Almond Butter Banana Cookies

An easy recipe for sweet and chewy Almond Butter Banana Cookies! Made with just 5 ingredients, these tasty treats are simple to customize and a great way to use up a ripe banana.

Closeup of banana oatmeal cookies on a white plate.

So 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. 

Whatever you call them, these fruit-based cookies are easy to make and have a delicious cinnamon banana bread flavor. Great for a quick snack or dessert, we’ve even been known to eat them for breakfast! 

Ingredients arranged on a baking sheet with labels.

Recipe Ingredients 

These “cookies” are made using 5 basic ingredients. Feel free to substitute or add to them if you want. 

Banana: A very ripe one with a brown speckled peel will have the sweetest flavor. 

Almond Butter: Gives the cookies a fantastic salty roasted almond flavor. Peanut butter works too but can be a little overpowering. 

Cinnamon: for a yummy banana bread vibe. 

Old-Fashioned Oats: We like to toast the oats. It brings out their naturally nutty flavor and takes just a few extra minutes. 

Baking Chips: Butterscotch chips, chocolate chips, or cinnamon chips would all be yummy.

A pan of untoasted oats and a pan of toasted oats on a wooden table.

How to Toast Oats in a Toaster Oven 

You can toast oats on the stovetop or in a traditional oven. Here’s how we toast them in the 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, about 5 to 10 minutes.

Now, Let’s Make Cookies!

1. Add the banana to a bowl and mash it until there are no lumps. Add the almond butter and mix until well combined. Stir in the cinnamon, toasted oats, and baking chips.

Banana oatmeal cookie dough in a glass bowl.

2. Next, grab a quarter sheet pan. To avoid a sticky situation, lightly grease the pan or line it with a silicone baking mat.

3. Use an ice cream scoop or two spoons to drop the mixture into 6 even mounds onto the pan.

Cookie mounds on a silpat lined sheet pan.

4. Bake at 350°F until the cookies have browned around the edges and no longer look wet about 13 to 15 minutes.

5. Leave the cookies on the pan to cool completely before gobbling them up.

Closeup of butterscotch chips on a banana oatmeal cookie.

Frequently Asked Questions 

Do You Have to Toast The Oats?

Nope. You can skip it and the cookies will be okay. Not awesome, but okay, and ready quicker. 

Can the cookies be frozen for later?

Yes! The cookies taste best the day they are baked. After that, toss any leftovers in a freezer-safe bag. They’ll keep frozen for a few months. You can even warm them in your toaster oven for a quick snack or grab-and-go treat!

More Tasty Banana Recipes

Closeup of cookie with baking chips and oats.

Almond Butter Banana Cookies

Yield: 6 cookies
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Almond butter and mashed banana combine for a sweet small-batch treat you can bake in the toaster oven.


  • 1 cup Old Fashioned Oats
  • 1 medium Ripe Banana, about 7-inches long
  • 1/4 cup Almond Butter
  • 1/2 teaspoon Ground Cinnamon
  • 2 tablespoons Butterscotch Chips


  1. Adjust the cooking rack to the bottom position and preheat your toaster oven to 350°F.
  2. Spread oats in a single layer on a quarter sheet pan and place in the toaster oven.
    Cook oats until lightly toasted, about 8 to 10 minutes. Set pan aside to cool completely.
  3. In a medium bowl, mash the banana until smooth. Stir in the almond butter and mix well. Add the cooled toasted oats, cinnamon, and butterscotch chip. Mix until combined.
  4. Line a quarter sheet pan with a silicone baking mat. Use an ice cream scoop or two spoons to drop the mixture into 6 even mounds onto the pan.
  5. Bake at 350°F until the tops are set and edges are golden about 14 to 15 minutes.
  6. Cool cookies on pan for at least 5 minutes before devouring.


The cookies will not spread during baking. If you want a perfect cookie shape, moisten your fingertips with water and gently flatten/shape the sticky dough mounds before baking.

Freezing and Reheating

Freeze leftover cookies in a single layer in a freezer-style plastic bag.

To reheat frozen cookies, place cookies on a pan lined with a silicone baking mat. Heat in your toaster oven at 325°F for 5 minutes or until warmed through.

Nutrition Information:
Yield: 6 Serving Size: 1 Cookie
Amount Per Serving: Calories: 133Total Fat: 7.5gSaturated Fat: 1.4gCholesterol: 0mgSodium: 12mgCarbohydrates: 14.1gFiber: 2.3gSugar: 6.2gProtein: 4.1g

Leave a Reply

Your email address will not be published. Required fields are marked *


    1. Those morsels are so addictive right, I’ll put them on anything or just grab a handful – glad to know I’m not the only one 🙂