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. jan

    Oh so disappointed… Bob’s Red Mill thick flakes is all I buy as well. Any suggestions as to how I could make this recipe work with the thick flakes???

  2. Lori Alden Holuta

    This was the perfect recipe for what I wanted to make today. I added a half bag each of butterscotch and cinnamon chips, per my husband’s request, and they turned out really fun. I can tell they’d be delicious without my crazy additions, too!

  3. Susan Dubose

    Just like the yummy cookies my college roommate used to make. Sometimes she would frost them with cream cheese frosting, and they were even more decadent!

  4. Penelope L. Goss

    Oops for the misspelling, it’s Stevia NOT Estiva (she pronounces it incorrectly)…my mistake for not researching the spelling. I’m a REAL ingredients gal!

  5. Penelope L. Goss


    I just downloaded & printed your recipe. My friend want to substitute Estivia for some if not all the sugar. Do you know how much Estivia she will use to replace the sugar, either granulated, brown or both?

    1. Lindsay

      I’m sorry, I don’t know. I don’t typically bake with sugar substitutes. It makes quite a difference in the final taste and texture.

  6. bear

    I’ve now made these three times and they are a huge hit! i swapped ground clove for all spice and they are just delicious. i let the dough rest over night because i found it a bit sticky. will make again and again!

  7. Megan Borjon

    My family absolutely loves them they have me make then just about every weekend now I added some cranberries and they r to die for

  8. Pat

    Need to cream butter and sugars first. The butter doesn’t incorporate if you add the banana and egg before they get a chance to mix. 

  9. Karen

    I can’t rate this recipe yet because I used the wrong kind of oats! For breakfast oatmeal, my husband and I like the hearty thick cut oats made by Rob and Christine (order on-line) or Bob’s Red Mill. So that’s what I used in this recipe. Bad idea! Not enough liquid or time to really soften the oat flakes. So I have great tasting, but REALLY chewy cookies! Next time I’ll use some regular oats, like Quaker.

    Other than that, I followed the recipe, except for substituting ginger for cloves, and making smaller cookies. Loved the banana flavor. Will definitely make this recipe again.

  10. Sharalyn

    Was just searching for a “banana oatmeal nut cookie” as I have bananas that need used up … and hubby is out of cookies and he LOVES cookies. When I couldn’t find any w/ nuts, I figured I’d find one w/o and just add some. (I that nuts and bananas go together like PB&J… just better together.)

    Your recipe looks perfect… and will be baking these this afternoon. (Might try a few w/ raisins too… love them, but hubby not a fan.)

  11. Bronwyn

    These are great cookies! The use of cornstarch intrigued me, so I chose to make this recipe over others I found online. I added a bit of salt and nutmeg, plus some chopped toasted walnuts. I used only one large banana, which was about 1/2 cup and they were still moist and chewy. I’m on quarantine lockdown with my elderly mother, so we’re trying to make the groceries last. My other bananas will go in the freezer for another day. Thank you for the lovely recipe!

  12. Maribeth Liongson

    I am not a fan of fruits especially bananas – i actually despise it (texture, smell, etc) but ever since I’ve started baking, I’ve tried doing recipes that have fruits in it. I saw your recipe and tried it and I just have to tell you that this recipe made me appreciate bananas! 😊 Though I used instant oats instead and added choco chips. 😊 My family and friends love it as well – even those who also claim they are not a fan of banana desserts/treats. Thank you so so so much for this, this is now my favorite!!! It surpassed my love for choco chip cookies!! I can’t stop making it and I eat more than 1 cookie a day! Haha Can’t resist! Thank you so much for sharing this! Sending love from the Philippines!!! ❤️❤️❤️🇵🇭🇵🇭🇵🇭

  13. Jessica Luther

    wow. You have so many baking recipes. I will probably learn some new ones, sometimes I will make my daughter some beautiful cakes.
    thank you

  14. sandra d

    I didn’t have 3 cups of oatmeal so I added a cup of raison bran flakes cereal in it, added some more raisons and put in some chopped pecans.  I also just left them on the cookies sheets until cool.  They’re very soft and “wet/doughy” on the bottom.  They’re on the cooling racks now (and to fit all 36, they’re overlapping a bit).  I’m going to put them (on the racks) in a hot oven to see if they crisp up. I let them cook again for 5 minutes and for another 5 minutes (at 400 degrees).  Let them cool.  It helped, and the cookies are still delicious.  Because of my mistakes I can’t rate, but it’s always nice to know that you don’t have to make a recipe exactly the same, and they’ll still be very edible, and much loved. Thank you for the recipe!

