Banana Snickerdoodles
Ready for a cookie that people will go bananas over?! These oatmeal banana cookies aren’t monkeying around. Set aside all of your preconceived notions about banana cookies, because this oatmeal/banana/snickerdoodle cookie mashup is about to blow your expectations out of the water! Deliciously moist and chewy with a texture that is customizable to your preference (contingent upon how fine you grind your oats), this banana cookie recipe is simply delish.
You will love this recipe for Banana Cookies!
Set aside all of your preconceived notions about banana cookies, because this oatmeal/banana/snickerdoodle cookie mashup is about to blow your expectations out of the water! Deliciously moist and chewy with a texture that is customizable to your preference (contingent upon how fine you grind your oats), this banana cookie recipe is simply delish.
I recently did a poll on Instagram asking about adding cinnamon to banana desserts and wow, people are PASSIONATE about banana and cinnamon. I had never tried pairing the two before, but it is actually a match made in heaven. And coating the outside in a cinnamon-sugar mixture just transforms these cookies in the best way – essentially making it into an exotic cousin of the snickerdoodle.
Banana Cookie Ingredients
Banana Cookie Base
- Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Granulated sugar – equal parts granulated and brown sugar to give the cookie a little crisp on the edges but keep it soft and chewy in the center.
- Brown sugar
- Banana, mashed (1/4 cup) – Use approx 1/4 cup of mashed banana, but I’ll be honest here, I usually just toss the entire whole banana into my mixer and let it do the work while the butter and sugars are creaming.
- vanilla
- All purpose flour
- Rolled oats – we will Learn how to make oat flour in the recipe or you can leave the oats a bit rougher if you prefer.
- baking soda
- Cinnamon – Okay, the cinnamon. Try them at least once with it!! I hadn’t ever tried putting cinnamon in banana desserts before Instagram convinced me too, but I actually really liked it!
- salt
Cinnamon & Sugar Mixture for Banana Cookies Recipe
Rolling the cookies in this mixture makes it almost like a banana snickerdoodle in all of the best ways.
- Granulated sugar
- Cinnamon
Optional added ingredients for Banana Cookies
Absolutely! I think a pecan/walnut, milk or white chocolate chip would reallllly shine in these cookies!
How to make Banana Cookies
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- In the bowl of a stand mixer, cream together the salted butter, granulated sugar, brown sugar and overripe banana for 1 minute, or until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the vanilla. Mix until well combined.
- Add the flour, blended rolled oats (into a rough oat flour), baking soda, cinnamon, and salt to the mixer. Mix until a soft dough or thick batter forms.
- Scoop your cookies out using a #40 scoop, or portion the cookie dough into 1 1/2 tbsp portions.
- Roll each portion into the cinnamon and sugar mixture and then arrange on a cookie sheet.
- Bake at 350° F for 9-11 minutes or until the cookies puff up slightly, and the centers of the cookie no longer look wet.
- Allow the cookies to cool on the pan for 15 minutes.
- Enjoy!
How to store Banana Snickerdoodles
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! If you’d like to keep them ultra soft, you can throw a piece of bread into the container to help keep them fresh.
These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months! Here’s more info on how to freeze cookies!
No, they do not need to be refrigerated.
the cookies will last and stay fresh when stored in an air tight container at room temperature for up to 4 days or in the freezer for up to 3 months.
FAQs about Recipe for Banana Cookies
The combination of ingredients helps keep things nice and moist. The banana in this recipe really helps along with the brown sugar.
More Cookies to Love
Banana Cookies Recipe
Ingredients
Cookie Base
- 1/2 cup (111g) salted butter, softened
- 1/2 cup (115g) granulated sugar
- 1/2 cup (123g) brown sugar
- 1 (56g) banana, mashed (approximate 1/4 cup)
- 1 tsp vanilla
- 1 3/4 cups (266g) all-purpose flour
- 1/3 cup (33g) rolled oats, blended into oat flour as desired
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
Cinnamon and Sugar Mixture
- 1/3 cup (76g) granulated sugar
- 2 tsp (heaping) cinnamon
Instructions
- Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone liner and set aside.
- In the bowl of a stand mixer, cream together the salted butter, granulated sugar, brown sugar and overripe banana for 1 minute, or until light in color and fluffy in texture.1/2 cup (111g) salted butter, softened , 1/2 cup (115g) granulated sugar , 1/2 cup (123g) brown sugar , 1 (56g) banana, mashed (approximate 1/4 cup)
- Scrape the sides of the bowl and add in the vanilla. Mix until well combined.1 tsp vanilla
- Add the flour, blended rolled oats (into a rough oat flour), baking soda, cinnamon, and salt to the mixer. Mix until a soft dough or thick batter forms.1 3/4 cups (266g) all-purpose flour, 1/3 cup (33g) rolled oats, blended into oat flour as desired , 1 tsp baking soda , 1/2 tsp cinnamon , 1/2 tsp salt
- Scoop your cookies out using a #40 scoop, or portion the cookie dough into 1 1/2 tbsp portions.
- Roll each portion into the cinnamon and sugar mixture and then arrange on a cookie sheet.1/3 cup (76g) granulated sugar, 2 tsp (heaping) cinnamon
- Bake at 350° F for 9-11 minutes or until the cookies puff up slightly, and the centers of the cookie no longer look wet.
- Allow the cookies to cool on the pan for 15 minutes.
- Enjoy!
My first time to try.. I didn’t know that there was a banana breaddoodle cookie. they turned out very good.. I love banana bread and I just had to try them … 5/10/25
I tried doubling the batch and the batter came out too sticky..3rd time ive made them but first time doing a double batch ..what did I do wrong these are my fav cookies and now I’m just disappointed..idk if they’ll turn out just as good or not
Hi Kinsey – sometimes things can get a little wonky when doubling the recipe. I recommend baking a test cookie and seeing if it bakes up the way you were hoping. If the cookies are too flat, you can add up to 1/4 cup of flour and bake another cookie to see if you get the texture you were looking for.
I was looking for a recipe and liked that other people commented on these.
I did change a few things. Cut the salt and put old fashion oats in the food processor to make oat flour.
One hint- when I rolled them I made sure my hands were wet. The batter is sticky and this was easy to roll them.
Would make again.
These cookies are an absolute hit. I love them and so do my kids. 10/10 recommend. I love the cake like texture.
These look amazing! Tbh I haven’t actually eaten one yet, but judging by the dough they will taste soooo good! Banana + cinnamon is a match made in heaven, and the oat flour just adds a little something to the texture. They’re also super easy to make and fairly resilient since I used margarine instead of butter (it was what I had) and accidentally melted instead of softened it, but they still turned out well.