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    Home > Cakes, Desserts & Treats

    Banana Oat Cookies

    Published: Sep 25, 2018 · Modified: Aug 9, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Pile of banana oat chocolate chip cookies on a wooden background.

    My Banana Oat Cookies are healthier than usual cookies but still delicious. The kids love them! The perfect way to use up spotty bananas.
    Pile of banana oat chocolate chip cookies on a wooden background.

    One of my earliest recipes - first written around this time 4 years ago was for these banana oat cookies. They're such a great way to use up those leftover spotty bananas.

    What's more, they're pretty healthy too - I've got no qualms about letting the kids eat them for breakfast (I'm counting the chocolate chips as being good for the soul!).

    Six ingredients, no resting time, no flour, no eggs or butter (you could even make them vegan if you swap the chocolate chips for raisins or carob chips).

    They're super simple to make too. In fact, I went ahead a let Gracey lose in the kitchen for these ones.  I love cooking with my kids and getting them in the kitchen.

    Rolling out banana oat cookies to place on a baking tray

     

    She's appeared in a few of my recipes vids, but this time she took centre stage and made them herself. You can check out her video in my recipe card below.

    So proud of her!

    Lewis has also been busy in the kitchen recently.
    He made a delicious orange trifle for our family get together the other week, and a meatball and rice recipe last week - with just a little help from daddy.

    I love their little faces when we're sat around the table eating their food (and it's by far the easiest way to get them to eat vegetables!).

    When I have a stack of spotty bananas, I often love to make banana muffins or chocolate banana bread, but the kids were getting a little too used to cake in their lunch box! These cookies are a great alternative. Healthier, but with a little chocolate chip kick so it still feels like you're being a bit naughty.

    For this Banana Oat Cookies recipe, you simply need to mash a banana:

    Mashing bananas in a bowl

    Then mix with oats and a little honey and coconut oil:

    Adding oats and honey to mashed bananas

    Then leave the mixture for 10 minutes so the oats can soften and soak up the flavours. Then throw in the chocolate chips and a pinch of salt and you're ready to roll the mixture into balls. Flatten them out (they don't spread in the oven, so no worries about cookies melding together or ending up like discs!) and put them in the oven:

    Hand flattening banana oat cookie dough, before they go in the oven

    The result is a cookie that is golden and a little crispy on the outside, whilst being soft and chewy on the inside:

    Banana oat cookies coming out of the oven

    I like to add a few more chocolate chips on top of the warm cookie once they're out of the oven too:
    Adding extra chocolate chips to warm banana oat cookies.That's breakfast sorted for tomorrow!

    Tall image of a pile of banana chocolate chip oat cookies

    Can I make them gluten free?

    Yes - use gluten free certified oats (regular oats are often processed in facilities that process wheat)

    Check the chocolate chips you're using are gluten free too.

    Can I swap the chocolate?

    Yes, swap for raisins, cranberries, carob pieces, banana chips, nuts or a mixture!

    How long do they last?

    They last for about a two to three days wrapped in foil or baking parchment in an air-tight container at room temperature. After that they start getting softer. This recipes makes a batch of 7-8, so you shouldn't be left with lots of cookies.

    What's the texture like?

    They're firm on the outside and soft and chewy in the centre. The texture comes from the chewiness of the oats - so it's not like caramel chewy. You can bake them a little longer if you want them more crisp, but they won't go fully crispy. This is because the recipe only uses a little honey, rather that sugar - which makes for a crisper cookie.

    The Banana Oat Cookies Recipe:

    Square image of banana oat chocolate chips cookies

    Banana Oat Cookies

    By: Nicky Corbishley
    Banana Oat Cookies a great make-ahead breakfast that just happens to be gluten free.
    4.96 from 21 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Breakfast, Snacks
    Cuisine British
    Servings 7 cookies
    Calories 158 kcal

    Ingredients
     

    • 1 medium sized ripe banana - peeled
    • 1 cup (100g) rolled oats - check they're gluten free if required
    • 2 tbsp honey
    • 1 tbsp coconut oil - either soft or melted
    • ½ cup (50g) chocolate chips - check they're gluten free if required
    • pinch of salt

