Banana Oatmeal Cookie Recipe (Healthy & Nutty!

Banana oatmeal cookie recipe coming your way — and it’s one of my favorites for a quick, healthy breakfast or snack. These cookies are soft, naturally sweetened, and packed with good-for-you ingredients like sprouted oats, bananas, nut butter, sunflower seeds, and a touch of dark chocolate. My friend Terri and I used to bake them all the time — they’re perfect when you want something satisfying but still wholesome. Gluten-free if you use certified GF oats, and clean enough to enjoy any time of day, guilt-free!

Ingredients

• Ripe banana: adds natural sweetness and moisture

• Nut butter (any kind): creamy texture and protein boost

• Honey (or maple syrup): naturally sweetens the cookies

• Sprouted oats or rolled oats: a hearty base for texture and fiber

• Sunflower seeds (or any seeds): add crunch and nutrients

• Dried cherries or cranberries: a pop of tart and chewy flavor

• Dark chocolate chips: rich, melty bites in every cookie

• Ground cinnamon: brings a warm, cozy spice

How to Ripen Bananas Faster

Need ripe bananas today for your banana oatmeal cookie recipe? Here are two quick ways to get them ready:

• Paper bag trick: Place bananas in a brown paper bag to trap ethylene gas — this speeds up the ripening process naturally in a day or two.

• Oven method: Need them ASAP? Bake unpeeled bananas on a baking sheet at 300°F (150°C) for 15–20 minutes, until the skins turn black. Let them cool before using. This trick works great when your bananas aren’t quite soft or spotty yet.

Creative Add-Ins for Your Banana Oatmeal Cookies

These banana oatmeal cookies are your blank canvas — think of them as the smoothie bowl of the cookie world! You can keep them classic or load them up with flavors you love. Here are some fun ways to make them your own:

• Nut butter magic: Almond, peanut, cashew, or even pistachio butter — each brings its own vibe. Homemade or store-bought, go with what you love.

• Crunch factor: A handful of sunflower seeds, hemp, or chia adds texture (and nutrients). Want something toastier? Try sesame or pumpkin seeds.

• Fruity twists: Dried cherries, golden raisins, or chopped dates work beautifully. Bonus points if you toss in orange zest with dried cranberries!

Tips for Banana Oatmeal Cookies with Nut Butter

• Use ripe bananas, do not use previously frozen bananas; the riper your banana, the better your cookie will taste. 
• For a healthier version, I used sprouted oats. When you combine the ingredients, make it into a log, and keep it in the refrigerator for about two hours. This will allow the oats to soak up the flavors and soften. You could use quick oats if you don’t want to wait. 
• You want to blend or use a food processor to mix the banana and almond butter. We are trying to create a thicker sauce to combine with the whole oats since we are not using quick oats or flour, and there are no eggs or milk in this recipe. This is an essential step. Please don’t skip it. 
• To get a perfectly round cookie shape, you may need to mold the dough with your fingers after you cut the dough with a knife. Wetting the tips of your fingers with a bit of water will help you prevent the dough from sticking to your fingers.