Name: Banana Bread Cookies
Prep time: 5 min
Cook time: 12 min
Ingredients: 1 cup oat flour (I make my own using my Vitamix); 1 cups rolled oats; 1 cup splenda; 1 tsp baking powder; 1 tsp nutmeg; 2 large eggs; 1 cup mashed ripe bananas (about 3 bananas); 1/4 cup salted butter (melted); 2/3 cup dark chocolate chips

Jump to Recipe Print Recipe

If you’re craving banana bread but don’t want to commit to a whole loaf, these Banana Bread Cookies are the answer. Think of them as the perfect handheld version of your favorite comfort food. Made with oats, mashed bananas, eggs, a touch of butter, and just enough Splenda to keep things sweet without going overboard. Oh, and did I mention dark chocolate chips? Because, honestly, what's life without a little chocolate? A hint of nutmeg and baking powder gives them that classic banana bread vibe, but in cookie form—because why not? Soft, chewy, and ridiculously easy to make, these are a must-try.

Ingredients for Banana Bread Cookies

Oats: The hearty foundation of these banana bread cookies, giving them that perfect chewy texture. It’s like the fiber-packed friend that keeps everything grounded—literally. Plus, who doesn’t love the wholesome vibe oats bring to the table?
Eggs: The glue that holds all the goodness together. They’re the unsung hero in these cookies, adding a little extra protein and helping things rise. Think of them as the cookie’s personal trainer, making sure everything stays in shape.
Mashed Bananas: The star of the show. Naturally sweet and full of flavor, these bananas bring all the moisture and that banana bread taste you love. Plus, they’re basically a built-in excuse to call these cookies “healthy,” right?
Butter: The rich, indulgent ingredient that takes these cookies from good to great. It adds that melt-in-your-mouth magic we all secretly crave. Let’s be honest—nothing says comfort like a little butter in your baked goods.
Splenda: Keeping things sweet without the sugar crash. Splenda’s here to make sure you get all the sweetness you want without worrying about your sugar intake. It’s like the friendly neighbor who brings you treats but never overstays their welcome.
Dark Chocolate Chips: Because no self-respecting banana bread cookie goes without a little chocolate. The dark chocolate adds just the right amount of richness and contrast to the sweetness of the bananas. Plus, who can resist a melty chocolate chip in every bite?
Baking Powder: This is the behind-the-scenes workhorse that makes sure your cookies puff up just right. Without it, you’d end up with sad, flat cookies—and no one wants that. Baking powder is here to keep things light and fluffy.
Nutmeg: The cozy, warm spice that brings everything together. Just a pinch adds depth and that “I-can’t-put-my-finger-on-it” flavor that makes these cookies extra special. It’s like wrapping yourself in a warm blanket of comfort and nostalgia in cookie form.

Frequently Asked Question

Can I use regular sugar instead of Splenda?
Absolutely! If you’re not into sugar substitutes, go ahead and swap the Splenda with regular sugar in equal amounts. Keep in mind, using sugar might make them a little sweeter, but hey, no complaints there! It just depends if you're looking to keep it light or go full treat mode.
Do I have to use dark chocolate chips?
Nope! If dark chocolate isn’t your jam, feel free to use milk chocolate, semi-sweet, or even white chocolate chips. Just remember, dark chocolate adds a nice balance to the sweet banana, but ultimately, this is your cookie show. Pick the chocolate that makes your taste buds happiest.
Can I use quick oats instead of rolled oats?
Definitely! Quick oats will work, but they'll give you a softer texture since they break down more in the mix. Rolled oats add a bit more bite and texture, but if you like a smoother cookie, quick oats are totally fine. It’s all about personal preference here!
Can I make these cookies dairy-free?
Totally! Just swap out the butter for a dairy-free option like coconut oil or your favorite plant-based butter. It won’t change the flavor too much, but it’ll keep things dairy-free, which is perfect if you’re trying to avoid lactose or just prefer plant-based alternatives.
Can I skip the nutmeg?
Yep, no problem! Nutmeg adds a warm, cozy vibe to the cookies, but if it’s not your thing, feel free to skip it. You can also swap in cinnamon or even ginger if you want to play around with different flavors. It’s your cookie canvas—make it work for you!
How ripe should my bananas be?
The riper, the better! Think black-spotted, soft bananas that are on their last legs. These bring out the natural sweetness and moisture in the cookies. Trust me, the mushier the banana, the more flavor-packed your cookies will be.
Can I freeze these cookies?
Absolutely! Once they’re cooled, toss them in an airtight container or freezer bag, and they’ll keep for about two months. Perfect for when you need a quick snack, a fast breakfast, or just something to nibble on without waiting for a fresh batch.
Can I use almond flour or another flour instead of oats?
This recipe is built around oats, but if you’re feeling adventurous, you could try almond flour or even whole wheat flour. Just keep in mind, the texture will change, and the cookies might not hold together as well without the structure from the oats.
Why are my cookies too soft?
Banana-based cookies are naturally on the softer side due to the moisture from the mashed bananas. If you like a firmer cookie, try baking them a couple of minutes longer or even letting them cool completely before digging in. They’ll firm up a bit as they cool.
How long do these cookies stay fresh?
These cookies should last about 3-4 days when stored in an airtight container at room temperature—if they don’t get devoured before that! If you want to stretch their life a little longer, you can refrigerate them, but heads up, they might get a bit firmer in the fridge.

