With simple ingredients including ripe bananas and rolled oats, fiber and natural sweetness, these Healthy Banana Cookies are a super yummy everyday treat to share with the family. They’re easy, delicious, and packed with nutrition. (Win, win, win!)
Healthy Banana Cookies
Somehow, no matter what I do, I always wind up with a few over ripe bananas at the end of each week. Luckily, they are so great for making healthy baked goods—including these Banana Cookies!
This recipe has just a handful of ingredients that you can pull from the pantry and fridge and is super simple to make. They’re also free from added sugars, so they make a nutritious cookie to share with the kids at any time of the day.
I love them with my morning coffee and they’re a great baby cookie.
Ingredients You Need
To make this healthy cookie recipe, you’ll need the ingredients below. Know that the sweetness in these cookies comes entirely from the banana so the riper the better—which visually will look like a LOT of brown spots on your fruit.
- Very ripe bananas: These provide the flavor and the sweetness, so they should be very ripe with a lot of brown spots.
- Quick oats: Or you can grind rolled oats in a food processor or blender.
- Baking powder
- Cinnamon: This adds nice flavor, too.
- Salt: A little salt ensures that all of the other flavors are bright.
- Egg: The egg helps bind the batter. See the notes at the end of the recipe for an egg-free option.
- Vanilla extract
- Optional: Yogurt Icing or melted chocolate.
TIP: If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.
Step-by-Step Instructions
Here’s a look at the basic steps involved in making this recipe. Scroll down to the bottom of this post for the full instructions.
- Mash the banana until very smooth with a fork. Measure out.
- Add to a bowl with the rest of the ingredients. Stir well. Chill while the oven preheats.
- Portion onto a baking sheet, then press slightly.
- Bake!
TIP: Popping the batter into the freezer while the oven preheats ensures that the dough holds together well and that it’s easy to portion out into cookies. I set a timer for myself so I don’t forget!
Iced Banana Cookies
If you want to add icing, you can drizzle the cookies with a little vanilla yogurt. I put it into a zip top bag, seal it, then snip off one corner and drizzle it on as if it was a piping bag.
Or, you can melt 2 tablespoons chocolate chips in a heat-safe bowl for about 30 seconds in the microwave and drizzle that on top.
TIP: These are a great baby cookie as they are soft, easy to chew, and made without added sweeteners.
Frequently Asked Questions
I like to use quick oats since the texture is a little finer and they help the batter hold together nicely. But you can quickly pulse regular rolled oats in a food processor or blender too.
Sure! Banana Chocolate Chip Cookies are a favorite. Just stir in 1/4-⅓ cup chocolate chips (mini or regular size) to the better.
Yes, just use certified GF oats.
You can check out my Baby Cookies, which is similar but has more options for flavors—and using up leftover baby food purees.
How to Store
Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.
Best Tips for Success
- Be sure to use very ripe bananas with a lot of brown spots for the best flavor. (These don’t have any other added sugar, so it’s crucial that the bananas are super duper sweet!)
- If you only have old-fashioned rolled oats, you can grind them briefly in the food processor or blender to make quick oats.
- Stir in ¼ cup chocolate chips if desired.
- Gluten-free: Use certified gluten-free rolled oats.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below. I always appreciate hearing from you guys!
Healthy Banana Cookies (to Share with the Kids)
Ingredients
- 1 cup mashed banana (about 2 medium very ripe bananas)
- 2 cups rolled oats (or quick oats, or rolled oats quickly round in the food processor or blender)
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips (optional)
Instructions
- Add the mashed bananas to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using. Stir to combine thoroughly with a spoon.
- Place batter in the fridge or freezer while the oven preheats to 375 degrees F. (Chilling the batter helps it hold together for scooping and portioning.)
- Line a baking sheet with parchment paper. Scoop and drop 1-tablespoon-size balls of the batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.
- Bake for 12-14 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.
- Remove from oven and let cool on the baking sheet.
- If you want to add icing, you can drizzle cookies with vanilla yogurt. Place yogurt into a zip-top bag with a small corner cut off and pipe over the cookies.
- Serve immediately or store.
Notes
- Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.
