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These moist and chewy banana oatmeal cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!
Banana is one of those flavors that can get lost when you bake with it. It can be a really subtle flavor. It always bums me out when that happens, because we love the taste of banana.
These cookies meet the category of being FULL of banana flavor. Just the smell of this cookie dough mixture with the banana in it is intoxicating. And they are so moist and tender, the nearly melt in your mouth. They are perfect for using up overripe bananas and super easy to make. You don’t even need a mixer!
This is one of those old fashioned recipes that everyone loves. It’s originally from my grandmother’s cookbook. Her book is full of newspaper clippings with recipes and the names of those who submitted and shared them with the paper. I just love it. Such a different time in the world. Now we find everything online!
These cookies make the list of banana things to go crazy for. Without a doubt, it’s a tie between them and my Banana Bread Recipe! Or, maybe they are tied with my Banana Cupcakes or Banana Chocolate Chip Layer Cake. Then there’s my Homemade Banana Pudding — I just can’t decide. Banana desserts are just so tempting.
- Texture. These cookies are super soft and tender and they stay that way for several days.
- Nutritious. With both banana and oats in these cookies, they are packed with nutrients. I love them on busy mornings when I need breakfast on the go!
- Easy to make. Making these tasty banana cookies is just as easy as eating them. They’d be great to make with kids! You can mix everything in one bowl. That means less clean up, and that’s always a good thing.
- Grandma’s recipe. Another reason this recipe is extra special is because I got if from my grandmother (my dad’s mom). She passed away in 2008. A few years after she passed, when I started baking a lot, my uncle gave me her cookbook. This recipe was tucked inside it, and it brings back so many special memories. I made a few changes to her original recipe to make the cookies thicker and softer, but they are essentially the same as grandma used to make.
What You’ll Need
- All-purpose flour: Be sure to measure your flour. Too much flour and you’ll end up with dry cookies, too little and they’ll get runny.
- Baking soda: A little baking soda gives the cookies a light, fluffy texture.
- Ground cinnamon & cloves: These warm spices nicely compliment the banana.
- Salt: Helps to enhance the flavors and spices in the cookie dough batter.
- Cornstarch: This is one of the secret ingredients for this recipe. Cornstarch gives the cookies a chewy texture, helps them not over spread and gives them a lovely soft texture.
- Unsalted butter: I highly recommend using unsalted butter because it allows you to control the saltiness of the cookies. However, salted butter will also work, but you’ll want to leave out the rest of the salt in the recipe.
- Sugar: Using both granulated sugar and brown sugar gives the cookies a deep, richer flavor. The brown sugar also provides extra moisture.
- Egg: You’ll need 1 egg to bind all your ingredients together.
- Vanilla extract: You can’t go wrong adding a little vanilla to banana cookies.
- Bananas: Make sure to use overripe bananas for the best flavor. They should have plenty of brown spots, but not be completely brown and nearly falling apart. If they don’t hold together anymore, they are probably too ripe and your cookies may not turn out well.
- Oats: This recipe originally called for old-fashioned rolled oats but after some kitchen testing, I decided I like quick 1-minute oats better. The texture of the cookies is a little softer when you use quick oats, but either will work.
Here’s a quick look at how to make this banana cookie recipe. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Prepare the dry ingredients. Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.
- Combine the butter and sugars. Add the melted butter and sugars to a large bowl and whisk to combine.
- Add the egg and vanilla. Whisk the egg and vanilla extract into the creamed mixture until well combined.
- Add the mashed bananas: Add the mashed bananas to the creamed mixture and whisk together until well combined.
- Add dry ingredients. Stir the dry ingredients into the batter and mix until just combined.
- Add the oats. Pour in the oats and fold together until well combined.
- Form the dough balls. Create cookie dough balls that are 1 ½ tablespoons in size.
- Refrigerate (optional). If desired, chill the dough balls in the refrigerator for 2-3 hours or overnight. The longer they are refrigerated, the stronger the banana flavor will be.
- Prepare to bake. When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with a silicone baking mat or parchment paper and arrange the cookie dough balls on the baking sheet. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)
- Bake. Place in the oven and bake for about 10 minutes.
