Best Oatmeal Banana Coconut Cookies

This oatmeal banana coconut cookies recipe is healthy, naturally sweet, and totally satisfying for breakfast, snacking, or even dessert. Made with ripe bananas, hearty oats, toasted coconut, and just a touch of maple syrup, these cookies check all the boxes: no refined sugar, no butter or oil, and packed with real, nourishing ingredients.

They’re soft and chewy with golden, crisp edges from the coconut, and they come together so quickly in one bowl. If you love coconut-forward cookies, you might also enjoy these Coconut Almond Oat Fingers or our ever-popular Coconut Oatmeal Chocolate Chip Cookies , both are wholesome, easy, and so satisfying.

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table talk

With Liliya!

My family is obsessed with these. Every time we make a batch, the kitchen smells like a little beach bakery. The hint of cinnamon, the toasted coconut edges, the chewy middle from the bananas these cookies feel like a warm hug. They’re my favorite for packing into school lunches or sneaking with coffee in the morning. My tip? Don’t skip the vanilla and cinnamon. They take the flavor to another level.

Liliya

Why You’ll Love This Oatmeal Banana Coconut Cookies Recipe

They’re naturally sweet with no refined sugar. Thanks to ripe bananas and pure maple syrup, these cookies are sweet without any added white sugar. It’s the kind of snack that tastes indulgent but keeps you feeling good.
A wholesome treat that satisfies cravings. These cookies are packed with nourishing ingredients like oats, Greek yogurt, and flaxseed, making them perfect for a grab-and-go breakfast or a post-workout bite.
Coconut adds irresistible texture and flavor. The shredded coconut toasts up while baking, giving each bite a lightly crispy exterior and chewy center. It’s like a tropical dessert disguised as a healthy snack.
No butter or oil needed. The moisture from bananas and yogurt does all the heavy lifting, making the cookies soft, tender, and rich without needing extra fat.
Made in one bowl with pantry basics. No fancy equipment or ingredients here. You probably already have everything you need in your kitchen, and cleanup is a breeze.
Totally customizable. You can toss in raisins, nuts, chocolate chips, or even a spoonful of protein powder to make these exactly how you like them.
Kid-friendly and adult-approved. These cookies are sweet enough for little ones and nourishing enough to fuel your morning or get you through the afternoon slump.
Perfect for meal prep. They freeze beautifully, store well, and taste just as good days later. Bake once and enjoy all week!

Ingredients Needed For Oatmeal Banana Coconut Cookies

Old fashioned oats. Choose rolled oats for that hearty bite. Quick oats will work, but your cookies may spread more and lose some texture.
Whole wheat pastry flour. Gives the cookies structure while keeping them tender and wholesome. All-purpose flour is fine, too, if that’s what you have.
Unsweetened shredded coconut. Adds natural sweetness, texture, and that golden-toasted edge we all love. Look for fine or medium shred.
Ground flax. A nutritional boost and also helps bind the cookies. You can skip it, but I love the extra fiber.
Baking soda. Just a little lift to help the cookies puff slightly and brown evenly.
Ground cinnamon. Adds cozy warmth and pairs so well with banana and coconut.
Salt. Brings out the sweetness and balances all the flavors.
Very ripe bananas. The riper, the better. They act as a natural sweetener and add incredible moisture.
Plain Greek yogurt. Keeps the cookies soft and moist without needing butter or oil.
Pure maple syrup. For extra natural sweetness and that subtle caramel flavor.
Raisins, dried cranberries, or chocolate chips. A fun mix-in for extra texture and flavor. Totally optional but so good.
Vanilla extract. Rounds everything out and adds that bakery-style aroma.

How I Make Oatmeal Banana Coconut Cookies

(This is a quick overview of how I make oatmeal banana coconut cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat the oven to 350°F. I always start by letting my oven fully preheat so the cookies bake evenly.
Mix dry ingredients. In a large bowl, stir together the oats, flour, coconut, flax, baking soda, cinnamon, and a pinch of salt.
Mash bananas and combine wet ingredients. In another bowl, mash your bananas until smooth (a few lumps are totally fine), then stir in the yogurt, maple syrup, vanilla, and mix-ins like raisins.
Combine wet and dry. Pour the wet mixture into the dry ingredients and gently mix until everything is just combined.
Scoop onto a baking sheet. Use a cookie scoop or heaping tablespoon to form mounds on a parchment-lined baking sheet.
Bake for about 14 minutes. The cookies should look lightly golden around the edges and set in the center. Let them cool right on the baking sheet for a few minutes.

