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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
I can’t rate this recipe yet because I used the wrong kind of oats! For breakfast oatmeal, my husband and I like the hearty thick cut oats made by Rob and Christine (order on-line) or Bob’s Red Mill. So that’s what I used in this recipe. Bad idea! Not enough liquid or time to really soften the oat flakes. So I have great tasting, but REALLY chewy cookies! Next time I’ll use some regular oats, like Quaker.
Other than that, I followed the recipe, except for substituting ginger for cloves, and making smaller cookies. Loved the banana flavor. Will definitely make this recipe again.
Was just searching for a “banana oatmeal nut cookie” as I have bananas that need used up … and hubby is out of cookies and he LOVES cookies. When I couldn’t find any w/ nuts, I figured I’d find one w/o and just add some. (I that nuts and bananas go together like PB&J… just better together.)
Your recipe looks perfect… and will be baking these this afternoon. (Might try a few w/ raisins too… love them, but hubby not a fan.)
These are great cookies! The use of cornstarch intrigued me, so I chose to make this recipe over others I found online. I added a bit of salt and nutmeg, plus some chopped toasted walnuts. I used only one large banana, which was about 1/2 cup and they were still moist and chewy. I’m on quarantine lockdown with my elderly mother, so we’re trying to make the groceries last. My other bananas will go in the freezer for another day. Thank you for the lovely recipe!
So glad you enjoyed them!
Hey girl- these look so yummy ! They are right up my alley!
I am not a fan of fruits especially bananas – i actually despise it (texture, smell, etc) but ever since I’ve started baking, I’ve tried doing recipes that have fruits in it. I saw your recipe and tried it and I just have to tell you that this recipe made me appreciate bananas! 😊 Though I used instant oats instead and added choco chips. 😊 My family and friends love it as well – even those who also claim they are not a fan of banana desserts/treats. Thank you so so so much for this, this is now my favorite!!! It surpassed my love for choco chip cookies!! I can’t stop making it and I eat more than 1 cookie a day! Haha Can’t resist! Thank you so much for sharing this! Sending love from the Philippines!!! ❤️❤️❤️🇵🇭🇵🇭🇵🇭
I’m so glad to hear that you’ve enjoy them so much!
wow. You have so many baking recipes. I will probably learn some new ones, sometimes I will make my daughter some beautiful cakes.
thank you
I didn’t have 3 cups of oatmeal so I added a cup of raison bran flakes cereal in it, added some more raisons and put in some chopped pecans. I also just left them on the cookies sheets until cool. They’re very soft and “wet/doughy” on the bottom. They’re on the cooling racks now (and to fit all 36, they’re overlapping a bit). I’m going to put them (on the racks) in a hot oven to see if they crisp up. I let them cook again for 5 minutes and for another 5 minutes (at 400 degrees). Let them cool. It helped, and the cookies are still delicious. Because of my mistakes I can’t rate, but it’s always nice to know that you don’t have to make a recipe exactly the same, and they’ll still be very edible, and much loved. Thank you for the recipe!
I’m glad they still turned out well!
Easy and delicious. I am so glad that you posted it, and that I found it. Made a double batch last evening because I had so many overripe bananas. I needed 12 -13 minutes, but I almost always need an extra 1 -5 minutes when baking. On the last few cookie sheets I did not flatten slightly and they came out almost the same, just a bit puffier in the center.
I also loved the recipe for Preserving Children! and shared it with a link to this Banana Oatmeal recipe on FB.
So glad you enjoyed them!
I made these last night and the kids love them. I used three very over ripe bananas and halved the brown and normal sugar. It make 24 large biscuits. Great way to use up bananas that isn’t banana bread or pancakes.
I’m so glad you enjoyed them!
Great recipe! I made one batch with raisins and another batch with a mix of chocolate and peanut butter chips. I used unsalted butter and 1 tsp of salt to really bring out the flavor, and chilled the batter in the freezer for an hour before baking. Move the cookies into a tin within an hour from baking them to keep them nice and chewy too.
Have mixed and chilled to bake tomorrow. At what temperature should they be baked? Sorry that I just don’t see it. Thanks!
In step 4 – 350 degrees
Great taste but I found them to be a little too crumbly the first time…prolly because I had a smidge more than 1 cup of banana. I added another cup of flour this time, and they’re perfect.
Can you make this recipe into cookie bars?
I haven’t tried it, but I think there was someone else that commented and said they did and it worked well.
I tried this recipe yesterday and it came out lovely, that is it’s nice and kept it’s shape. But I didn’t realise it was a soft cookie. I baked the first batch for 12 minutes but was too pale so therefore baked second batch for 15 minutes but they didn’t get crispy. They are lovely and soft but I will give it a next trial by leaving out the cornstarch and reducing the sugar as it was too sweet for me. I have other cookie recipes which doesn’t have cornstarch and they come out crispy on the outside and chewy on the inside so will try soon. But it a nice soft cookie. Thanks for sharing the recipe.
Like many of the previous posters, I needed to use up some ripe bananas. I don’t like anything very sweet. So I cut out the white sugar and just used the brown. Also, I didnh’t have ground cloves, so I used Chinese Five Spice in it’s place. I am SO in love with these!!! Makes me curious as to what other fabulous recipes I can discuss over on your blog. Catch ya later. I’ve gotta look at some more of your recipes!
Awesome! I’m so glad you enjoyed them!
hi. ive tried this recipe recently. it tasted good but my problem is that its too soft. should the consistency be like a banana bread with oatmeal? thats what happened to my cookies. they break easily even after cooled. i followed the recipe with exact measurement of ingredients. i dont know what happened. help me out please. thank you
I don’t think so. They should be fairly soft oatmeal cookies. It’s possible you over mixed them after adding the flour. It can overdevelop the gluten and make them tough.