- Cool. Allow cookies to cool on the baking sheet for about 5 minutes before moving them to a cooling rack lined with parchment paper.
Tips for Success
These simple suggestions will help guide you through the process of making these cookies. Check them out to make the best banana cookies.
- Measure carefully. Proper measuring of the flour and sugar plays a big roll in determining how much your cookies will spread during the baking process. So, measure carefully. If you want to achieve the perfect light, chewy texture, check out my tutorial on How to Measure Flour Correctly. It’s best to use a food scale, but if you don’t have one, use the spoon and level method. Whatever you do, don’t pack the flour into the measuring cup.
- Use quick oats. The biggest change I made when I updated this recipe was switching from old-fashioned oats to quick 1-minute oats. You can totally use either, but I really like the way 1-minute oats absorb more moisture. The cookies not only spread a little less, but they also develop a softer texture, which I love. If you decide to use old-fashioned oats just remember that they won’t absorb as much moisture (and may spread more), and the cookies will turn out a little firmer with a bit more texture.
- Make this recipe with overripe bananas. Make sure to use overripe bananas for the best flavor and texture. They should be soft on the outside and easy to mash when you peel them. They should also smell appetizing. Overripe bananas will have plenty of brown spots, but not be completely brown or nearly falling apart. If they don’t hold together anymore, they are probably too ripe and your cookies won’t bake properly.
- Refrigerate the cookie dough balls. You don’t have to refrigerate them (they will still taste amazing), but I highly recommend refrigerating them at least 2-3 hours; overnight is even better. Refrigeration helps the dry ingredients soak up more moisture, which helps them spread less. It also allows the flavors to permeate the cookie dough better. Cookies refrigerated overnight will have the strongest banana flavor.
- Use parchment paper. These cookies can be a little sticky from all the moisture and sweetness in the bananas. You’ll want to line your cooling racks with parchment paper. If they stick to the parchment paper after cooling (and they probably will), just give them a little twist before lifting them. They will come right off.
Store the cookies in an air-tight container at room temperature. If you are going to stack them in a container, put parchment between the layers so the cookies don’t stick to each other. These cookies are best if eaten within 4-5 days.
More Banana Recipes
If you’re like me, desserts with bananas are always a good idea. Here are some of my other favorite recipes featuring bananas.
- Banana Chocolate Chip Cookies
- Easy Banana Bread
- Banana Cream Cheesecake
- Banoffee Cupcakes
- Bananas Foster
- Banana Pancakes
- Overnight Banana French Toast Casserole
- Prep Time: 20 minutes
- Chill Time: 2 hour
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 35-40 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!
Ingredients
- 1 1/2 cups (195g) all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed brown sugar
- 1/2 cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas (2-3 bananas)
- 3 cups (240g) quick 1-minute oats
Instructions
- Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.
- Add the melted butter and sugars to a large bowl and whisk to combine.
- Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.
- Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined.
- Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)
- Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.
- Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up.
- Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Cookie
- Calories: 119
- Sugar: 8.3 g
- Sodium: 71.7 mg
- Fat: 4 g
- Carbohydrates: 17.9 g
- Protein: 1.8 g
- Cholesterol: 15.3 mg
not worth the time. thin and gooie not chey at all. banana didn’t taste.
These were horrible. To soft.. they are like bananabread with oatmeal. My kids didn’t like them and my boyfriend couldn’t stand the taste either. Sorry but they were not for us.
Can I make cookie bars with this recipe ?
I haven’t ever tried it, but I would think it should be fine.
Very good! I made a double batch which made a lot more than I expected! As a result, our local Youth Group gets to enjoy them as well! i added some diced apple and raisins, nice and moist!
Hi!
Thanks for sharing this lovely recipe.
A few months ago, I was looking for a banana recipe that didn’t involve banana loaf. And I came across your cookies!
I was so excited to try them, I messed them up a little the first time round, but my sister in law loved them and she doesn’t like banana anything!
I made them again 2 days ago and WOW!! Love! Love! Love!
I divided the batter in 2 and added chocolate chips to half. (The first time I did as is, chocolate chips and walnuts)
It’s moist and chewy, little crisp at the bottom and my children love it!
