Banana Oatmeal Breakfast Cookies for On the Go Mornings

Chewy, wholesome banana oatmeal breakfast cookies made from simple ingredients, naturally sweetened and studded with raisins. These cookies are perfect for a quick breakfast, a lunchbox treat, or an after-school snack.

These banana oatmeal cookies capture all the warm, familiar flavors of banana bread but in an easy-to-eat cookie. They’re naturally sweetened with ripe bananas and a small amount of honey, and they use applesauce instead of oil to keep the texture moist without added fat. This recipe is gluten-free when made with certified gluten-free oats and oat flour, and it contains no dairy, eggs, or refined sugar. They’re great for busy mornings, for packing in lunches, or for a healthy snack any time of day.

Why You’ll Love this Recipe

• Moist and chewy texture that tastes like banana bread in cookie form.
• Uses overripe bananas, making it an excellent way to reduce food waste.
• Simple, wholesome ingredients you likely already have in your pantry.
• Low in added sugar and free of dairy and eggs, suitable for many dietary preferences.
• Easy to double or halve and convenient to prepare ahead of time.

Ingredients You’ll Need

This recipe uses a short list of everyday ingredients. Choose ripe bananas for best flavor and sweetness.

• 2 medium ripe bananas – mashed. The riper the bananas, the sweeter the cookies.
• 1/2 cup unsweetened applesauce – replaces oil and keeps the cookies moist. If unavailable, use extra mashed banana or a small amount of melted coconut oil.
• 2 tablespoons honey – adds a little extra sweetness. You can swap with maple syrup or omit if your bananas are very sweet.
• 1 teaspoon vanilla extract – enhances flavor.
• 1 1/2 cups rolled oats – old-fashioned rolled oats give the best chewy texture. Quick oats will work but create a softer cookie.
• 2 tablespoons oat flour – adds structure. You can make oat flour by pulsing rolled oats in a blender until fine, or use whole wheat or all-purpose flour if preferred.
• 2 teaspoons cinnamon – for warm, cozy flavor.
• 1/2 teaspoon baking powder – a small amount of leavening helps the cookies set and remain tender.
• 1/4 teaspoon salt – balances and enhances the flavors.
• 1/3 cup raisins – or substitute chocolate chips, chopped nuts (walnuts, pecans, almonds), or other dried fruit.

How to Make Banana Oatmeal Cookies

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat.
2. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork or potato masher until mostly smooth. Small lumps are fine if you prefer some banana texture in the cookies.
3. Combine the wet ingredients: Add the applesauce, honey, and vanilla to the mashed bananas and stir until combined. You can use a blender or hand mixer for a very smooth mixture, but mixing by hand works well and keeps small banana pieces if you like.
4. Mix the dry ingredients: In a separate bowl, stir together the rolled oats, oat flour, cinnamon, baking powder, and salt.
5. Combine and fold: Pour the banana mixture into the bowl with the oats and stir until everything is evenly combined. Fold in the raisins or your chosen mix-in.
6. Form the cookies: Use a small cookie scoop or tablespoon to drop 1-inch mounds of dough onto the prepared baking sheet, spacing them about 1 to 2 inches apart. Gently flatten the tops with the back of a spoon so they bake evenly. The recipe makes about 16 cookies.
7. Bake: Bake for 15–20 minutes, until the cookies are golden and set. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.

Variations and Tips

• Mix-ins: Swap raisins for chocolate chips, dried cranberries, chopped dates, or toasted coconut. For added crunch, fold in chopped nuts.
• Gluten-free: Ensure your oats and oat flour are certified gluten-free if you require a gluten-free recipe.
• Vegan option: Replace the honey with maple syrup or omit additional sweetener if your bananas are very ripe. There are no eggs or dairy in this base recipe.
• Flavor boosts: Add a pinch of nutmeg or a splash of almond extract for a different aroma. Stir in 1–2 tablespoons of nut butter for a richer, more filling cookie.
• Texture: For chewier cookies, use old-fashioned rolled oats; for softer cookies, use quick oats.

How to Store Banana Oatmeal Cookies

To store: Let the cookies cool completely on a wire rack. Place them in a sealed, airtight container and keep them in the refrigerator for up to one week.

To freeze: For longer storage, arrange the cooled cookies in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to three months. Thaw at room temperature when ready to enjoy.

Nutrition (Approximate)

Serving: 1 cookie | Calories: 74 kcal | Carbohydrates: 12.7 g | Protein: 1.4 g | Fat: 0.6 g | Fiber: 1.4 g | Sugar: 5.3 g

Nutrition information is an estimate and should be used as a guide only.

Other Recipes to Try

Banana recipes to try: The BEST Banana Bread recipe; Banana Breakfast Muffins; Whole Wheat Banana Waffles; Chocolate Chip Banana Zucchini Muffins; Strawberry Banana Donuts.

Oatmeal recipes to try: Apple Cinnamon Baked Oatmeal; Blueberry Oatmeal Breakfast Bars; Carrot Cake Oatmeal Breakfast Bars; Raspberry Almond Baked Oatmeal; No Bake Almond Butter Granola Bars.

More healthy cookie ideas: Healthy Chocolate Chip Cookies; Peanut Butter Oatmeal Cookies; Soft Iced Pumpkin Cookies; Triple Chocolate Cookies; Grain-Free Sugar Cookies.

If you make these Banana Oatmeal Breakfast Cookies and enjoy them, please leave a rating and share your photo on social media using the hashtag #eatyourselfskinny — we love seeing your variations and ideas.