PrintThe Ultimate Soft and Chewy Banana Oatmeal Cookies (Easy Recipe for Ripe Bananas)
I am so glad you are here! These banana oatmeal cookies bake up perfectly soft and chewy, using ripe bananas for natural sweetness. This easy recipe proves that wholesome snacks can be incredibly delicious and simple to make.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 very ripe medium bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the mashed bananas, egg, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Stir in the rolled oats and chocolate chips, if using, by hand until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can gently flatten the tops slightly with a fork if you prefer a flatter cookie.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look set. For softer cookies, err on the side of underbaking slightly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas (mostly brown spots) for the best moisture and natural sweetness in these cookies.
- For an extra chewy texture, use old-fashioned rolled oats, not instant oats.
- You can substitute peanut butter for the butter for a different flavor profile, though baking time may vary slightly.
- These cookies store well in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg