These Banana Oatmeal Cookies are naturally sweetened and easy to prepare. With only two base ingredients and a variety of ways to customise, you can make a version to suit every family member!
I first made these 2 ingredient banana oat cookies when my eldest was a baby, I saw the idea in a baby book (made into bars) and loved how simple they were. They are fantastic for babies but, with a little customisation, they can also be enjoyed by kids (and adults) of all ages.
Why Banana Oat Cookies Rock, Despite Your Age!
- Babies – they are a great teething cookie! Use oat flour for a smoother cookie and add a little spice (cinnamon, nutmeg, cardamom) to introduce different flavours. Also a good handheld breakfast option.
- Toddlers – a super easy recipe to make with young kids and with no raw egg, they can taste as much of the mixture as they like!
- School kids – allow your kids to get creative in the kitchen and customise their own cookie for their lunchbox.
- Adults – a healthier version of regular cookies and a great on-the-go breakfast.
- Allergy Friendly – use gluten-free oats and you have yourself a gluten, egg, nut and dairy free cookie!
Just remember that these cookies are made with banana and oats – they are never going to taste like cookies with a ton of sugar and butter!
How To Make Banana Oatmeal Cookies
- Mash Banana
- Add Oats and mix
- Add in anything else you like
- Form into Cookies (these cookies aren’t like regular cookies, they will not flatten when you bake them so you need to flatten and shape them before they go into the oven.)
- Bake
It is an ideal recipe to get your kids (of all ages) into the kitchen. Young kids can help with mashing, stirring and forming the cookies. Older kids can develop their own cookie. Baking is usually so precise but this recipe really allows kids to experiment with flavours. They can taste and readjust as they make them.
Customise Your Banana Oatmeal Cookies – Add-In Ideas
The great thing about these cookies is that they are really adaptable. You can add a range of different ingredients to change the flavour profile, to add sweetness, add texture or add a little nutritional boost.
Below are a few add-in suggestions. Experiment and let your kids experiment too, they will love to come up with their own creation!
- Spices (e.g Cinnamon, Cardamom, Vanilla, Clove, Ginger, Nutmeg, All Spice)
- Citrus (e.g lime / lemon / orange zest and juice)
- Chopped Nuts (e.g peanuts, macadamia, almond, cashew, hazelnut, pecan, walnut)
- Coconut (desiccated, shredded, flakes)
- Seeds (chia, sunflower, flax, pumpkin)
- Raisins/Sultanas (soak them in boiling water first to stop them burning and going bitter)
- Other dried fruit pieces
- Fresh Fruit (e.g Raspberries/cherry/blueberries/ ripe pear/mango/ grated apple)
- Veggies (Grated zucchini, grated carrot)
Here are a few varieties I created with the boys (pictured below).
- Raspberry & Coconut (Crushed raspberries & coconut)
- Zucchini and Chocolate (Vanilla, grated zucchini & choc chips)
- Apple Pie (Cinnamon, ginger, grated apple & raisin)
- Chocolate Orange (Orange zest, orange juice & choc chips)
- Ginger and Nutmeg (Powdered ginger & nutmeg)
- Macadamia & Date (Chopped macadamia and chopped date)
- Cardamom and Vanilla (Cardamom and vanilla extract)
- Carrot Cake (Cinnamon, grated carrot and raisin)
- Chunky Monkey (Chopped Date, choc chips and a banana slice on top)
- Coconut & Lime (Coconut flakes, lime zest, lime juice and vanilla)
- Pepita & Honey (Pepita seeds and honey)
- Cinnamon (Cinnamon)
The Texture of Banana Oat Cookies
These cookies are not the same as regular oatmeal cookies. They are quite crispy on the outside with a soft, chewy inside. The oats provide the chewy texture and the type of oats you use will affect the overall texture. Personally, I prefer the texture of rolled or quick oats, I find the oat flour a little gummy but some kids may prefer the smoother texture.
The add-ins you choose will also affect texture.
Are Banana Oatmeal Cookies Healthy?
The base recipe of this cookie is healthy but how you customise it, will affect the nutritional value. e.g
- You can boost the nutrition by adding grated veg or up the protein and good fats with some crushed nuts.
- You can create a sweeter, more indulgent cookie by adding a lot of dried fruit, chocolate, honey etc.
How To Store Banana Oatmeal Cookies
Store cookies in an airtight container for 1 -2 days.
Freeze – Freeze on a baking tray in a single layer. Once frozen transfer to an airtight container and store for up to 3 months.
Other Banana Oat Cookie Recipes
Some more creations, using the banana oat cookie base recipe.
- Healthy Thumbprint Cookies – Take your banana oat cookie to the next level and fill with Chia Jam.
- Raspberry Banana Oat Cookie – Pink Cookies for the win!
Have you tried this recipe, I love to read your feedback. Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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Banana and Oat Cookies
Ingredients
- 2 Ripe bananas *NOTE 1
- 165g 1 3/4 cup Oats *NOTE 2 & 3
Instructions
- Pre heat oven to 180C / 350F / Gas Mark 4 and line a baking tray/sheet with baking/parchment paper
- In a large mixing bowl mash the bananas really well, until smooth. Add the oats and mix until fully combined.
