Moist and Chewy Banana Oatmeal Cookies

These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Banana Oatmeal Cookies

Moist and Chewy Banana Oatmeal Cookies

Banana can be one of those flavors that can get lost when you bake with it. It can be really subtle flavor. It always bums me out when that happens, because I LOVE the taste of banana. And so does the hubs.

So when good flavored banana treats come along, we go a little crazy for them.

These cookies make the list of banana things to go crazy for. Without a doubt.

Banana Oatmeal Cookies

And they’re so moist, they almost melt in your mouth. Plus, with both banana and oats in them, they’re basically healthy, right? 😉 And perfect for breakfast!

Making them is just as easy as eating them.

You’ve got the usual suspects – butter, brown sugar, white sugar, an egg, vanilla and mashed bananas. You start by mixing all those lovely ingredients together.

Banana Oatmeal Cookies

I must warn you. The smell of that mixture – with the banana – is intoxicating. The hubs was in the kitchen making the dough with me (we made a deal that included him baking with me) and we both had to work hard to not put our faces, or a straw, straight into it.

Then you add all the dry ingredients (which means you only use one bowl – yay!) and mix it all together!

To bake them, spoon out about a tablespoon of dough and make a thick disc, rather than a ball. They spread a bit when baking, so don’t put them too close together. Bake them for about 10-12 minutes for a nice, moist cookie. So yummy!

Banana Oatmeal Cookies

One other thing I love about this recipe is where it came from.

My grandmother (my dad’s mom) passed away in 2008. After I started baking a lot a few years ago, my uncle gave me her cookbook that he’d had and didn’t use. I’ve had it on my list to make a number of her desserts ever since.

My dad and I made her gaufrettes (a French cookie – my great grandparents were French) a year or so ago. It was a tradition for my grandmother to make them every Christmas! She gave everyone a big tin of them, which was quite a feat with 6 sons.

Banana Oatmeal Cookies

I now know just how much of a feat it was! My goodness. She made them with a traditional gaufrette iron that goes over an open flame. My dad and I had them on the stove. They cook very quickly and you have to be precise. Too little time and they kind of disintegrated into the iron. Too long and they burned into the iron and we had to wash it out.

My dad was pouring the batter and removing the cookies, I was working the iron, the hubs was timing things. It took quite a few tries to get it right, but they were so good! I’ve tried to make them again on my own and it never works. I’d love to share the recipe, but the dang irons are so hard to find. And expensive. At some point, I’d like to just make a cookie with the same gaufrette flavor.

Banana Oatmeal Cookies

For now though, I’m sharing these cookies. I don’t think I ever had them when she made them, but they are from her book.

It’s such a fun recipe book to look through, too. There are so many handwritten pages, clippings and newspaper recipes that were taped into the book. I love the way they used to write recipes in the paper – they had the person who submitted it’s name and cute little stories. It’s so fun to read through them! What a different time in the world!

Banana Oatmeal Cookies
Banana Oatmeal Cookies

Anyways, I don’t really know where this recipe came from. The paper looks like it was on a flier from their square dancing group or something (they were big into square dancing). It’s definitely from West Virginia, where they lived.

Either way, I’m so glad to finally share a recipe from her book with you! I made a few changes to make them thicker and puffier and they are delicious. There will be more to come from her recipe book, but for now enjoy the banana. 🙂

Banana Oatmeal Cookies

You might also like

Banana Chocolate Chip Cookies
Easy Banana Bread
Banana Cream Cheesecake
Banoffee Cupcakes
Soft and Moist Banana Cake

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Moist and Chewy Banana Oatmeal Cookies stacked

Moist and Chewy Banana Oatmeal Cookies

  • Author: Lindsay
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes
  • Yield: 34-36 Cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!


  • 3/4 cup salted butter, softened (I use Challenge Butter)
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup mashed bananas
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp ground cloves
  • 2 tsp cornstarch
  • 3 cups old fashioned oats


1. Mix together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined.
2. Add flour, cinnamon, baking soda, cloves and cornstarch and mix until combined.
3. Stir in oats.
4. Preheat oven to 350 degrees.
5. Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough a little bit, into thick discs. They will spread a little when baked.
6. Bake for 10-12 minutes or until edges just start to golden.
7. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.

Keywords: oatmeal cookies recipe, banana oatmeal cookies, best oatmeal cookies, easy oatmeal cookies, easy oatmeal cookies recipe, banana cookies, banana cookies with oatmeal, banana cookies recipe, healthy oatmeal cookies, healthy banana cookies


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Recipe rating

  1. Roberta Barry

    Do I need to make any adjustments to the recipe for high altitude? I live in Colorado at over 6000 feet and always have issues with baking at this high altitude

  2. Charlotte G

    So yummy! I forgot the cornstarch and baking soda, and used quick oats instead of old fashioned. These were absolutely delicious!

  3. Emily

    I made this with your standard Quaker oats and added walnuts for some extra flavor and texture. I also cut all the sugar in half, since I was making them for people who don’t love super sweet things. The cookies are quite bready in texture and pleasantly filling. They went down very well with my group of non-sweet-loving friends! I’ll definitely make them again.

  4. Emily

    Question: I do not have old fashioned oats. I have steel cut oats and instant oats. Do you think this recipe will work with either of those? Or a combination of both?

  5. Marcie

    I wasn’t sure about this recipe because of how thin the batter was, but they came out so good and the family said it was a keeper . The only difference I will do next time is cut back on the sugar, especially when using super ripe bananas.

  6. Marian W

    I just made these last night for my husband. He loves soft chewy cookies! These are delicious! Do I need to refrigerate them?

