Banana Bread Cookies combine the soft, comforting flavors of classic banana bread with the chewy texture of cookies. These wholesome treats are naturally sweetened and packed with oats, warm cinnamon, and rich banana flavor.
Perfect for a quick snack, breakfast treat, or healthy dessert, these cookies are easy to make and great for meal prep. With simple ingredients and minimal effort, they deliver both nutrition and flavor.
If you love soft cookies with a cozy banana bread twist, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
- Soft and chewy texture: Perfect balance between cookies and banana bread.
- Wholesome ingredients: Made with oats, whole wheat flour, and natural sweeteners.
- Easy to make: Simple steps and minimal prep time.
- Customizable: Easily adapt with different mix-ins or dietary options.
About the Ingredients
Oats
Instant oats provide structure and a soft, chewy texture. They also add a wholesome, hearty element to the cookies.
Flour
Whole wheat or gluten-free flour gives the cookies body and helps bind the ingredients together.
Banana
Mashed ripe banana adds natural sweetness, moisture, and classic banana bread flavor.
Peanut Butter
Natural peanut butter contributes richness and helps create a tender cookie texture.
Maple Syrup
Pure maple syrup naturally sweetens the cookies while keeping them soft and moist.
Tips & Tricks
Measure Ingredients Properly
Accurate measurement of oats and flour ensures the cookies remain soft and not dry or cakey.
Use Ripe Bananas
The riper the banana, the sweeter and more flavorful your cookies will be.
Let Dough Rest
Allowing the dough to rest helps the oats absorb moisture for better texture.
Pro Tips
- Use a silicone baking mat for even baking.
- Flatten cookies before baking since they don’t spread much.
- Use natural peanut butter for best consistency.
Step-by-Step Instructions
Prepare the Dough
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, mix mashed banana, peanut butter, and vanilla, then stir in maple syrup.
Combine Ingredients
Add the dry ingredients to the wet mixture and stir until just combined. Fold in most of the chocolate chips and M&Ms, reserving some for topping. Let the dough rest for 10 minutes.
Shape the Cookies
Preheat oven to 325°F and line a baking sheet. Drop dough into 15 scoops and flatten to desired thickness. Press remaining toppings on top.
Bake and Cool
Bake for 10-12 minutes, then cool on the pan for 10 minutes before transferring to a wire rack.
Delicious Variations
Vegan Option
Use vegan-friendly chocolate candies or replace them with chocolate chips.
Clean Eating Version
Replace M&Ms with additional chocolate chips for a more natural option.
Nut-Free Version
Substitute peanut butter with sunflower seed butter if needed.
How to Store Banana Bread Cookies
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze baked cookies for up to 2 months and thaw before serving.
Room Temperature
Keep in a sealed container for up to 2 days.
Reheating
Warm slightly in the microwave for a soft texture.
Frequently Asked Questions
Can I use old-fashioned oats?
Yes, but pulse them slightly in a food processor for best texture.
Can I make them gluten-free?
Yes, use a gluten-free flour blend and certified gluten-free oats.
Why are my cookies dry?
Too much flour or oats can cause dryness, so measure carefully.
Can I skip M&Ms?
Yes, substitute with chocolate chips or other mix-ins.
Do these cookies spread?
No, they keep their shape, so flatten before baking.