Moist and Chewy Banana Oatmeal Cookies

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These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Banana Oatmeal Cookies

Moist and Chewy Banana Oatmeal Cookies

Banana can be one of those flavors that can get lost when you bake with it. It can be really subtle flavor. It always bums me out when that happens, because I LOVE the taste of banana. And so does the hubs.

So when good flavored banana treats come along, we go a little crazy for them.

These cookies make the list of banana things to go crazy for. Without a doubt.

Banana Oatmeal Cookies

And they’re so moist, they almost melt in your mouth. Plus, with both banana and oats in them, they’re basically healthy, right? 😉 And perfect for breakfast!

Making them is just as easy as eating them.

You’ve got the usual suspects – butter, brown sugar, white sugar, an egg, vanilla and mashed bananas. You start by mixing all those lovely ingredients together.

Banana Oatmeal Cookies

I must warn you. The smell of that mixture – with the banana – is intoxicating. The hubs was in the kitchen making the dough with me (we made a deal that included him baking with me) and we both had to work hard to not put our faces, or a straw, straight into it.

Then you add all the dry ingredients (which means you only use one bowl – yay!) and mix it all together!

To bake them, spoon out about a tablespoon of dough and make a thick disc, rather than a ball. They spread a bit when baking, so don’t put them too close together. Bake them for about 10-12 minutes for a nice, moist cookie. So yummy!

Banana Oatmeal Cookies

One other thing I love about this recipe is where it came from.

My grandmother (my dad’s mom) passed away in 2008. After I started baking a lot a few years ago, my uncle gave me her cookbook that he’d had and didn’t use. I’ve had it on my list to make a number of her desserts ever since.

My dad and I made her gaufrettes (a French cookie – my great grandparents were French) a year or so ago. It was a tradition for my grandmother to make them every Christmas! She gave everyone a big tin of them, which was quite a feat with 6 sons.

Banana Oatmeal Cookies

I now know just how much of a feat it was! My goodness. She made them with a traditional gaufrette iron that goes over an open flame. My dad and I had them on the stove. They cook very quickly and you have to be precise. Too little time and they kind of disintegrated into the iron. Too long and they burned into the iron and we had to wash it out.

My dad was pouring the batter and removing the cookies, I was working the iron, the hubs was timing things. It took quite a few tries to get it right, but they were so good! I’ve tried to make them again on my own and it never works. I’d love to share the recipe, but the dang irons are so hard to find. And expensive. At some point, I’d like to just make a cookie with the same gaufrette flavor.

Banana Oatmeal Cookies

For now though, I’m sharing these cookies. I don’t think I ever had them when she made them, but they are from her book.

It’s such a fun recipe book to look through, too. There are so many handwritten pages, clippings and newspaper recipes that were taped into the book. I love the way they used to write recipes in the paper – they had the person who submitted it’s name and cute little stories. It’s so fun to read through them! What a different time in the world!

Banana Oatmeal Cookies
Banana Oatmeal Cookies

Anyways, I don’t really know where this recipe came from. The paper looks like it was on a flier from their square dancing group or something (they were big into square dancing). It’s definitely from West Virginia, where they lived.

Either way, I’m so glad to finally share a recipe from her book with you! I made a few changes to make them thicker and puffier and they are delicious. There will be more to come from her recipe book, but for now enjoy the banana. 🙂

Banana Oatmeal Cookies

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Banana Chocolate Chip Cookies
Easy Banana Bread
Banana Cream Cheesecake
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Soft and Moist Banana Cake

Print
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Moist and Chewy Banana Oatmeal Cookies stacked
Recipe

Moist and Chewy Banana Oatmeal Cookies

  • Author: Lindsay
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes
  • Yield: 34-36 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!


Scale

Ingredients

  • 3/4 cup salted butter, softened (I use Challenge Butter)
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup mashed bananas
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp ground cloves
  • 2 tsp cornstarch
  • 3 cups old fashioned oats

Instructions

1. Mix together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined.
2. Add flour, cinnamon, baking soda, cloves and cornstarch and mix until combined.
3. Stir in oats.
4. Preheat oven to 350 degrees.
5. Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough a little bit, into thick discs. They will spread a little when baked.
6. Bake for 10-12 minutes or until edges just start to golden.
7. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.


Keywords: oatmeal cookies recipe, banana oatmeal cookies, best oatmeal cookies, easy oatmeal cookies, easy oatmeal cookies recipe, banana cookies, banana cookies with oatmeal, banana cookies recipe, healthy oatmeal cookies, healthy banana cookies

Enjoy!

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Recipe rating

283 Comments
  1. Patty

    I loved this recipe! Of course most cooks are experimenters or scientists in the kitchen I had reduced the brown sugar to 1/2. It didn’t taste right though after the first batch came out of the oven. So I added about 1/2 cup of fancy molasses. I don’t know why but the second batch came out to have the texture of melting in my mouth. Quite a nice discovery and I may just start adding molasses to my baking more.

  2. Stefanie

    This recipe is a great way to use your ripe bananas. it’s a very forgiving recipe that I made while holding my 11-month-old on my hip. I don’t think I measured anything exactly.
    I had three medium size bananas.
    After a dozen went in the oven , we added some Chia seeds and flaxseeds to the remaining part of the batter. when 12 more went into the oven, we had over a quarter of a bag of mini chocolate chips to add in.
    I also cut the sugar by a lot. I did A little shy of 2/3 cup of brown sugar and about 1/4 white sugar.
    my six-year-old and five-year-old love them. I even let the baby sample!

  3. Nessa

    Thank you for the recipe….delicious! Exactly as you said… moist & scrumptious. My husband can’t stop eating them. Don’t think they will last…lol

  4. Renae Zackey

    Hello,
    I made these cookies this weekend. We accidently bought two bunches of bananas and looked for ideas using bananas and I found this recipe. I added raisins and they turned out great. thank you !

  5. S

    Just made these, DELICIOUS! Will be taking them down to my 94 year old neighbor shortly.  So good!  I agree with one of the comments about perhaps adding the bananas after creaming  the butter/sugars…. took a bit for my butter to incorporate. But….really good, and right you are about actually tasting  the bananas! Thanks for a great recipe! 

