• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • Home
  • Recipe Index
    • Browse all categories
    • Asian
    • Dinner
    • Soups
    • Big Batch
    • 20 Minute Meals
    • Skinny Recipes
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sides
    • Jams, Sauces and Dips
    • Seasonal & Holiday
  • Free Ebook
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home > Breakfast & Brunch > Banana Oat Cookies

Banana Oat Cookies

Published September 25, 2018, Updated September 25, 2018 By Nicky Corbishley 43 Comments

Pin
Share
Tweet
Yum
Email
Flip
Reddit
Share
Jump to Recipe Jump to Video Print Recipe

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).

MY LATEST VIDEOS
MY LATEST VIDEOS

They’re super simple to make too. In fact, I went ahead a let Gracey loose in the kitchen for these ones:

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

Banana Oat Cookies a great make-ahead breakfast that just happens to be gluten free.
5 from 6 votes
Print Rate
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Breakfast, Snacks
Cuisine: British
Keyword: bananas, healthier cookies, leftover bananas, spotty bananas
Servings: 7 cookies
Author: Nicky @ Kitchensanctuary.com

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
  • 1/2 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.

Recipe Video

Recipe 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.

Nutritional Information

Nutrition Facts
Banana Oat Cookies
Amount Per Serving (46 g)
Calories 158 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 9mg 0%
Potassium 102mg 3%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 15g
Protein 2g 4%
Vitamin A 0.8%
Vitamin C 1.8%
Calcium 2.1%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.
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.

Pin
Share
Tweet
Yum
Email
Flip
Reddit
Share

Filed Under: Breakfast & Brunch, Cakes, Desserts & Treats, Gluten Free, Skinny Recipes, Vegetarian

Other Recipes You Might Like:

Light and fluffy Bakery Style Chocolate Chip Banana Muffins - great for breakfast on the go!
Bakery Style Chocolate Chip Banana Muffins
Oaty Chocolate Brownie Parfait with Salted Caramel - Gluten free heaven!
Oaty Chocolate Brownie Parfait with Salted Caramel

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Faith says

    January 17, 2019 at 5:14 am

    Hello! Thank you for this lovely recipe! I used rolled oats but i think mine are much bigger and yours, yours looks like quick cooking oats thus i can see each oat pieces very clearly unlike yours which looks like a normal flour cookie! Hence, it was just chewy all over and not just the inside! Any tips? Should i just swap to quick cooking oats?

    Reply
  2. Roxie says

    January 15, 2019 at 6:06 pm

    It made 12 cookies and they were nice! I’m happy with them! 🙂

    Reply
  3. William says

    November 29, 2018 at 10:48 am

    Is there any other alternative for coconut oil?

    Reply
    • Chris Corbishley says

      December 13, 2018 at 6:20 am

      Hi William,

      You can replace the coconut oil with Almond Cooking Oil or vegetable Oil

      Thanks

      Chris

      Reply
  4. Kasi says

    October 30, 2018 at 4:02 am

    Hey Nikki
    Do the bananas have to be going spotty and soft or can they be fresh from the store?

    Reply
    • Chris Corbishley says

      November 14, 2018 at 7:30 am

      Hi Kasi,

      You can use yellow banana’s. I wouldn’t use the green banana’s as the flesh will be too hard to properly pulp up when you are mashing them.

      If you give them a try let me know how you get on.

      Thanks

      Chris & Nicky

      Reply
  5. Ceicei says

    October 28, 2018 at 7:43 pm

    Hi there. Is one serving equal to 1 cookie?

    Reply
    • Nicky Corbishley says

      October 28, 2018 at 7:45 pm

      Hi Ceicei – yes, one serving is one cookie. Thanks 🙂

      Reply
  6. ameeta sharma says

    October 20, 2018 at 12:21 pm

    Hi Nicky,
    Thank you so much for sharing your banana oat and honey cookie recipe. Being a vegetarian (i don’t eat eggs either) I struggle to find healthy recipes for deserts ,These were delicious .
    Thank you

    Reply
  7. Edward says

    October 10, 2018 at 6:31 am

    Great recipe and nice video. Thanks very much.

    I only watched the video after I tried the recipe (why???), so instead of a quick mashing with a fork, I really creamed the banana with a wooden spoon, which made the resulting mixture really wet and sticky and hard to manage. I wouldn’t recommend this, although it did give the finished cookies quite a nice thick texture.

    I see a few comments below about how “healthy” these cookies are. People need to bear in mind that they are actually pretty rich. Sure, there’s no flour or eggs, but honey is a supersaturated sugar solution that comes out at around 75-80% of the calories of sugar, weight for weight. Then we have a tablespoon of saturated fat (coconut oil), and however much sugar and fat the chocolate contains. Seeing as this only makes seven small (very delicious) cookies, if you want a healthy snack, just eat the banana and oats and leave out the rest, or alternatively try two-ingredient banana-oat cookies.

    Anyway… The important thing was: nice recipe, great for an occasional treat.

    Reply
  8. Norma says

    September 25, 2018 at 6:51 pm

    Could you use cinnamon instead of honey? Thanks

    Reply
    • Chris Corbishley says

      October 16, 2018 at 8:58 am

      Hi Norma,

      You could add 1/2 a tsp of ground cinnamon to the mix but you cant replace the honey. The Honey acts as a sweetener and binder for the cookie mixture.

      Thanks

      Chris & Nicky

      Reply
  9. Brian says

    September 25, 2018 at 5:27 pm

    Hi Nicky
    Like the recipe but can you use anything other than coconut oil
    There’s a big debate whether coconut oil is good for you
    Regards
    Brian

    Reply
    • Chris Corbishley says

      October 16, 2018 at 8:56 am

      Hi Brian,

      You can replace the coconut oil with Almond Cooking Oil or vegetable Oil.

      Thanks

      Chris & Nicky

      Reply
« Older Comments

Primary Sidebar

Nicky Corbishley looking over her left shoulder

I’m Nicky – recipe creator, chocolate devourer, wife and mum. Hope you enjoy the recipes!

Our Top Trending Recipes:

Crispy Sesame Chicken on a bed of rice in a stone bowl
Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).
Scottish Beef Stew - cooked in the oven or crockpot. Perfect for Burns night!
Slow Cooked Beef Massaman Curry - Rich, fall-apart beef in a spicy homemade sauce with new potatoes. Perfect comfort food!
These Asian Chicken Wings are Sticky AND Crispy . The best party food ever!
This Healthier Slow Cooked Spicy Chicken Rogan Josh is just the thing when you're trying to be good. Syn free on Slimming world! Gluten free too.
Creamy Tuna Pasta Bake - a classic meal that everyone loves - with mostly store-cupboard ingredients!
Bowl of chinese sticky pork belly with bowl of stir fried vegetables in the background.

Footer

Nicky Corbishley is the recipe creator for Kitchen Sanctuary. Wife to Chris (who's been very patiently teaching her how to use a camera!) and mum to Lewis and Gracey. Read More…

Most Recent Recipes

  • Easy Valentine Cookies
  • Spicy Ginger Beef Stir Fry plus …
  • Chinese New Year Round Up
  • Shepherds Pie with Rich Gravy + …

Search for a recipe

Our Recipe Archives

DMCA.com Protection Status

Our Site is hosted with Cloudways

(Affiliate link)

Foodies100 Index of UK Food Blogs
Foodies100

Copyright © 2019 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site you consent to our use of cookies and our terms & conditions.OkRead more