These Banana Nut Oatmeal Cookies are soft, chewy, and so delicious. They're incredibly easy to make with just a bowl and spatula - and they're flourless!
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Why You'll Love this Recipe
- Indulgent yet healthy - These Banana Nut Oatmeal Cookies are soft and chewy with the natural sweetness of bananas and the crunch of nuts, creating a delicious treat that’s healthier than traditional cookies.
- Simple & quick - No need for fancy equipment! With just a bowl and spatula, you can make these cookies in no time—making them a great option for quick baking sessions.
- Packed with flavour - The combination of bananas and nuts brings a rich, comforting flavour to each bite, making these cookies both satisfying and indulgent without being overly sweet.
- Guilt-free treat - These cookies are flourless and the bananas provide a healthier, more natural sweetness while offering fibre and potassium.
- Kid-friendly - Kids will love the soft, chewy texture and the delicious banana-nut flavor. They're a great snack or treat for little ones, with no added refined sugar.
- Perfect for any occasion - Whether it's a sweet snack, a light dessert, or a healthy breakfast option, these cookies fit the bill for any time of the day.
Ingredients
Please see recipe card below for exact quantities.
- Rolled oats - make sure to use old-fashioned rolled oats for the right chewy cookie texture.
- Baking soda - to help our cookies rise and puff up.
- Salt - to help bring the flavours out.
- Honey - my sweetener of choice, but you can also use regular white sugar, coconut sugar, or maple syrup.
- Bananas - make sure to use ripened bananas for their sweetness. The more browned and spotted the bananas are, the sweeter they'll taste!
- Vanilla extract - for a pop of delicious vanilla flavour.
- Natural peanut butter - make sure to use peanut butter with a runny consistency to make it easier to mix with. Natural peanut butter works great. You can also substitute this with other nut butters, or use seed butters (such as sunflower seed oil butter) if you have a nut allergy.
- Crushed walnuts - any kind of nuts will work here. Chopped pecans or sliced almonds are also great choices!
Instructions
STEP 1: Combine dry ingredients in a large bowl. Give it a mix.
STEP 2: Add wet ingredients to bowl. Mix with dry ingredients until well combined and it turns into a cookie dough texture.
STEP 3: Stir mix-ins into the dough until they're well distributed. Refrigerate for at least 1 hour.
STEP 4: After dough has been chilled, take a baking sheet lined with parchment paper, and divide the dough into roughly 16 equal portions using a cookie scooper.
STEP 5: Gently press balls of dough into flatter shapes with the back of a spoon.
STEP 7: When done baking, take the cookies out and let them rest on the baking sheet for 5 minutes, before transferring them to a cooling rack to cool down completely. Enjoy!
Equipment
I love using my mini countertop oven from Breville. Their Smart Oven is one of my favourite kitchen appliances that I use all the time - it's the perfect size to whip up a batch of these cookies in no time, without having to turn on my big oven.
Storage
You can store these away in an air-tight storage container in the fridge for roughly 5 days, or in the freezer for up to 3 months.
Toasty's Tips
- Make sure to refrigerate the cookie dough for at least 1 hour before baking, and bake it right after taking it out of the fridge. This will help ensure your cookies retain their shape without flattening.
- Feel free to add your favourite choice of nuts, seeds, dried fruits, or other mix-ins as you like. It's easily customizable!
- Instead of coconut oil, you can also use avocado oil or olive oil if you prefer.
- Feel free to adjust the amount of sweetener in this recipe to your tastes.
- While I like making my cookies on the smaller side for snacking and portion control, you can make them larger if you prefer.
Other Flavours to Try
Check out these other easy and delicious Oatmeal Cookies recipes:
📖 Recipe
Banana Nut Oatmeal Cookies (Flourless)
Suggested Equipment
Ingredients
Dry Ingredients
- 1.5 cups rolled oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 2 large bananas - mashed
- ½ cup natural peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoon honey
Mix-ins
- ¼ cup crushed walnuts
Instructions
- Combine dry ingredients in a large bowl. Give it a mix.
- Add wet ingredients to bowl. Mix with dry ingredients until well combined and it turns into a cookie dough texture.
- Stir mix-ins into the dough until they're well distributed. Refrigerate for at least 1 hour.
- After dough has been chilled, take a baking sheet lined with parchment paper, and divide the dough into roughly 16 equal portions using a cookie scooper.
- Gently press balls of dough into flatter shapes with the back of a spoon.
- When done baking, take the cookies out and let them rest on the baking sheet for 5 minutes, before transferring them to a cooling rack to cool down completely. Enjoy!
Notes
- Watch the step-by-step video tutorial here.
- Make sure to refrigerate the cookie dough for at least 1 hour before baking, and bake it right after taking it out of the fridge. This will help ensure your cookies retain their shape without flattening.
- Feel free to add your favourite choice of nuts, seeds, dried fruits, or other mix-ins as you like. It's easily customizable!
- Feel free to adjust the amount of sweetener in this recipe to your tastes.
- While I like making my cookies on the smaller side for snacking and portion control, you can make them larger if you prefer.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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