These Banana Cinnamon Cookies are a delicious treat. With crispy edges, chewy centers, and a warm flavor, they're hard to resist. Packed with cinnamon chips, they're an excellent choice for holidays, back-to-school snacks, or a cozy winter day at home.
This post was first published in September 2017. It was updated and then republished in January 2025.
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Crispy Banana Cookies
Baking has always been my favorite way to unwind, especially when life gets busy. The other day, I spotted some overripe bananas on the counter and knew it was time to turn them into something delicious.
While we love these peanut butter banana cookies, sometimes I like to change things up. This time, I added extra bananas and a bag of cinnamon chips I found in the pantry. The final result was truly magical!
These cookies have crispy edges, chewy centers, and the perfect balance of warm cinnamon and banana flavor. Although I usually prefer thick, cakey cookies, one bite of these chewy delights has me hooked on flat, crispy ones.
Why You'll Love This Recipe
- Perfect for Ripe Bananas - It's a great recipe for using up those overripe bananas sitting on your counter.
- Warm Spice - Cinnamon adds a cozy, comforting warmth that pairs beautifully with the banana.
- Perfect Texture - The combination of crispy edges and soft, chewy centers is cookie perfection.
- Easy to Customize - Add chocolate chips, nuts, or dried fruit to the mix-ins to enjoy a new twist every time.
- Versatile Treat - Great as a quick breakfast, an after-school snack, or a sweet treat with coffee.
- Freezer-Friendly - They freeze well, so you can always have a batch on hand for a quick treat.
"These cookies are absolutely AMAZING! I didn't have an cinnamon chips so I just went without but WOW! They are so good!" -Reegan
Main Ingredients
You probably already have everything you need in your pantry and fridge to make these crispy banana cookies.
- Unsalted Butter: Let the butter sit out until softened. Then, you should be able to mix the butter and sugar quickly.
- Sugar: This cookie recipe uses light brown and granulated sugar to sweeten the dough.
- Ripe Bananas: The riper the large bananas, the better they are for baking. If yours are not ready yet, see our tips on how to ripen green bananas.
- All Purpose Flour: Gives the cookie dough structure.
- Oats: Quick oats work best for these cookies. Old-fashioned oats can be used, but the texture will be firmer. Avoid steel-cut oats as they won't bake properly.
- Baking Soda: This leavener helps cookies spread, enhances browning, and adds chewiness.
- Cinnamon Chips: Add a sweet yet spicy flavor to baked goods.
- Flavorings: A mixture of vanilla extract, salt, and ground cinnamon give these homemade cookies a delicious flavor.
How To Make Oatmeal Cookies with Bananas
- Beat the butter and sugar in a large bowl until light and fluffy. Add the mashed banana and vanilla and then beat again.
- Stir the flour, oats, baking soda, salt, and cinnamon in a separate bowl. Slowly add the flour mixture to the butter mixture until it is mixed in.
- Gently stir in the cinnamon chips. Drop the dough onto the prepared cookie sheet using a large spoon or cookie scoop.
- Bake in a preheated oven until the edges are golden brown and set. Remove it from the oven and then let the cookies cool on the hot pan for a few minutes.
- Use a spatula to gently transfer the hot cookies to parchment paper or a cooling rack. Let them cool completely before storing them in a loosely sealed container.
Storage Recommendations
Keep the cookies at room temperature in a loosely sealed container. They will stay soft and chewy for up to a week.
Baked cookies can be wrapped in plastic wrap and stored in a freezer-safe bag for 1-2 months. Before serving, remove them from the bag and let them thaw on a wire rack on the counter for an hour.
Tips and Tricks
- Measure all your ingredients correctly for the best results.
- For the best flavor, use over ripe brown bananas. Spotty ones are best, not completely brown or black ones.
- Try other mix-ins for a different cookie each time. A few of our favorites are butterscotch and dark chocolate chips.
- Use a cookie scoop to ensure the cookies are the same size and bake evenly.
- Bake the dough balls on parchment paper or a Silpat to keep the cookies from sticking.
FAQs
Absolutely! Just thaw them first and drain all the excess liquid before mashing.
