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Discover our delicious and healthy Banana Oat Cookies! Made with ripe bananas and wholesome oats, they’re perfect for breakfast, snack time, or guilt-free indulgence.
Soft, chewy, and naturally sweetened, these Banana Oat Cookies are a wholesome treat the whole family will love. Quick to make and packed with flavour!
Banana Oat Cookies
Banana Oat Cookies
Course: SnacksServings
12
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesWe’ve given the classic biscuit a healthy twist with these naturally sweet Banana Oat Cookies. Perfect for little hands, these chewy cookies are made with just a few simple ingredients — ripe bananas for natural sweetness, rolled oats for fibre, and a handful of raisins or dairy-free chocolate chips for fun. They’re free from refined sugar, gluten-friendly if you use gluten-free oats, and make a brilliant after-school snack or lunchbox treat. Why not try our Banana Oat Cookies with flaxseed and raisins
Ingredients
2 large ripe bananas, mashed
150g rolled oats
40g raisins or dairy-free chocolate chips (optional)
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)
1 tsp vanilla extract (optional)
Directions
- Preheat the oven to 180°C (fan 160°C) and line a baking tray with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Stir in the oats until fully combined. Add raisins, chocolate chips, cinnamon, or vanilla if using.
- Scoop spoonfuls of the mixture onto the baking tray and flatten slightly into cookie shapes.
- Bake for 12–15 minutes until set and lightly golden.
- Leave to cool on a wire rack before serving.
Key Notes
- For fussier eaters, keep them plain (just banana and oats) — they’ll taste naturally sweet and chewy.
- Make them crispy: flatten thinner and bake for a couple of minutes longer.
- Store in an airtight container for 2–3 days, or freeze for up to a month.
- Parent hack: drizzle with a little nut butter or dark chocolate for a more indulgent adult treat.
Variation Tips
Chocolate chips, raisins, dried cranberries, or chopped nuts.
For picky eaters, start with finely chopped or smaller portions of add-ins to avoid strong textures.
Use honey, maple syrup, or a touch of brown sugar if your bananas aren’t very ripe.
Avoid overly sweet versions for children sensitive to sugar.
Mash bananas thoroughly for a softer cookie (fussy eaters often prefer smooth textures).
Keep some oats whole for chewier cookies if your child likes bite.
Gluten-free oats for gluten sensitivity.
Swap butter with coconut oil or applesauce for a dairy-free option.
Blend in finely grated carrots or zucchini.
For picky eaters, start with small amounts so the taste isn’t overwhelming.
Common Mistakes
Bananas aren’t ripe enough
Cookies may turn out dry or bland. Use bananas that are very ripe (speckled skin).
Leads to tough cookies. Mix until just combined.
Oat cookies can dry out quickly. Remove when edges are golden and centers are set but still soft.
Uneven sizes cause inconsistent baking. Use a cookie scoop for uniform cookies.
Can overwhelm texture and taste, especially for fussy eaters. Introduce new flavours gradually.
