Oatmeal Banana Cookies

36 cookies
29 min

These Easy Banana Oatmeal Cookies are perfect for a quick snack, breakfast, or activities like hiking and camping. This recipe only requires one bowl to mix the batter and the cookies can be stored for days or frozen.

These cookies are sturdy enough to be in a backpack without getting smashed and stay fresh for days. They also have oatmeal, banana, and chocolate for a nice energy boost.

Because these cookies have bananas and oatmeal in them they are great for breakfast. And because they are a cookie, they also work for a snack or dessert. This recipe is healthier because it has applesauce instead of oil and natural sugar instead of processed sugar. You can omit the butter and/or the chocolate chips altogether if you are really looking to cut back on calories.

And if you are looking for more banana recipes, check out my Banana Cake recipe and my Banana Muffins with Cream Cheese Frosting!

A stack of Oatmeal Banana Cookies.

Oatmeal Banana Cookies on a cooling rack.

Oatmeal Banana Cookies before baking.

Recipe details
  • 36  cookies
  • Prep time: 15 Minutes Cook time: 14 Minutes Total time: 29 min
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  • ½ cup unsalted butter, room temp
  • ½ cup unsweetened apple sauce
  • 1 cup raw cane sugar (turbinado)
  • 3 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2½ cups all-purpose flour (can sub almond flour, see notes)
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 cups quick oats
  • 1 cup semi-sweet chocolate chips
  • ¼ cup chopped nuts (optional)

Preheat the oven to 375°F and prepare a cookie sheet with parchment paper or a silicone mat.
Put the butter and applesauce in a stand mixer or large mixing bowl. Beat on medium speed until mixed together. Don't worry if it looks curdled, it will smooth out as you add additional ingredients.
Add the sugar, bananas, vanilla, and eggs and continue to beat at medium speed. Next, add the flour, baking soda, salt, and cinnamon and continue beating until just combined.
Stir in the oats, chocolate chips, and nuts with a spoon or spatula.
Drop the dough onto the prepared baking sheet with a cookie scoop or spoon. These will rise and spread so give each one some room.
Bake for 10 to 14 minutes or until golden brown around the edges. Transfer to a wire rack to cool.
  • Make sure you give these cookies plenty of room to spread out on the baking sheet, they like to spread out!
  • Store these cookies in an air-tight bag or container. They will stay good for several days.
  • You can make these cookies or muffins and freeze them for later. Once they have cooled completely, place them in a sealable bag or container and freeze for up to 6 months.
  • You can substitute almond flour for all-purpose flour for these cookies. Just note that they will be slightly more crumbly, but still taste delicious!
Emily | emilyfabulous.com
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