- Be sure to use very ripe bananas with a lot of brown spots for the best flavor. These cookies don’t have any other added sugar, so it’s crucial that the bananas are super sweet.
- If you’d like to make these cookies a little sweeter, you can add 2 tablespoons brown sugar, honey, or maple syrup to the batter.
- Substitute ¼ cup peanut butter for the egg if desired.
- To make a more uniform batter, you can use quick oats or briefly grind old-fashioned rolled oats in the food processor or blender to make quick oats.
- Gluten-free: Use certified gluten-free rolled oats.
- Egg-free: Omit the egg and add 2 tablespoons milk or additional banana.
- Top with vanilla yogurt or melted chocolate chips.
Nutrition
This post was first published September 2020.
These are delicious! My almost 2 year old and I love them 🤗
These are so good! I made these a couple days ago and my 18 month old ate 4 of them! I took them to a play group yesterday and all of the kids loved it! These are going on my snack rotation!
Love these! Easy and delicious- perfect breakfast or lunchbox snack!!
SO good and so easy to make! We added the chocolate chips in them and everyone gobbled them up!
INGREDIENTS SHOULD BE THE FIRST THING LISTED. I WOULD NOT LIKE TO WASTE MY TIME SCROLLING TRYING TO FIND THE MEASURMEANT!!!!!
Hi- There is a “jump to recipe” button right at the top of the post that takes you right to the recipe. Many people like having complete content so they have all of the information, which is why my posts are structured the way they are. You are welcome for the free content. (Perhaps next time you could ask a question without yelling. Just an idea.)
Why are you yelling? This is free content btw! Also- it is spelled MEASUREMENT 🙂
Had too many ripe bananas. After searching for a healthy and flavourful cookie, found this recipe. Recipe was easy enough for my kids to make. Will be making more to store in the freezer for food on the go instead of packaged foods! Thanks for sharing this gem!
Awesome!
Hi me and my 3 year old just made this, but somehow it came out very hard chewy like gummy. I don’t know what we did wrong? He likes it eating with yogurt Hahahha!
Love this recipe!! I’ve made many times and my son gobbles them up! Is there a way I could add pumpkin somehow?
I think you could do half pumpkin puree and half banana or use all pumpkin and add a little sugar or maple syrup. Straight pumpkin without sweetener will not taste very good in my experience.
Wow! Delicious. I don’t know why I’m so shocked, Every recipe I’ve tried of Amy’s (@yummytoddlerfood) is delicious. My daughter loves them. Next time I’ll try the suggestion to add PNB.
Thanks for another easy, nutritious recipe.
My 4yo loves that she gets to eats these cookies for breakfast! I had three very ripe bananas that I had to use, plus I added 1/3 cup of natural peanut butter. So to balance the added wet ingredients I added 1/4 cup of whole wheat flour (and doubled the cinnamon) and they turned out perfect. With dark chocolate chips, of course!
This recipe is very forgiving as I was really lazy with measuring (which can be disastrous for baking) but the results were great. My kids and husband love these cookies. They have a mild banana flavor and a soft cake texture. I doubled the recipe so now I have dozens waiting for us in the freezer. This is the second recipe of yours that I’ve tried and I am excited to explore more on your site. Thanks.
I added 1/4 cup of natural peanut butter to the batter and they turned out great!! Next time I may add a little milk to loosen the batter a little per Amy’s suggestion to me on IG.
My 14 month old is gobbling these up as I write this and I love them too! These would be amazing with some mini chocolate chips!
Thank you for another great recipe, Amy!
You’re so welcome and thanks for that feedback!
Hi! I just wanted to ask about the yoghurt drizzle… wi this harden if cooled for a while? I’m worried if I try it will just ooze everywhere! Thanks!
It doesn’t harden too much but if the yogurt is fairly thick it’s not too bad.
Very easy and my picky toddler is enjoying one right now.
These are so good! My bananas were *very* ripe, I doubled the cinnamon, and added the mini chocolate chips. My girl has an egg allergy so I used Bob’s Red Mill egg replacer which worked great! I love these cookies.
Super simple to make. My 2 and 4 year olds love them!