- Add in any additions to suit taste *NOTE 4
- Form tablespoon sized cookies and place on prepared baking tray. (make sure to form cookie shapes and not balls as these will not spread into shape like normal cookies)
- Bake for approx 15 mins, or until cookies are golden and set.
- Allow to cool before eating.
Recipe Notes
- The riper your bananas the sweeter your cookie will be.
- You can use rolled oats, quick oats or oat flour. I rarely buy quick oats but I usually blitz rolled oats in a blender for a couple of seconds to break them down a bit.
- You need roughly 165g of oats to two large bananas. This roughly equates to 1 3/4 cups rolled oats or 1 1/2 cups quick oats /oat flour.
- Add a range of additional ingredient to change the flavour profile (e.g spices, lime/ orange zest, choc chips, dried fruit etc. See post for a detailed list of suggestions and flavour combinations.)
- Store in an airtight container for 1-2 days or freeze.
I first published this recipe in Nov 2013. I have updated the post to include new photos, recipe information and have altered the recipe. The original recipe included add-ins of ripe pear and flaked almonds. I have changed it to give a base recipe with a range of different add-in options.
Amy says
I love how easy this recipe is. I added some sultanas, cinnamon & honey. Just wanted to ask about they honey with my 10 month old, can she have them or is she to completely avoid honey until 1 year of age?
Amy says
Glad you like the recipe, Amy. Honey should be totally avoided until after one, here is more info if you are interested… https://www.healthylittlefoodies.com/why-cant-babies-have-honey/
Sarah says
So simple to make and so delicious. I’m pregnant and was looking for a recipe for a healthy homemade snack to include a mix of ginger, seeds and dried fruit. I added chia seeds, flaxseed, pumpkin and sunflower seeds, crystallised ginger and ground ginger, dried apricot, figs, dates and sultanas, couple of crushed almonds, peanuts and pistachio. Delicious!
Amy says
Thanks Sarah, I love the sound of crystalised ginger in these 🙂
Inne says
Hi amy,
Thanks for the recipe. I wonder how to make other varietes of the cookies. For example if i want to rebake the Apple pie oat cookies, should i change the banana ingredients with grated apple, or how?
Is there any specific recipe for other oat cookies variety?
Thanks in advance 🙂
Amy says
Hi Inne, you will still need the banana to hold them together. Mix the banana and oats together as if making the plain ones. Then add in ingredients to taste. You can grate some apple into the mixture and add a little cinnamon and ginger to taste. If you want to add raisins/sultanas then I recommend soaking them in boiling water for a few mins before adding them (this will stop them burning during cooking). The recipe is very flexible and as long as they hold together they should cook up great.
Ruchira says
Hi!
I made these yesterday (banana+quick oats+vanilla+cinnamon+honey) but they came out super dry. Though it was chewy as you mentioned but just wondering, are they supposed to be THAT dry??
Amy says
Hi Ruchira, I definitely find quick oats result in a drier, more dense texture. I prefer the result with rolled oats. Maybe your bananas were smaller and it just needed more moisture from the banana.
Bridget Young says
My daughter loves these and they are just so easy to make! I added a small bit of chopped chocolate for a yummy banana chocolate chip cookie
Amy says
Fantastic, thanks Bridget 🙂
Sally says
Hi Amy
Thanks for the recipe. I’m going to make the cookies a second time and again for a change, I intend to add some butter to make it tastier for my now almost 21-month old granddaughter. How much should I try adding and do I need to melt it prior to adding to the mixture?
Amy says
Hi Sally, thank you for your message. I feel like I would have to experiment before giving advice. You could use softened butter and use a mixer to combine the banana and butter and then stir through the oats (I think this would produce a softer cookie). Alternatively, you could melt the butter and stir through (for a crispier cookie). I really don’t know how much to add without trying myself. Sorry I can’t be of more help.
Sally Tan says
Thank you for the prompt reply and good advice. Will try the melted butter version first as I guess it is more convenient and easier
Diane Trojan says
Sorry but this was a disappointing recipe. It tastes just like one would expect “health food” to taste like. Not much flavour. Stale texture. I would be hard pressed to call this a cookie and it would certainly not quell a cookie craving.
Amy says
Sorry you feel this way, Diane. I first made these when my boys were babies/toddlers. They aren’t designed to be like a regular cookie, after all, it is only banana that sweetens these.
Abigail Butt says
So easy to make and my fussy toddler absolutely devoured them!!
Amy says
Brilliant, thank you Abigail 🙂
Bella says
Hi! I just made these cookies and added some homemade sugar-free applesauce into the mix. I baked them for 15 mins and lined the pan with some parchment paper but the cookies got a little stuck to the paper. Do you have any suggestions on how to prevent that from happening for the next time I make a batch? Nevertheless, the cookies taste great and I love them so much! It’s the perfect recipe to bake for my grandma! Thanks!
Amy says
Hi Bella, I’ve never had an issue with them sticking. I wonder if it was the apple sauce? I would try lightly greasing the parchment paper.
Marloes Kuiper says
Just made them with some extra add-ons coconut flakes, honey and cinnamon. Absolutely love them and so easy to make!
Chris kilkenny says
I have just made these and not only do they smell delicious they taste wonderful, I did add some chocolate chips, we are eating them now while still warm.
Amy says
Chocolate chips – great addition! Thanks for taking the time to comment, Chris. Glad you enjoyed them 🙂