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


    I made these cookies today and they are so delish! I had old bananas and didn’t want to make banana nut bread again so I found this recipe and gave them a try! They are so moist and delicious! Thanx a million

  2. Edi - SunCakeMom

    Simple and delicious! I generally omit the sugar if there are fruits in the recipe. It’s still delicious and sweet enough!

  3. Catherine Smith

    These are my favorite cookies!! Maybe even higher than chocolate chip! (I’m sure you know, there are many terrible chocolate chip cookies out there!) I’m trying to think of a way to inhale even more of these at one time! Is there a way to turn these into a sandwich cookie? Or do you think they’d be too soft?

    1. Lindsay

      Hmm, you could probably turn them into a cookie sandwich. If they seem a bit soft, you could try baking them for an extra couple of minutes, or make smaller cookies and they’d probably work fine.

      I’m glad you’ve enjoyed them!

  4. Jan

    I just made the banana oatmeal cookies and they came out so flat.  For the life of me I can’t figure out what I did wrong.  Could my baking soda be old and make them do this?

    1. Lindsay

      It’s hard for me to say for sure without being there. I’m sure you can see from the photos that these aren’t particularly thick cookies, but if they were especially flat, one possible reason would be the butter being too soft which would cause them to spread more. Another possibility is under measuring the flour, which would give a less thick dough. Another possibility is did you use the cornstarch? I know sometimes people leave that out thinking it’s not a big deal, but if you left it out it would definitely make the cookies fall flat.

      I hope that helps!

      1. Jan

        I bet it was the butter – I put it in the microwave to soften it…..probably too long.  Thanks for the tip!

  5. Jamie Geiger

    I stumbled across your recipe in an effort to use three ripe bananas. These things are amazing! Thanks so much for sharing them!

  6. Deborah

    I just made your banana cookies last night and was looking forward to a chewy cookie, however, mine did not turn out that way. They are soft and moist, not really chewy. I bake all the time and followed the recipe, then tried baking a little longer, still no chewiness. I am a real cookie lover and would like these to come out right. Any suggestions?

  7. Jhavany

    Hello! Thank you for sharing this recipe, I’ve made this almost everyday! But I replaced the sugar with honey, so I could eat them every day for brekafast along with my tea. I have a question, how long can I keep the cookies in the freezer (days,months etc.)? And should I heat them up immediately in the microwave when I’ve taken them out of the freezer, or should I first thaw them and then heat them up?

    Thanks in advance, and keep up the good work!

    1. Lindsay

      I’m glad you’ve enjoyed them. I haven’t tested freezing these, but I think generally 3-4 weeks is best. As far as heating them, I’d test both options and see which you prefer. I haven’t tried it.

  8. Michelle Rapier

    I always have bananas that seem to be getting really ripe before we can eat them all. Rather than throw them away, I searched the internet for a banana cookie recipe and found your recipe for Banana Oatmeal Cookies and decided to try them and they were delicious! I made one pan full exactly as the recipe. On the next batch, I added in chopped pecans (will try walnuts next time), and the last batch added both pecans and chocolate chips. I even made the last few thinner and baked until they were a bit more crispy. All of the versions were great! They were all gone within just a few days and there are only two people in our household. Next time, I’m also going to throw in some dried cranberries and probably some butterscotch or caramel chips. Oh, the possibilities are endless and delicious! Loved the story about your grandmother’s cookbook! I still have the one my mom taught me to cook from. Thank you!

      1. Nancy Lueckhof

        We live in the Philippines and always seem to have (too) many bananas & so I doubled this recipe with great success! I added a few extras (because I am an experimenter!). About 1/2 cup of toasted sesame seeds, about 1/4 cup of ground flax seeds, 1 1/2 cup each of soaked and then drip dried raisins and dried cranberries, 1 cup chopped up chocolate bars, and I replaced the vanilla with almond flavoring because we don’t have good vanilla here. Also, a teaspoon of salt. I let this batch bake 13 minutes due to all of the extras. I topped them off with just 3-4 salted peanuts before I put them into the oven. Absolutely loved these and will be sure to keep the recipe!!! Thanks for an awesome grandmother’s treasure!!!! 

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