By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 25
24 cal · 50 min
Banana Oat Cookies
Recipe GLPR20e7a45b29c1aa
Simple, wholesome banana oat cookies made with mashed overripe bananas, plain yogurt, and quick oats. These naturally sweet treats can be customized with raisins, sunflower seeds, and cinnamon. Baked until crispy, they make a satisfying snack or light dessert with no added sugar.
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Ingredients
1 cup overripe banana, mashed
1/2 cup plain low-fat yogurt
1/4 cup water
1 cup quick oats
1/2 cup raisins (optional)
1/2 cup sunflower seeds (optional)
Cinnamon to taste (optional)
Directions
Wash your hands thoroughly with soap and warm water. Clean all utensils and the work surface with hot soapy water to ensure food safety.
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the mashed overripe banana, plain yogurt, and water. Stir until well blended.
Add the quick oats to the banana mixture and stir thoroughly until all oats are moistened and the batter is thick and uniform.
If desired, fold in the raisins and/or sunflower seeds. Add cinnamon to taste if using. Mix gently until evenly distributed.
The batter should be thick enough to scoop easily with a spoon. If any dough remains after forming cookies, cover and refrigerate it.
Lightly grease a baking sheet with cooking spray or oil.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about an inch apart. Gently press each mound into a flat disk about 1/4-inch thick.
Bake for 20 minutes at 375°F until the cookies begin to firm up but are still moist.
Remove from oven and carefully flip each cookie over. Return to the oven and bake for an additional 15 minutes until the cookies are crispy and golden brown.
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Comments
Every ingredient is a pantry staple or produce standard at any Charlotte grocer, with no special stops needed, and the cost per cookie runs well under a dollar using bulk oats and raisins. The stated fifty minutes is honest for a home baker, including mixing, portioning, and baking time without hidden prep. These cookies reheat acceptably or store in an airtight container for several days, making them flexible for lunchboxes and after-school snacks, and they require only basic equipment and no active supervision once in the oven. The main drawback is that bananas vary in ripeness and sweetness, which can shift texture and flavor across batches, and the recipe skews toward a dense, cake-like crumb rather than a crisp cookie, which is not a flaw but a question of preference.
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