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.


  • Serving Size: 1 Cookie
  • Calories: 113
  • Sugar: 7.5 g
  • Sodium: 68.8 mg
  • Fat: 4 g
  • Carbohydrates: 17 g
  • Protein: 1.7 g
  • Cholesterol: 15.3 mg

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. Natalie

    i like these. Super thick. Think they coulda done with a little more sugar though.

    Also i added pecabs to half the batch for texture. Equally yum but still a bit more sugar

  2. Helena

    How long will these cookies keep, do you think? Need some for a bake sale at school on Friday, it’s Tuesday today – will they still be OK if I keep them airtight or would I be better off freezing?
    By the way, my children love them!

    1. Lindsay

      I’m so glad you enjoy the cookies! I’d think Tuesday to Friday might be ok generally, but for then for the person buying them at the bake sale they’d be on the later end of when they’d be best.

    1. Jaime

      Coconut oil works just fine, but in its solid form (not melted or liquid coconut oil) that way it mixes well like softened butter. I cream my coconut oil with the sugar until it is smooth (there may be a some specks of coconut oil throughout, but thats fine, they’ll melt right in as they bake). I use the vegan natural butter flavored coconut oil when baking cookies and add a bit of fine ground pink himalayan salt to account for any salted butter when a recipe calls for it, but any salt will do.
      This recipe holds up well to the coconut oil because the ingredients are just hearty enough and the banana works well with the oil, keeping them from drying out. The cookies stayed perfectly moist, but not overly so, and had a lovely chew. For me, the oven temperature and bake time needed no adjustment with the oil substitution either. Sometimes you have to be careful with more delicate cookies (sugar cookies, linzers, etc) and bake them just a bit shorter until they almost look done, otherwise the oil will cause the bottoms to brown and you’re left with an overly crisp, slightly greasy cookie.

      I have recently been using the Country Crock plant-based butter more often and have used it in this recipe multiple times. The olive oil one is my go to, as it is by far the most neutral flavor-not even a hint of olive oil flavor really-a bit when baking fresh bread, but not in sweets, it tastes closest to butter, has no aftertaste, bakes, mixes and creams just like butter (I even use it in ‘butter’cream frosting/icing and have been told it is the best buttercream people have had-it stays so soft, and very fluffy and delicate, perfect for sweet rolls/cinnamon buns).

      *For other vegan substitutions:
      I also used a flax egg (1 Tbsp ground flax/flax meal stirred into 3 Tbsp water, then left to sit for 10-15 minutes) at room temp) to sub for the egg. I have also used 1/4 cup unsweetened applesauce as the egg replacement and the cookies came out great. Really, if anyone wants more banana flavor, they can sub another 1/4 cup banana for the egg instead and it works fine.

      I just adore this recipe. Perfect for a quick boost, as the best breakfast bite, with tea/coffee, for those 2am sweet cravings, for anytime really.
      And they make GREAT gifts! They’re perfect for people in the hospital-they provide a sweet natural fiber and vitamin boost (lots of fiber for those issues that arise when somebody’s just had surgery, etc and might be on pain meds, and they have plenty of potassium that can help with lactic acid depletion that causes muscle cramps from lack of eating/nutrition, laying in bed too much and after excersing those sore muscles following surgery, illness, etc). So you’re not only giving them a gift showing you care, but it’s something yummy and that can be very helpful!

      Thank you for this recipe. I absolutely adore it! I’m actually taking some to my mum this evening who’s just had a knee replacement. She’ll love them!

  3. Sandra

    These banana oatmeal cookies had a tremendous flavor, although they were quite dry. I would trybthem again & add a lil bit more banana to see if that helps. Ty forr the recipe. Is a cheap treat too, which was nice, as the cupboards were getting bare. Lol

    1. Lindsay

      I’m sorry you found them to be dry. Odds are you could bake them for a couple minutes less and have better luck. 🙂 Glad you still enjoyed them!

  4. Safwana

    Heyy .. I was reading this beautiful story and lovely recipe and being a great fan of banana and oat meal i cudnt wait so i went a made these and guess what? I love thrm.. Moist soft chewy.. And the smell.. Yumm!! Thts all i can say.. Thnk a ton for this recipe and i love ur grandma .. ????

  5. Candice Leong

    Hi…the cookies look so damn delicious…I’m planning to make them on my day off…I’m just wondering if I need to use the ready to cook one minute oats or the regular oats…thanks in advance

      1. Carol

        I’m confused.  The recipe says old fashioned oats but in answer to a question about what kind of oats, you answered 1-minute instant oats.  Which is correct?

      2. Lindsay

        I would follow the recipe and use old fashioned oats. I don’t know the comment you’re referring to, but it’s easy to confuse all these recipes and questions when I answering things so my guess is that I confused this recipe for another. Old fashioned oats is what you’ll want.

      3. Carol

        This post right above mine is the one I am referencing and replying to now.  No worries, Lindsey, and thanks for clearing it up.

      4. Lindsay

        Gotcha. Unfortunately I don’t see the same thing you see when replying to comments. It lumps all comments from all recipes together, so it can be confusing. Glad that cleared it up!

  6. Allison

    These are too sweet for me! Warning to anyone who doesn’t like a super sweet oatmeal cookie!
    Beautiful recipe, though! I’ll have to try again with less sugar … and I forgot the salt :p

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