Banana Oatmeal Cookies

Banana Oatmeal Cookies

The Spruce Eats / Kristina Vanni 

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Chill: 30 mins
  • Yield: 3 dozen (18 servings)

Who says you can't have cookies for breakfast? These bite-sized treats are filled with mashed banana, rolled oats, and chopped walnuts. Serve with a cold glass of milk to start off your morning or serve as a satisfying after-school snack.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter (at room temperature)
  • 1 cup sugar
  • 1 egg
  • 1 cup ripe banana (mashed)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups quick-cooking rolled oats (raw)
  • 1/2 cup walnuts (coarsely chopped)

Steps to Make It

  1. Gather the ingredients.

    Banana Oatmeal Cookies ingredients
    The Spruce Eats / Kristina Vanni 
  2. In a large bowl, combine the flour, salt, cinnamon, nutmeg, and baking soda. Set aside. 

    Banana Oatmeal Cookies dry ingredients
    The Spruce Eats / Kristina Vanni 
  3. In another large bowl, beat the softened butter, sugar, and egg until light and fluffy.

    Cream together butter, sugar, and egg
    The Spruce Eats / Kristina Vanni 
  4. Beat in the mashed bananas and vanilla until smooth.

    Mix in mashed banana and vanilla
    The Spruce Eats / Kristina Vanni 

    Tip

    Approximately 3 bananas will yield 1 cup of mashed banana. Be sure to choose ripe bananas with lots of brown spots for maximum flavor.

  5. Gradually stir in the flour mixture and the rolled oats into the banana mixture until well combined.

    Mix ingredients for Banana Oatmeal Cookies
    The Spruce Eats / Kristina Vanni 
  6. Stir in the walnuts. Refrigerate 30 minutes. Meanwhile, preheat oven to 400 F. Line cookie sheets with parchment paper. 

    Chill Banana Oatmeal Cookie dough
    The Spruce Eats / Kristina Vanni 
  7. Drop batter by rounded teaspoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 8 to 10 minutes, or until golden brown. 

    Bake Banana Oatmeal Cookies
    The Spruce Eats / Kristina Vanni 
  8. Remove to a wire rack to cool. 

    Cool Banana Oatmeal Cookies
    The Spruce Eats / Kristina Vanni 
  9. Serve and enjoy with a glass of milk!

Tips

  • Anytime you are baking with bananas it is important to wait until they have reached the optimal level of ripeness. When you first see bananas in the grocery store, often they are greenish-yellow. These bananas are easy to peel and handle and are convenient when eaten raw. However, they have not yet developed a level of sweetness necessary for baking.
  • Fully yellow bananas with brown spots on the skin are best for baking. They might have become too soft to peel and eat, but it is the perfect time to incorporate them into recipes. The more spots you see, the riper the fruit has become. In fact, eventually, the entire outside of the banana will turn brown.
  • If you get a craving for baked goods made with banana and you haven't planned ahead to allow your bananas to ripen, there are a few choices. Sometimes it is easier to find speckled, ripe bananas at corner convenience stores or local bodegas, rather than large grocery chains. Bananas sell quickly at larger stores so they don't remain on shelves long enough to begin to ripen.
  • Alternately, you can quickly ripen bananas in the oven. Simply place unpeeled bananas on a foil-lined baking sheet and bake at 300 F for about 15 minutes or until the skins have turned black all over. After cooling the bananas, you can scoop out the softened insides and mash for use in a recipe.