    INSTRUCTIONS
     

    • Preheat your oven to 170c/325f
    • Place the banana in a medium sized bowl and mash it with a fork. Add the oats, honey and coconut oil and give everything a good stir until combined. Leave to rest on the counter top for 10 minutes, so that the oats can absorb the moisture from the other ingredients.
    • After 10 minutes, add in the chocolate chips (reserve a few to sprinkle on once the cookies are cooked) ands the salt. Stir to combine.
    • Take a tbsp. of the mixture in your hand, roll into a ball and then squash to flatten into a thick disk (approx. 1cm thick). Place on a baking tray and repeat until all your mixture is used up.
    • Place in the oven and cook for 15 minutes.
    • Take out of the oven, sprinkle with the reserved chocolate chips and leave to cool.

    Video

    ✎ Notes

    Can I make them gluten free?

    Yes - use gluten free certified oats (regular oats are often processed in facilities that process wheat)
    Check the chocolate chips you're using are gluten free too.

    .
    Can I swap the chocolate?

    Yes, swap for raisins, cranberries, carob pieces, banana chips, nuts or a mixture!
    .

    How long do they last?

    They last for about a two to three days wrapped in foil or baking parchment in an air-tight container at room temperature. After that they start getting softer. This recipes makes a batch of 7-8, so you shouldn't be left with lots of cookies.
    .

    What's the texture like?

    They're firm on the outside and soft and chewy in the centre. The texture comes from the chewiness of the oats - so it's not like caramel chewy. You can bake them a little longer if you want them more crisp, but they won't go fully crispy. This is because the recipe only uses a little honey, rather that sugar - which makes for a crisper cookie.
    .
    Nutritional information is per cookie.

    Nutrition

    Serving: 46gCalories: 158kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 1mgSodium: 9mgPotassium: 102mgFiber: 1gSugar: 15gVitamin A: 40IUVitamin C: 1.5mgCalcium: 21mgIron: 0.7mg
    Keywords bananas, healthier cookies, leftover bananas, spotty bananas
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first published in October 2014. Updated in September 2018 with step-by-step photos, additional tips and recipe video.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Ben says

      May 18, 2022 at 4:11 pm

      Hi, can you use something else instead of Coconut Oil?

      Reply
      • Nicky Corbishley says

        May 19, 2022 at 4:37 pm

        Hi Ben, melted butter or a flavourless oil should be fine as a replacement.

        Reply
    2. Sofia Grey says

      May 13, 2022 at 6:23 am

      I love the sound of the banana oaty cookies, but I don't have coconut oil. Will any vegetable oil do instead? Thank you 🙂

      Reply
    3. Janet says

      August 23, 2021 at 11:45 pm

      5 stars
      These are the best cookies ever! I love them!!!

      Reply
    4. gabbi says

      March 29, 2021 at 6:48 pm

      hello, I tried your recipe today and they tasted really good but the texture was awful, could you help me and explain what went wrong?
      thank you

      Reply
      • Nicky Corbishley says

        April 07, 2021 at 11:05 am

        Hi Gabbi, I'm not sure what you mean - what was the texture exactly?
        They're oat-based (not flour-based) cookies, so the texture will be mostly chewy, not crunchy like a flour-based cookie.

        Reply
    5. Alex says

      March 27, 2021 at 7:37 pm

      5 stars
      Came out perfect!

      Reply
    6. Serena says

      February 28, 2021 at 3:21 pm

      5 stars
      Quick, easy, delicious!

      Reply
    7. Maha M says

      February 01, 2021 at 9:23 pm

      5 stars
      Fab recipe! Quickly and super tasty. I did half choc chip and sultanas. Also added cinnamon to the mix.
      I made 9 small/ medium ones and they were so good... Had 2 as my taster 😂

      Reply
    8. Russ says

      December 16, 2020 at 6:36 pm

      5 stars
      Really pleased I found this recipe. Just made my first batch and they are delicious.

      Reply
    9. Cat says

      December 03, 2020 at 1:22 pm

      Can I use frozen banana?

      Reply
    « Older Comments

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