  15. Cynda

    Easy and delicious. I am so glad that you posted it, and that I found it. Made a double batch last evening because I had so many overripe bananas. I needed 12 -13 minutes, but I almost always need an extra 1 -5 minutes when baking. On the last few cookie sheets I did not flatten slightly and they came out almost the same, just a bit puffier in the center.

    I also loved the recipe for Preserving Children! and shared it with a link to this Banana Oatmeal recipe on FB.

  16. Carly Collister

    I made these last night and the kids love them. I used three very over ripe bananas and halved the brown and normal sugar. It make 24 large biscuits. Great way to use up bananas that isn’t banana bread or pancakes.

  17. Alec

    Great recipe! I made one batch with raisins and another batch with a mix of chocolate and peanut butter chips. I used unsalted butter and 1 tsp of salt to really bring out the flavor, and chilled the batter in the freezer for an hour before baking. Move the cookies into a tin within an hour from baking them to keep them nice and chewy too.

  18. Jody

    Have mixed and chilled to bake tomorrow. At what temperature should they be baked? Sorry that I just don’t see it. Thanks!

  19. Michel Holland

    Great taste but I found them to be a little too crumbly the first time…prolly because I had a smidge more than 1 cup of banana. I added another cup of flour this time, and they’re perfect. 

  20. Nelleen

    I tried this recipe yesterday and it came out lovely, that is it’s nice and kept it’s shape. But I didn’t realise it was a soft cookie. I baked the first batch for 12 minutes but was too pale so therefore baked second batch for 15 minutes but they didn’t get crispy. They are lovely and soft but I will give it a next trial by leaving out the cornstarch and reducing the sugar as it was too sweet for me. I have other cookie recipes which doesn’t have cornstarch and they come out crispy on the outside and chewy on the inside so will try soon. But it a nice soft cookie. Thanks for sharing the recipe.

  21. Jean

    Like many of the previous posters, I needed to use up some ripe bananas. I don’t like anything very sweet. So I cut out the white sugar and just used the brown. Also, I didnh’t have ground cloves, so I used Chinese Five Spice in it’s place. I am SO in love with these!!!   Makes me curious as to what other fabulous recipes I can discuss over on your blog. Catch ya later. I’ve gotta look at some more of your recipes!

  22. mariah

    hi. ive tried this recipe recently. it tasted good but my problem is that its too soft. should the consistency be like a banana bread with oatmeal? thats what happened to my cookies. they break easily even after cooled. i followed the recipe with exact measurement of ingredients. i dont know what happened. help me out please. thank you

    1. Lindsay

      I don’t think so. They should be fairly soft oatmeal cookies. It’s possible you over mixed them after adding the flour. It can overdevelop the gluten and make them tough.

    1. Mystic

      These were horrible. To soft.. they are like bananabread with oatmeal. My kids didn’t like them and my boyfriend couldn’t stand the taste either. Sorry but they were not for us.

  23. Brenda Rintoul

    Very good!  I made a double batch which made a lot more than I expected!  As a result, our local Youth Group gets to enjoy them as well!  i added some diced apple and raisins,  nice and moist!

  24. Sa-eeda Daniels

    Thanks for sharing this lovely recipe.
    A few months ago, I was looking for a banana recipe that didn’t involve banana loaf. And I came across your cookies!

    I was so excited to try them, I messed them up a little the first time round, but my sister in law loved them and she doesn’t like banana anything!

    I made them again 2 days ago and WOW!! Love! Love! Love!
    I divided the batter in 2 and added chocolate chips to half. (The first time I did as is, chocolate chips and walnuts)
    It’s moist and chewy, little crisp at the bottom and my children love it!

    Thank you so much for sharing your grandma’s recipe! My family and I appreciate it!

  25. Bhavna Bhavsar

    I’ve just made them with your ingredients, but did not add the white sugar. I also added chopped walnuts and a tablespoon ofunsweetened cocoa powder – couldn’t resist it! The cookies are divine. Thanks for the recipe

  26. Kellie B

    These cookies taste great but they never crisped up. They are more like banana oat bread in cookie form. Still
    Delicious but not what I was hoping for. 

  27. Lola

    I cut the brown sugar in half and did about 1/3 cup regular sugar. I also added walnuts. Still plenty sweet and so yummy for a snack or quick breakfast! Will def make again. 

  28. Michael Herring

    Note i do not bake ever. i had 4 ripe bananas which came out a half cup more than recipe. In the end they great! Soft and moist. It was so easy. I think I can do this every sunday and have them for my 1st snack of the day!

  29. Kim

    These were great. The kids loved them! I didn’t have cloves or baking soda, so i subbed baking powder and did allspice and nutmeg instead. Also, added 2 heaping tablespoons of crunchy peanut butter, cause, why not? Otherwise, did the recipe as is and they are yummy!!!

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