Desserts
This banana applesauce oatmeal cookie recipe delivers chewy centers and warm spice notes in every bite, using simple ingredients that come together effortlessly. The natural sweetness of ripe bananas and applesauce replaces refined sugar, while flax eggs bind the dough for a vegan-friendly texture that's impossible to resist.
After years of perfecting the balance between crispy edges and tender centers, I've finally cracked the code for cookies that taste homemade yet require minimal effort.
The secret lies in the oatmeal base—coarsely ground for texture—and the spice blend of cinnamon, nutmeg, and ginger that creates that cozy, autumnal flavor without overpowering. Unlike traditional cookies, these rely on coconut oil for moisture and structure, ensuring they stay soft for days.
The recipe also includes optional chocolate chips for those who crave a deeper flavor profile, though the base alone is already irresistible.
By the time these cookies emerge from the oven, you'll have golden, perfectly chewy treats with a subtle caramelized edge that adds depth. The warm spices linger on your tongue, while the natural sweetness of the bananas and applesauce keeps them from tasting overly rich.
This batch yields about 24 cookies, making it ideal for sharing—or keeping to yourself.
Store them in an airtight container for up to 5 days at room temperature, or freeze for longer shelf life. The dough can even be prepped ahead and baked fresh when needed, ensuring you always have a foolproof dessert on hand. Ready to bake?
Ingredients for banana applesauce oatmeal cookie
Simple vegan staples that transform into chewy, spiced cookies with no refined sugar.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 1 ½ cups | Mashed, about 2 medium bananas |
| Unsweetened Applesauce 🍎 | ¾ cup | Smooth, unsweetened variety |
| Old-Fashioned Rolled Oats 🌾 | 2 cups | Coarsely ground in food processor |
| Coconut Oil 🥥 | ½ cup | Melted, full-fat preferred |
| Ground Flaxseed 🌱 | ¼ cup | For flax eggs, mixed with water |
| Pure Maple Syrup 🍁 | ¼ cup | Grade B for deeper flavor |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Ground Ginger 🌿 | 1 tsp | Freshly grated preferred |
| Vanilla Extract 🌸 | 1 tbsp | Pure vanilla preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Baking Soda 🧪 | ½ tsp | Pure, aluminum-free |
| Dark Chocolate Chips 🍫 | 1 cup | Vegan, 70% cocoa or higher |
The bananas and applesauce are your sweetness anchors—ripe bananas (those with brown speckles) bring the most flavor, while unsweetened applesauce keeps things naturally moist. For the oats, old-fashioned rolled oats work best—Trader Joe's or Bob's Red Mill are my go-tos. Skip quick oats, they're too fine. The coconut oil? Full-fat is key here—it's what keeps these cookies soft for days. If you're worried about coconut taste, don't be—it blends right in with the warm spices. And for the chocolate chips, Enjoy Life brand is my secret weapon for vegan baking—they melt beautifully and don't clump.
No ripe bananas? Overripe ones work even better—just mash them well to avoid lumps. Short on applesauce? Substitute with mashed sweet potato at the same amount, though the flavor will shift slightly. The spices are non-negotiable for that cozy autumnal vibe—Penzeys Spices has amazing quality, but regular grocery store brands work fine too. Want extra crunch? Toss in 1/4 cup chopped walnuts with the chocolate chips. And if you're prepping ahead, make the dough 2 days ahead—the flavors deepen in the fridge.
These cookies keep 5 days in an airtight container at room temperature, though I rarely have them last that long. For longer storage, freeze the dough balls—bake straight from frozen, adding 2 minutes to the time. The dough can be prepped 3 days ahead and stored in the fridge. And here's a pro tip: underbake by 1 minute for that perfect chewy center. Trust me on this—you'll thank me later.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me about $3 for a full batch. Bananas, applesauce, oats—ingredients I already have. The flaxseed adds a protein boost, and the coconut oil replaces butter without the guilt. It’s the kind of recipe that turns grocery day into a victory lap.
- No Mash Required: That’s right—just smash the bananas with a fork until they’re almost smooth, then stir in the applesauce. No food processor, no fuss, and no sticky cleanup. The oats handle the texture magic while you’re still debating whether to add chocolate chips.
