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freshly baked low-sugar banana oatmeal cookies

Low-Sugar Banana Oatmeal Cookies

Soft, chewy, and naturally sweetened with ripe bananas, these low-sugar banana oatmeal cookies are quick to make, wholesome, and perfect for breakfast, snacks, or dessert. Easy to customize with chocolate chips, nuts, or dried fruit, they’re a crowd-pleaser every time.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 1 cup old-fashioned rolled oats
  • ½ cup whole wheat flour or oat flour for gluten-free
  • 2 tbsp melted coconut oil or butter
  • 2 tbsp brown sugar or coconut sugar
  • 1 egg optional for extra chewiness
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • Pinch of salt
  • ¼ cup dark chocolate chips or chopped nuts optional

Method
 

  1. Preheat the oven: 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mash the bananas: In a large bowl, mash until smooth.
  3. Mix wet ingredients: Stir in melted coconut oil, sugar, and egg (if using).
  4. Add dry ingredients: Fold in oats, flour, baking soda, cinnamon, and salt until dough forms.
  5. Add mix-ins: Gently stir in chocolate chips or nuts if desired.
  6. Shape cookies: Scoop 2 tablespoons of dough per cookie and flatten slightly on the baking sheet.
  7. Bake: 10–12 minutes, until edges are golden but centers remain soft.
  8. Cool: Let cookies cool for a few minutes on the sheet, then transfer to a wire rack. Enjoy warm or store for later.

Notes

  • Riper bananas = sweeter cookies.
  • Dough can be customized: add raisins, shredded coconut, or peanut butter.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Cookies also freeze well.
  • Slightly underbake if you want extra chewy centers.