  7. Debra L. Jones

    This is by far the best cookie I have ever tasted I made the recipe just like you said to outstanding is outstanding I’m 64 years old and I’ve eaten a lot of cookies this tops the list absolutely delicious little bit’s a little bit dangerous too

  8. Sherrill

    I’m actually disappointed in these cookies and wish I had just made banana bread with my ripe bananas. They need something else – maybe nuts, raisins, cranberries, chocolate chips or some combination. I have enough batter left for another pan, so I’m going to add something and see if they are improved.

  9. Min

    It was okay. It tasted more like banana bread than a cookie. I kept to the recipe except I reduced the sugar by half and found it needed more sugar. I also creamed the butter and sugar together before adding the rest of the wet ingredients. If I made this again I would keep the brown and omit the white. I halved the dough at the end. One half I added raisins which made it a bit dry. The other half I added honey to make it a bit sweeter, chocolate chips, and pecans. Much better with the chocolate and pecans. I used a tablespoon ice cream scooper and made 4 dozen cookies.

  10. Jelena

    Great recipe. I’ve decreased sugar in almost half, put all the ingredients in a food processor and blended for a minute. Turned out great! Moist and delicious! Thanks

  11. Angela

    Very good cookies! Soft and moist. I added about 1/2 cup of chopped pecans. Then added raisins to the batter after baking some without. Makes a lot of cookies.

  12. Helen McDonald

    SOOOOO good!! Kind of time consuming, but totally worth it in the end. I didn’t use any sugar, and just used honey for a healthier alternative to the sugar. These are perfect for the family, and I will for sure be making these again.

  13. Liz

    Great flavor! I felt like the oats were really dry and tough to chew – did anyone else have this issue? Would soaking them prior to adding them to the recipe really mess things up? I also thought maybe putting them through a food processor or something to pre-chew might be a good idea.

  14. Patty

    I loved this recipe! Of course most cooks are experimenters or scientists in the kitchen I had reduced the brown sugar to 1/2. It didn’t taste right though after the first batch came out of the oven. So I added about 1/2 cup of fancy molasses. I don’t know why but the second batch came out to have the texture of melting in my mouth. Quite a nice discovery and I may just start adding molasses to my baking more.

  15. Stefanie

    This recipe is a great way to use your ripe bananas. it’s a very forgiving recipe that I made while holding my 11-month-old on my hip. I don’t think I measured anything exactly.
    I had three medium size bananas.
    After a dozen went in the oven , we added some Chia seeds and flaxseeds to the remaining part of the batter. when 12 more went into the oven, we had over a quarter of a bag of mini chocolate chips to add in.
    I also cut the sugar by a lot. I did A little shy of 2/3 cup of brown sugar and about 1/4 white sugar.
    my six-year-old and five-year-old love them. I even let the baby sample!

  16. Nessa

    Thank you for the recipe….delicious! Exactly as you said… moist & scrumptious. My husband can’t stop eating them. Don’t think they will last…lol

  17. Renae Zackey

    I made these cookies this weekend. We accidently bought two bunches of bananas and looked for ideas using bananas and I found this recipe. I added raisins and they turned out great. thank you !

  18. S

    Just made these, DELICIOUS! Will be taking them down to my 94 year old neighbor shortly.  So good!  I agree with one of the comments about perhaps adding the bananas after creaming  the butter/sugars…. took a bit for my butter to incorporate. But….really good, and right you are about actually tasting  the bananas! Thanks for a great recipe! 

  19. Helen

    I have made slot of cookies but wouldn’t make these again.  I made them exactly as the recipe called for but they certainly didn’t spread like in the picture.  They taste good but would only give a 2 star. 

    1. Melissa @ Life, Love and Sugar

      I’m sorry you weren’t totally happy with them. It sounds like you may have over measured the flour or mismeasured one of the other ingredients.

  20. Donna

    Making banana cookies this morning.
    Added some applesauce, since it called for a cuo of smashed bananas and the 2 bananas I had came up a little short.  Added 1 cup of unsweetened coconut with the oatmeal too.  I left them to cool in the fridge for about 30 minutes.   12 minutes in the oven and they look and taste great!   I plan to keep most of them in the freezer as my husband likes to take them in his lunch and they will last longer that way.

  21. Momma J

    Great banana taste! These turned a little flat, but realized I added a cup of butter instead of 3/4 cup! :/ Still delicious and very soft!

  22. Kate Willan

    So I made these this morning and they are very good.  I added 1/2 cup chopped walnuts and 1/2 dark chocolate chips just cause it struck my fancy.  I love banana and chocolate.  It’s just me and husband, so I froze 1/2 the dough for later.  Will report back when I see if the frozen dough works out.

    The dough seemed a bit wet and loose so I put it in the fridge for 1/2 an hour to let the fat firm up.  Cookies came out uniform and did not spread too much.  I did add a pinch of salt.

    My husband says I’d get a Paul Hollywood handshake for these.

  23. J Roberts

    I just made these and added 1 1/2 cups of peanut butter chips. I also toasted my oats in the oven until they were nice and fragrant before adding them. Cool them off before adding if you do this.

    I cooked mine at 350F for 11 min with convection. I also chilled my dough for 4 hours in the fridge before baking. 

    Tip: allow to cool completely before removing from silicone baking mat (if using) to avoid sticking. 

  24. Mike


    I made these cookies four times in the last month but I opted out of using cinnamon and cloves and used only 1 1/4 cups flour and 1/4 cup of cocoa.. Also, I tend to shy away from salted butter (brand to brand often makes for unpredictable salt levels) and used unsalted butter and a half teaspoon of salt. And they were super awesome. But then two batches ago I made the dough and then put it in the fridge overnight-and the cookies came out fluffier and denser, like a banana oatmeal brownie!! In the last batch I just made I added a bag of the Heath toffee bits and they are downright heavenly! Thanks so much!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12