These Chewy Banana Oatmeal Cookies are soft, tasty, and super easy to make! Filled with ripe bananas and hearty oats, they’ll disappear in no time!
I love how quick they come together—just mash, mix, and bake. Plus, they make a perfect snack or breakfast on-the-go. Who doesn’t love a cookie that feels a little healthy? 🍌
Key Ingredients & Substitutions
Ripe Bananas: The natural sweetness and moisture from ripe bananas are the stars of this recipe. If you don’t have ripe bananas, you can speed up the ripening by placing them in a paper bag for a day or two.
Rolled Oats: Old-fashioned rolled oats work great for the chewy texture. If you’re looking for a gluten-free option, you can find certified gluten-free oats at the store.
Brown Sugar: This is optional, and if you’re aiming for a healthier cookie, consider using a sugar substitute or reducing the amount. You can also use honey or maple syrup for a different flavor.
Butter: Unsalted butter is preferred, but you could use coconut oil or any non-dairy alternative for a dairy-free version. Just note that the texture might change slightly.
Nuts/Raisins/Chocolate Chips: Feel free to mix in what you like! Almonds, walnuts, or even peanuts can work well. If you want to make them more indulgent, chocolate chips are a favorite addition.
How Do You Ensure the Cookies Are Chewy?
The key to making the cookies chewy lies in the right baking time and the ingredient ratios. Here are some tips to nail it:
- Make sure not to overmix the dough; combine just until everything is blended.
- Keep an eye on them in the oven. They might seem soft when you take them out, but they’ll firm up as they cool on the baking sheet.
- Letting them cool on the baking sheet first helps maintain that chewy texture. Don’t rush to move them!
Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
Base Ingredients:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup brown sugar (optional, adjust to sweetness)
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Mix-Ins (Optional):
- 1/4 cup chopped nuts (walnuts, pecans, etc.)
- 1/4 cup raisins or chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 10 minutes for preparation and another 12–15 minutes for baking. You can have fresh, chewy banana oatmeal cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Before you start mixing, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will keep your cookies from sticking!
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and brown sugar. Use a mixing spoon or a hand mixer to cream them together until the mixture is smooth and creamy.
3. Mix in Bananas and Vanilla:
Now it’s time to add the mashed bananas and vanilla extract to the bowl. Stir everything together until well combined. The bananas will add moisture and sweetness to your cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together rolled oats, ground cinnamon, salt, and baking powder. This helps ensure the baking powder is evenly distributed, helping your cookies rise perfectly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry oat mixture to the wet banana mixture. Stir gently just until everything is mixed in. Be careful not to overmix; we want these to be nice and chewy!
6. Add Mix-Ins:
If you’re using nuts, raisins, or chocolate chips, fold them into the cookie dough now. This is where you can get creative with your favorite additions!
7. Shape the Cookies:
Using a tablespoon, scoop out portions of the dough and drop them onto the prepared baking sheet. Leave about 2 inches of space between each scoop so the cookies have room to spread while baking.
8. Bake the Cookies:
Slide the baking sheet into the preheated oven and bake your cookies for 12–15 minutes, or until the edges are lightly golden but the centers are still soft. They will firm up as they cool!
9. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Now it’s time to enjoy your delicious chewy banana oatmeal cookies! They make for a perfect snack or a cozy treat anytime. Happy baking!
Can I Use Instant Oats Instead of Rolled Oats?
While rolled oats give the cookies a chewier texture, you can use instant oats in a pinch. Just keep in mind that the cookies may turn out a little softer and may not hold together as well as with rolled oats.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to place a layer of parchment paper between the cookies to prevent them from sticking together!
Can I Make These Cookies Vegan?
Absolutely! To make them vegan, substitute the unsalted butter with coconut oil or a non-dairy butter alternative, and you can skip the brown sugar or use a plant-based sugar substitute. The bananas provide plenty of moisture!
What Are Some Good Mix-Ins to Try?
Feel free to get creative! Good mix-ins include chopped nuts like walnuts or pecans, dried fruits like cranberries or apricots, or various types of chocolate chips. You can also add a sprinkle of chia or flax seeds for an extra nutritional boost.