  6. Helen

    I have made slot of cookies but wouldn’t make these again.  I made them exactly as the recipe called for but they certainly didn’t spread like in the picture.  They taste good but would only give a 2 star. 

    1. Melissa @ Life, Love and Sugar

      I’m sorry you weren’t totally happy with them. It sounds like you may have over measured the flour or mismeasured one of the other ingredients.

  7. Donna

    Making banana cookies this morning.
    Added some applesauce, since it called for a cuo of smashed bananas and the 2 bananas I had came up a little short.  Added 1 cup of unsweetened coconut with the oatmeal too.  I left them to cool in the fridge for about 30 minutes.   12 minutes in the oven and they look and taste great!   I plan to keep most of them in the freezer as my husband likes to take them in his lunch and they will last longer that way.

  8. Momma J

    Great banana taste! These turned a little flat, but realized I added a cup of butter instead of 3/4 cup! :/ Still delicious and very soft!

  9. Kate Willan

    So I made these this morning and they are very good.  I added 1/2 cup chopped walnuts and 1/2 dark chocolate chips just cause it struck my fancy.  I love banana and chocolate.  It’s just me and husband, so I froze 1/2 the dough for later.  Will report back when I see if the frozen dough works out.

    The dough seemed a bit wet and loose so I put it in the fridge for 1/2 an hour to let the fat firm up.  Cookies came out uniform and did not spread too much.  I did add a pinch of salt.

    My husband says I’d get a Paul Hollywood handshake for these.

  10. J Roberts

    I just made these and added 1 1/2 cups of peanut butter chips. I also toasted my oats in the oven until they were nice and fragrant before adding them. Cool them off before adding if you do this.

    I cooked mine at 350F for 11 min with convection. I also chilled my dough for 4 hours in the fridge before baking. 

    Tip: allow to cool completely before removing from silicone baking mat (if using) to avoid sticking. 

  11. Mike

    Hi,

    I made these cookies four times in the last month but I opted out of using cinnamon and cloves and used only 1 1/4 cups flour and 1/4 cup of cocoa.. Also, I tend to shy away from salted butter (brand to brand often makes for unpredictable salt levels) and used unsalted butter and a half teaspoon of salt. And they were super awesome. But then two batches ago I made the dough and then put it in the fridge overnight-and the cookies came out fluffier and denser, like a banana oatmeal brownie!! In the last batch I just made I added a bag of the Heath toffee bits and they are downright heavenly! Thanks so much!

  12. jan

    Oh so disappointed… Bob’s Red Mill thick flakes is all I buy as well. Any suggestions as to how I could make this recipe work with the thick flakes???

  13. Lori Alden Holuta

    This was the perfect recipe for what I wanted to make today. I added a half bag each of butterscotch and cinnamon chips, per my husband’s request, and they turned out really fun. I can tell they’d be delicious without my crazy additions, too!

  14. Susan Dubose

    Just like the yummy cookies my college roommate used to make. Sometimes she would frost them with cream cheese frosting, and they were even more decadent!

  15. Penelope L. Goss

    Oops for the misspelling, it’s Stevia NOT Estiva (she pronounces it incorrectly)…my mistake for not researching the spelling. I’m a REAL ingredients gal!
    Thanks!

  16. Penelope L. Goss

    Hi,

    I just downloaded & printed your recipe. My friend want to substitute Estivia for some if not all the sugar. Do you know how much Estivia she will use to replace the sugar, either granulated, brown or both?

    1. Lindsay

      I’m sorry, I don’t know. I don’t typically bake with sugar substitutes. It makes quite a difference in the final taste and texture.

  17. bear

    I’ve now made these three times and they are a huge hit! i swapped ground clove for all spice and they are just delicious. i let the dough rest over night because i found it a bit sticky. will make again and again!

  18. Megan Borjon

    My family absolutely loves them they have me make then just about every weekend now I added some cranberries and they r to die for

  19. Pat

    Need to cream butter and sugars first. The butter doesn’t incorporate if you add the banana and egg before they get a chance to mix. 

  20. Karen

    I can’t rate this recipe yet because I used the wrong kind of oats! For breakfast oatmeal, my husband and I like the hearty thick cut oats made by Rob and Christine (order on-line) or Bob’s Red Mill. So that’s what I used in this recipe. Bad idea! Not enough liquid or time to really soften the oat flakes. So I have great tasting, but REALLY chewy cookies! Next time I’ll use some regular oats, like Quaker.

    Other than that, I followed the recipe, except for substituting ginger for cloves, and making smaller cookies. Loved the banana flavor. Will definitely make this recipe again.

  21. Sharalyn

    Was just searching for a “banana oatmeal nut cookie” as I have bananas that need used up … and hubby is out of cookies and he LOVES cookies. When I couldn’t find any w/ nuts, I figured I’d find one w/o and just add some. (I that nuts and bananas go together like PB&J… just better together.)

    Your recipe looks perfect… and will be baking these this afternoon. (Might try a few w/ raisins too… love them, but hubby not a fan.)

  22. Bronwyn

    These are great cookies! The use of cornstarch intrigued me, so I chose to make this recipe over others I found online. I added a bit of salt and nutmeg, plus some chopped toasted walnuts. I used only one large banana, which was about 1/2 cup and they were still moist and chewy. I’m on quarantine lockdown with my elderly mother, so we’re trying to make the groceries last. My other bananas will go in the freezer for another day. Thank you for the lovely recipe!

  23. Maribeth Liongson

    I am not a fan of fruits especially bananas – i actually despise it (texture, smell, etc) but ever since I’ve started baking, I’ve tried doing recipes that have fruits in it. I saw your recipe and tried it and I just have to tell you that this recipe made me appreciate bananas! 😊 Though I used instant oats instead and added choco chips. 😊 My family and friends love it as well – even those who also claim they are not a fan of banana desserts/treats. Thank you so so so much for this, this is now my favorite!!! It surpassed my love for choco chip cookies!! I can’t stop making it and I eat more than 1 cookie a day! Haha Can’t resist! Thank you so much for sharing this! Sending love from the Philippines!!! ❤️❤️❤️🇵🇭🇵🇭🇵🇭

  24. Jessica Luther

    wow. You have so many baking recipes. I will probably learn some new ones, sometimes I will make my daughter some beautiful cakes.
    thank you

  25. sandra d

    I didn’t have 3 cups of oatmeal so I added a cup of raison bran flakes cereal in it, added some more raisons and put in some chopped pecans.  I also just left them on the cookies sheets until cool.  They’re very soft and “wet/doughy” on the bottom.  They’re on the cooling racks now (and to fit all 36, they’re overlapping a bit).  I’m going to put them (on the racks) in a hot oven to see if they crisp up. I let them cook again for 5 minutes and for another 5 minutes (at 400 degrees).  Let them cool.  It helped, and the cookies are still delicious.  Because of my mistakes I can’t rate, but it’s always nice to know that you don’t have to make a recipe exactly the same, and they’ll still be very edible, and much loved. Thank you for the recipe!

