These irresistibly easy, chewy, egg-free cookies are made with wholesome blended oats, rich chocolate, warm spices, and naturally sweet mashed banana. Perfect for a quick snack or guilt-free dessert, they come together in no time with simple ingredients you probably already have in your kitchen. Soft, satisfying, and full of flavor, there’s really no reason to wait—go ahead and whip up a batch right now!
These chewy, egg-free cookies are the perfect solution for when you’re craving something sweet but don’t have a lot of time. With just a handful of simple ingredients like blended oats, ripe banana, chocolate, and warm spices, they come together quickly and easily—no fancy equipment or long prep required. The dough takes less than 30 minutes to prepare, and depending on your oven and preferred texture, they bake in just 10 to 30 minutes.
The recipe makes 4 generous servings, ideal for sharing (or not!). Whether you’re making a quick dessert, a wholesome snack, or a cozy treat to go with your afternoon tea, these cookies are a fuss-free favorite you’ll want to make again and again. Quick, easy, and absolutely delicious!
Banana and oat cookies- ingredient list!
These chewy, egg-free cookies are a breeze to make and packed with comforting flavors. With just a few wholesome ingredients, they’re perfect for a quick treat any time of day. Mashed ripe banana brings natural sweetness and moisture, while oats add heartiness and chew.
A bit of spice, a pinch of salt, and chunks of melty chocolate take them to the next level. Best of all, they take less than 30 minutes from start to finish—ideal for busy days or last-minute cravings.
Ingredients (Makes 4 servings):
- 1 ripe banana (about 150g / 5½oz), mashed
- 50g / 1¾oz jumbo porridge oats
- 20g / ¾oz roughly chopped chocolate (any kind you like—dark, milk, or white)
- Pinch of sea salt
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
No eggs, no fuss—just mix, bake, and enjoy! Perfect warm out of the oven or cooled as a grab-and-go snack.
Banana and oat cookies- step by step method!
Step 1
Preheat your oven to 180°C (160°C for fan ovens) / Gas mark 4. This ensures it reaches the right temperature while you prepare the cookie mixture. Meanwhile, line a baking tray with baking paper or parchment to prevent the cookies from sticking and to make cleanup easier later. Make sure the tray is flat and large enough to allow space between each cookie for even baking.
Step 2
In a medium-sized mixing bowl, peel and mash the ripe banana thoroughly using a fork or potato masher. Keep mashing until the banana is mostly smooth with only small lumps remaining—this helps evenly distribute the natural sweetness and moisture throughout the cookie dough. The smoother the banana, the better it will bind the ingredients together.
Step 3
Place the jumbo porridge oats into a blender or food processor and pulse just a few times—you don’t want to turn them into a completely fine flour. The goal is to create a mix of textures, with some oats ground into a coarse oat ‘flour’ to help bind the dough, while leaving others partially intact for a hearty, chewy bite. Be careful not to over-blend; a few quick pulses should be enough.
Step 4
Add the blitzed oats to the bowl of mashed banana, and stir thoroughly until the mixture is well combined and no dry patches remain. The oats will begin to absorb some of the moisture from the banana, helping the mixture come together into a thick, sticky dough.
Step 5
Next, gently fold in the chopped chocolate, along with the pinch of sea salt, ground cinnamon, and ground ginger. Stir everything together until the chocolate and spices are evenly distributed throughout the mixture. The result should be a cohesive, slightly chunky dough with a warm, inviting aroma.
Step 6
Using a spoon and slightly wet hands (to prevent sticking), carefully divide the mixture into 4 equal portions. The dough will be quite wet and sticky, but don’t worry—that’s normal! Shape each portion into a cookie, gently pressing it down to about 1cm / ½ inch thick on the prepared baking tray. Since the cookies won’t spread much while baking, make sure to shape them exactly how you want them to look when finished.
Step 7
Once all the cookies are shaped and placed on the tray, bake them in the preheated oven for 10–30 minutes, depending on how soft or crispy you prefer them. Keep an eye on them as they bake, checking around the 10-minute mark for a softer texture or leaving them in longer for a firmer, golden finish.
Step 8
Bake the cookies in the preheated oven for 18–20 minutes, or until the edges are golden-brown and the tops are firm to the touch. Keep an eye on them toward the end of the baking time to make sure they don’t overcook. For a chewier cookie, you can remove them from the oven a bit earlier; for a crispier texture, let them bake a little longer. Enjoy the irresistible aroma filling your kitchen as they bake!
Step 9
Once the cookies are done baking, leave them on the baking tray for a few minutes to cool slightly. This helps them firm up before transferring them. Once they are firm enough to handle, gently transfer the cookies to a wire rack to cool completely. Allowing them to cool on the rack will help them maintain their chewy texture and prevent them from becoming soggy. Enjoy them once they’re fully cooled, or savor them warm for an extra comforting treat!
Banana and oat cookies- recipe tips!
We used dark chocolate when making these cookies for a rich, slightly bittersweet flavor, but feel free to swap in whatever type of chocolate you have on hand! Milk chocolate will add extra sweetness, while white chocolate will create a creamier, more indulgent treat. You could even mix and match different types of chocolate for a fun variety. The beauty of this recipe is its flexibility—customize it to your taste!
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