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!
Love this! made them today! Delicious 😋 thanks for sharing
These taste like eating banana bread but in cookie form, except somehow better, especially since it’s a cookie! I was so pleased with how they turned out. I want to add that I always have to add more flour,and sometimes baking powder. It may be something to do with where I live, so some recipe tweaking is always needed, but boy oh boy are these tasty!! Thanks for another great recipe! 💛
Hi, so there are no eggs in the recipe. Just wanted to be sure! Thanks 😊
I made these for a cookie exchange this season and they were delicious! Definitely adding to our list!
Can I use almond or coconut flour in place of the rolled oats?
I have never tried that substitute, but I think it would work. Be advised it can change the texture and flavor of the cookies.
Made these and added extra flour and stuck the batter in the fridge for a bit just before baking. Both the flour and the baking soda were fresh (brand new) and the cookies still flattened out like a pancake. They taste really really good but look unappetizing.
Hi Julie! I’m so sorry to hear that. Next time I would try increasing the temperature of your oven to 375F and see if that helps.
Love these!!! My new favorite cookie!!! Thank you for the recipe.
These are SO good. going to try and make them again using pumpkin. will definitely be saving this recipe!
Wrote down the recipe but my partner tossed it by mistake, so here I am a year later, scouring the internet for this recipe! I wouldn’t dare use another.
Also tried them with the pumpkin last year and definitely recommend!! 10/10
Made some minor changes based on some comments. I only used 1.5 cups flour and I did not blend the oats. As a matter of fact, I used 1/3 cup of instant Maple and Brown Sugar oatmeal packet. These were by far the best cookies I have ever made. So soft and chewy. 10/10
I had an extra 1/2 cup of banana purée from a different recipe and remembered this cookie. Made a double batch and they are divine I love banana bread but despise bananas, these are so freaking good. Can’t wait to hand these out at work tomorrow. 10/10
Can I use oat flour? Or does it have to be rolled oats
You can use oat flour if you’d like!