Why You’ll Love These Banana Nut Oatmeal Cookies

• They’re a brilliant way to reduce food waste. Those overripe bananas that are too soft for eating are actually the secret weapon here. They add natural sweetness and incredible moisture, meaning you can use less refined sugar.
• The texture is an absolute dream. You get this fantastic combination of a soft, almost muffin-like center, a slightly chewy edge from the oats, and little bursts of crunchy, toasty walnuts in every single bite.
• They’re surprisingly wholesome. With whole rolled oats, healthy fats from the nuts, and fruit right in the dough, these cookies feel like a nourishing snack you can feel good about.
• They fill your home with the best aroma. The scent of bananas, cinnamon, and butter toasting in the oven is pure, simple happiness. It’s the kind of smell that makes everyone gather in the kitchen, wondering when they’ll be ready.

Ingredients & Tools

• 2 large, very ripe bananas (about 1 cup mashed)
• 115 g (1/2 cup) unsalted butter, melted and slightly cooled
• 100 g (1/2 cup) light brown sugar, packed
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 120 g (1 cup) all-purpose flour
• 120 g (1 1/4 cups) old-fashioned rolled oats
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 100 g (1 cup) walnuts, roughly chopped

Tools: A large mixing bowl, a fork or potato masher for the bananas, a whisk, a rubber spatula, a baking sheet, and parchment paper or a silicone baking mat.

The quality of your bananas really matters here—the spottier and browner the peel, the sweeter and more flavorful your cookies will be. And don’t skip on toasting the walnuts; it’s a simple step that unlocks a deep, nutty flavor that makes all the difference.

Serves: Makes about 18 cookies | Prep Time: 15 minutes | Cook Time: 12-14 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Banana ripeness is non-negotiable. You want bananas that are soft, sweet, and easily mashable. If your bananas aren’t quite there yet, you can speed up the process by baking them (peels on) at 150°C (300°F) for 15-20 minutes until the skins are black.
• Don’t overmix the dough. Once you add the dry ingredients, switch to a spatula and mix just until no streaks of flour remain. Overmixing can lead to tough, dense cookies instead of the lovely tender texture we’re after.
• Why toast the walnuts? Toasting nuts is a game-changer. It drives off moisture and brings their oils to the surface, resulting in a far more pronounced, richer flavor. Just a few minutes in a dry pan or the oven can elevate your cookies from good to exceptional.
• Let the melted butter cool. If you add the egg to piping hot butter, you risk scrambling it. Let the butter sit for 5-7 minutes until it’s warm to the touch, not hot. This ensures a smooth, well-emulsified batter.

How to Make Banana Nut Oatmeal Cookies

Serving Suggestions

Complementary Dishes

• A bowl of Greek yogurt or cottage cheese — The tangy, creamy profile is a fantastic contrast to the sweet, spiced cookies. It turns them into a balanced, protein-packed breakfast or snack.
• A sharp cheddar cheese plate — Don’t knock it till you try it! The classic combination of sweet banana and sharp cheese is unexpectedly delicious, offering a savory counterpoint.
• A simple fruit salad — Especially one with berries or citrus segments, which can cut through the richness of the cookie and refresh the palate.

Drinks

• A glass of cold milk — The ultimate, timeless pairing. The creaminess of the milk complements the oats and nuts perfectly.
• A hot cup of coffee — The bitterness of the coffee highlights the caramel notes of the brown sugar and the warmth of the cinnamon, making for a truly cozy experience.
• Chai tea latte — The spices in the chai—cardamom, cloves, ginger—echo the cinnamon in the cookie, creating a wonderfully harmonious and warming combination.

Something Sweet

• A scoop of vanilla bean ice cream — Sandwich a slightly warm cookie around a scoop of ice cream for an incredible, easy dessert. The hot-and-cold contrast is magical.
• A drizzle of salted caramel sauce — For a truly decadent treat, warm a cookie and drizzle it with a little caramel. The salt enhances all the other flavors.
• Dark chocolate ganache for dipping — If you’re feeling fancy, melt some dark chocolate with a splash of cream for a rich, glossy dip that takes these cookies to a whole new level.

Top Mistakes to Avoid

• Mistake: Using underripe bananas. Yellow, firm bananas lack the intense sweetness and moisture that overripe bananas provide. Your cookies will be less flavorful and potentially dry.
• Mistake: Skipping the nut toasting step. Raw walnuts can taste a bit bitter and bland. Toasting them is a simple step that adds a deep, nutty dimension you’ll really miss if you skip it.
• Mistake: Overbaking the cookies. I’ve messed this up before too… waiting for them to look “done” in the center. They continue to cook on the hot tray, so take them out when the edges are golden but the centers look soft. They’ll set up perfectly.
• Mistake: Measuring flour incorrectly. Scooping the flour directly with the measuring cup packs it down, leading to too much flour and dry, cakey cookies. Always spoon the flour into the cup and level it off.

Expert Tips

• Tip: Chill the dough if you have time. If you can spare 30 minutes, chilling the dough in the fridge will help the oats hydrate and prevent excess spreading, resulting in a slightly thicker, chewier cookie.
• Tip: Add a handful of chocolate chips. For a classic twist, replace 1/2 cup of the walnuts with dark or milk chocolate chips. The melty chocolate pairs wonderfully with the banana.
• Tip: Make them gluten-free. Simply use a 1:1 gluten-free all-purpose flour blend and ensure your oats are certified gluten-free. The texture will be virtually identical.
• Tip: Freeze the dough for later. Portion the dough onto a sheet, freeze solid, then transfer the dough balls to a bag. You can bake frozen cookies straight from the freezer, adding just a minute or two to the baking time for fresh cookies anytime.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be different. Quick oats are cut smaller and absorb more moisture, which can make the cookies denser and less chewy. Old-fashioned oats give a much better, heartier texture. If you must use quick oats, maybe reduce the amount by a couple of tablespoons to compensate for the extra absorption.

My cookies turned out flat. What happened?
This usually points to two things: either your baking soda was old and lost its potency (check the expiration date!), or the dough was too warm when it went into the oven. If your kitchen is very warm, a quick 15-minute chill of the dough balls on the baking sheet before baking can help them hold their shape better.

How should I store these cookies, and how long do they last?
Store them in an airtight container at room temperature. They’ll be at their best for about 3 days because of the fresh banana. To keep them soft, you can add a piece of bread to the container—the cookies will draw moisture from the bread! They also freeze beautifully for up to 3 months.

Can I make these without nuts?
Absolutely! Just omit the walnuts. You might want to add a bit more oats (another 1/4 cup) or perhaps some sunflower seeds or shredded coconut to maintain that textural interest. The recipe is very forgiving.

Can I use a different type of sugar?
Brown sugar adds moisture and a caramel flavor. You can use all granulated sugar, but the cookies will be crisper and less moist. Coconut sugar is a great 1:1 substitute if you’re looking for a less refined option—it has a similar deep, caramel-like taste.