These Banana Oatmeal Cookies are so healthy you can have them for breakfast. Loaded with chewy oats, peanut butter, and ripe banana, they’re made in one bowl and naturally gluten-free!

Overhead view of banana oatmeal cookies on parchment lined baking sheet

There’s a lot to love about these Banana Oatmeal Cookies.

They’re delightfully chewy, loaded with chocolate chips, and supremely satisfying. Vegan? Gluten-free? Yes and yes! And did I mention that they’re easy to make? Because that, too.

Of course, what’s most exciting about this recipe for Banana Oatmeal Cookies is that you can eat them any time of day—including for breakfast. They’re absolutely packed with nutrition, from protein to whole grains and fruit. We’ve got all the bases covered, friends.

I know, I sound super excited and giddy, but these are COOKIES we are talking about. Cookies that are nutritious and delicious. As soon as I let them finish cooling I said to myself, “Sthelf, these are the besffhstt.” (That’s said with half a cookie in my mouth, so…you get my muffled gist.)

For more healthy cookies, be sure to check out my Chewy Trail Mix Cookies, Pumpkin Chocolate Chip Oatmeal Breakfast Cookies, and Rolled Pumpkin Spice Cookies.

Overhead view of banana oatmeal cookie ingredients with labels

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Rolled oats – These give your Banana Oatmeal Cookies a hearty texture and make them filling enough for a breakfast.
  • Sea salt
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Ground flaxseeds
  • Mashed bananas – The darker the banana, the better! Not only do extra-ripe bananas make the recipe sweeter, they also give the cookies a more pronounced banana flavour.
  • Organic peanut butter – Microwave this for 30 seconds so it’s pourable.
  • Maple syrup – Agave could be used instead if you prefer.
  • Vegan chocolate chips – Or add some crunch with cacao nibs.
  • Raisins – Not a fan? Double the chocolate chips or use another add-in.

More Add-In Ideas

These Banana Oatmeal Cookies are incredibly versatile, so feel free to switch things up with any of these add-ins or some ideas of your own!

  • Sunflower seeds
  • Dried cranberries or blueberries
  • Chopped dried apricots
  • Chopped nuts
  • Pepitas
  • Freeze-dried strawberries
  • Shredded coconut

How to Make Banana Oatmeal Cookies

Since this is a one-bowl recipe, it’s easy to make and easy to clean up afterwards! Here’s what you’ll need to do.

Prepare. Preheat your oven to 325°F/165°C. Line a baking sheet with a silicone baking mat or parchment paper.

Make the cookie dough. Stir the dry ingredients together, then add the wet ingredients and stir for about 30 seconds until you’ve got a sticky, thick dough. Fold in your add-ins.

Overhead view of banana oatmeal cookies on baking sheet before baking

Form the cookies. Use about 3 tablespoons of dough for each cookie and form them on the prepared baking sheet, with space between each. (Don’t worry, these cookies don’t spread much.)

Bake. Place the baking sheet on the top rack of the oven and bake for 12 to 15 minutes, or until the cookies are puffy and the tops are golden brown.

Overhead view of banana oatmeal cookies on baking sheet

Cool. Let the cookies cool for 5 minutes on the pan, then carefully transfer them to a wire rack to finish cooling.

What Is a Silicone Mat?

A silicone baking mat is a thin non-stick surface made of—you guessed it—silicone! They provide an eco-friendly alternative to parchment paper because they can be used multiple times (simply wash with warm soapy water after each use). Silicone mats are heat resistant up to 480°F, and they help to insulate your baked goods, resulting in more even baking.

I think, other than measuring cups and spoons, my silicone baking mat is my most-used kitchen tool. In addition to using it for cookies, I use it for roasting veggies, baking bread—basically, any time I use a sheet pan, I use a silicone mat.

Banana oatmeal cookies on baking sheet

Tips for Success

Here are some of my best hints and tips for perfect Banana Oatmeal Cookies!

  • Add some chocolate chips and raisins to the top. The secret to bakery-style cookies at home is to reserve some of the chocolate chips and raisins and press them into the tops of the cookies before baking, rather than adding them all to the batter. It doesn’t change the flavour, but does give them more visual appeal!
  • Don’t over-bake. Remember, they’ll continue baking from the residual heat on the baking sheet, so it’s okay if the centers are still a little bit soft when you pull the cookies out of the oven.
  • Be patient. It’s hard to resist warm cookies fresh out of the oven, but these cookies need cooling time to firm up. 

How to Store

These Banana Oatmeal Cookies are best enjoyed fresh, but will keep in an airtight container in the refrigerator for 3 to 5 days.

Can This Recipe Be Frozen?

I love these Banana Oatmeal Cookies for a meal prep breakfast option! Store them in an airtight container with parchment between the layers to keep them from sticking, or pop them in a freezer bag. They’ll keep for up to 3 months in the freezer; thaw them at room temperature or microwave them for a few seconds.

Stack of banana oatmeal cookies next to jar of milk

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Instagram Jessica in the Kitchen

Enjoy friends! If you make this banana oatmeal cookie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! 

Overhead view of banana oatmeal cookies on baking sheet

Banana Oatmeal Cookies

These chewy Banana Oatmeal Breakfast Cookies are so healthy they can be eaten for breakfast! 
5 (from 3 ratings)

Ingredients

  • 2 1/4 cups rolled quick oats
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup ground flaxseeds
  • 1/2 cup mashed bananas, very ripe
  • 1/4 cup organic peanut butter, microwave for 30 seconds
  • 1/4 cup maple syrup
  • 1/4 cup vegan chocolate chips
  • 1/4 cup raisins
  • optional: sunflower seeds, cranberries and other nuts

Instructions 

  • Preheat the oven to 325 ° F/ 165° C.
  • Line a baking sheet with a SILPAT or other silicone baking mat.
  • Mix all the dry ingredients together, then add in the wet ingredients in order.
  • Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
  • Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
  • Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
  • Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!

Notes

HOW TO STORE: Cookies will last up to 3-5 days in an airtight storage container in the fridge.
Calories: 193kcal, Carbohydrates: 29g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 190mg, Potassium: 223mg, Fiber: 4g, Sugar: 9g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.