  26. Cynda

    Easy and delicious. I am so glad that you posted it, and that I found it. Made a double batch last evening because I had so many overripe bananas. I needed 12 -13 minutes, but I almost always need an extra 1 -5 minutes when baking. On the last few cookie sheets I did not flatten slightly and they came out almost the same, just a bit puffier in the center.

    I also loved the recipe for Preserving Children! and shared it with a link to this Banana Oatmeal recipe on FB.

  27. Carly Collister

    I made these last night and the kids love them. I used three very over ripe bananas and halved the brown and normal sugar. It make 24 large biscuits. Great way to use up bananas that isn’t banana bread or pancakes.

  28. Alec

    Great recipe! I made one batch with raisins and another batch with a mix of chocolate and peanut butter chips. I used unsalted butter and 1 tsp of salt to really bring out the flavor, and chilled the batter in the freezer for an hour before baking. Move the cookies into a tin within an hour from baking them to keep them nice and chewy too.

  29. Jody

    Have mixed and chilled to bake tomorrow. At what temperature should they be baked? Sorry that I just don’t see it. Thanks!

  30. Michel Holland

    Great taste but I found them to be a little too crumbly the first time…prolly because I had a smidge more than 1 cup of banana. I added another cup of flour this time, and they’re perfect. 

  31. Nelleen

    I tried this recipe yesterday and it came out lovely, that is it’s nice and kept it’s shape. But I didn’t realise it was a soft cookie. I baked the first batch for 12 minutes but was too pale so therefore baked second batch for 15 minutes but they didn’t get crispy. They are lovely and soft but I will give it a next trial by leaving out the cornstarch and reducing the sugar as it was too sweet for me. I have other cookie recipes which doesn’t have cornstarch and they come out crispy on the outside and chewy on the inside so will try soon. But it a nice soft cookie. Thanks for sharing the recipe.

  32. Jean

    Like many of the previous posters, I needed to use up some ripe bananas. I don’t like anything very sweet. So I cut out the white sugar and just used the brown. Also, I didnh’t have ground cloves, so I used Chinese Five Spice in it’s place. I am SO in love with these!!!   Makes me curious as to what other fabulous recipes I can discuss over on your blog. Catch ya later. I’ve gotta look at some more of your recipes!

  33. mariah

    hi. ive tried this recipe recently. it tasted good but my problem is that its too soft. should the consistency be like a banana bread with oatmeal? thats what happened to my cookies. they break easily even after cooled. i followed the recipe with exact measurement of ingredients. i dont know what happened. help me out please. thank you

    1. Lindsay

      I don’t think so. They should be fairly soft oatmeal cookies. It’s possible you over mixed them after adding the flour. It can overdevelop the gluten and make them tough.

    1. Mystic

      These were horrible. To soft.. they are like bananabread with oatmeal. My kids didn’t like them and my boyfriend couldn’t stand the taste either. Sorry but they were not for us.

  34. Brenda Rintoul

    Very good!  I made a double batch which made a lot more than I expected!  As a result, our local Youth Group gets to enjoy them as well!  i added some diced apple and raisins,  nice and moist!

  35. Sa-eeda Daniels

    Hi!
    Thanks for sharing this lovely recipe.
    A few months ago, I was looking for a banana recipe that didn’t involve banana loaf. And I came across your cookies!

    I was so excited to try them, I messed them up a little the first time round, but my sister in law loved them and she doesn’t like banana anything!

    I made them again 2 days ago and WOW!! Love! Love! Love!
    I divided the batter in 2 and added chocolate chips to half. (The first time I did as is, chocolate chips and walnuts)
    It’s moist and chewy, little crisp at the bottom and my children love it!

    Thank you so much for sharing your grandma’s recipe! My family and I appreciate it!

  36. Bhavna Bhavsar

    I’ve just made them with your ingredients, but did not add the white sugar. I also added chopped walnuts and a tablespoon ofunsweetened cocoa powder – couldn’t resist it! The cookies are divine. Thanks for the recipe

  37. Kellie B

    These cookies taste great but they never crisped up. They are more like banana oat bread in cookie form. Still
    Delicious but not what I was hoping for. 

  38. Lola

    I cut the brown sugar in half and did about 1/3 cup regular sugar. I also added walnuts. Still plenty sweet and so yummy for a snack or quick breakfast! Will def make again. 

  39. Michael Herring

    Note i do not bake ever. i had 4 ripe bananas which came out a half cup more than recipe. In the end they great! Soft and moist. It was so easy. I think I can do this every sunday and have them for my 1st snack of the day!

  40. Kim

    These were great. The kids loved them! I didn’t have cloves or baking soda, so i subbed baking powder and did allspice and nutmeg instead. Also, added 2 heaping tablespoons of crunchy peanut butter, cause, why not? Otherwise, did the recipe as is and they are yummy!!!

  41. David J. Alexander

    Can you be more specific about what you mean by tablespoon? Is it level, or slightly rounded, or generously rounded, or heaping? If you used an ice cream scoop can you supply the number used, or the diameter? All this is helpful as then I will have the cookies the correct size for the baking time listed. Thank you.

    1. Lindsay

      It has been quite a while since I made these, so I’m not completely sure. But if I didn’t mention otherwise, it should be a level tablespoon.

  42. Sarah

    I don’t usually comment on recipes, but everyone really loved this one. I did make changes though (I can never follow a recipe) and they still came out great.
    I used GF flour instead and left out the cornstarch (accidentally actually), cut out the white sugar completely and added about 1/4 cup of GF mini chocolate chips and 1/4 cup of chopped macadamia nuts. I left them in a little longer because I like the edges a bit crispy, but the insides were still soft.

