These Eggless Banana Oat Cookies are the kind of wholesome treat that feels indulgent — yet secretly nourishing. Naturally sweetened with ripe, mashed bananas and packed with hearty oats, they bake into soft, chewy cookies with golden edges and a warm, comforting aroma that fills the kitchen and lingers long after the first bite.
As they bake, the bananas caramelise gently, binding the oats together without the need for eggs, creating a tender centre with just the right amount of chew. A hint of cinnamon, a splash of vanilla, and optional dark chocolate chips or crunchy nuts take them from simple to irresistible. They’re rustic but satisfying. Simple but deeply cosy. The kind of bake that feels effortless — yet tastes like you planned it.
Perfect for breakfast on the go, an afternoon snack, or a not-too-sweet dessert, these cookies pair beautifully with a cup of coffee, a glass of cold milk, or even crumbled over yoghurt with a drizzle of honey.
Tips for the Perfect Eggless Banana Oat Cookies
Use very ripe bananas
The spottier, the better. They provide natural sweetness and help bind everything together.
Choose the right oats
Rolled oats give the best chewy texture. Quick oats will work, but the cookies will be softer and less textured.
Don’t overmix
Stir just until combined to keep the cookies tender.
Let the dough rest
A short 5–10 minute rest helps the oats hydrate and improves texture.
Add texture
Chocolate chips, chopped walnuts, raisins, or shredded coconut add contrast and depth.
Want to lean into the cosy baking vibes? Hmmm?
Sprinkle a pinch of flaky salt on top before baking
Drizzle with melted dark chocolate once cooled
Enjoy warm with a smear of peanut butter
Wrap a few in parchment and gift them (or keep them all — no judgement)
Storage Tips
Store in an airtight container at room temperature for up to 3 days
Refrigerate up to 1 week for a firmer texture
Freeze beautifully for up to 2 months — just thaw or warm slightly before serving
The result is a soft, chewy cookie that celebrates simple ingredients: naturally sweet banana, hearty oats, and warm spice — comforting, satisfying, and wonderfully egg-free.
These Eggless Banana Oat Cookies hit every note:
✔ Soft and chewy texture
✔ Wholesome yet indulgent
✔ Quick, one-bowl recipe
✔ Customisable with mix-ins
✔ Perfect for breakfast or snacking
Above: you can roll them into balls (left) or shape them into a disc (right. You can decide whichever shaped cookie you prefer.
Banana Oat Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 3 medium ripe bananas mashed
- 1 tsp vanilla essence
- 1 cup cake flour or all purpose flour or gluten free flour
- 2 ½ cups rolled oats
- 1 tsp baking soda
- 1 ½ tsp0 cinnamon powder
- 1 tsp fine sea salt
Instructions
- In a large bowl, whisk butter and sugar together until creamed.
- Add mashed bananas and extract, give it a quick mix. Note: it will look like the mixture has split but this is normal.
- Add flour, rolled oats, cinnamon, baking soda and salt. Mix until well combined but do not over mix.
- Place the mixture in the fridge and preheat the oven to 180C/356F. Line a baking sheet with baking paper. Note: the batter is easier to handle/shape when it's colder.
- Roll 2 tbsp worth of batter into a ball and evenly spread onto the prepared baking sheet. Note: they don't spread much so place them 5 cm/2 inches.
- Bake for 15-20 minutes or until they're t your liking. Note: the longer you bake them, the crispier they'll be. 15mins baking timw will yield a softer cookie.