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a stack of banana oatmeal cookies

Banana Oatmeal Cookies

These easy Banana Oatmeal Cookies are the perfect healthy snack!
5 from 10 votes
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Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 36 cookies
Calories: 133kcal
Author: EmilyFabulous



  • ½ cup unsalted butter, room temp
  • ½ cup unsweetened apple sauce
  • 1 cup raw cane sugar (turbinado)
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • cups all-purpose flour (can sub almond flour, see notes)
  • teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 cups quick oats
  • 1 cup semi-sweet chocolate chips
  • ¼ cup chopped nuts (optional)


  • Preheat the oven to 375°F and prepare a cookie sheet with parchment paper or a silicone mat.
    baking sheet prepared with silicone mat
  • Put the butter and applesauce in a stand mixer or large mixing bowl. Beat on medium speed until mixed together. Don't worry if it looks curdled, it will smooth out as you add additional ingredients.
    butter and applesauce in stand mixer
  • Add the sugar, bananas, vanilla, and eggs and continue to beat at medium speed. Next, add the flour, baking soda, salt, and cinnamon and continue beating until just combined.
    banana oatmeal batter before chocolate chips and nuts
  • Stir in the oats, chocolate chips, and nuts with a spoon or spatula.
    nuts, oats and chocolate chips added to banana oatmeal batter
  • Drop the dough onto the prepared baking sheet with a cookie scoop or spoon. These will rise and spread so give each one some room.
    oatmeal banana cookies before baking
  • Bake for 10 to 14 minutes or until golden brown around the edges. Transfer to a wire rack to cool.
    oatmeal banana cookies on a cooling rack


  • Make sure you give these cookies plenty of room to spread out on the baking sheet, they like to spread out!
  • Store these cookies in an air-tight bag or container. They will stay good for several days.
  • You can make these cookies or muffins and freeze them for later. Once they have cooled completely, place them in a sealable bag or container and freeze for up to 6 months.
  • You can substitute almond flour for all-purpose flour for these cookies. Just note that they will be slightly more crumbly, but still taste delicious!


Serving: 1cookie | Calories: 133kcal | Carbohydrates: 21g | Protein: 2.2g | Fat: 4.9g | Saturated Fat: 2.8g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 72mg | Fiber: 1.4g | Sugar: 9.5g | Calcium: 7mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.