    Definitely a keeper! Thank you!

    FYI – my kids still commented that they were sweet, so the sugar wasn’t missed at all!

    1. Tyla Nguyen

      Would it be okay to omit the cornstarch or would the cookies not turn out right without it? Would you recommend a substitute?

      1. Lindsay

        The cornstarch helps the cookies not spread too much without having to add a bunch of flour. Leaving it out means your cookies would spread a good bit more and adding more flour is the only other option and it would definitely change the cookies up.

  43. Kathy

    I was happy to find this recipe. I never made banana cookies before this, and I had bananas I needed to use. It is almost exactly same as recipe I found in my Betty Crocker cookbook (which I got for a wedding gift over 40 years ago). I made your recipe as you directed, but I added 1 cup of diced walnuts, an option given in the Betty Crocker cookbook. Turned out great! Thank you, Lindsay!

    1. Lindsay

      Glad to hear you enjoyed them! I’m not surprised it may be similar to an old cookbook recipe, since it was from my grandmother’s cookbook. I imagine most recipes passed down from parents and grandparents are similarly from an old cookbook with little changes here and there. 🙂

  44. ambreen sulman

    I just made them today, OMG they are divine. So soft and chewy. I’m in heaven!! Thank you for sharing your recipe.

  45. Nicole

    Hi there! I plan on making these cookies this weekend, but I have a couple of questions. First, if I use unsalted butter, how much salt should I add to compensate? I only ever have unsalted in the fridge. Second, how many bananas typically go into one cup of mashed bananas? Just want to make sure I have enough before I start. Thank you!! 🙂

    1. Lindsay

      1/4 tsp – 1/2 tsp depending on how much salt you like in your cookies. Typically 2-3 bananas make up a cup of mashed bananas.

  46. Alyssa

    These are so good! I just made them with gluten-free flour for my MIL, so I can say that these are wonderful as a GF cookie! I also omitted 1/4 of the sugar, and they’re still sweet enough.
    One thing I would’ve loved was some photos of the process, not just photos of the final product. I’m not a frequent baker, so I was unclear how brown the edges should be or how far apart to space them on the cookie sheet.
    But really, a great cookie! Thank you!

    1. Lindsay

      I’d probably take them out when they are lightly golden because I like a softer cookie, but you could always cook them a little more. I would leave at least 2 inches or more in between each cookie.

  47. Charlie

    Thanks so much for sharing the recipe, I love oatmeal cookies so this was a lovely alternative to oatmeal & raisin & making banana bread with old bananas. Mine were a little doughy too but I I think I didn’t use enough butter & it’s because of the banana & so next time I’ll use more butter & make them thinner & crispier!

  48. Jodie Langston

    Oh my goodness! I made these with my two year old today and he absolutely loves them! We got so messy! ???????? 
    How long would the keep in the fridge? 
    I’m trying to only eat one per day ????????

    1. Lindsay

      I’m so glad you all enjoyed! you could probably keep them until you don’t like the texture anymore. They will probably stay soft 3-5 days in the fridge. You could always freeze them.

  49. Sarina

    Made these babies last night but mine turned out like bread texture. What did I do wrong? Followed every single ingredients for this recipe. But nonetheless its still delicious!

    1. Lindsay

      Hmm, hard to say for sure. If they are a little bread-y I’d ask how long you mixed the dough for after adding the flour. If you mix it for too long, it can overdevelop the gluten and could make them firmer and possibly bread-y.

      1. Mike

        Mine came out a bit bread like too.  Not crisp.  More like disc shaped muffins.  Still good,  but I will use more butter next time.  My bananas were frozen and thawed and a bit watery, might have been the culprit.   Also, I should have creamed the butter and sugar prior to adding liquids, as in a standard recipe.  Butter was lumpy until I had to beat the batter,   May have developed gluten that way too.  

  50. sanchez

    I love any kinds of oatmeal cookies. And your combination of oatmeal and banana sounds great! I will try your recipe next week!

  51. Elise

    My daughter and I tried this recipe yesterday and it was kind of a flop. The overall taste was good, but the cookies were way too soft, as they would collapse when you pick them up. Is there anything we may have done wrong?

  52. Ashley Hoober

    Been having trouble finding such a wonderful oatmeal cookie recipe!!! they are not usually this moist, what a wonderful recipe!

  53. Mariel Cuasay-Ilao

    hi, just want to ask if i can just omit the ground cloves? i don’t now where to find them and i search for substitute, it says cinnamon and nutmeg, but i dont also have nutmeg. :'(

    1. ELISABETH

      You can always check a bulk store for those ingredients I find them cheaper and never use it all. I got a couple of the smaller “craft” containers from dollar store to keep that small amount in.

  54. Amanda Trombley

    These are lovely cookies. I cut out the white sugar completely, just kept the brown, and subbed a quarter cup of the AP flour for some white whole wheat. They came out perfectly sweet, light, fluffy/chewy and delicious! My kids just had 3 a piece and are begging for more! Next time I’ll make a second batch for the grownups with nuts and chia seeds. And maybe chocolate chips… ????

  55. Rhena

    My second batch is in the oven now. Loving how this turned out so far! I subbed the sugar for honey/maple syrup and the ground cloves for nutmeg. Then I baked on a silicon slip mat, which I think requires me to bake a little longer, but yum yum yum! 

  56. Aminda Wells

    Oh my goodness, I noticed your WV mention. My grandmother’s did the same in their cookbooks, and I love it. Brings them to life.
    .

  57. Kristen

    I just made these and they are delicious!! I had to substitute the cinnamon and cloves for pumpkin pie spice but it worked out! Thanks for the recipe 

  58. Katharine

    These are very yummy!  I added 1 cup of shredded sweetened coconut.  Thank you so much for the recipe. ????

  59. Caroline

    I LOVED THEM, but I’ve yet to meet an oatmeal cookie I didn’t like. Husband didn’t care for them much but I’ve yet to find a use for ripe banana that he does like even though he loves bananas. Definitely a go to recipe for old bananas since neither of us like banana bread. I refrigerated the dough because it was so moist but it was still very sticky 2 hours later, so I don’t think the refrigeration was beneficial.

