Description
These banana oatmeal cookies are a delightful treat made with ripe bananas, oats, and optional chocolate chips. Easy to prepare and perfect for a snack, they offer a wonderful balance of flavors that everyone will love.
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, then set aside.
- In a mixing bowl, cream together the butter and sugars on medium speed until fluffy, about 3 minutes. Add the mashed banana, egg, and vanilla extract, mixing until well combined (mixture may be slightly lumpy).
- Slowly add the flour mixture and mix just until combined. Next, incorporate the oats and stir in the chocolate chips if you're using them.
- Scoop out 2-tablespoon sized balls of dough and place them 2 inches apart on the prepared cookie sheets.
- Bake in the oven for about 10-15 minutes, or until the cookies are light golden and set with a non-glossy top.
- Let the cookies cool on the sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure your bananas are overripe for the best flavor and sweetness.
These cookies store well in an airtight container for up to a week.
Feel free to add nuts or dried fruits for extra texture!
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 14mg