Chewy Banana Oatmeal Cookies Recipe

If you’re looking for a wholesome and delicious cookie recipe that’s easy to make and perfect for any time of day, Chewy Banana Oatmeal Cookies are your answer.

Combining the natural sweetness of ripe bananas with the heartiness of rolled oats, these cookies strike the perfect balance between indulgence and nutrition. They’re soft, chewy, and loaded with flavor, making them a delightful treat for breakfast, snack time, or dessert.

What makes these cookies even better is their versatility—you can customize them with your favorite mix-ins like chocolate chips, nuts, or dried fruits. They’re quick to prepare, require simple ingredients, and can be made in just one bowl, making them an ideal recipe for both novice and experienced bakers.

Why You’ll Love This Recipe

1. Healthy Yet Indulgent: Made with ripe bananas, oats, and minimal sugar, these cookies are a healthier treat option.
2. Quick and Easy: This is a one-bowl recipe that comes together in under 30 minutes.
3. Customizable: Add your favorite mix-ins like dark chocolate chunks, walnuts, or shredded coconut to create your unique version.
4. Naturally Sweetened: Ripe bananas provide natural sweetness, reducing the need for added sugars.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Mash the Bananas: Peel the bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.
2. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix the Wet Ingredients

1. Cream the Butter and Sugar: In the same bowl, add the softened butter and brown sugar. Use an electric mixer or whisk to cream until the mixture is light and fluffy.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract, ensuring everything is well combined.

Step 3: Combine the Dry Ingredients

1. Mix the Base: Gradually add the flour, cinnamon, baking soda, and salt to the wet ingredients. Stir until just combined.
2. Incorporate the Oats: Fold in the rolled oats until evenly distributed throughout the batter.

Step 4: Add Mix-Ins (Optional)

1. Choose Your Favorites: If using chocolate chips, nuts, or dried fruits, gently fold them into the dough. Be careful not to overmix.
2. Adjust Consistency: If the dough feels too wet, add a tablespoon of flour or oats. If too dry, add a splash of milk.

Step 5: Form the Cookies

1. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Flatten Slightly: Use the back of a spoon or your fingers to flatten the cookies slightly, as they won’t spread much during baking.

Step 6: Bake the Cookies

1. Bake Time: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
2. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

Chewy Banana Oatmeal Cookies are versatile and pair well with various accompaniments:

• Breakfast: Enjoy with a cup of coffee or tea for a wholesome start to your day.
• Snack: Pair with a glass of milk for a midday energy boost.
• Dessert: Serve warm with a scoop of vanilla ice cream for an indulgent treat.

Tips for Success

1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots.
2. Don’t Overmix: Overmixing can lead to dense cookies. Mix until just combined for the best texture.
3. Monitor Baking Time: Keep an eye on the cookies while they bake. Overbaking can dry them out, so remove them as soon as the edges turn golden.
4. Chill the Dough: If your dough feels too sticky, refrigerate it for 15-20 minutes before scooping.

Variations

1. Peanut Butter Banana Oatmeal Cookies: Add 1/4 cup of peanut butter to the wet ingredients for a nutty twist.
2. Vegan Version: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use coconut oil instead of butter.
3. Gluten-Free: Substitute the flour with a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.
4. Double Chocolate: Mix in 1/4 cup cocoa powder and use dark chocolate chips for a chocolatey upgrade.

Frequently Asked Questions

Can I make these cookies without sugar?

Yes! You can omit the sugar entirely or replace it with a natural sweetener like honey or maple syrup.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly different. Rolled oats provide a heartier chew, while quick oats result in a softer texture.

How do I make the cookies crispier?

For crispier cookies, bake them for an extra 2-3 minutes and use less banana in the dough.

Conclusion

Chewy Banana Oatmeal Cookies are a delightful way to use up ripe bananas while satisfying your sweet tooth. With their soft texture, rich flavor, and endless customization options, they’re sure to become a favorite in your recipe collection.

Yield: 24

Chewy Banana Oatmeal Cookies Recipe

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If you're looking for a wholesome and delicious cookie recipe that's easy to make and perfect for any time of day, Chewy Banana Oatmeal Cookies are your answer. Combining the natural sweetness of ripe bananas with the heartiness of rolled oats, these cookies strike the perfect balance between indulgence and nutrition. They're soft, chewy, and loaded with flavor, making them a delightful treat for breakfast, snack time, or dessert.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1 1/2 cups old-fashioned oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/2 cup chopped walnuts (optional)
• 1/2 cup chocolate chips or raisins (optional)

Instructions

1. Prepare the Dough
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
   In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
   In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy, about 2-3 minutes.
   Mix in the egg, vanilla extract, and mashed banana until fully combined.
   
2. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
   If using, fold in the walnuts and chocolate chips or raisins for added texture and flavor.
   
3. Shape and Bake
   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
   Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Banana Substitute: If you want less banana flavor, substitute half the banana with unsweetened applesauce.

Add-Ins: Try shredded coconut, dried cranberries, or peanut butter chips for a twist!