Ultimate Chewy Banana Oatmeal Cookies
Make these soft, chewy banana oatmeal cookies using ripe bananas for natural sweetness. This easy recipe is perfect for a healthy snack or quick breakfast treat.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 very ripe bananas, mashed
- 2 cups rolled oats
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mix-ins (chocolate chips or chopped nuts, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add the rolled oats, vanilla extract, cinnamon, baking soda, and salt to the mashed bananas. Mix well until everything is combined.
- If using, fold in the chocolate chips or nuts.
- Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. You do not need to flatten them.
- 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.
Notes
- Use very ripe bananas; the browner they are, the sweeter and softer your cookies will be.
- For gluten-free banana oatmeal cookies, ensure you use certified gluten-free rolled oats.
- These cookies store well in an airtight container at room temperature for up to 4 days, making them great for make ahead cookie jar ideas.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg