These Chewy Banana Oatmeal Cookies are a tasty treat made with ripe bananas and hearty oats. They are soft, sweet, and simply delightful—and who doesn’t love cookies?
I’ve made these cookies a few times, and I can never eat just one! They’re perfect for breakfast or as a snack. Plus, they’re a great way to use up those browning bananas sitting on the counter!
Key Ingredients & Substitutions
Ripe Bananas: The key to these cookies is using ripe bananas, as they’re sweeter and easier to mash. If you don’t have ripe ones, you can place unripe bananas in a paper bag for a day or two to speed up the ripening.
Old-Fashioned Rolled Oats: These oats give the cookies their chewy texture. Quick oats can work in a pinch but may result in a different texture. For gluten-free options, look for certified gluten-free oats.
Brown Sugar: This adds moisture and a hint of caramel flavor. If you’re watching sugar intake, you can reduce or replace it with a sugar alternative like coconut sugar or omit it altogether if you prefer a less sweet cookie.
Unsalted Butter: You can substitute this for coconut oil or a vegan butter alternative to make the cookies dairy-free. Just make sure it’s softened for easier mixing!
Optional Add-Ins: Chopped nuts or raisins are great for extra flavor and texture. You can also use chocolate chips or dried cranberries if you want a fun twist in your cookies!
How Do I Get the Right Texture for My Cookies?
To achieve the perfect chewy texture with these cookies, pay attention to a few key steps. First, ensure your bananas are properly mashed — they should be smooth without large chunks. Second, do not over-mix the cookie dough once you combine wet and dry ingredients, as this can make cookies tough.
- Mix butter and sugar until light and fluffy; this helps create air in the dough.
- Don’t skip the resting time after mixing, letting the dough set for a few minutes helps it become easier to scoop.
- When baking, keep an eye on the edges; they should just be golden brown while the center looks slightly underbaked. They will firm up as they cool.
Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 cup old-fashioned rolled oats
- 1/4 cup brown sugar (optional, for sweetness)
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup all-purpose flour
- 1/4 cup chopped nuts or raisins (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 12-15 minutes to bake. In total, you’ll need around 25-30 minutes to enjoy freshly baked chewy banana oatmeal cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly. While the oven heats, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer or a spoon to cream the softened butter and brown sugar together until the mixture is light and fluffy. This step is important as it helps to incorporate air into the dough, making your cookies soft and chewy.
3. Mix in Bananas and Vanilla:
Add the mashed bananas and vanilla extract to the butter and sugar mixture. Stir everything together until well mixed. This adds sweetness and moisture to your cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. This helps to evenly distribute the dry ingredients, so you don’t end up with clumps!
5. Combine Wet and Dry Mixtures:
Gradually stir the dry ingredients into the wet banana mixture until everything is well combined. Be careful not to over-mix; you want to keep that chewy texture!
6. Add Nuts or Raisins (if using):
If you’re adding chopped nuts or raisins, fold them into the dough gently at this stage. These add extra flavor and texture to your cookies!
7. Shape the Cookies:
Now, using a spoon or cookie scoop, drop tablespoons of cookie dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread a little while baking.
8. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft to the touch.
9. Cool and Serve:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them set perfectly.
10. Enjoy Your Cookies!
Once cooled, grab a chewy banana oatmeal cookie and enjoy it with a glass of milk or your favorite beverage. They are perfect for breakfast, a snack, or a sweet treat anytime!
FAQ for Chewy Banana Oatmeal Cookies
Can I Use Overripe Bananas in This Recipe?
Absolutely! Overripe bananas are perfect for this recipe as they are sweeter and easier to mash. Just be sure they haven’t developed any off-putting odors or blemishes!
Can I Make These Cookies Gluten-Free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and ensure your oats are certified gluten-free. This way, you can enjoy these cookies without the gluten!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in an airtight container or freezer bag for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative! You can add chocolate chips, shredded coconut, or dried fruits like cranberries or apricots. Just keep the total amount of mix-ins to about 1/2 cup to maintain the right dough consistency.