gas 4/ 350 °F) and line 2 large baking sheets with non stick baking paper (baking parchment).
- In a large mixing bowl cream together the softened butter and light brown sugar.150 g Unsalted Butter, 175 g Light Brown Sugar
- Mix in the egg, mashed bananas, vanilla and honey.1 Egg, 2 Small Overripe Bananas, 1 teaspoon Vanilla Extract, 1 tablespoon Honey
- Stir in the oats, flour, salt and bicarbonate of soda.125 g Plain Flour, 250 g Porridge Oats, ½ teaspoon Salt, ½ teaspoon Bicarbonate of Soda
- Mix in the chocolate chips. At this point, place the cookie dough in the fridge for 10-15 minutes to firm up.100 g Milk Chocolate Chips
- Take 1-tablespoon scoops of cookie dough and roll them into balls. Place the balls well-spaced on the lined baking sheets
- Bake in the oven for 12-14 minutes until lightly golden. Remove from the oven, gently flatten with a spatula, and let the cookies cool for 10 minutes before transferring them to a wire rack.
Notes
- Add chopped pecans or walnuts for a crunchy texture and a nutty flavour.
- Mix in dried cranberries for a tangy contrast to the sweetness.
- Sprinkle in some cinnamon for a warm, spiced aroma.
- Include raisins for an extra burst of natural sweetness.
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