Description
These Banana Oatmeal Cookies are a comforting treat made with ripe bananas, oats, and a touch of chocolate. Perfect for anyone seeking easy, homemade goodness!
Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 medium overripe bananas, mashed (approximately 1 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ¼ cups quick cooking oats
- 1 ½ cups chocolate chips, optional
Instructions
- Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda; set aside.
- In a stand mixer or large bowl with an electric mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until fluffy, about 3 minutes.
- Add the mashed bananas, egg, and vanilla extract, mixing until well combined (mixture may be slightly lumpy).
- Gradually add the flour mixture, mixing just until combined, then fold in the oats. If desired, stir in chocolate chips at this point.
- Scoop cookie dough into 2-tablespoon size balls and place them 2 inches apart on the prepared cookie sheets.
- Bake for 10-15 minutes or until the cookies are light golden and set, with a non-glossy top.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure bananas are overripe for the best flavor.
Cookies can be stored in an airtight container for up to a week.
For a healthier version, reduce sugar and use unsweetened applesauce.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg