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.

What's the best way to mash the bananas?

A fork works perfectly fine, but for extra smoothness, you can use a potato masher or even a hand mixer.

Best Oatmeal Banana Coconut Cookies

Oatmeal Banana Coconut Cookies

Recipe by Liliya

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No reviews

Total Time24 minutes
Yield14 cookies 1x
DietVegetarian

These oatmeal banana coconut cookies are healthy, naturally sweetened with ripe bananas and maple syrup, and full of nourishing ingredients like oats, coconut, and Greek yogurt. Soft, chewy, and packed with wholesome flavor, they’re perfect for breakfast, snack time, or even dessert. Plus, they’re made in one bowl with no refined sugar, butter, or oil.

Ingredients

Scale

2 very ripe bananas, mashed
1 cup old fashioned oats
2/3 cup whole wheat pastry flour
1/2 cup unsweetened shredded coconut
1 tablespoon ground flax
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup plain Greek yogurt
1/4 cup pure maple syrup
1/2 teaspoon vanilla extract
1/3 cup raisins, dried cranberries, or chocolate chips (optional)

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Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine oats, flour, coconut, flax, baking soda, cinnamon, and salt.
In a separate bowl, mash the bananas until smooth. Stir in yogurt, maple syrup, vanilla, and mix-ins if using.
Add the wet mixture to the dry ingredients and gently stir until just combined.
Scoop dough onto the prepared baking sheet using a cookie scoop or heaping tablespoon.
Bake for about 14 minutes, or until lightly golden around the edges and set in the center.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Use very ripe bananas for the best flavor and natural sweetness.
These cookies don’t spread much, so flatten slightly before baking if desired.
Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Great for packing into lunchboxes or as a mid-morning work snack.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Find it online: https://wearerecipes.com/oatmeal-banana-coconut-cookies/