Banana Oat Cookies


These Banana Oat Cookies remind me of Banana Bread.  They're soft and moist, and loaded with chewy golden raisins and a little shredded coconut here and there.  Very good, very hard to stop eating.


  • 1 cup sugar
  • 3/4 cup butter
  • 1 egg
  • 1 cup mashed very ripe bananas (2 medium)
  • 2 1/2 cups oats
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/3 cup golden raisins
  • 1/4 cup shredded coconut

Get the oven hot to 350ºF.  Spray oil on cookie sheet.

Beat sugar and butter until fluffy in a large bowl with electric mixer on medium speed.  Stir in egg and bananas.

In a separate bowl, add ALL the remaining ingredients together.  Add the dry ingredients to the wet in thirds, run mixer on low speed.  Stir until dry ingredients are moistened.

Drop dough by rounded tablespoonfuls (use a 1 inch scooper) about 2 inches apart on cookie sheet.  Bake 10 to 12 minutes until edges are golden brown and almost no indentation remains when touched in center.  Cool 1 to 2 minutes; remove from sheet to wire rack. Cool completely before storing.

These cookies are VERY GOOD the next day. They become moist after being stored in an airtight container, so it's important to cool them completely before storing.

This recipe idea came from my secret cookie book.  I added the raisins and coconuts, and skipped the suggested vanilla frosting.  There are ways I could have made this recipe healthier; next time I'll use them.

I'll definitely make these again the next time I'm craving banana bread but don't have enough ripe bananas on hand.

  • Loving these cookies and wishing I had ripe bananas!!!

  • Good morning Judy!
    You must be patient, young padawan, time will produce your most wanted desire.


  • These were awesome oatmeal banana cookies. I like the texture and the moistness of them. They weren’t too sweet and they had a nice mix of oat and banana.

  • Jill, banana bread is one of my favorites. These cookies sound healthy and delicious!

  • I love all things banana and this looks a great recipe, Ive never tried cookies with banana in them before, but I can almost smell the sweetness of cooked bananas and the hearty warmth of the oats rising from a fresh batch !! ohh just thinking about it makes me salivate 😀 I love banana cake so i'm going by that aroma… I might have to get a copy of your secret cookie book, betty crockers is it?

    great recipe 🙂

  • Hi Kang!
    It's nice to meet you!
    That same secret cookie book has a wonderful banana bars recipe that bakes up faster than banana bread. They are SO moist and awesome! It's a great book, even if it's not consider a the top 10 foodie cookbook raves. It works beautifully for beginning cooks and those of us who appreciate simple recipes with typical pantry ingredients.

  • Joe

    I’ve never baked a thing in my life before, but I just tried your recipe and they turned out great! Here’s a pic, fresh out the oven:

    Thanks for all the great recipes!


    • Oh Joe! Those look WONDERFUL! You did a great job and I bet they tasted delicious,too. Did you have fun baking?

  • Labella

    Great Recipe and so easy! Thanks for sharing. My hubby isn’t a fan of raisins so I left those out. He took a plate to work and they were gone very quickly! Will definitely make them again. Next time I think I’ll substitute some walnuts for the raisins and drizzle with a glaze for presentation.

    • Mmm, that sounds good Labella. I like the way you think!

  • Healthy and delicious at the same time. This is something I need to make my kids eat fruits. Thanks for sharing!

    • You’re welcome!

  • Ayesha

    Dear Jill
    The recipe looks delicious. I was just wondering about substituting butter for sunflower oil- would that still be the same volume?

    • Hi Ayesha!

      I had to look up the anwser in my trusty cookie book. Here’s what it said…

      Vegetable oil is 100% fat. Use canola, corn, safflower and soybean oils for making cookies calling for oil. Nut-flavored oils, such as walnut and pecan, can be used in place of vegetable oil. Vegetable oil cannot be substituted for a solid fat. Most recipes using oil call for half oil and half butter, margarine or shortening.

      Cookies made with part vegetable oil and part butter
      *have no buttery taste
      *are flatter, chewier and crisper
      *have crackly or crinkled tops

      Cookies made with all vegetable oil
      *are crisp if recipe calls for no added liquids such as milk, juice or water
      *are soft and moist if liquids such as milk, juice or water are added to the recipe
      *are crispy cookies with crackly or crinkled tops

  • anthony

    mmmmmmmmm…. yummmmi! Women love bananas, men love coconuts. something for everybody. tasted great too.

  • Hollie

    How long can they store for and do they freeze well? Also, can you make these into bars for the kids?

  • Garden Chef’s Needle in Pen

    Hi Jill, I tried this for the first time during the weekend. I don’t like raisins and shredded coconut very much so I used dates and almonds instead. Wow, my family loved it! I also gave some to a friend who gave me the dates and almonds 🙂 Linking back to you.