  60. Diana

    My cookies didn’t turn out like yours. they were too puffy and outside was cookie, inside was cakey. not what I was looks for when I gave this a try..

  61. Cameron

    Recipe looks great and I’m going to try this tonight. One piece of feedback, next time can you post some photos of the prep, cookies on the tray etc? The finished product looks good but all the photos are the same and no visuals of the steps. Mostly I want to see how flat you make the cookies so they will still spread out like your photos. Thank you! 

  62. Elliesandra

    These cookies were a huge hit in my house. I didn’t put the same amount of sugar but that’s only because we are being careful with out sugar intake. But thank you sooo much for sharing from my family to yours.
    ????❤????

  63. Vanessa

    OMG! Delicious as is (I may or may not have just eaten 9 of them in one sitting)! Added walnuts to 1/2 of them and that was yummy too!

    Anyone tried it with oat flour? If so how much did you use? 

  64. DianeMargaret Miller

    No!  No, no, NO!!!
    You can NOT tease me by showing ANY form of a black walnut recipe and cut the picture off so I can’t get the full recipe!!!
    That’s just mean!  ????????????

    1. Lindsay

      Ha! You’re in luck. These are those bars, just slightly modified. I actually left the walnuts out, but you could definitely add them back in.

      1. Kirsty Elstad

        I used GF flour for this. So good I couldn’t stop eating the batter!! Thank you, thank you!!!!

  65. Vicki

    Just made these and they are fabulous! I love bananas and always have a couple that are too ripe for my taste so this was a great way to use them as we are a cookie kind of family. Thank you!

  66. Christy Hansen

    these sound so good.. i think i am going to make me some later on tonight and add raisins in them too . thanks for the recipe. these would be a “uick out the door when i dont have time to make breakfast “cookies

  67. Dani

    I made these cookies and they were a hit! The batter was very sweet, so I added a couple handfuls of dried cranberries. Worked very well for something that doesn’t have chocolate!

  68. Gracie

    Just made these cookies. What caught my interest was your comment about how the banana flavor really comes through! You are right. They are soft and moist and delish. Thank you for the recipe!

  69. Melissa

    Hi i know this was posted awhile ago but im sure you still get messages from your blog. That being said, the best way to get the flavor out of bananas is well, should i give my top secret away??? Sure, i learned it from some older lady a few years back and i will never bake anything with bananas in it without doing it first. Make sure your bananas are overripe. Then preheat oven to 350 and line a pan with aluminum foil and bake bananas for around 35-45 minutes. Let cool, un peel and use juice in pan and bake whatever your heart desires. If your bananas are yellow bake at least 1 hr to 115 minutes. At 325. That should help alot with keeping the flavor and add a little orange or lemon zest..

  70. Rachel

    I was on a hunt for recipes using bananas, and am so glad I came across yours! And for more than just the cookies… I live in WV, and my grandmother had the same kind of cookbook – recipes submitted with neat stories to go along with them – that she got from her square dancing club! My great-grandmother (her MIL) was from Belgium, and used to make gaufrettes when I was a little girl. I’ve never been able to find her recipe, and who knows what happened to her iron. Thought the similarities were neat 🙂 Can’t wait to try these cookies!!

  71. Ari

    Hi! I was in search of a good cookie recipe using oats and banana, and found yours. It looked perfect, and had the added advantage of an ingredients list I pretty much already had on hand. I did end up tweaking it – added flax and chia seeds, unsweetened applesauce, a couple other minor tweaks to account missing ingredients – and was worried I overdid it, but the recipe adapted really well! The cookies turned out just the right level of sweet, with great flavor and texture! Loved them, ate half the batch almost right away and set the rest aside for morning snacks with coffee. Thank you for sharing!

  72. Shari

    I cooked these longer than indicated – if you take them out when edges are golden brown, I found them to be underdone in the centers. I left them in closer to 15 mins until the entire surface was golden brown, which produced a cookie that was cooked through but still very moist and soft.

  73. Linda L

    I made the banana oatmeal cookies and they are exquisite!! Thanks to you and to your grandmother for a wonderful and favorful family recipe. 

  74. Adriana

    These were delicious, but I felt they needed a litle aomething extra.  I added big go,den raisins and they were perfect.  Oh, and I prefer making them big cookies.  I used an icecream scoop.

  75. Julaine

    I have made this recipe twice, and my 2 year old loves them… and I have found two things that make this dough a bit easier to handle without effect to taste or texture; 1) add 1/4 to 1/2 cup of flour, and 2) refrigerate the dough for an hour or so before baking.

  76. Mike

    Made these today–easy & yummy. I added about 1.5 cups of dried cranberries (!!). I’ll bet chocolate chips would be awesome…

  77. Angie Mobley

    I bought 25 pounds of ripe bananas a few days ago. So, I’ve frozen some, made banana smoothies, banana bread, banana cake, banana pudding, and banana muffins. I was so happy to find your recipe! The first batch is in the oven now. Thank you for posting this.

  78. Katie

    Great recipe! I enjoyed the blog post too. I  tweaked it just a tad (less sugar, plus some maple syrup and spices). This is a KEEPER! Delicious. 

  79. Mark Dunstan

    Wow, these cookies turned out so good!!! The smell throughout the house is making me drool. I put a few butterscotch chips on each one for an added bonus.
    Thanks for sharing!

  80. Pamela

    I discovered your oatmeal banana cookies today. I can NOT wait to make them. I’m hoping my dad really likes them. Oatmeal cookies have always been a very big favorite of his and I’d like to try him on some new ones. I checked out the cookies your grandmother made for every one, the gaufrettes. Are they basically the same as the Italian pizzelle cookies? They definitely look like it and I wouldn’t be at all surprised if they were. I’ve been in both Italy and France and they both have amazing pastries and other baked goods. I love discovering recipes from other backgrounds from all over the world. To me its one of the most fun things about baking.

    1. Lindsay

      I hope your dad enjoys them! I’m not sure that gaufrettes and pizzelles are quite the same. Similar, but if I remember correctly the flavor and texture is a bit different. And she’d make them in a hot iron over an open flame – so that could’ve been some of the flavor difference too. 🙂

  81. Anna W.

    I added dried cranberry pieces and chopped walnuts.  Since I only purchase unsalted butter, I also added 1 teaspoon of organic sea salt.  Quality Control (me) love these treats.  The men who attend a bi-monthly bible study in our home will be my first customers tonight.  (Except of course my cookie login’ ‘ husband!)

  82. Lynae Carter

    Love these! I added some toasted walnuts and about a 1/2 cup of mini chocolate chips. They’re almost identical to my favorite chewy oatmeal cookies but sweeter with the banane, and I almost want to pass them off as breakfast cookies ☺️ So good! 

  83. Aizlyne

    I just made these cookies today and when you say “They are chewy for days” you really mean it. I think I will call these the “5MinuteCookie” because they are SO chewy it takes 5 minutes to eat one.

    They are Very tasty though. I recommend increasing the flour to 2 1/2c and decreasing the oats to 1 cup. I really love the recipes on this Web Site. This is the First one I was disappointed by.

  84. Marbs

    I got a huge amount of overripe bananas yesterday and was looking for recipes to use them in when I came across this one…..They are incredible…I dont like bananas by themselves or oatmeal in general but this recipe is fantastic..they will go really well with the banana ice cream and banana bread i am making..
    I dont know if it was just me overlooking something but i could not find when to add the flour in the recipe ( i added before the oats )..anyhow thanks for posting the recipe, its nice to have another use for those ripe bananas and a delicious one at that!

  85. Marcia

    These sound delish! But I was wondering could I add some chopped walnuts to the cookie as well? I just can’t seem to eat things with bananas without having walnuts involved. That’s my Mom’s influence on me I guess.

  86. Denise

    Would the Moist and Chewy Banana Oatmeal Cookies work with almond flour instead of regular flour? Almond flour is a better diabetic option.

  87. SHARON SLOANE

    I made these cookies today and they are so delish! I had old bananas and didn’t want to make banana nut bread again so I found this recipe and gave them a try! They are so moist and delicious! Thanx a million

  88. Edi - SunCakeMom

    Simple and delicious! I generally omit the sugar if there are fruits in the recipe. It’s still delicious and sweet enough!

  89. Catherine Smith

    These are my favorite cookies!! Maybe even higher than chocolate chip! (I’m sure you know, there are many terrible chocolate chip cookies out there!) I’m trying to think of a way to inhale even more of these at one time! Is there a way to turn these into a sandwich cookie? Or do you think they’d be too soft?

    1. Lindsay

      Hmm, you could probably turn them into a cookie sandwich. If they seem a bit soft, you could try baking them for an extra couple of minutes, or make smaller cookies and they’d probably work fine.

      I’m glad you’ve enjoyed them!

  90. Jan

    I just made the banana oatmeal cookies and they came out so flat.  For the life of me I can’t figure out what I did wrong.  Could my baking soda be old and make them do this?

    1. Lindsay

      It’s hard for me to say for sure without being there. I’m sure you can see from the photos that these aren’t particularly thick cookies, but if they were especially flat, one possible reason would be the butter being too soft which would cause them to spread more. Another possibility is under measuring the flour, which would give a less thick dough. Another possibility is did you use the cornstarch? I know sometimes people leave that out thinking it’s not a big deal, but if you left it out it would definitely make the cookies fall flat.

      I hope that helps!

      1. Jan

        I bet it was the butter – I put it in the microwave to soften it…..probably too long.  Thanks for the tip!

  91. Jamie Geiger

    I stumbled across your recipe in an effort to use three ripe bananas. These things are amazing! Thanks so much for sharing them!

  92. Deborah

    I just made your banana cookies last night and was looking forward to a chewy cookie, however, mine did not turn out that way. They are soft and moist, not really chewy. I bake all the time and followed the recipe, then tried baking a little longer, still no chewiness. I am a real cookie lover and would like these to come out right. Any suggestions?

  93. Jhavany

    Hello! Thank you for sharing this recipe, I’ve made this almost everyday! But I replaced the sugar with honey, so I could eat them every day for brekafast along with my tea. I have a question, how long can I keep the cookies in the freezer (days,months etc.)? And should I heat them up immediately in the microwave when I’ve taken them out of the freezer, or should I first thaw them and then heat them up?

    Thanks in advance, and keep up the good work!

    1. Lindsay

      I’m glad you’ve enjoyed them. I haven’t tested freezing these, but I think generally 3-4 weeks is best. As far as heating them, I’d test both options and see which you prefer. I haven’t tried it.

  94. Michelle Rapier

    I always have bananas that seem to be getting really ripe before we can eat them all. Rather than throw them away, I searched the internet for a banana cookie recipe and found your recipe for Banana Oatmeal Cookies and decided to try them and they were delicious! I made one pan full exactly as the recipe. On the next batch, I added in chopped pecans (will try walnuts next time), and the last batch added both pecans and chocolate chips. I even made the last few thinner and baked until they were a bit more crispy. All of the versions were great! They were all gone within just a few days and there are only two people in our household. Next time, I’m also going to throw in some dried cranberries and probably some butterscotch or caramel chips. Oh, the possibilities are endless and delicious! Loved the story about your grandmother’s cookbook! I still have the one my mom taught me to cook from. Thank you!

      1. Nancy Lueckhof

        We live in the Philippines and always seem to have (too) many bananas & so I doubled this recipe with great success! I added a few extras (because I am an experimenter!). About 1/2 cup of toasted sesame seeds, about 1/4 cup of ground flax seeds, 1 1/2 cup each of soaked and then drip dried raisins and dried cranberries, 1 cup chopped up chocolate bars, and I replaced the vanilla with almond flavoring because we don’t have good vanilla here. Also, a teaspoon of salt. I let this batch bake 13 minutes due to all of the extras. I topped them off with just 3-4 salted peanuts before I put them into the oven. Absolutely loved these and will be sure to keep the recipe!!! Thanks for an awesome grandmother’s treasure!!!! 

  95. Natalie

    i like these. Super thick. Think they coulda done with a little more sugar though.

    Also i added pecabs to half the batch for texture. Equally yum but still a bit more sugar

  96. Helena

    How long will these cookies keep, do you think? Need some for a bake sale at school on Friday, it’s Tuesday today – will they still be OK if I keep them airtight or would I be better off freezing?
    By the way, my children love them!

