Banana Oatmeal Cookies Recipe: Soft, Chewy and Naturally Sweet

These healthy banana oatmeal cookies are made from just a few wholesome ingredients: ripe bananas, oats, and raisins. They contain no added or artificial sugar, and yet they are naturally sweet and delicious. With a soft, chewy texture and simple pantry-friendly components, they make a great snack, breakfast bite, or lunchbox treat.

Why I love these banana oatmeal cookies

• Made from only real, unprocessed ingredients, these rank among the healthiest cookie options.
• The texture is soft and chewy—comforting and satisfying without being overly sweet.
• No artificial sugar is used; the natural sugars in ripe bananas and raisins provide the sweetness.
• Gluten-free when you choose certified gluten-free oats, since this recipe contains no wheat or other gluten ingredients.
• Extremely easy to prepare—mix, scoop, bake, and enjoy.
• Flexible recipe: add chopped nuts, chopped dates, or a spoon of peanut butter for variety.
• Vegan-friendly—no eggs or dairy are required.

Ingredients

• Oats: 135 g (about 1 1/2 cups)
• Ripe bananas: 3 medium
• Raisins: 115 g (about 3/4 cup)
• A pinch of fine salt
• Cinnamon powder: 1/2 to 1 tsp, to taste

Method

• Preheat the oven to 350°F (175°C).
• Prepare a rimmed baking sheet by lining it with parchment paper, a silpat mat, or a light coating of cooking spray.
• In a medium bowl, mash the ripe bananas with the back of a fork until mostly smooth. Small lumps are fine and add texture.
• Add the oats and stir gently until the mixture forms a thick, cohesive batter.
• Add a small pinch of salt to enhance the natural sweetness.
• Fold in the raisins until they are evenly distributed through the dough.
• Stir in 1/2 to 1 teaspoon of cinnamon, depending on how pronounced you want the warming spice.
• Using a heaping tablespoon or a small ice cream scoop, portion the dough onto the prepared baking sheet. Flatten each mound slightly into a disc—these cookies won’t spread much while baking since they contain no butter or leavening agents.
• Continue shaping until you have about 12 cookies.
• Bake for 12–15 minutes, or until the cookies are set and lightly golden at the edges. Allow them to cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Storage and shelf life

At room temperature, stored in an airtight container, these cookies remain best for two to three days. After that they will become softer. If you want to extend their life, refrigerate them and they will keep for up to a week.

This recipe yields approximately 12 cookies, so you won’t end up with more than you can reasonably eat within a few days.

Refrigerating and freezing

You do not need to refrigerate these cookies immediately; room-temperature storage for up to three days is fine. For longer storage, refrigerate for up to seven days.

To freeze, arrange the cooled cookies in a single layer on a baking tray and freeze until solid, then transfer to a freezer-safe bag or container. They will keep well for up to two months. Thaw overnight in the refrigerator before serving.

Make ahead tips

You can scoop and shape the cookies ahead of time. Place the unbaked scoops on a tray, cover, and refrigerate for up to 48 hours or freeze for up to two months. Thaw refrigerated or partially thaw frozen cookies before baking as directed.

Troubleshooting: rubbery texture

If your cookies turn rubbery, they may be overbaked. Baking just until set and lightly golden will preserve a tender, chewy texture. Also make sure bananas are ripe but not overly watery—very soft, overripe bananas can sometimes increase moisture too much.

Sweetness and banana ripeness

The natural sweetness of these cookies depends directly on how ripe the bananas are. The riper the banana (more brown spots), the sweeter the cookies will be.

Which oats to use

Quick oats (rolled oats that are smaller / slightly processed) work best for a soft, chewy cookie. Old-fashioned rolled oats can be used for a heartier texture with more chew. Steel-cut oats are not recommended because they remain too firm and do not blend into the cookie batter.

Watch the recipe video

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