Why You’ll Love Clean Banana Oat Cookies Recipe

It uses everyday staples and comes together in about 25 minutes.
No refined sugar or wheat flour — a lighter alternative to traditional cookies.
Versatile: you can easily add nuts, seeds, dried fruit or chocolate chips to personalize.
Great way to use up ripe bananas and get a nutritious snack that works morning or afternoon.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 bananas, mashed
¼ cup milk
1 large egg, beaten
1 teaspoon honey
½ teaspoon vanilla extract
1 cup rolled oats (or as needed)
1 teaspoon ground cinnamon
½ teaspoon baking powder
⅛ teaspoon salt

Directions

Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
In a bowl, mix together the mashed bananas, milk, egg, honey and vanilla.
Stir in the rolled oats, cinnamon, baking powder and salt until well combined. If the batter is too runny, add more oats.
Spoon mounds of batter a few inches apart onto the prepared baking sheet.
Bake in the preheated oven until the tops look dry and the edges are golden, about 15 minutes.

Servings and timing

Yield: 12 cookies (12 servings)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add ¼ cup chopped nuts (walnuts, almonds, pecans) for crunch.
Stir in ¼ cup raisins or dried cranberries for a fruity twist.
Mix in a tablespoon of peanut butter or almond butter for extra richness.
Sprinkle in a small handful of mini chocolate chips right after baking, while still warm.
Substitute the milk with almond or oat milk for a dairy‑free option.
Use gluten‑free oats to make the recipe gluten‑free.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, keep in the refrigerator for up to 1 week.
To freeze: place cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag and keep up to 3 months.
To reheat: warm in a 300 °F (150 °C) oven for about 5 minutes or microwave a cookie for ~15‑20 seconds until warmed through.

FAQs

What kind of bananas work best?

Ripe bananas (with spots or just turning brown) are ideal because they’re sweeter and mash easily.

Can I use quick oats instead of rolled oats?

Yes, you can substitute quick oats, though the texture will be softer and less chewy than with rolled oats.

Do I have to use honey?

No — you can omit the honey or substitute maple syrup or agave syrup if you prefer a different sweetener.

Can I make the cookies vegan?

Yes — replace the egg with a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water), and use non‑dairy milk.

Will the cookies rise much during baking?

Not significantly — these cookies are fairly flat and dense because they don’t rely on heavy leavening.

How do I know when they’re done baking?

The tops should look dry and the edges should be lightly golden. If they wobble or look wet in the center, they need more time.

Can I make them ahead for a breakfast on the go?

Absolutely — they’re great to bake ahead and grab in the morning with a cup of coffee or tea.

Are these suitable for kids?

Yes — they’re naturally sweet and have minimal added sugar, so they’re a good snack for children (under supervision regarding egg/dairy if needed).

Can I add spices like nutmeg or cloves?

Yes — you can boost flavor with ¼‑½ teaspoon nutmeg, a pinch of cloves or even a dusting of cocoa powder.

What if the batter is too dry?

If the batter seems too thick and won’t form into mounds, add a splash more milk. If too runny, add extra oats until it’s scoopable.

Conclusion

If you’re looking for a simple, wholesome treat that comes together quickly and gives you a cookie without the guilt, these clean banana oat cookies are a perfect answer. With minimal ingredients, flexible variations, and a quick bake time, they’re ideal for breakfast, snack time or even dessert. Enjoy making them your own and discovering your favourite add‑in combination!