Butterscotch Banana Oatmeal Cookies are sweet, chewy, and made with just 5 ingredients. The perfect small batch recipe for baking in your toaster oven.
Got an overripe banana to use up? Make Cookies!
The cookies are delicious with crispy edges, chewy toasted oats, and a great cinnamon banana bread flavor. It’s hard to believe they’re made with only 5 simple ingredients:
- Old Fashioned Oats
- Almond Butter
- Butterscotch Chips
Now before you start sending me emails, I know I’m playing a little fast and loose using the word cookies here. Since the recipe has no flour, butter, or eggs I guess you’d say they’re technically more like baked oatmeal bites.
What I love most about these “cookies” are the toasted oats. Toasting oats brings out their naturally nutty flavor and with the help of your toaster oven, it takes just a few extra minutes.
Do You Have to Toast The Oats?
You can skip it and the cookies will be okay. Not awesome, but okay, and ready quicker.
Personally, I find untoasted old fashioned oats have a bland, almost raw flavor. So I think it’s totally worth the extra effort!
~ Keep scrolling for step by step photos & tips after the recipe ~
How to Make Oatmeal Banana Cookies
Start by gathering your ingredients.
Make sure you’re using an overripe banana (the kind with brown speckled spots). It will have the most flavor and sweetness.
We’ve tried both almond and peanut butter with this recipe. The almond butter was our favorite, it brings a fantastic salty roasted almond flavor to the cookies. Peanut butter is another good option but it can overpower the other flavors.
Next, you’ll want to get your oats toasting.
How to Toast Oats in Your Toaster Oven
- Adjust the cooking rack to the bottom placement and preheat to 350°F.
- Spread your oats in a single layer on an ungreased quarter sheet pan and cook until lightly toasted, about 8 to 10 minutes.
- The toasted oats won’t appear very different, just a little golden, but that nutty aroma of baked oatmeal will fill your kitchen.
- Let the oats cool completely (7 to 8 minutes) before adding to your recipe.
While the oats cool, add the banana to a medium bowl and mash the heck out of it with a fork or potato masher.
Then add the almond butter and stir until it combines with the banana.
Lastly, stir in the cooled oats, cinnamon, and butterscotch chips.
While I love the combo of butterscotch + banana, chocolate chips taste great too.
If you’re trying to avoid added sugar chopped nuts or even fresh fruit would be a good swap for the chips. Obviously, the cookies won’t be as sweet.
During baking, a few of the butterscotch chips will melt and caramelize on the bottoms (yes, it’s as delicious as it sounds). Pro Tip: To keep the cookies from sticking use a silicone baking mat or lightly grease the pan.
To portion out the dough/batter I like to use an ice cream scoop but two spoons work well too.
Now all that’s left is to bake your cookies!
They cook up quickly in about 14 to 15 minutes so don’t go wandering off. Once the edges are browned – it’s time to take them out.
These butterscotch banana oatmeal cookies taste best the day they are baked.
After that, toss any uneaten cookies in the freezer and they’ll keep for a few months. You can even reheat them in your toaster oven for a quick snack or grab-and-go treat!