Banana Oatmeal Cookies
These easy Banana Oatmeal Cookies are soft, chewy, and naturally sweetened with ripe bananas. Made with rolled oats, cinnamon, and vanilla, they’re the perfect snack or dessert.
Ingredients
- Overripe Bananas – The riper the better! Overripe bananas add natural sweetness and moisture to your cookies.
- Rolled Oats – These give the cookies their chewy texture and a fiber boost.
- Flour optional – If you'd like a firmer cookie, a bit of flour helps to add structure.
- Baking Powder – This ingredient ensures a light airy texture for your cookies.
- Cinnamon & Vanilla – These enhance the flavor with a warm aromatic sweetness.
- Add-ins optional – Choose from chocolate chips, nuts, raisins, or peanut butter for extra flavor and texture.
Instructions
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup.
Mash the Bananas
- Peel the overripe bananas and mash them in a bowl until smooth. This will provide natural sweetness and moisture to your dough.
Mix Dry Ingredients
- In a separate bowl, combine rolled oats, baking powder, and cinnamon. If you’re using flour, add it here to help with the cookie’s structure.
Combine Wet and Dry Ingredients
- Add the mashed bananas and vanilla extract to the dry mixture and stir until fully combined.
Fold in Add-ins
- This is where you can get creative! Fold in your favorite add-ins, like chocolate chips, nuts, raisins, or peanut butter.
Scoop and Bake
- Scoop tablespoon-sized portions of dough onto the baking sheet. Bake for 10-12 minutes or until the cookies are golden brown and slightly firm to the touch.
Cool and Enjoy
- Allow the cookies to cool on a wire rack for a few minutes before enjoying the chewy, flavorful goodness!
Notes
- Banana ripeness: For the best results, use overripe bananas that are brown and soft. They’re naturally sweeter and will make your cookies extra moist.
- Add-ins: Feel free to experiment with different add-ins such as dried cranberries, shredded coconut, or chopped dark chocolate to customize the flavor.
- Storage: Store your Banana Oatmeal Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
- Texture tip: If you prefer a chewier cookie, let the dough rest in the fridge for 30 minutes before baking. This helps to firm it up and reduces spreading.