You need these soft and chewy banana oatmeal cookies! They are simple to make, perfect for using up ripe bananas, and great as a healthy snack or quick breakfast treat.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 18 cookies
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 very ripe medium bananas, mashed
2 cups rolled oats (old-fashioned work best)
1/2 cup mix-ins (like chocolate chips or chopped nuts, optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, mash the ripe bananas until mostly smooth. You can leave a few small lumps for texture if you like.
Add the rolled oats, vanilla extract, cinnamon, and baking soda to the mashed bananas. Mix everything together until just combined.
If you are using mix-ins like chocolate chips or nuts, gently fold them in now.
Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will not spread much, so you may need to gently flatten them slightly with the back of a spoon.
Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and achieve that perfect chewy texture.
Notes
For the best texture, use very ripe, spotty bananas; they provide the necessary moisture and sweetness.
If you want a slightly sweeter cookie, add 2 tablespoons of maple syrup or brown sugar to the batter.
To make these vegan banana oatmeal cookies, ensure your chocolate chips are dairy-free.
For gluten free banana oatmeal cookies, make sure you use certified gluten-free rolled oats.
These are excellent make ahead cookies; store them in an airtight container at room temperature for up to 4 days.