If you have one ripe banana and a bag of oats… you are so close to the coziest breakfast cookie situation. These soft and chewy banana oatmeal cookies are quick, super satisfying, and your kitchen is going to smell absolutely amazing.
Check out my Soft and Chewy Banana Oatmeal Cookies recipe video below; it is such a cozy one. If you enjoyed it, hit like and subscribe to my YouTube channel for more cookie recipes, easy baking, and from-scratch favorites.
Why you’ll love these soft and chewy banana oatmeal cookies
These oat cookies are soft, hearty, and not overly sweet, which means they actually make sense in the morning… but still feel like a treat. Let’s be honest, dessert for breakfast is a mood. 🙂
I also love that you do not need a stand mixer or any chill time. You soak, mix, scoop, bake, done.
Top Tip: Soak the oats and raisins for a few minutes first. It sounds extra, but it gives you that softer, chewier cookie instead of a dry, granola bar vibe.
Texture plus flavor
These oat cookies come out thick and tender, with that chewy oat bite and little sweet pops from the raisins. The banana flavor is there, but it is not loud. It just makes everything taste warm and cozy.
Cinnamon and vanilla make the whole thing taste like a classic oatmeal cookie, just softer… and honestly, I’m obsessed.
Ingredients for these banana oatmeal cookies
Oats and raisins soak
- 1 and 1 third cups rolled oats (or my favorite sprouted rolled oats)(about 107 g)
- 1 cup raisins (about 150 g)
- Hot water, enough to cover
If you are picking oats, I like sprouted rolled oats for these cookies. They tend to feel a little gentler on digestion for some people, and they help keep the cookies nice and soft. If you need gluten-free, grab a bag that is clearly labeled certified gluten-free so you can avoid any cross-contact.
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Cookie dough
- 1 half cup unsalted butter (113 g)
- 1 ripe banana (about 115 g peeled)
- 1 half cup light brown sugar (about 100 g packed)
- 1 half teaspoon Himalayan pink salt (about 3 g)
- 2 teaspoons vanilla extract (about 10 g)
- 1 teaspoon cinnamon (about 2.6 g)
- 1 egg (about 50 g without shell)
- 1 cup all-purpose flour (about 120 g if spooned and leveled)
- 1 teaspoon baking soda (about 4.6 g)
Equipment you’ll want
- Heat-safe bowl
- A kettle or a way to heat water
- Strainer
- Mixing bowl
- Fork or sturdy spoon
- Cookie scoop or spoon
- Parchment paper
- Cookie sheet
- Cooling rack
Let me show you how I make these
Step 1: Heat water and preheat the oven to 375°F (190°C). Add 1 and 1 third cups of rolled oats and 1 cup of raisins to a heat-safe bowl. Pour in enough hot water to cover, then let it sit for a few minutes while you start the dough.
Step 2: Melt 1 half cup of unsalted butter, then pour it into a mixing bowl. Add 1 ripe banana and mash it right in the bowl until it is mostly smooth.
Step 3: Add 1 half teaspoon of salt and 1 half cup of light brown sugar, then mix them together. Add 2 teaspoons of vanilla extract, 1 teaspoon of cinnamon, and 1 egg. Mix again until it looks smooth and evenly combined.
Step 4: Drain the soaked oats and raisins really well. Press gently with your hand or the back of a spoon to squeeze out extra water, then add them to the bowl. Stir until everything is mixed in.
Step 5: Add 1 cup of whole wheat flour and 1 teaspoon of baking soda. Mix just until you stop seeing dry flour.
Top Tip: Once the flour is in, stop mixing as soon as the dough comes together. Overmixing is how cookies start to bake up tougher than you wanted.
Step 6: Scoop the dough onto a parchment paper-covered cookie sheet. Leave a little space between each scoop so they bake evenly. You will probably bake in two batches.
Step 7: Bake at 375°F (190°C) for 15 to 20 minutes. Start checking at 15 minutes. The cookies are ready when the edges look lightly browned, and the tops look set.
Step 8: Let the cookies cool on the cookie sheet for a few minutes first, because they are very soft right out of the oven. Then move them to a cooling rack.
Check Out Also: If you like oat cookies, you have to check out my other oat cookie recipe here too. It is an over-140-year-old recipe, and I made an updated version because I was missing one ingredient, but the cookies turned out so good.
Soft and Chewy Banana Oatmeal Cookies with Raisins
12
servings15
minutes20
minutes236
kcal35
minutesOne ripe banana, a bowl, and a cookie sheet… that’s all we need. These soft and chewy banana oatmeal cookies are my favorite “breakfast but make it cute” treat, and your kitchen is about to smell soooo good.