This recipe does not include eggs; a banana is used as a substitute instead.
The edges should be golden and slightly crispy, while the centers will still look soft. They'll firm up as they cool.
More Banana Cookie Recipes
- Oatmeal Banana Peanut Butter Cookies
- Healthy Banana Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Zucchini Banana Cookies
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Recipe
Cinnamon Banana Cookies
These Banana Cinnamon Cookies are a delicious treat. With crispy edges, chewy centers, and a warm flavor, they're hard to resist. Packed with cinnamon chips, they're an excellent choice for holidays, back-to-school snacks, or a cozy winter day at home.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¾ cup mashed banana
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 cups quick oats
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 teaspoon cinnamon
- 2 cups cinnamon chips
Instructions
- Preheat your oven to 375°F. Line a cookie sheet with a Silpat or parchment paper to keep the cookies from sticking.
- Beat the butter and sugar until creamy. Add the banana and vanilla and beat again.
- Stir the flour, oats, baking soda, salt, and cinnamon in a separate bowl. Slowly add the flour mixture to the butter mixture until it is mixed in.
- Stir in the cinnamon chips gently. Drop the dough onto the prepared pan using a large spoon or cookie scoop.
- Bake for 11-12 minutes. Remove and let cool on the hot pan for 2 minutes.
- Use a spatula to gently remove the cookies, then place them on a cooling rack. Let them cool completely before storing them in a loosely sealed container.
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 128mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kya says
I made these last night and followed the recipe exactly. They were delicious, and even my mother, who turns her nose up at anything containing oats, thought they were fantastic! Will definitely be making these again!
Rita says
I just tried these and they are my new favorite cookie! I halved the recipe and made one scoop without the cinnamon chips and one scoop with to see which I liked better. Without the chips they are really good. With the cinnamon chips they are off the chart great!! Thank you for sharing 🙂
Jocelyn says
Yay! I am so glad you liked this cookie! It's definitely one of my favorite cookies for using ripe bananas!
Reegan Sletten says
These cookies are absolutely AMAZING! I didn’t have an cinnamon chips so I just went without but WOW! They are so good!
Jocelyn says
So I can't tell...did you like them? LOL! Just kidding!? Thank you so much for letting me know how much you loved them. I love and appreciate all the feedback!
Cynthia says
No egg?
Jocelyn says
That's right. There are no eggs in this recipe. The banana takes the place of them. I hope you give the recipe a try!
Tegan Sibley says
I don't often leave reviews for recipes, but these blew mine and my husbands socks off in terms of Oatmeal cookies! Usually oatmeal cookies get a bad rep. But I think the banana was a huge game changer in these (I'm wondering if substituting for pumpkin puree would work too....I know the water content is higher, I may try using 1/2 cup pumpkin next time?) Either way I'll be looking forward to not eating our bananas now, so that I have spoiled bananas to make these with :o)
The only mods I made was I only used 1/2 cup of mini chocolate chips, and I added in 1/2 cup of chopped walnuts and 1/4 teaspoon nutmeg. I've never seen cinnamon chippits, I'll have to keep my eyes open and try them with those. This recipe is now in my cook book, with several **** next to it (to indicate a winning cookie!)
Thanks so much!!
Jocelyn says
Yay! I am so excited to hear that you and your husband loved these cookies so much! They are one of my favorites too! And I think they would be amazing with pumpkin substituted for the banana! I'll definitely be trying it out and see how it works!
Loi9 says
What about peanut butter chips? I love a little PBS on my banana as a snack...just sayin'!
Jocelyn says
You could totally use peanut butter chips instead. That would be amazing as well 🙂
averie @ averie cooks says
So glad you are safe and I cannot even imagine the month that you have just gone through! Major hugs!
I would inhale these cookies 🙂
Sharlana says
I'm allergic to bananas! Can I substitute applesauce? Thanks!
Naomi H says
Was a nice surprise to see you and Jeremy this past weekend! We will continue to pray for your families safety as you will travel back ???? and I am so excited to have all the ingredients in the house to make these cookies so I think you can guess what I am going to be making soon! ????