Save My kitchen was thick with humidity one August morning when I realized my usual grab-and-go breakfast routine had completely fallen apart. I'd been reaching for convenience foods that left me sluggish by mid-morning, so I started experimenting with something that felt rebellious at the time, considering my family's decades-long love affair with butter and eggs. These banana oat cookies emerged from that quiet rebellion, and honestly, they tasted like redemption in the best way, plus nobody had to know they were actually good for you.
I brought a batch to my neighbor last spring, and she stood on my porch eating one still warm from the cooling rack while telling me about her daughter's new job. That cookie was gone in four bites, and she asked for the recipe before even stepping back inside, which felt like the highest compliment a home baker could receive.
Ingredients
- Ripe bananas (2 large, mashed): The darker and softer, the sweeter and more forgiving your cookies become, plus overripe bananas that nobody wants to eat are suddenly valuable.
- Coconut oil (3 tbsp, melted): This carries the richness and helps the cookies stay tender, though you can use any neutral oil if coconut isn't your thing.
- Vanilla extract (1 tsp): A small amount that amplifies everything around it, making the cinnamon and banana shine instead of disappear.
- Rolled oats (1½ cups): The backbone that makes these cookies substantial and keeps you satisfied, and I've learned to never use instant oats here or you'll end up with mush.
- Whole wheat flour (½ cup): Adds earthiness and structure that all-purpose flour sometimes misses, or use a certified gluten-free blend if that matters for your table.
- Coconut sugar (⅓ cup): Dissolves more gently than regular sugar and adds a subtle caramel note, though brown sugar works just fine as a swap.
- Ground cinnamon (1½ tsp): Warm spice that makes people lean in to smell the cookies before eating them.
- Baking powder (½ tsp): Just enough to give the cookies slight lift without making them cake-like.
- Salt (¼ tsp): Sounds small but this is the whisper that makes everything taste more like itself.
- Raisins or dried cranberries (⅓ cup, optional): They plump up during baking and add pockets of sweetness, though I skip them when I'm in a purist mood.
- Dairy-free chocolate chips (⅓ cup, optional): Because sometimes you want to lean into indulgence, and nobody has to know it's still breakfast.
- Walnuts or pecans (¼ cup chopped, optional): Add a whisper of bitterness and crunch that balances everything else.
Instructions
- Get your oven ready:
- Heat to 350°F and line your baking sheet with parchment paper so nothing sticks and cleanup feels like a small victory.
- Mash and mix the wet part:
- Peel those bananas into a large bowl and mash them until mostly smooth with a fork or potato masher, then stir in the melted coconut oil and vanilla until everything looks incorporated. This part is forgiving, and small banana lumps are actually nice.
- Combine the dry ingredients:
- In another bowl, whisk together the oats, flour, coconut sugar, cinnamon, baking powder, and salt until everything smells like breakfast promise. I always whisk even though it's just dry things because it helps distribute the cinnamon evenly.
- Bring everything together:
- Pour the dry mixture into the wet ingredients and stir gently until just combined, then fold in any add-ins you're using. Don't overmix because the cookies stay tender when you respect the dough.
- Shape and flatten:
- Scoop heaping tablespoons of dough onto your parchment paper and gently flatten each one with your fingers or a spoon so they're about ½-inch thick. They'll spread a little, so leave some space between them.
- Bake until golden:
- Slide into the oven for 15 to 18 minutes until the edges turn golden brown and the centers feel set when you gently press them. Your kitchen will smell like cinnamon and bananas and home.
- Cool with patience:
- Leave them on the baking sheet for 5 minutes to set properly, then transfer to a wire rack to cool completely. That warm-from-the-oven moment is hard to resist, but five minutes makes all the difference.
Pin it One morning my child asked why I didn't make cookies with sad ingredients anymore, and something clicked about how we feed ourselves and the people we love. These cookies became proof that wholesome and delicious don't have to fight each other.
Storage and Keeping Them Around
These cookies stay soft for about four days in an airtight container at room temperature, which is almost too convenient. I've also frozen them successfully in a freezer bag for up to two months, and pulling out a cookie on a morning when I overslept feels like a small gift I left for future me.
Making Them Your Own
The optional add-ins are really invitations to experiment rather than requirements. I've swapped the chocolate chips for chopped dried mango, added a pinch of cardamom alongside the cinnamon, and once even stirred in some pumpkin puree when I was feeling seasonal.
Pairing and Moments
These cookies don't need anything fancy to shine, but they're lovely with a strong cup of coffee or a mug of tea that you actually have time to drink slowly. They're proof that breakfast can be simple, nourishing, and still feel like a small pleasure.
- Pack one in your bag when you're running out the door and need something real to eat.
- Make a double batch on Sunday and you'll have options all week when mornings get chaotic.
- They're wholesome enough to feel good about eating for breakfast but delicious enough that nobody questions whether they're actually cookies.
Pin it These cookies have become my answer to the question of what to grab when you want something that tastes indulgent but won't leave you feeling heavy. They're a small daily kindness you can give yourself without any guilt attached.
Frequently Asked Questions
- → Can I use quick oats instead of rolled oats?
Quick oats work but will create a softer, less chewy texture. For the best hearty texture, stick with old-fashioned rolled oats.
- → How do I know when the cookies are done baking?
Look for golden edges and a set center. They should feel firm to the touch but still soft. They'll continue to firm up slightly as they cool.
- → Can I make these oil-free?
Yes, substitute the melted coconut oil with unsweetened applesauce. The cookies will be slightly denser but still delicious.
- → How should I store these cookies?
Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze individually wrapped and thaw as needed.
- → What can I use instead of bananas?
Mashed sweet potato or pumpkin puree can work, though you may need to adjust sweetness. Bananas provide natural sweetness and binding that helps hold everything together.