Banana Oatmeal Cookies
I LOVE these banana oatmeal cookies. I developed them as an egg-free cookie recipe, but they have gone on to become one of my favourite oat cookies!
Why This Recipe Works
- A soft delicious cookie
- Low in sugar for a cookie recipe
- Loaded with the goodness of oats
- Egg free recipe, easy to make wheat and or dairy free as well.
Ingredients you will need
To make my banana oatmeal cookies you will need quick-cook oats, plain flour, butter, brown sugar, baking powder, and vanilla. Chocolate chips are optional, but choc chip banana cookies are delicious!
Ingredient Substitutes
- Quick Cook Oats: I have not tested this recipe with any substitutes for the oats.
- Flour: This recipe will work with gluten-free flour or wholemeal flour as a substitute.
- Brown sugar: This recipe will work with any granulated sugar.
- Butter: This recipe will work with vegan butter, full-fat fairy-free margarine or coconut oil.
- Choc chips: These can be left out if desired.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used organic macro butter and Australian quick cook oats from their range in this recipe.
Step by step instructions
Below are illustrated step-by-step instructions to make my choc chip banana oat cookies, if you prefer just the written instructions then head straight to the printable recipe card or check out the video below.
Step one: Cream the butter and sugar, I use my stand mixer for this but you can use a handheld beater or a wooden spoon and some elbow grease.
Step two: Add the banana and vanilla, my stand mixer beats the banana into the creamed butter and sugar, if you are making these cookies by hand you will need to mash the banana before adding it.
Step three: Add the flour, oats, baking powder, and cinnamon. Mix until combined, I do this in the stand mixer.
Step four: Fold in the chocolate chips.
Optional: This cookie dough is easier to work with if you chill the dough for around 15-20 mins, but it is possible to make the cookies without chilling. If you are using a butter alternative i.e. coconut oil or margarine I would chill the cookie dough.
Step five: Heat your oven to 180 degrees celsius.
Step six: Scoop your cookie dough into 12 even portions, roll into balls, place on a lined baking tray, then flatten them gently with a fork
Step seven: Bake at 180 degrees celsius for 10 minutes until lightly golden brown on the edges. The cookies will be soft, cool for 5 minutes before removing them from the baking tray.
Enjoy!
Top Tips
Here is how you can make this banana oatmeal cookie recipe perfectly every time!
This recipe makes a deliciously soft thick cookie, the cookie dough can be quite soft to work with, chilling it for 20 minutes before working with it helps, as does damp hands and a damp fork.
These cookies are pretty low in sugar, so I see them as a great lunchbox snack for my kids, easy to eat, filling, and of course delicious!
FAQs
These cookies will last 3-4 days in an airtight container on the bench. They can be frozen as well and will last for 3-4 months in the freezer.
In a chewy cookie recipe, one ripe mashed banana will replace one egg.
I LOVE making oatmeal cookies for my kids, as I find cookies made with oats give them sustained energy and just help fuel them for longer. I have quite a few oat-based cookies on my website, for little ones my baby cookies and apple sauce cookies are great as they have no added sugar.
For older kids, you can't go past my condensed milk cookies and my lemon cookies, if you are breastfeeding then my lactation cookies could be just the thing!
Banana Oatmeal Cookies
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Ingredients
- 110 g butter (softened)
- 50 g brown sugar ¼ cup
- 85 g banana 1 medium banana peeled
- 1 teaspoon vanilla
- 100 g quick cook oats 1 cup
- 75 g flour ½ cup
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- choc chips Quantity is up to you ½-1 cup
Instructions
- Cream the butter and sugar, I use my stand mixer for this but you can use a handheld beater or a wooden spoon and some elbow grease.
- Add the banana and vanilla, my stand mixer beats the banana into the creamed butter and sugar, if you are making these cookies by hand you will need to mash the banana before adding it.
- Add the flour, oats, baking powder and cinnamon. Mix until combined, I do this in the stand mixer.
- Fold in the chocolate chips.
- Optional: This cookie dough is easier to work with if you chill the dough for around 15-20 mins, but it is possible to make the cookies without chilling.
- Heat your oven to 180 degrees celsius.
- Scoop your cookie dough into 12 even portions, roll into balls, place on a lined baking tray, then flatten them gently with a fork
- Bake at 180 degrees celsius for 10 minutes until lightly golden brown on the edges. The cookies will be soft, cool for 5 minutes before removing from the baking tray.
- Enjoy!
Video
Notes
Ingredient Notes and substitutes
- Quick Cook Oats: I have not tested this recipe with any substitutes for the oats.
- Flour: This recipe will work with gluten-free flour or wholemeal flour as a substitute.
- Brown sugar: This recipe will work with any granulated sugar.
- Butter: This recipe will work with vegan butter, full-fat fairy-free margarine or coconut oil.
- Choc chips: These can be left out if desired.
Nutrition
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These are so good. I made them for an after school snack but I ended up eating more. Definitely will go on the favourites list. I used the bigger oats as that's all I had and they still worked fine.
So good!! My kiddos loved them too! Perfect for the lunchbox
These are delicious!! And I love that there is no egg so preggo Mumma’s can lick the bowl too ?
Yes, gotta love egg free cookie dough!
Easy and yum!
I just made these with my two year old and they’ll be gone by lunch time! The whole family loved them 🙂
I'm so glad, I've been eating probably too many, but man they are good!
These are SO good - definitely on high rotation at our house now. Thanks!
Do you think they would work with mashed pumpkin instead of banana? - we have a ton of pumpkins to use at the moment!