The Best Banana Oatmeal Cookies

The Best Banana Oatmeal Cookies

Quick, easy, and melt-in-your-mouth delicious, these are just a few words to describe these incredible Banana Oatmeal Cookies. Meet your new favorite healthy breakfast recipe.
It can be a challenge to find healthy breakfast recipes the whole family can enjoy. With these Banana Oatmeal Cookies, you won’t have that problem. Not only are they beyond tasty, but they come together quickly and are super easy to make. Every time I make these breakfast cookies and the smell of baked oatmeal and bananas wafts through the house, my family comes running.
This is the kind of recipe that doesn’t typically yield leftovers (they’re THAT good), so be sure to make extras if you want to enjoy them again later!
What You’ll Need to Make Banana Oatmeal Cookies
To make these Banana Oatmeal Cookies, you will need the following simple and wholesome ingredients: bananas, oats, pitted dates, peanut butter, coconut oil, chia seeds, and pumpkin seeds. These delicious and nutritious cookies are vegan-friendly, gluten-free, and free of artificial sugars.
One of the greatest things about this recipe is how easy it is to make. With only two required kitchen tools, cleanup is a pinch. All you will need is a food processor or blender and a baking sheet. If you prefer to scoop your cookies without using your hands, you will also need an ice cream scoop or a spoon.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 bananas
  • 6 dates
  • cups cups oats
  • ½ cups peanut butter
  • 1 tbsp chia seeds
  • 1 tbsp coconut oil
  • ½ cups pumpkin seeds


  • Preheat the oven to 350°F.
  • Place the bananas, peanut butter, dates, and coconut oil in a food processor or blender and purée until smooth.
  • Add the oats, pumpkin seeds, and chia seeds into the mixture and stir until combined.
  • Scoop the mixture onto a baking sheet using your hands or a spoon and bake for 15 minutes.
  • Remove from the oven and allow the cookies to cool before serving.


Serving, Storage, and Substitution Tips
● The bake time on these cookies yields soft cookies.  If you like more of a crunchy cookie, bake for an additional 3-5 minutes before serving.
● You can’t go wrong with serving these Banana Oatmeal Cookies alongside milk! Whether you use dairy milk or your favorite alternative like almond or cashew milk, there’s nothing quite like the combination of milk and cookies.
● The chia seeds and pumpkin seeds add a delicious flavor and crunch, but you can also make these cookies without them if you don’t have any or prefer a more simple cookie.
● Feel free to sub out the peanut butter with your favorite nut butter. I personally prefer to use peanut butter, but cashew butter, macadamia nut butter, and almond butter all work great as well.
● If you want to prep these cookies ahead of time, you can store the unbaked mixture in an airtight bag or container for up to 2 days before baking.
● These Banana Oatmeal Cookies can be stored in the fridge for up to 4 days or in the freezer for up to 2 months.


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