Thank you so much for sharing your grandma’s recipe! My family and I appreciate it!
Wonderful! I’m so glad you’ve enjoyed them!
I’ve just made them with your ingredients, but did not add the white sugar. I also added chopped walnuts and a tablespoon ofunsweetened cocoa powder – couldn’t resist it! The cookies are divine. Thanks for the recipe
These cookies taste great but they never crisped up. They are more like banana oat bread in cookie form. Still
Delicious but not what I was hoping for.
I cut the brown sugar in half and did about 1/3 cup regular sugar. I also added walnuts. Still plenty sweet and so yummy for a snack or quick breakfast! Will def make again.
Note i do not bake ever. i had 4 ripe bananas which came out a half cup more than recipe. In the end they great! Soft and moist. It was so easy. I think I can do this every sunday and have them for my 1st snack of the day!
These were great. The kids loved them! I didn’t have cloves or baking soda, so i subbed baking powder and did allspice and nutmeg instead. Also, added 2 heaping tablespoons of crunchy peanut butter, cause, why not? Otherwise, did the recipe as is and they are yummy!!!
So glad you enjoyed them!
Can you be more specific about what you mean by tablespoon? Is it level, or slightly rounded, or generously rounded, or heaping? If you used an ice cream scoop can you supply the number used, or the diameter? All this is helpful as then I will have the cookies the correct size for the baking time listed. Thank you.
It has been quite a while since I made these, so I’m not completely sure. But if I didn’t mention otherwise, it should be a level tablespoon.
I don’t usually comment on recipes, but everyone really loved this one. I did make changes though (I can never follow a recipe) and they still came out great.
I used GF flour instead and left out the cornstarch (accidentally actually), cut out the white sugar completely and added about 1/4 cup of GF mini chocolate chips and 1/4 cup of chopped macadamia nuts. I left them in a little longer because I like the edges a bit crispy, but the insides were still soft.
Definitely a keeper! Thank you!
FYI – my kids still commented that they were sweet, so the sugar wasn’t missed at all!
I’m so glad you enjoyed them!
These were bomb! I just made them tonight and it was hard to limit myself to 3.
So glad you enjoyed them!
Would it be okay to omit the cornstarch or would the cookies not turn out right without it? Would you recommend a substitute?
The cornstarch helps the cookies not spread too much without having to add a bunch of flour. Leaving it out means your cookies would spread a good bit more and adding more flour is the only other option and it would definitely change the cookies up.
I was happy to find this recipe. I never made banana cookies before this, and I had bananas I needed to use. It is almost exactly same as recipe I found in my Betty Crocker cookbook (which I got for a wedding gift over 40 years ago). I made your recipe as you directed, but I added 1 cup of diced walnuts, an option given in the Betty Crocker cookbook. Turned out great! Thank you, Lindsay!
Glad to hear you enjoyed them! I’m not surprised it may be similar to an old cookbook recipe, since it was from my grandmother’s cookbook. I imagine most recipes passed down from parents and grandparents are similarly from an old cookbook with little changes here and there. 🙂
I just made them today, OMG they are divine. So soft and chewy. I’m in heaven!! Thank you for sharing your recipe.
I’m so glad you enjoyed! 🙂
Hi there! I plan on making these cookies this weekend, but I have a couple of questions. First, if I use unsalted butter, how much salt should I add to compensate? I only ever have unsalted in the fridge. Second, how many bananas typically go into one cup of mashed bananas? Just want to make sure I have enough before I start. Thank you!! 🙂
1/4 tsp – 1/2 tsp depending on how much salt you like in your cookies. Typically 2-3 bananas make up a cup of mashed bananas.
These are so good! I just made them with gluten-free flour for my MIL, so I can say that these are wonderful as a GF cookie! I also omitted 1/4 of the sugar, and they’re still sweet enough.
One thing I would’ve loved was some photos of the process, not just photos of the final product. I’m not a frequent baker, so I was unclear how brown the edges should be or how far apart to space them on the cookie sheet.
But really, a great cookie! Thank you!
I’d probably take them out when they are lightly golden because I like a softer cookie, but you could always cook them a little more. I would leave at least 2 inches or more in between each cookie.