Save It There's something magical about biting into a warm cookie that tastes indulgent but is actually whole grains and fruit. I discovered these banana oat cookies on a Tuesday morning when I had overripe bananas sitting on the counter and a craving for something that felt like dessert but wouldn't make me feel guilty. What started as a quick experiment became my go-to grab-and-go breakfast, the kind of thing that makes you feel like you're treating yourself while technically eating something wholesome.
I brought a batch to my sister's house one Sunday afternoon, and she ate three while we were just sitting at the kitchen table talking. She said they tasted like something you'd buy at a coffee shop, which felt like the highest compliment. Now she texts me asking for more whenever she's having a rough week, and I've started doubling the recipe because they disappear faster than I can bake them.
Ingredients
- Ripe bananas: The darker and softer, the better, because that's where the natural sweetness lives and you won't need much added sugar.
- Coconut oil: It keeps the cookies tender and adds a subtle richness, but olive oil or melted butter work if that's what you have.
- Vanilla extract: Just a teaspoon, but it somehow makes everything taste more like a real treat.
- Rolled oats: The foundation of everything here, giving you those oaty little pockets of chewiness.
- Whole wheat flour: It adds earthiness and keeps things from being too dense, though all-purpose flour is fine too.
- Coconut sugar: A touch gentler than regular sugar, but use brown sugar if you're out, the flavor difference is minimal.
- Ground cinnamon: This is the secret ingredient that makes people ask what you did differently, the warmth that ties everything together.
- Baking powder: Just enough to help them puff slightly so they're not too dense.
- Salt: A quarter teaspoon might seem small, but it wakes up all the other flavors.
- Optional add-ins: Dried fruit, chocolate chips, or nuts are nice but honestly not necessary, the cookies are perfect as they are.
Instructions
- Get your oven ready:
- Set it to 350°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless. This is the moment where you're setting yourself up for success.
- Mix the wet stuff:
- Mash your bananas in a large bowl until they're mostly smooth, then stir in the melted coconut oil and vanilla. You want it to look like a thick, fragrant puree.
- Combine the dry ingredients:
- In a separate bowl, whisk together the oats, flour, coconut sugar, cinnamon, baking powder, and salt until everything is evenly distributed. This step prevents lumps of baking powder from creating weird bitter spots.
- Bring it all together:
- Pour the dry mixture into the wet banana mixture and stir until just combined, then gently fold in any chocolate chips, raisins, or nuts if you're using them. The dough should look thick and studded with whatever you added.
- Scoop and shape:
- Use a heaping tablespoon to drop dough onto your parchment paper, then use the back of a spoon or your fingers to gently flatten each one slightly. They won't spread much, so leaving them a little thick is fine.
- Bake until golden:
- Pop them in the oven for 15 to 18 minutes, watching until the edges turn golden and the centers look set when you gently tap the pan. They'll seem almost underbaked when you pull them out, which is exactly what you want.
- Cool with patience:
- Let them sit on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This resting period is when they'll firm up and develop that perfect chewy texture.
Save It There was this one time I brought these to a work meeting, not thinking anyone would care much, and someone asked for the recipe before they'd even finished chewing. It felt nice knowing that something I made in my tiny kitchen on a random morning was making someone's day better, even if just a little bit.
Storage and Keeping Them Fresh
These cookies stay beautifully soft in an airtight container for up to four days on the counter, and they don't get hard or stale the way some baked goods do. If you want to keep them longer, wrap them individually in plastic wrap and freeze them for up to three months, then let them thaw at room temperature for about an hour before eating.
Swapping Ingredients Without Losing Quality
I've made these with applesauce instead of coconut oil when I wanted something lower in fat, and honestly they're still good, just slightly less tender. You can use any kind of flour, any kind of sugar, any kind of milk alternative if you're adding liquid somewhere, and the cookies will still work because the banana is doing most of the heavy lifting. The one thing I wouldn't skip is the cinnamon, because that warm spice is really what makes these feel like something special rather than just oats and banana mashed together.
Making Them Your Own and Taking Notes
These are so simple that you can play with them endlessly, which means you'll probably find your own favorite version. One friend adds a touch of nutmeg, another uses mashed sweet potato for half the banana, and someone else told me they made them with instant coffee mixed into the dry ingredients. Whatever you decide to do, here's what actually matters:
- Use bananas that are soft and sweet, and don't stress about the other ingredients.
- Don't overbake them, they'll continue cooking slightly as they cool.
- Keep them in a container with a piece of bread to stay chewy even after a few days.
Save It These cookies have become my answer to feeling rushed in the morning or wanting something that feels like a treat but actually nourishes you. They're the kind of recipe that gets better the more you make it, because you stop overthinking and just trust the simple, honest ingredients.
Recipe FAQs
- → Can I make these cookies gluten-free?
Yes, simply use certified gluten-free rolled oats and a gluten-free flour blend instead of whole wheat flour to make these completely gluten-free while maintaining the same texture and flavor.
- → How should I store these breakfast cookies?
Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze individually wrapped cookies for up to 3 months and thaw as needed.
- → Can I reduce the sugar content?
The natural sweetness from ripe bananas allows you to reduce or even omit the coconut sugar. For a lower-fat version, substitute coconut oil with unsweetened applesauce.
- → What makes these cookies hold together without eggs?
Mashed bananas act as a natural binder and provide moisture, replacing the need for eggs while adding natural sweetness and potassium to the dough.
- → Can I add protein powder to boost nutrition?
Yes, add 2-3 tablespoons of plant-based protein powder by reducing the flour amount slightly. Vanilla or unflavored varieties work best without overpowering the banana flavor.
- → Why are my cookies too dry or crumbly?
This usually means the bananas weren't ripe enough or too much flour was added. Use very ripe bananas with brown spots and measure flour carefully for the perfect moist texture.