Home » Recipes » Dessert » Cookies » Banana Oatmeal Cookies

Banana Oatmeal Cookies

These chewy banana oatmeal cookies are made without gluten, dairy, sugar, or oil, but they’re packed with fiber to keep you full and satisfied. Enjoy them as a light breakfast or pre-workout snack!

5 banana oatmeal cookies stacked on wire cooling rack

I know these banana oatmeal cookies aren't the most beautiful cookies you've ever seen, but boy are they delicious. They're moist, chocolatey, and chewy. That's the perfect combo in my book!

They're essentially like eating a bowl of oatmeal in cookie form. So instead of spiking your blood sugar like crazy and leading to a sugar crash, or going through your system super quickly and leaving you ravenous an hour later, these banana oatmeal cookies will sustain you. Which means you can totally eat them for breakfast, like these Tahini Banana Breakfast Cookies and Pecan Pie Quinoa Breakfast Cookies.

Overhead view of banana oatmeal cookies on wire cooling rack
  • Hearty and satisfying. These cookies are packed with fiber and complex carbohydrates, making them a great option for breakfast or as an energizing snack.
  • Vegan and gluten-free. Banana oatmeal cookies are naturally gluten-free and vegan, which means you don’t have to buy pricy gluten-free flour blends or egg replacers.
  • Easy and quick to make. With just one bowl and 5 minutes of prep time, these cookies are perfect for busy days. Start by mashing your banana, then you'll add in your flax egg, stir in your dry ingredients and bake 'em up!
  • Kid-friendly. The sweetness from the banana and chocolate chips makes these cookies a hit with kids. They’re a great option for school lunches or after-school snacks.
Overhead view of ingredients for banana oatmeal cookies

What You’ll Need

Here are all of the ingredients you’ll need when making these banana oatmeal cookies. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient. 

  • Bananas – The riper the better! Not only will ripe bananas make the cookies sweeter, they’ll also add a more pronounced banana flavor.
  • Flax egg – Combine 1 tablespoon flaxseed meal with 3 tablespoons water.
  • Rolled oats – Also known as old-fashioned oats.
  • Quinoa flakes – Or just use more oats.
  • Unsweetened cocoa powder – Either Dutch process or natural cocoa powder will work, or use cacao powder for a less-processed option.
  • Mini chocolate chips – I like using mini chocolate chips because they distribute more evenly into the dough, giving you more chocolate in every bite!

How to Make Banana Oatmeal Cookies

  • Prepare. Preheat your oven to 350ºF and coat a baking sheet with non-stick cooking spray.
  • Mix the wet ingredients. In a small mixing bowl, mash the banana with a fork or potato masher. Stir in the flax egg.
  • Finish the dough. Add the remaining ingredients and stir to combine.
  • Form the cookies. Spoon the cookie dough onto the cookie sheet and gently flatten each ball of dough with the back of a spoon.
  • Bake. Place the pan in the oven and bake for 13 to 15 minutes, or until browned and mostly set. 
  • Cool. Remove the pan from the oven, then transfer to a wire rack to cool.

Tips for Success

  • Shape the cookies. These banana oatmeal cookies are a non-traditional recipe, so they don’t spread and rise like a recipe made with all-purpose flour, baking powder, and eggs. Shape the cookies before baking so they bake evenly and stick together; you can wet your hands slightly when shaping the cookies to prevent sticking.
  • Let the cookies cool completely. It’s hard to resist warm cookies fresh out of the oven, but if you let the cookies cool before eating them, they’ll hold together better.
  • Add maple syrup or honey, if needed. If your banana isn’t quite as sweet as you’d like, you can add a touch of maple syrup or honey to the dough. Since this recipe isn’t made with wheat flour or eggs, you can taste it and sweeten accordingly.
Overhead view of banana oatmeal cookies on crumpled parchment paper


Here are some ideas for swapping out ingredients in these banana oatmeal cookies:

  • Banana. Unfortunately, this one is the trickiest. I think you could potentially get away with a blend of another fruit puree plus an additional flax egg, but I haven't tried it so can't be sure!
  • Flax egg. A regular chicken egg or chia egg will also work!
  • Rolled oats. You can swap in quinoa flakes or another flaked grain of choice.
  • Quinoa flakes. Quick cooking oats or another flaked grain will work here as well. 
  • Cocoa powder. You could try powdered peanut butter for peanut butter banana oatmeal cookies.
  • Chocolate chips. These are totally optional, so feel free to just leave them out or stir in some chopped nuts, hemp hearts, or dried fruit.
Half-eaten banana oatmeal cookie on wire rack

How to Store

These banana oatmeal cookies can be stored in an airtight container for 2-3 days at room temperature. 

Can I Freeze This Recipe?

Yes, you can absolutely freeze these banana oatmeal cookies! Let them cool completely and then place them in an airtight container or freezer-safe bag and freeze for up to 3 months. To thaw, remove from the freezer and let sit at room temperature for about an hour, or warm them up in the microwave.

Hand holding banana oatmeal cookie broken in half to show texture

More Healthy Oatmeal Cookies to Try

Banana Oatmeal Cookies

4 from 5 votes
These chewy banana oatmeal cookies are made without gluten, dairy, or sugar, but they’re packed with fiber to keep you full and satisfied!
author: Alyssa
yield: 12 Cookies
Overhead view of banana oatmeal cookies on crumpled parchment paper
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes



  • Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
  • In a small mixing bowl, completely mash the banana. Stir in the flax egg.
  • Add the remaining ingredients and mix until fully combined.
  • Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
  • Bake 13 – 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
  • Store in a covered container for 2 – 3 days (if they last that long!).



This recipe could be easily doubled, tripled, quadrupled even!


Serving: 1cookie | Calories: 84kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Sodium: 3mg | Potassium: 114mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 0.7mg
cuisine: American
course: Snack

Filed Under: