You might notice that a lot of my baking recipes include bananas. The truth is, often times our bananas ripen SO quickly and sometimes we just can’t keep up. So of course, to prevent food waste, I bake with them!

Not only are these cookies full of fibre and nutrients, but they are actually SO yummy (never comprise taste for “healthy”). And yes, I even added chocolate chips, because ALL foods can be part of a healthy diet. This cookie is the perfect balance of healthy and tasty, so you will not be disappointed, I promise!!

These cookies are soft, chewy and slightly crispy on the edges which is key to a delicious cookie. I have been perfecting this cookies for years and have finally found the perfect ratios. Sometimes I switch it up and add dates, other dried fruits and/or nuts & seeds. I always like to mention, you can modify the recipe to your own preferences or to whatever is available to you.


Tamara’s Famous Oatmeal Cookies

Chewy, soft and slightly crispy on the outside! Using over ripened bananas is a great way to add a delicious sweet taste and helps to save those bananas before they go to waste!
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Dessert, Snack
Servings 18 cookies


  • 3 over ripened bananas mashed
  • 1 large egg
  • 1/4 cup butter melted
  • 1/3 cup brown sugar
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • small pinch of salt
  • 3 1/2 cup large flake oats
  • 1/3 cup shredded coconuts
  • 1/3 cup chocolate chips optional
  • 1/3 cup pumpkin seeds/pepitas optional


  • Preheat oven to 375.
  • Mash bananas or put them in a blender and set aside.
  • In a separate large bowl, mix egg, brown sugar and butter.
  • Add peanut butter, maple syrup, vanilla extract, cinnamon, salt and mashed bananas and mix. Then slowly mix in oats, shredded coconut, pumpkin seeds, chocolate chips.
  • Cover a large baking sheet with parchment paper. Scoop batter onto baking sheet into even portions (I made 18 medium size cookies). Bake for 16 min on 375 and broil on high heat for 1-2 min to get a nice golden colour.
Posted by Tamara Sarkisian