Banana Oat Cookies Recipe

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:

1. Preheat the oven: Heat your oven to 175°C (350°F) and line a baking sheet with parchment paper to ensure easy release.
2. 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!
3. 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.
4. 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.
5. Incorporate sesame seeds: Reserve a portion of the sesame seeds for coating. Fold half into the dough for added crunch throughout.
6. 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.
7. 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.
8. 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.
9. 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.

Banana Oat Cookies

These soft and chewy banana oat cookies are packed with natural banana flavor and coated in crunchy toasted sesame seeds, making them a guilt-free treat perfect for using up overripe bananas.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 85

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 200 g 2 ripe bananas Mashed, about 1 cup.
• 90 g 90 g (1 cup) rolled oats Use gluten-free oats for a gluten-free version.
• 50 g 50 g (⅓ cup) sesame seeds Toasted for extra nuttiness.
• 1 teaspoon 1 teaspoon vanilla extract
• ½ teaspoon ½ teaspoon ground cinnamon Optional, for added warmth.
• Pinch of salt

Method

 

Preparation

1. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a medium bowl, mash the ripe bananas with a fork until smooth and creamy.
3. If desired, pulse the oats in a blender or food processor until they resemble coarse flour.
4. Add the oats, vanilla extract, cinnamon (if using), and salt to the mashed bananas and stir until a thick, sticky dough forms.
5. Reserve a portion of the sesame seeds for coating. Fold half into the dough.
6. Scoop tablespoon-sized portions of dough and roll into balls, then coat with the remaining sesame seeds.
7. Place the coated balls on the prepared baking sheet, spacing them 5 cm (2 inches) apart, and flatten each to about 1 cm (½ inch) thickness.

Baking

1. Bake for 15-20 minutes or until the edges are lightly browned and the sesame seeds are toasted.
2. Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

These cookies are best enjoyed warm straight from the oven or stored for later. They are even better the next day!