Keep the screen of your device on
Ingredients
½ cup (113 g) unsalted butter
1 (120 g) ripe banana
½ cup (100 g) light brown sugar
½ tsp (3 g) Himalayan pink salt
1 piece (50 g) egg
1⅓ cups (107 g) sprouted rolled oats
1 cup (150 g) raisins
2 tsp (8 g) vanilla extract
1 tsp (2.6 g) cinnamon
1 cup (170 g) all-purpose flour
1 tsp (4.6 g) baking soda
Directions
- Pour 1 cup of hot water over 1⅓ cups of rolled oats and 1 cup of raisins in a small bowl until covered. Let it sit.
- Melt ½ cup of unsalted butter and place it in a large mixing bowl.
- Peel and mash 1 ripe banana into the melted butter. Add ½ tsp of Himalayan pink salt and ½ cup of light brown sugar. Mix until smooth.
- Add 2 tsp vanilla extract, 1 tsp cinnamon, and 1 egg to the banana mixture. Mix until smooth and even.
- Drain the soaked oats and raisins, pressing lightly to remove excess water. Add to the banana mixture and mix evenly.
- Add 1 cup of all-purpose flour and 1 tsp of baking soda. Stir until fully combined without any dry flour remaining.
- Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper.
- Scoop the dough onto the sheet, leaving space in between, and bake for 15-20 minutes until edges are lightly browned.
- Cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Recipe Video
Notes
- Easy ingredient swaps: Swap raisins for the same amount of dried cranberries or chocolate chips if that is more your thing.
- Whole wheat flour swap: Use 1 cup of whole wheat flour instead of all-purpose flour for a heartier cookie. Expect a slightly deeper flavor and a dough that feels a bit thicker since whole wheat soaks up more moisture.
- Make ahead and bake later: Scoop the dough into cookie portions, freeze the scoops until firm, then store them in a freezer bag. Bake straight from frozen and add a couple extra minutes, checking for lightly browned edges.
- Keep cookies soft longer: Store cooled cookies in an airtight container at room temp for about 2 to 3 days. If you want to stretch them longer, freeze the baked cookies and thaw at room temp when you want one.
- Keep cookies from spreading: Let the baking sheet cool between batches if it comes out hot, because a hot pan can make cookies spread too fast. You can also bake a test cookie first if you are unsure how your dough is behaving.
- If cookies bake up dry: Pull them as soon as the edges turn lightly golden, because overbaking dries oat cookies fast. Also, drain the soaked oats and raisins well so the dough does not swing from too wet to overmixed.
Nutrition Facts
- Total number of serves: 12
- Calories: 236kcal
- Fat: 9g
- Carbohydrates: 37g
- Protein: 4g
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Tips so they turn out right
- Use a really ripe banana. It mashes more easily and gives better flavor.
- Drain the soaked oats and raisins well, or the dough can get too wet.
- Start checking at 15 minutes. A minute or two can make a big difference.
- Let them cool in the pan first. They firm up as they sit.
Easy swaps that still work
In my opinion, simple swaps are the best kind…
- Swap raisins for chocolate chips or dried cranberries if you are not a raisin person.
- Use sprouted whole wheat flour if you have it, or regular whole wheat flour instead of all-purpose flour.
Note: If you change the flour type, the dough may feel a little different. If it seems super loose, give it a minute to sit. Oats love to soak up moisture.
Storage and freezing
Keep these oat cookies in an airtight container at room temperature for a couple of days. If you want the best texture, warm one for a few seconds before eating… sooo good.
For freezing, let the cookies cool completely, then wrap them individually and freeze. When you want one, just let it thaw at room temperature.
More oat cookie recipes
If you loved these soft and chewy banana oatmeal cookies, go peek at my other cookie recipes below too… How can you not?! 🙂
- Healthy Oatmeal Raisin Cookies – Naturally sweet, wholesome cookies packed with oats and raisins, perfect for a healthier snack or breakfast.
- Sweet Potato Oatmeal Cookies – Soft, cozy cookies made with sweet potato for extra moisture, flavor, and nutrition.
- BEST Crispy Oatmeal Cookies That Never Fail! – A foolproof recipe for oatmeal cookies with crisp edges and a satisfying crunch every time.
And if you have a question about this cookie recipe, or you made them and want to tell me how it went, leave a comment below or in the YouTube comments. I try to reply to as many as I can.