- Taste Like Childhood: Honestly, this hits that nostalgic sweetness of banana bread but with a chewy, cookie-like crunch from the oats. The flaxseed adds a subtle nutty depth, and the coconut oil keeps them from tasting dry. It’s the kind of cookie that makes you pause mid-bite and think, “Wait, is this supposed to be this good?”
- Packable Magic: Between us, these are my go-to for lunchboxes, gym snacks, or even a quick breakfast when I’m running late. They hold up in the fridge for a week (yes, really) and freeze beautifully—just toss a few in your bag or reheat them for a warm treat. No one will guess they’re secretly packed with fiber.
Step-by-step instructions for banana applesauce oatmeal cookies
Here's how to make these chewy, spiced cookies with perfect texture every time.
Prepare the Flax Egg and Mix Wet Ingredients
In a small bowl, whisk together the 0.25 cup ground flaxseed with 0.25 cup water. Let it sit for 5 minutes until it thickens into a gel-like consistency—this is your flax egg. Meanwhile, in a large mixing bowl, combine the 1.5 cups mashed ripe bananas and 0.75 cup unsweetened applesauce. The mixture will be thick and slightly sticky, but that's exactly what we want for chewy cookies.
Add the melted 0.5 cup coconut oil and 0.25 cup pure maple syrup to the banana mixture, stirring until fully incorporated. The coconut oil should blend smoothly, creating a rich base for the cookies. This is where the natural sweetness of the bananas and applesauce really shines—no refined sugar needed.
Combine Dry Ingredients and Chocolate
In a separate bowl, sift together the 2 cups coarsely ground old-fashioned rolled oats, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tsp ground ginger, 0.5 tsp sea salt, and 0.5 tsp baking soda. The oats should be finely ground—almost like flour—to create that perfect oatmeal cookie texture. If you haven't already, pulse the oats in a food processor for about 10-15 seconds to achieve this consistency.
Next, fold in the 1 cup dark chocolate chips using a spatula. Make sure they're evenly distributed throughout the dry mixture. The chocolate will melt slightly as the cookies bake, creating pockets of gooey goodness in every bite. This is the moment to give the mixture a taste—adjust the spices if needed, but trust that the warm ginger and nutmeg will come through beautifully.
Mix Wet and Dry Ingredients
Pour the flax egg mixture into the wet ingredients bowl and stir until fully combined. Then, gradually add the dry ingredients to the wet, mixing just until everything comes together. I like to use a silicone spatula for this step—it helps scrape up any oat bits from the bottom of the bowl. The dough should be thick and sticky, almost like cookie dough, but not so loose that it's hard to handle.
Add the 1 tbsp vanilla extract and mix one last time. The dough will be soft and slightly crumbly, which is perfect for these cookies. If it feels too dry, add 1-2 tablespoons of water to help bind it together. The key here is not to overmix—just combine everything until there are no more dry spots. This ensures a tender, chewy texture rather than a dense one.
Chill the Dough for Better Texture
Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough is crucial—it firms up the mixture, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld, giving you that deep, warm spice profile you're after. If you're short on time, you can freeze the dough for 15 minutes as a quick alternative, but chilling overnight yields the best results.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The dough will be soft and sticky, so using parchment paper makes it much easier to transfer the cookies without sticking. This step is all about patience—resist the urge to skip it, as it makes a world of difference in the final texture.
Bake to Golden Perfection
Using a cookie scoop or tablespoon, portion the dough into 1-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets. The dough will be soft, so gently flatten each ball slightly with your fingers to create a ½-inch thick cookie. This ensures even baking and that signature chewy center.
Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers still look slightly underdone. They'll continue to set as they cool, so don't overbake. The cookies should pull away slightly from the edges of the parchment paper when done. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The wait is worth it—they'll be soft and chewy when warm, but firm up as they cool.
Pro Tips For Making Banana Applesauce Oatmeal Cookie
- MASH THE BANANAS FIRST: I learned this the hard way—adding whole bananas to the mix means you’ll end up with uneven texture and undercooked centers. Smash them into a pulp with a fork before mixing, so every bite gets that soft, uniform consistency.
- CHILL THE DOUGH 30 MINUTES: Skip this, and your cookies will spread into sad, flat pancakes. After mixing, pop the dough in the fridge for at least 30 minutes—this firms up the coconut oil and keeps the edges crisp while the middle stays chewy.
