Craving a wholesome snack that transforms overripe bananas into pure delight? These banana oat cookies are soft, chewy, and bursting with natural banana flavor, elevated by a nutty sesame seed coating for irresistible crunch. Made with just a handful of ingredients, this easy banana oat cookies recipe is gluten-free, flourless, and perfect for using up spotty bananas – a guilt-free treat that’ll have you baking batch after batch!
Banana Oat Cookies Ingredients
Simple, wholesome ingredients for about 12 banana oat cookies (measurements in both metric and imperial):
- 2 ripe bananas (about 200 g / 1 cup mashed)
- 90 g (1 cup) rolled oats
- 50 g (⅓ cup) sesame seeds (toasted for extra nuttiness)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, for warmth)
- Pinch of salt
These banana oat cookies ingredients blend effortless nutrition with incredible taste – no flour, no refined sugar needed!
How to Make Banana Oat Cookies Step by Step
This foolproof banana oat cookies recipe comes together in minutes for bakery-worthy results:
- Preheat the oven: Heat your oven to 175°C (350°F) and line a baking sheet with parchment paper to ensure easy release.
- Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until smooth and creamy – the riper, the sweeter your banana oat cookies will be!
- Blend oats if desired: For a finer texture, pulse the oats in a blender or food processor until they resemble coarse flour. This step is optional but helps bind the cookies.
- Mix the dough: Add the oats (blended or whole), vanilla extract, cinnamon (if using), and salt to the mashed bananas. Stir until a thick, sticky dough forms and everything is well combined.
- Incorporate sesame seeds: Reserve a portion of the sesame seeds for coating. Fold half into the dough for added crunch throughout.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place the remaining sesame seeds in a shallow bowl and roll each ball to coat generously, pressing lightly to adhere.
- Flatten and arrange: Place the coated balls on the prepared baking sheet, spacing 5 cm (2 inches) apart. Gently flatten each to about 1 cm (½ inch) thickness with your fingers or a fork for even baking.
- Bake until golden: Bake for 15-20 minutes, or until the edges are lightly browned and the sesame seeds are toasted. The centers will firm up as they cool.
- Cool completely: Allow the banana oat cookies to cool on the sheet for 5 minutes, then transfer to a wire rack. They crisp slightly on the outside while staying chewy inside.
Dive into these warm banana oat cookies straight from the oven or save for later – they’re even better the next day!
Banana Oat Cookies: Time, Servings, and Nutrition
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 12 cookies
- Nutrition per cookie (approximate): 85 calories, 3g fat, 13g carbs, 2g protein
Why Banana Oat Cookies Are a Smart, Healthy Choice
Naturally sweetened by bananas and boosted with fiber-rich oats and mineral-packed sesame seeds, these cookies support energy and digestion without added sugars. They’re a nutrient-dense alternative to traditional treats, offering potassium, healthy fats, and sustained satisfaction – ideal for snacks, breakfast on-the-go, or kid-friendly indulgence.