    1. Lindsay

      I’m so glad you enjoy the cookies! I’d think Tuesday to Friday might be ok generally, but for then for the person buying them at the bake sale they’d be on the later end of when they’d be best.

    1. Jaime

      Coconut oil works just fine, but in its solid form (not melted or liquid coconut oil) that way it mixes well like softened butter. I cream my coconut oil with the sugar until it is smooth (there may be a some specks of coconut oil throughout, but thats fine, they’ll melt right in as they bake). I use the vegan natural butter flavored coconut oil when baking cookies and add a bit of fine ground pink himalayan salt to account for any salted butter when a recipe calls for it, but any salt will do.
      This recipe holds up well to the coconut oil because the ingredients are just hearty enough and the banana works well with the oil, keeping them from drying out. The cookies stayed perfectly moist, but not overly so, and had a lovely chew. For me, the oven temperature and bake time needed no adjustment with the oil substitution either. Sometimes you have to be careful with more delicate cookies (sugar cookies, linzers, etc) and bake them just a bit shorter until they almost look done, otherwise the oil will cause the bottoms to brown and you’re left with an overly crisp, slightly greasy cookie.

      I have recently been using the Country Crock plant-based butter more often and have used it in this recipe multiple times. The olive oil one is my go to, as it is by far the most neutral flavor-not even a hint of olive oil flavor really-a bit when baking fresh bread, but not in sweets, it tastes closest to butter, has no aftertaste, bakes, mixes and creams just like butter (I even use it in ‘butter’cream frosting/icing and have been told it is the best buttercream people have had-it stays so soft, and very fluffy and delicate, perfect for sweet rolls/cinnamon buns).

      *For other vegan substitutions:
      I also used a flax egg (1 Tbsp ground flax/flax meal stirred into 3 Tbsp water, then left to sit for 10-15 minutes) at room temp) to sub for the egg. I have also used 1/4 cup unsweetened applesauce as the egg replacement and the cookies came out great. Really, if anyone wants more banana flavor, they can sub another 1/4 cup banana for the egg instead and it works fine.

      I just adore this recipe. Perfect for a quick boost, as the best breakfast bite, with tea/coffee, for those 2am sweet cravings, for anytime really.
      And they make GREAT gifts! They’re perfect for people in the hospital-they provide a sweet natural fiber and vitamin boost (lots of fiber for those issues that arise when somebody’s just had surgery, etc and might be on pain meds, and they have plenty of potassium that can help with lactic acid depletion that causes muscle cramps from lack of eating/nutrition, laying in bed too much and after excersing those sore muscles following surgery, illness, etc). So you’re not only giving them a gift showing you care, but it’s something yummy and that can be very helpful!

      Thank you for this recipe. I absolutely adore it! I’m actually taking some to my mum this evening who’s just had a knee replacement. She’ll love them!

  97. Sandra

    These banana oatmeal cookies had a tremendous flavor, although they were quite dry. I would trybthem again & add a lil bit more banana to see if that helps. Ty forr the recipe. Is a cheap treat too, which was nice, as the cupboards were getting bare. Lol

    1. Lindsay

      I’m sorry you found them to be dry. Odds are you could bake them for a couple minutes less and have better luck. 🙂 Glad you still enjoyed them!

  98. Safwana

    Heyy .. I was reading this beautiful story and lovely recipe and being a great fan of banana and oat meal i cudnt wait so i went a made these and guess what? I love thrm.. Moist soft chewy.. And the smell.. Yumm!! Thts all i can say.. Thnk a ton for this recipe and i love ur grandma .. ????

  99. Candice Leong

    Hi…the cookies look so damn delicious…I’m planning to make them on my day off…I’m just wondering if I need to use the ready to cook one minute oats or the regular oats…thanks in advance

      1. Carol

        I’m confused.  The recipe says old fashioned oats but in answer to a question about what kind of oats, you answered 1-minute instant oats.  Which is correct?

      2. Lindsay

        I would follow the recipe and use old fashioned oats. I don’t know the comment you’re referring to, but it’s easy to confuse all these recipes and questions when I answering things so my guess is that I confused this recipe for another. Old fashioned oats is what you’ll want.

      3. Carol

        This post right above mine is the one I am referencing and replying to now.  No worries, Lindsey, and thanks for clearing it up.

      4. Lindsay

        Gotcha. Unfortunately I don’t see the same thing you see when replying to comments. It lumps all comments from all recipes together, so it can be confusing. Glad that cleared it up!

  100. Allison

    These are too sweet for me! Warning to anyone who doesn’t like a super sweet oatmeal cookie!
    Beautiful recipe, though! I’ll have to try again with less sugar … and I forgot the salt :p

  101. Dyanna

    Thank you so much for the recipe. I was looking online for something to do with the over ripe bananas I had since my husband is not a fan of banana bread. These are delicious. My 9 month old liked them too! The recipe as is made 48. I put chocolate chips in the last 12 🙂 Thanks again!!

  102. Leah Crowe

    What a wonderful story and fabulous recipe! Thank you so much for sharing! I made these tonight and they are sooo good. I added in a few chocolate chips to the mix as well to get in my chocolate fix. These will make a great snack to go with the kids to school.

  103. Adeleigh McGee

    I tried this recipe and they taste wonderful! The only thing is that they didn’t stay in cookie form. As soon as I tried to take them off the cookie sheet, they all crumbled. So now I just have a huge pile of delicious, but frustrating cookie crumbs. This was just the first batch though. Can I add anything to the next batches to keep them together?
    Thanks!

    1. Hmmm, that’s strange. Did you let them cool a bit before taking them off of the cookie sheet? Sometimes cookies will crumble if they’re still to warm to hold together. Maybe try letting them cool for a few minutes.

      1. Erika

        First let me say these are delicious!!!
        Secondly, mine were VERY delicate.  If they didn’t fall apart they were very close.  I tried letting them cool, keeping them on the baking sheet a little and even using fresh parchment each time.   Either way they will still get eaten!  Just not sure what I did wrong with the crumble.  :/

  104. Cathy

    I just made these cookies and when my husband tasted the first one, he asked “Is there any salt in this recipe?” I didn’t taste them (am gluten free) but I must admit I wondered about this when making them. I found it unusual there was no salt in this recipe. Is my husband the only one that can taste the ommission of salt?

