These cookies come together fast, taste great, and rely on pantry basics you probably already have. No mixer, no fancy flours, and no complicated steps. You’ll get soft, chewy cookies with a naturally sweet flavor and a hint of warm spice.

They’re perfect for snack time, lunchboxes, or a quick dessert after dinner. If you want a treat that feels good and fits into a busy day, this is it.

What Makes This Special

These cookies use a short, sensible ingredient list and deliver big on flavor and texture. They’re sweetened primarily with ripe bananas and a little maple syrup, so you can skip refined sugar if you like.

The base is rolled oats, which makes the cookies hearty, satisfying, and naturally gluten-free if you use certified gluten-free oats. You can mix everything in one bowl and get them in the oven within minutes. Best of all, the recipe is flexible—add-ins like nuts, chocolate chips, or dried fruit make it easy to tailor.

Shopping List

Ripe bananas (2 medium) – Spotty bananas add more natural sweetness.
Rolled oats (2 cups) – Old-fashioned oats work best for chew.
Almond butter (1/2 cup) – Or peanut butter, sunflower seed butter, or tahini.
Maple syrup (2–3 tablespoons) – Adjust to taste, or use honey.
Vanilla extract (1 teaspoon)
Cinnamon (1 teaspoon) – Optional but adds warmth.
Sea salt (1/4 teaspoon) – Balances the sweetness.
Baking powder (1 teaspoon) – Helps with lift and softness.
Optional add-ins (about 1/2–3/4 cup total): dark chocolate chips, chopped nuts, raisins, unsweetened shredded coconut, chia seeds, or pumpkin seeds.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
This prevents sticking and makes cleanup easy.
Mash the bananas in a large bowl until mostly smooth with just a few small lumps. The riper they are, the sweeter and moister your cookies will be.
Add the wet ingredients: stir in almond butter, maple syrup, and vanilla until creamy and well combined. The mixture should look glossy and thick.
Stir in the dry ingredients: add oats, cinnamon, sea salt, and baking powder.
Mix until the oats are evenly coated and the dough holds together. It will look like a thick, sticky batter rather than traditional cookie dough.
Fold in your add-ins. A handful of dark chocolate chips or chopped walnuts gives great texture.
Keep it to 1/2–3/4 cup total so the cookies hold together.
Scoop and shape: use a heaping tablespoon or cookie scoop to place mounds on the prepared baking sheet. Gently press each mound to about 1/2-inch thickness since these cookies don’t spread much.
Bake for 12–15 minutes until the edges feel set and the tops look dry with light golden spots. Avoid overbaking, which can make them dry.
Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
They firm up as they cool and become easier to handle.
Taste and adjust next time: if you’d like them sweeter, add another tablespoon of maple syrup next round. If you want more chew, increase oats slightly.

Keeping It Fresh

These cookies are naturally moist, so storage matters. Keep them in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to a week. Freeze for up to 2–3 months: place cooled cookies in a single layer on a sheet to freeze, then transfer to a freezer bag. Thaw at room temperature or warm in the oven for a few minutes to refresh the texture.

Benefits of This Recipe

Minimal ingredients: You don’t need specialty flours or equipment.
Refined-sugar-light: Sweetness comes from bananas and a touch of maple syrup.
Fiber-rich: Oats support steady energy and keep you full.
Customizable: Add nuts for healthy fats, seeds for crunch, or chocolate chips for a treat.
Kid-friendly: Soft, chewy texture and familiar flavors make them a win for families.
Great for meal prep: Bake a batch on Sunday and snack well all week.

What Not to Do

Don’t use under-ripe bananas. Green or barely yellow bananas lack sweetness and moisture.
Don’t skip the salt.
A pinch of salt makes the flavors pop and balances the sweetness.
Don’t overbake. These cookies can dry out quickly. Pull them when the tops are just set.
Don’t add too many mix-ins.
Too much bulk makes the cookies crumble. Keep it to 3/4 cup max.
Don’t swap rolled oats for instant packets. Flavored instant oats add sugar and can change texture.

Recipe Variations

Chocolate-Almond: Add dark chocolate chips and sliced almonds, plus a pinch of espresso powder for depth.
Peanut Butter & Jam: Use peanut butter, fold in chopped peanuts, and swirl in a teaspoon of fruit preserves per cookie before baking.
Trail Mix: Add raisins, sunflower seeds, and coconut flakes.
A small handful of chopped dates boosts sweetness naturally.
Apple-Cinnamon: Stir in 1/2 cup finely diced apple and an extra 1/2 teaspoon cinnamon. Add a dash of nutmeg for warmth.
Chia Crunch: Mix in 1–2 tablespoons chia seeds and a drizzle more maple syrup to balance the added absorption.
Protein Boost: Add 1–2 scoops of plain or vanilla protein powder and 1–2 tablespoons extra almond butter to keep them moist. If the dough gets dry, add a splash of milk.
Nut-Free: Use sunflower seed butter or tahini.
Both offer great richness without nuts.

Explore more irresistible cookie recipes you won’t want to miss:

Black Forest Thumbprint Cookies

Gluten-free Chocolate Chip Cookies

FAQ

Can I make these cookies vegan?

Yes. The base recipe is already vegan if you use maple syrup instead of honey and choose dairy-free chocolate chips. No eggs or butter needed.

Are these cookies gluten-free?

They can be.

Use certified gluten-free rolled oats and check any add-ins for gluten-containing ingredients. The recipe contains no wheat flour.

Can I use quick oats instead of rolled oats?

Quick oats work in a pinch, but the cookies will be softer and less chewy. If using quick oats, start with a little less and add as needed to keep the dough cohesive.

How do I make them sweeter without adding a lot of sugar?

Use extra ripe bananas, add a few chopped dates or raisins, or increase the chocolate chips slightly.

A teaspoon of vanilla also enhances perceived sweetness.

What if my dough is too wet?

Stir in more oats, one tablespoon at a time, until the mixture holds shape when scooped. Let it rest for 5 minutes so the oats can absorb moisture, then reassess.

Can I double the recipe?

Absolutely. Double all ingredients and bake in batches.

Just avoid crowding the pan so the cookies bake evenly.

Do these spread like regular cookies?

No. They barely spread, so flatten the scoops before baking to your desired thickness. This helps them bake through and set properly.

What’s the best way to reheat them?

Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.

A brief warm-up brings back the soft, fresh-baked feel.

Can I add cocoa powder?

Yes. Add 2 tablespoons unsweetened cocoa powder and an extra tablespoon of maple syrup. If the dough feels dry, add a splash of milk.

Are they good for breakfast?

They make a solid on-the-go option.

Pair with yogurt, a smoothie, or a boiled egg for more protein and staying power.

In Conclusion

These easy healthy cookies bring together simple ingredients, quick prep, and a cozy, satisfying taste. They fit into a busy week and welcome your favorite mix-ins without fuss. Keep a batch on hand for snacks, tuck a few into lunchboxes, or enjoy one with coffee in the afternoon.

With a reliable base and flexible add-ins, this is the kind of recipe you’ll make again and again.