- WEIGH THE OATS: Scooping oats from the bag leads to inconsistent batches. Use a kitchen scale for the oats (and flaxseed)—a difference of even 10 grams changes how crunchy or dense the cookies turn out.
- SWAP COLD COCONUT OIL FOR BUTTER: Coconut oil solidifies at room temp, but if your kitchen’s warm, it’ll melt into the dough and make the cookies greasy. Use ½ the oil + ½ a stick of cold butter instead—better flavor, less mess.
Storing and reheating this recipe
Room Temperature Storage
These cookies stay fresh for up to 5 days at room temperature when stored in an airtight container. I use glass containers with snap-on lids from Pyrex—they keep moisture out and maintain that perfect chewy texture.
Store them in a cool, dark place like a pantry, away from direct sunlight. The natural oils in the coconut oil and bananas can dry out the cookies if exposed to heat or light. 🌟
Fridge Storage Tips
For longer freshness, transfer cookies to the fridge where they'll keep for up to 10 days. Place them in a single layer in a sealed container with parchment paper between layers to prevent sticking.
I find they actually develop deeper flavor when stored this way—the spices mellow out beautifully. To serve, let them sit at room temperature for 10 minutes before eating so they soften slightly.
Freezing Dough Balls
Freeze the dough balls for up to 3 months using quart-size freezer bags. Portion the dough into 1-tablespoon balls and freeze them flat on a baking sheet for 1 hour first to prevent sticking. Then transfer to bags, squeezing out excess air.
Bake straight from frozen, adding 2 minutes to the baking time. This is my favorite make-ahead strategy—just pull out what you need and bake fresh cookies whenever the craving hits. ❄️
Reheating Cookies
For slightly warmed cookies, place them in a 300°F oven for 3-5 minutes until they're soft again. The gentle heat reactivates the coconut oil without drying them out. Microwave reheating works too—wrap a cookie in a damp paper towel and heat for 10 seconds on 50% power.
Never reheat in the microwave uncovered, or they'll dry out completely.
Reviving Stale Cookies
If your cookies lose their chewiness, revive them by placing them in a 350°F oven for 2-3 minutes with a few drops of water sprayed on top. The steam helps restore moisture.
For extra chewiness, store cookies in a paper bag at room temperature—they'll absorb moisture from the air and soften back up over 24 hours. This trick works especially well for cookies that have been sitting in the pantry for a few days. 💫
Nutrition facts
Frequently asked questions
Can I make these cookies without chocolate chips?
The recipe works beautifully without chocolate—just omit them entirely. For extra flavor, try adding ½ cup chopped walnuts or ½ cup dried cranberries instead. The warm spices and natural sweetness from the bananas and applesauce will still shine through, creating a comforting, spiced oatmeal cookie.
Why do my cookies spread too much in the oven?
Over-spreading usually happens when the dough isn't chilled enough or the oven runs hot. Always refrigerate the dough for at least 30 minutes before baking, and use 350°F as your baking temperature. For extra insurance, flatten the dough balls slightly before baking to create a ½-inch thickness. This helps control spread while keeping that perfect chewy center.
How do I make these cookies extra chewy?
The secret is baking them just until the edges are golden but the centers still look soft (10-12 minutes). For even more chewiness, slightly underbake by 1 minute and let them cool on the baking sheet for 5 minutes before transferring. The residual heat will finish cooking them while keeping the interior tender. Also, avoid overmixing the dough—just combine until no dry spots remain.
Can I substitute the coconut oil?
Yes, but use a neutral-flavored oil like vegetable or canola oil at the same amount. Avoid butter (not vegan) or nut oils (like almond), as they can alter the texture or flavor. If you prefer a dairy-free butter alternative, use Earth Balance Vegan Butter melted, but reduce the amount by 1 tablespoon since it's more solid than coconut oil.
What's the best way to use overripe bananas?
Overripe bananas are perfect for this recipe—they're sweeter and creamier! Mash them thoroughly to avoid lumps, and measure by volume (1.5 cups mashed = about 2 medium bananas). If the mixture seems too wet, add 1-2 tablespoons more oats to balance the texture. The deeper brown spots mean more natural sweetness, so you might reduce the maple syrup by 1 tablespoon if desired.