Tips For The Best Strawberry Banana Breakfast Cookies

Use very ripe bananas. The bananas should be deeply speckled or even fully brown on the outside. The riper they are, the sweeter and more flavorful your cookies will be.

Mash bananas until smooth. A few small chunks are fine, but a well-mashed banana will give you a smoother batter and more consistent texture.

Do not overmix the batter. Once you combine wet and dry ingredients, stir just until everything is incorporated. Overmixing can make the cookies dense and tough.

Use a cookie scoop. For uniform cookies that bake evenly, a medium cookie scoop helps portion the dough easily and consistently.

Oatmeal Banana Coconut Cookies Recipe Variations and Substitutions

Chocolate chip version. Swap the dried fruit for mini chocolate chips or chopped dark chocolate. The banana and coconut pair so well with melty chocolate in every bite.
Tropical mix-ins. Add chopped dried pineapple or mango to bring even more island vibes. A handful of macadamia nuts can make this feel extra special.
Nutty twist. Fold in a few tablespoons of chopped walnuts, pecans, or almonds. They add a lovely crunch and a little protein boost.
Gluten-free version. Use a certified gluten-free oat and swap the flour for a 1:1 gluten-free baking mix. The cookies may be slightly more delicate but still delicious.
Vegan version. Replace the Greek yogurt with a dairy-free alternative like coconut yogurt, and make sure to use maple syrup (not honey). Skip chocolate chips or use vegan chocolate.
No-bake shortcut. Want a chewy, raw snack instead? Skip baking and chill scooped dough in the fridge for 30 minutes. Eat them as soft banana oat bites.
Protein boost. Mix in a tablespoon of vanilla or unflavored protein powder. You may need to add a splash of almond milk to balance the thickness.
Spice it up. Add ground ginger, nutmeg, or cardamom for more warmth and a cozy, chai-like feel.
Zucchini or carrot add-in. Grate and squeeze dry 1/4 cup of zucchini or carrot and stir it into the batter for extra moisture and fiber.
Cocoa banana coconut cookies. Add 1 tablespoon of unsweetened cocoa powder to the dry ingredients for a chocolate version that still feels wholesome.
Citrus flair. Stir in a teaspoon of orange or lemon zest to brighten the flavor with a citrusy pop.
Espresso banana cookies. Mix in 1/2 teaspoon of instant espresso powder to add a rich depth that pairs surprisingly well with the coconut and banana.

Storing / Freezing Oatmeal Banana Coconut Cookies

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. They stay moist thanks to the banana and yogurt. For longer storage, refrigerate them for up to 1 week.

To freeze: Place cookies in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the fridge or warm up in the microwave.

How to Reheat Oatmeal Banana Coconut Cookies

Pop one or two in the microwave for 10–15 seconds to bring back that just-baked texture. Or place in a 300°F oven for 5–7 minutes until warm and slightly crisped on the outside.

How to Pack These Cookies for Work and School

These cookies were made for busy mornings and snack breaks. Once fully cooled, stack a few in a reusable snack bag, silicone pouch, or small airtight container. They hold their shape well, don’t crumble easily, and won’t melt or smudge like chocolate-heavy snacks. I love adding a little napkin and tucking in a few berries or apple slices for a more rounded snack box. They’re soft enough for kids and energizing enough for a long workday, especially with a coffee or tea on the side.

FAQs About Oatmeal Banana Coconut Cookies

Can I make these gluten-free?

Yes! Just swap in a gluten-free 1:1 baking flour and be sure your oats are certified gluten-free. The cookies hold up well with this adjustment.

Can I skip the yogurt?

You can use unsweetened applesauce or mashed avocado instead. Both work, but applesauce gives a sweeter flavor while avocado makes them richer.

How ripe should the bananas be?

Very ripe, with deep brown speckles or even fully brown skin. This gives the cookies their signature sweetness and soft texture.

Do these cookies spread?

Not much at all. They keep their rounded shape unless flattened slightly before baking. For flatter cookies, gently press down each scoop before putting in the oven.