Tips and Tricks for Perfect Banana Bread Cookies

Ripe Bananas Are Key: Got those bananas sitting on the counter that look a little past their prime? Perfect! The riper the bananas, the better your cookies will taste. The natural sugars in brown, spotty bananas bring that extra sweetness and moisture to the cookies, turning what looks like a kitchen disaster into pure cookie gold. Trust me, underripe bananas just don’t do the trick.
Oats for Texture: Don’t skimp on the oats, and when you’re picking them out, opt for rolled oats instead of quick oats. Rolled oats give your cookies that hearty, chewy texture we all love in banana bread, while quick oats tend to make them a bit too soft and mushy. Think of oats as your secret weapon for a perfect, chewy bite.
Don’t Overmix: When it’s time to combine your wet and dry ingredients, less is more. Mix just until they come together. Overmixing activates too much gluten, which leads to tough cookies. And tough cookies? No, thank you! You want your cookies to be soft and tender, not something you need to wrestle with.
Room Temperature Butter: Butter straight from the fridge is a no-go. Room temperature butter is your BFF here because it blends more easily with the other ingredients and gives you that perfectly soft texture. Pro tip: if you forget to take it out ahead of time (because, let’s be honest, who remembers?), just cut it into smaller pieces and it’ll warm up faster.
Splenda Swap: Trying to cut back on sugar? No worries, Splenda steps in perfectly here without sacrificing flavor. But hey, if you’re more of a "bring on the sugar" kind of person, regular sugar works just fine, too. It’s your cookie, so you do you!
Chocolate Chips Galore: Here’s where things get really fun. Dark chocolate chips are the perfect contrast to the sweetness of the bananas and Splenda. Plus, they melt into these little pockets of chocolatey goodness. I always recommend tossing in a handful more than the recipe calls for—because, let’s be real, is there such a thing as too much chocolate?
Nutmeg for Warmth: Don’t skip on the nutmeg, my friend! It’s that warm, cozy spice that takes your banana bread cookies from "yum" to "WOW." A pinch of nutmeg adds a subtle depth that makes everyone wonder what your secret ingredient is. Trust me, you’ll never look at banana bread cookies the same way again.
Let Them Cool: I know, I know. The smell of freshly baked cookies is too tempting, but trust me, you’ll want to let them cool on the baking sheet for a few minutes. It lets them firm up and set, making them easier to handle. Hot, floppy cookies are no fun, but slightly cooled, perfectly chewy cookies? That’s what we’re aiming for.
Bake Until Golden: Don’t guess here—watch for those golden edges. When the cookies turn a light golden brown, you know you’ve hit the sweet spot. If you take them out too soon, they’ll be underbaked, and if you leave them in too long, you’ll end up with banana bread rocks. Golden brown means perfection.
Make Extras: Let me give you one last piece of advice—double the batch. Seriously. These banana bread cookies will vanish faster than you can say “dessert.” Whether it’s for the kids, your coworkers, or, let’s be honest, you eating them straight from the container, you’ll want to have extra on hand because they won’t last long!

More Cookie Recipes!

Have you tried this Banana Bread Cookies recipe yet? Let me know how you liked it by leaving a comment & rating below! Don't forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!

***CLICK BELOW TO PIN FOR LATER!

Recipe