RecipeSingle-Serve Jumbo Oatmeal Cookie

Nutrition Facts
Amount per Serving
  • Calories: 330
  • Protein: 8 g
  • Total Fat: 7 g
    • Unsaturated Fat: 1.5
    • Saturated Fat: 5.5
  • Cholesterol: 0 mg
  • Total Carbohydrate: 63 g
  • Dietary Fiber: 8 g
  • Total Sugar: 20 g
    • Natural Sugar: 16 g
    • Added Sugar: 4 g
  • Sodium: 35 mg

You’re one smart cookie with this easy DIY recipe. Yep, it can be cookie o’clock any time of day—even breakfast—with this simple and gigantic crazy-delicious treat! All you need: a handful of everyday ingredients and 20 minutes. Then, sit back and enjoy a soft-baked, warm cookie. You may want to make a few because they tend to draw a big crowd (and, they also can be frozen for future nibbles).

  • Recipe Notes:

• You can use dry old-fashioned oats or quick oats for this recipe, but I’ve never tested it with steel cut oats.

• The batter consistency will depend on the size of your banana; the larger the banana, the wetter the batter. All banana sizes will work, it just means that you may need a few extra minutes in the oven if your batter starts out on the wetter side. Check at the 16-minute mark and if it feels too soft, leave it in for another one to two minutes and check again.

• The decorative chocolate chips and blueberries are optional. It’s delicious without them, too!

• If you’d like to boost the protein, add 2 Tbsp protein powder to the batter, along with the oats. That’ll give it cookie a total of ~18 grams protein.

• To reduce sugar, swap the maple syrup with a zero-calorie sugar replacement, like stevia or monkfruit.

• To freeze, wrap each cookie individually and stash in freezer for up to 2 months. Defrost on counter or in microwave (microwave 20 seconds at a time, checking for readiness).

• You can swap the mashed banana for ½ cup applesauce or canned pumpkin puree.

• For nut allergies, swap peanut butter for any safe nut butter (such as almond, cashew, soy nut, sunflower seed butter)

  • Prep time
  • Total Time
This recipe makes 1 large cookie

•  1 ripe banana, mashed (~½ cup)
• 1½ teaspoons creamy peanut butter
• 1 teaspoon maple syrup
• ¼ teaspoon vanilla extract
• ½ cup oats (old-fashioned or quick oats, not steel oats)
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 2 tablespoons semi-sweet chocolate chips or blueberries for topping, optional


Preheat oven to 350˚. Line a small baking sheet with parchment paper and set aside.

In a small bowl, mash banana with peanut butter, maple syrup and vanilla extract. Sprinkle on oats, baking powder and ground cinnamon, and mix everything together to form a batter. Slide the batter on to the parchment paper, and using a fork or spoon, create a jumbo circular cookie shape (don’t make it too flat). Decorate top with optional chocolate chips (or blueberries); gently pressing them to set.

Bake about 16 minutes on middle rack. Let cool and dig in!

You can make it ahead of time, wrap individually and freeze for future snacks.

Try my Chocolate Chip Chamomile Cookies.