Banana Everything Cookies
Updated March 11, 2025
- Total Time
- 12 minutes
- Cook Time
- 10 to 12 minutes
- Rating
- Comments
- Read comments
Ingredients
- Nonstick cooking oil spray
- 1very ripe medium banana
- ⅓cup canola oil
- ⅔cup sugar
- 1teaspoon vanilla extract
- ¾cup plus 2 tablespoons all-purpose flour, or as needed
- ½teaspoon baking soda
- ¼teaspoon salt
- ¼teaspoon ground cinnamon
- 2cups quick-cooking (not instant) oatmeal or rolled oats
- ½cup chopped walnuts
- ½cup chocolate chips (vegan, if desired)
Nutritional analysis per serving (24 servings)
185 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 3 grams protein; 97 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
- Step 2
Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
- Step 3
Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1⅓ inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.
Private Notes
Comments
Jocelyn, it is a tad unfair to call a recipe that you substantially change the ingredients to “overrated”. I have never understood why cooks do this. Changing key ingredients make this YOUR recipe - therefore your recipe is overrated.
Got just 1 old, ripe banana on the counter? Here's the recipe you're looking for. And there's a bonus: it uses only 1 bowl! Delicious and quick.
Quarantine Modifications: - No flour -> Use blender to create flour out of oatmeal. Add shredded coconut in a pinch if your dough is too wet; let the dough hydrate in the fridge for 10 minutes. - No walnuts/chips -> Use another unsalted nut, chop up a nut based snack bar (ie, Kind) or something entirely different (ie, pretzels or raisins) - No bananas -> Use applesauce or a peeled, cooked, and mashed potato. - No vanilla/cinnamon -> Leave it out or use a similar spice (ie, marsala, nutmeg)
I’ve used pumpkin instead of banana and have even used buckwheat flour! I love this recipe and how I can play with it and things turn out fabulously. I recommend chilling dough to get a chunkier cookie if that’s your preference.
Surprisingly good. I used all toasted coconut instead of nuts and chocolate because I like banana coconut combo Wondering if anyone has tried freezing these? The recipe makes a lot for one person and they're more like snacks to pack in your lunch cookies than take to a party cookies.
@irene I triple the batch and scoop them out on a cookie sheet and freeze the balls overnight then vacuum seal the bag the next day. You’ll never run out of cookies. It’s the best. I add 2-3 minutes to my cook time when baking from frozen, and they are perfect every. single. time.
Great recipe! I make this (or a variation) almost every week. I’ve tried it with applesauce, whole wheat flour, ginger instead of cinnamon, different nuts & seeds. All are delicious. I like using mini chocolate chips and chopping the nuts fairly fine.