This Eggless Banana Oatmeal Cookies Recipe makes hearty, chewy cookies with fantastic taste and texture. They're relatively healthy, too... you know, for a cookie!
So far I’ve posted my Eggless Banana Bread Recipe, Gluten Free Eggless Banana Bread
, and Eggless Banana Muffins Recipe, and there are more coming. Today, though, it’s an eggless version of my chewy banana oatmeal cookies.
I actually have a fair number of oatmeal cookie recipes: My Spiced Oatmeal Raisin Cookies, Cowboy Cookies, Gluten Free Banana Oatmeal Cookies, Gluten Free Oatmeal Butterscotch Cardamom Cookies, Gluten Free Cowboy Cookies... what can I say, I’m a huge fan of chewy oatmeal cookies!
These oatmeal banana cookies are a relatively healthy treat, loaded with wholesome oats and banana goodness. The combination almost makes them a breakfast cookie.
But hey, as a relatively healthy cookie, why NOT have them as breakfast?
They’re also customizable - add some nuts, or do them up as banana chocolate chip cookies. It’s all good!
The great thing about this eggless cookie recipe is that bananas are an egg substitute.
Having a banana based cookie is the perfect way to make egg-free cookies, without the need for specialty egg replacement products, or the effort of making a flax egg.
These easy oatmeal cookies have the best texture, with very little effort. You’d never know they were modified to be eggless!
Anyway, let’s look at what you’ll need:
Ingredients
This healthy banana oatmeal cookies recipe uses really simple ingredients. Anything you don’t have on hand as pantry staples should be easy to find in any grocery store.
A few notes for you:
Rolled Oats
These can also be sold as “old-fashioned oats”, or “old fashioned rolled oats”, and they’re what give the cookie a nice chewy texture.
You CAN use quick oats, instant oats, or steel-cut oats if that’s all you have, but the texture will be a bit different, usually making even chewier cookies.
Overripe Bananas
Because the bananas are taking the place of the eggs in this cookie, it serves quite a few functions, beyond the banana flavor.
They’re also adding sweetness, extra moisture, and acting as a binder - so it’s important to use VERY overripe bananas.
When they’re ripe enough that the banana peels are almost covered in brown spots - and mushy to the touch - they have contribute more moisture and sweetness to the mix, than less ripe bananas. Overripe bananas also have a richer taste of banana!
You’ll want to mash bananas before adding them to the recipe.
Nuts or Raisins
We used chopped walnuts in the batch we photographed for this post, but you can use whatever different add-ins you like to make variations of these banana oatmeal cookies.
Feel free to customize the base recipe by adding your choice of dried fruit, chopped nuts (we like walnuts or chopped pecans!), or chocolate chips.
Banana oatmeal chocolate chip cookies are especially nice with dark chocolate chips. The slightly bitter taste of the dark chocolate is a nice contrast to the sweetness of the bananas.
Everything Else
Rounding out this recipe, you will need:
All-Purpose Flour
Brown Sugar
Granulated Sugar
Unsalted Butter
Vanilla Extract
Cinnamon
Ground Cloves
Baking Soda
Salt
... Nothing to really add, here. Pretty basic ingredients!
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How to Make Eggless Banana Oatmeal Cookies
The full recipe - including the complete list of ingredients - is in the printable recipe card at the end of this post. Here’s the visual walk through, with step-by-step photos.
Preheat oven to 350 F, Line two baking sheets with parchment paper.
In a large mixing bowl, mix together oats, flour, baking soda, spices, and salt, set aside.
Add mashed banana and vanilla to the sugar mixture, continue beating until well combined and smooth.
Pour the wet ingredients mixture and raisins/nuts - if using - into the dry ingredients, mix just until well combined.
Use an cookie scoop or Tablespoon to portion out cookie dough onto prepared baking sheet, leaving 2-3" between each of them.
Allow cookies to cool on cookie sheet for at least 5 minutes before transferring to a cooling rack, if desired.
Leftovers
Allow cookies to fully cool to room temperature before storing in an airtight container.
We’ll usually keep them in a zip-top bag for a few days on the counter, or a week or so in the fridge.
More Cookie Recipes!
This recipe is great on its own, but also shines as part of a larger cookie spread. Looking for more ideas? I've got you...
Apple Pie Cookies
Black Forest Cookies
Chai Shortbread
Chewy Chocolate White Chip Cookies
Chocolate Haystack Cookies
Chocolate Mint Chip Cookies
Cookie Decorating
Cowboy Cookies
Cut-Out Sugar Cookies
Fruitcake Cookies
Hoppy Citrus Macarons
Malted Milk Meringue Cookies
Nightmare Before Christmas Cookies
Noelles
Pecan Pie Cookies
Peppermint Swirl Meringues
Pistachio Macarons
Pumpkin Spice Cookies
Spiced Oatmeal Raisin Cookies
Tropical Fruit & Rum Cookies
Also, be sure to check our Cookies & Bars section, for more options!
Looking for my Gluten-Free Cookie Recipes? They're now over on my gluten-free blog, Beyond Flour!
Need gluten-free, AND sugar free? Check out my Keto Cookie Recipes over on my low carb blog, Low Carb Hoser!
Chewy Eggless Banana Oatmeal Cookies
Equipment
- 2 Baking Sheets
- Parchment Paper
- Ice Cream Scoop
Ingredients
- 3 cups Rolled Oats
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Ground Cloves
- ¾ cup Unsalted Butter room temperature
- 1 cup Brown Sugar Packed
- ½ cup Granulated Sugar
- 3 Very Ripe Bananas mashed
- 2 teaspoon Vanilla Extract
- 1 cup Nuts or Raisins Optional - we used chopped walnuts in this batch
Instructions
- Preheat oven to 350 F, Line two baking sheets with parchment paper.
- In a large bowl, mix together oats, flour, baking soda, spices, and salt, set aside.
- In a stand mixer - or with a hand mixer - cream butter and sugars until light and fluffy.
- Add mashed bananas and vanilla to the sugar mixture, continue beating until well combined and smooth.
- Pour banana mixture and raisins/nuts - if using - into the dry ingredients, mix just until well combined.
- Use an ice cream scoop or Tablespoon to portion out cookies onto prepared baking sheets, leaving 2-3" between each of them.
- Bake for 15-18 minutes, or until golden brown. Allow cookies to cool on cookie sheet for at least 5 minutes before transferring to a wire rack, if desired.
Notes
Nutrition
Thanks for Reading!... and hey, if you love the recipe, please consider leaving a star rating and comment! |
Marie Porter
A fantastic eggless cookie, we hope you love them as much as we do!