These chewy banana oatmeal cookies are a tasty treat packed with flavor! Made with ripe bananas and oats, they’re easy to whip up and perfect for breakfast or a snack.
Honestly, who can resist cookies that are good for you? I love enjoying them warm with a glass of milk. They’re like a hug in cookie form! 🍪💛
Key Ingredients & Substitutions
Ripe Bananas: Ripe bananas are perfect because they are naturally sweet and help bind the cookies. If you’re out of ripe bananas, mashed applesauce can work in a pinch, though the flavor will change slightly.
Rolled Oats: Rolled oats provide a chewy texture. If you want a gluten-free option, make sure to use certified gluten-free oats. You can also use quick oats, but they might change the texture a bit.
Brown Sugar: This adds sweetness and moisture. If you’re looking to reduce sugar, you can skip it or use a natural sweetener like maple syrup, adjusting other liquid ingredients accordingly.
Melted Butter or Coconut Oil: I love using coconut oil for its subtle flavor, but melted butter will give a richer taste. If you want a dairy-free version, stick with coconut oil.
Mix-Ins (Raisins/Chocolate Chips/Nuts): Customize your cookies! Swap in dried cranberries or even chopped dried figs. For a healthier choice, leave out sweet mix-ins and add more nuts.
How Do I Make Sure My Cookies Are Chewy?
To achieve that perfect chewy texture, focus on the baking time and the ingredients used. Overbaking can lead to crumbly cookies, so keep an eye on them.
- Start with well-mashed ripe bananas since they add moisture.
- Use rolled oats rather than instant oats for a chewier bite.
- Take the cookies out when they’re golden at the edges but still soft in the center, as they’ll continue to firm up as they cool.
Let them cool for about 5 minutes on the baking sheet. This step helps prevent them from falling apart when you transfer them. Enjoy your baking!
Delicious Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/3 cup brown sugar (optional, for added sweetness)
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup raisins or chocolate chips (optional)
- 1/4 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. In total, you’ll be looking at around 30 minutes from start to finish. Perfect for a quick treat! 🍪
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grab a baking sheet and line it with parchment paper. This will help prevent the cookies from sticking!
2. Mash the Bananas:
In a large bowl, take your ripe bananas and mash them with a fork until they’re smooth. The riper they are, the sweeter your cookies will be!
3. Mix in the Wet Ingredients:
Add the melted butter (or coconut oil), brown sugar (if using), and vanilla extract to the mashed bananas. Stir everything together until it’s nice and smooth.
4. Combine the Dry Ingredients:
Now, add the rolled oats, ground cinnamon, salt, and baking soda into the banana mixture. Stir gently until all the ingredients are well combined. It should have a thick, cookie dough consistency.
5. Add the Optional Ingredients:
If you’d like to enhance your cookies, fold in the raisins or chocolate chips and the chopped nuts, if you’re using them. This adds some extra flavor and texture!
6. Scoop and Bake:
Using a spoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. They won’t spread much, so shape them a bit if you’d like!
7. Bake and Cool:
Bake the cookies in your preheated oven for about 12-15 minutes, or until the edges turn golden brown. Once baked, remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy:
Your chewy banana oatmeal cookies are ready to enjoy! They taste best fresh out of the oven, but you can also store them in an airtight container for up to 3 days.
This recipe yields about 12-15 yummy cookies, perfect for sharing (or not!). Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas are best for these cookies as they are sweeter and easier to mash. Just make sure they have no mold and are mostly soft and brown for optimal flavor!
How Can I Make These Cookies Healthier?
To make healthier cookies, consider reducing the brown sugar or using a natural sweetener like honey or maple syrup. You can also substitute half the rolled oats with whole wheat flour for extra fiber!
What If I Don’t Have Raisins or Chocolate Chips?
No problem! You can skip the mix-ins or replace them with other ingredients like dried cranberries, chopped dates, or even shredded coconut. Just keep the total volume similar so the texture remains consistent.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe bag or container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
