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
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.
Rita
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
Yay! I am so glad you liked this cookie! It's definitely one of my favorite cookies for using ripe bananas!
Reegan Sletten
These cookies are absolutely AMAZING! I didn’t have an cinnamon chips so I just went without but WOW! They are so good!
Jocelyn
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
No egg?
Jocelyn
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
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
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
What about peanut butter chips? I love a little PBS on my banana as a snack...just sayin'!
Jocelyn
You could totally use peanut butter chips instead. That would be amazing as well 🙂
averie @ averie cooks
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
I'm allergic to bananas! Can I substitute applesauce? Thanks!
Naomi H
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! ????