  105. Michelle

    I love these cookies! Thank you for sharing your recipe. I followed the recipe just right, But I added walnuts as well. They turned out fabulous! Nice and soft, not chewy or hard, and wonderful banana flavor. I am taking them to a meeting with me tomorrow. I will be making more after the meeting so I can have some at home!

    1. Michelle

      To add to my comment.. I very much enjoyed your blog with your story. How wonderful to have such a gift from your grandmother. And how sweet the “Recipe for Preserving Children” That’s a keeper for sure.

  106. selma

    Thank you for sharing this piece of your grandmothers history and love, i understand how it feels to bake a comforting memory/meal of a loved one passed on….i know she is up in the heavens smiling away…probably bragging about how thats her recipe your trying and her pan…or yelling instructions…like grandmothers do! Bless you for sharing, now when i bake these, ill think of your grandmother too and thank her…i would have never thought to combine these ingredients…

  107. Jodi

    Just combined your banana and strawberry blueberry white chocolate chip recipes together. Oh my! Brought back memories from my childhood! Amazing! Try it!

  108. Michelle

    We had a whole bunch of over ripe bananas and just bought some good Irish oats. It was so cold, rainy and dreary yesterday so it was a perfect time to bake to make the house cozy, warm and fill the air with fresh baked goodness. Your recipe was a godsend and perfect! I love the story behind the recipe that yielded very moist cookies with wonderful banana flavor. ♡

  109. Shirley

    I am drowning in over-ripe bananas at this moment, and your cookie recipe sounds like the answer to my prayers. Made with ingredients I already have in the house. God bless you, and your grandmother, for this recipe. Thank you so much.

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  111. Peggy

    I just made these and they are delicious!!
    This makes a lot of cookies – and as always anything
    banana tastes better the next day.
    Thank you for the wonderful story and fabulous recipe.

  112. Lorie

    Just found your Banana Oatmeal Cookie recipe today. I can’t wait to make them. I also love your story and picture of the newspaper clipping for Preserving Children. The recipe for the Black Walnut Pineapple bars on that same clipping sounds awesome. Would you mind sharing that recipe? Thanks

  113. Jess

    I found your blog searching for a banana recipe that wasn’t banana bread and wasn’t just another TWIST on banana bread! I don’t consider chocolate-chip banana bread or zucchini banana bread a large enough deviation. We have company coming tomorrow and I want to give them something unique! This fits the bill! I’m making these cookies first thing in the morning, in time for them to enjoy them and a fresh cuppa for breakfast.
    Thank you very much for sharing this special recipe!

  114. Emily

    Just made these for our co-op tomorrow! I was looking for something non-chocolate to go with the chocolate chip cookies, since there’s always one person who doesn’t like chocolate. They’re delightful.

  115. Courtney

    I just whipped up a batch of these and they are fantastic! I love the banana flavor. The only thing that would make them better, in my opinion, are some walnuts or pecans. I will be sure to add nuts next time I bake these! 🙂

    1. Angie

      These are amazing! I made them exactly the way the recipe states the first time, then the next time, I added butterscotch chips. These even wowed my 16 year old neice! I have since made several batches, frozen the dough, and take out small amounts to bake when I want my house to smell AMAZING. Even my non-banana lovers like these and love the way the house smells!
      I love your recipes, and love that I can come here anytime I’m looking for excellent treats. Thank you!

  116. Sally

    These are awesome!!!! I made two cakes with the mix and blogged about it! I linked te recipe back here! I hope that’s ok? I didn’t publish the recipe just told my readers where to find the original.
    Xxxxx

  117. Carrie @ The Birtch Bunch

    I made the banana oatmeal cookies this morning – heavenly! I doubled the batch, tucked half into the freezer! These are delicious and a great use of bananas for those tired of banana bread! Thank you for sharing!

      1. Lisa Wise

        Just made these Banana oatmeal dreamies they are Delish!!! Thank You for sharing the recipe. from the Wise Family

    1. Jenn

      Wondering if you froze the dough or they baked cookies. I would like to freeze the dough and then bake a few fresh when I want some!

  118. Ginger

    Featuring you today over on my blog! Thank you so much for linking up to {wow me} wednesday!

    Ginger @ GingerSnapCrafts.com

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  120. Rebecca @ Dorm Room Baker

    That is such a cool recipe origin story! I almost never see banana cookies so it’s great that you posted a recipe :). I also agree that these are perfectly acceptable to eat for breakfast haha.

  121. I loved reading about your grandmother!! Someday I hope I’m remembered as fondly by my children and grandcgildren(gasp!)! And these cookies sound just lovely! I love when the banana flavor isn’t lost in a recipe too!!

      1. ELISABETH

        I have not tries to make these yet but mouth was watering while reading. I was wondering if you can use quick oats rather than old fashion. With kids around find myself using quick oats over the old fashioned to help with time.

  122. [email protected] in the Kitchen

    Lindsay, I love these cookies. They look so flavorful! And I also love your stories of your family cooking together!! That is what I am all about! What a great clip in there about the “recipe to preserve children”!! That is just precious, and still rings true today! It was great to meet you in person last weekend at BYBC!!

  123. Dorothy @ Crazy for Crust

    You are such a genius! I love this idea for regular cookies, not just breakfast ones. Mmm, I can almost taste them!

  124. Julianne @ Beyond Frosting

    Recipes from grandmothers are the best. My grandmother totally clipped recipes and wrote them all down from her friends too! I wouldn’t mind trying some banana cookies!

  125. Holly Waterfall

    I love the story behind the cookies, and I’m especially a fan of the “preserving children” recipe. That sounded like a winner!

      1. Chris

        How should cookies with banana in them be stored? And how long will they keep without being frozen?

      2. Moumita

        Hi, I made these cookies last evening. It was delicious but was quite soft but crunchy. Is it supposed to be that way?? Not sure what have I done wrong

    1. Ellen

      I love these banana oatmeal cookies. There so moist. I made addition I added raisons and they turned out beautiful. I love your recipes I have made about 10 items since I discovered your site. I have forwarded your site to my friends and family.

      1. Jignasha

        Super delicious! I didn’t have clove so put nutmeg instead. The house smells delicious! Perfect treat for a rainy cold evening. 4yr old approved too.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12