Quick Banana Oat Cookies

Step 1: Gather materials

You’ll need the following for banana oat cookies:

  • A ripe banana 
  • Approximately 1 cup of rolled oats (or oatmeal)
  • A bowl to mix in
  • A potato masher, a fork, or your hands to mash the banana
  • Spoon to stir everything and portion out the cookies
  • Baking sheet to bake the banana oat cookies
  • Flat spatula to loosen cookies from the baking sheet

Step 2: Mash the banana

Peel the banana and put it in your bowl. Mash it up with your preferred utensil until it is rather glossy and liquidy. Some chunks are fine.

Step 3: Mix in the oats

Stir in the oats, until they are thoroughly coated with the banana mash, and barely wet. There is a slight color difference between wet and dry, with the wet being darker. It will all stick together in a slightly crumbly mass when thoroughly mixed. When you first make it, it may take a few tries to find your perfect consistency. 

Step 4: Portion out your banana oat cookies 

Scoop out chunks of banana oat cookie mix and press them flat on your baking sheet. These can be any size you prefer but the larger they are the longer they take to cook. I usually make them about the size of my palm and half a finger in thickness. Banana oat cookies do not spread or rise, so you can place them as close together as you like on your baking sheet.

Setup for Banana Oat Cookies at HHH

Step 5: Bake at 350°F for approximately 15 minutes 

There is no real need to preheat the oven for these, but you can. If you are doing large or particularly thick banana oat cookies, I would suggest preheating. The length of time to bake depends on the size of your cookies, but generally, 15 minutes is suitable. You may need to bake them a little longer or shorter, depending on the size and the variances in ovens. Keep an eye on them and when they’re just starting to turn slightly golden they should be ready. 

Step 6: Loosen the banana oat cookies from the baking sheet

As soon as the banana oat cookies come out of the oven, loosen the cookies from the baking sheet with a flat spatula. If you let them cool before you loosen them they have a tendency to really stick. Let them cool enough to handle and enjoy! We prefer these still warm, but they’re good cold too. 

Quick Banana Oat Cookies

These quick banana oat cookies work well as snack or for parties!
Prep Time3 minutes
Cook Time15 minutes
Resting Time2 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, Cookies, Gluten-Fee Baking, Oat
Servings: 6 cookies
Calories: 65kcal


  • Bowl
  • Mashing Utensil
  • Spoon
  • Baking Sheet
  • Flat Spatula


  • 1 Ripe Banana
  • 1 cup Rolled Oats (Gluten Free Certified if desired)


  • Place peeled banana in the bowl and mash it up until shiny and only slightly chunky.
  • Stir in the oats until all coated and the bulk is sticking together.
  • Using the spoon, drop similar sized portions evenly spaced onto your cookie sheet.
  • Flatten them to your desired thickness with the back of the spoon or pat them flat with your fingers.
  • Put the baking sheet with the flattened cookies on it in the oven and bake at 350°F for approximately 15 minutes. The cookies are done when they are slightly golden.
  • Remove the cookies from the oven.
  • Use a flat spatula to loosen them from the baking sheet before they start to cool, or they will stick.
  • Allow the cookies to cool to the touch if you're going to eat them warm. If not, let them cool completely and then store them in an airtight container.
  • Enjoy!


These cookies are vegan and can be made gluten-free if you use certified gluten-free rolled oats! 
Since they’re so quick and it makes a small batch, I usually make these in a toaster oven. If you do, up the time to 20 minutes but keep the temp at 350° F.
These cookies can be personalized however you please. At various times I’ve added chocolate chips, chai spice, dried cranberries, or even jam (thumbprint style)! 
If you make them thick and shape them into bars, they make excellent snack bars.
The recipe can be easily scaled up once you’ve made it a time or two. I make huge batches for parties. 
You can store these in a tightly covered container for a few days, if there are ever any left!

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