Spiced Banana Oatmeal Cookies

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist and chewy cookies made with ripe bananas, oats, and warm spices, perfect for a cozy dessert or breakfast treat. This American-inspired recipe (gluten-free), ready in about 33 minutes, layers ripe bananas (mashed), oats (old-fashioned), flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 140 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 12 American cuisine 140 cal/serving

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Ingredients

2 large ripe bananas (mashed)
1 cup oats (old-fashioned)
1/2 cup flour
1/2 cup brown sugar
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 cup vegetable oil

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Instructions

Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, mash 2 large ripe bananas until smooth. Stir in 1/4 cup vegetable oil, 1/2 cup packed brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg until well combined.
Step 3: Whisk together 1 cup oats, 1/2 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1/4 tsp nutmeg. Add the dry ingredients to the banana mixture and stir until a soft dough forms.
Step 4: Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet. Flatten each portion slightly with the back of a spoon.
Step 5: Bake for 15-18 minutes until the edges are golden and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.