Name: Banana Bread Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 ripe banana, mashed; 1/2 cup coconut sugar or brown sugar; 1/4 cup melted coconut oil or butter; 1 tsp vanilla extract; 1 cup rolled oats; 3/4 cup spelt flour or all-purpose flour; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; Optional: 1/2 cup chocolate chips or chopped walnuts

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Soft, chewy, and warmly spiced, these Banana Bread Cookies are a delicious twist on the classic loaf—portable, mess-free, and naturally sweetened. I love how these cookies capture everything I enjoy about banana bread but in bite-sized, snackable form. Whether I need a quick breakfast, a healthy-ish treat, or a wholesome afternoon snack, these cookies deliver comfort and flavor every single time.

Banana Bread Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ripe banana, mashed

½ cup coconut sugar or brown sugar

¼ cup melted coconut oil or butter

1 teaspoon vanilla extract

1 cup rolled oats

¾ cup spelt flour or all-purpose flour

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

Optional: ½ cup chocolate chips or chopped walnuts

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, I combine the mashed banana, coconut sugar, melted coconut oil, and vanilla extract, stirring until smooth.

In another bowl, I whisk together the oats, flour, baking soda, cinnamon, and salt.

I add the dry mixture to the wet ingredients and stir just until combined.

If I’m adding chocolate chips or walnuts, I fold them in at this point.

I scoop out tablespoon-sized portions of dough and place them about 2 inches apart on the baking sheet.

Then I gently flatten each cookie with the back of a spoon.

I bake them for 10–12 minutes, until the edges are golden brown.

After baking, I let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 16 cookies.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: Approximately 110 kcal per cookie

Variations

When I want to mix things up, I try different add-ins or swaps:

I use mini chocolate chips for more even chocolate distribution.

Chopped pecans or almonds are a great alternative to walnuts.

For a richer flavor, I use browned butter instead of coconut oil.

I add a pinch of nutmeg or clove for extra warm spice.

For a vegan version, I use plant-based butter or stick with coconut oil.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 3 months. To enjoy again, I warm them in the microwave for 10–15 seconds or pop them in a 300°F (150°C) oven for 5 minutes to bring back the just-baked texture.

FAQs

Can I make these banana bread cookies vegan?

Yes, I just use coconut oil or vegan butter and double-check that my chocolate chips are dairy-free.

Can I use whole wheat flour instead of spelt or all-purpose?

Absolutely. I’ve swapped in whole wheat flour and it adds a slightly nuttier flavor, though the cookies may be a bit denser.

How ripe should the banana be?

I like to use bananas with lots of brown spots—they’re sweeter and mash easily, giving the best texture and flavor.

Can I make these gluten-free?

Yes, I replace the flour with a 1:1 gluten-free baking blend and make sure to use certified gluten-free oats.

Can I use honey or maple syrup instead of sugar?

Since the recipe calls for dry sugar, using liquid sweeteners like honey or maple syrup can change the texture. I haven’t tried it, but I’d reduce the oil slightly if I do.

Conclusion

These Banana Bread Cookies are one of my favorite cozy bakes—simple, satisfying, and endlessly adaptable. They’re perfect when I want something sweet without going overboard, and they make great use of that one ripe banana sitting on the counter. Whether I eat them as a snack, breakfast on-the-go, or healthy dessert, they always hit the spot.

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Banana Bread Cookies

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Author: Cheryl
Total Time: 22 minutes
Yield: 16 cookies
Diet: Vegetarian

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Description

Soft, chewy, and warmly spiced, these Banana Bread Cookies are a portable, mess-free twist on classic banana bread—perfect as a wholesome snack, breakfast bite, or healthy treat.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed banana, coconut sugar, melted coconut oil, and vanilla extract. Stir until smooth.
In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined.
If using, fold in the chocolate chips or chopped walnuts.
Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet.
Gently flatten each cookie with the back of a spoon.
Bake for 10–12 minutes, until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.