Description
These Banana Oatmeal Cookies are soft and flavorful, featuring ripe bananas and oats. Perfect for a quick snack or a sweet treat any time of day!
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 the oven to 350°F and prepare cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cinnamon, salt, and baking soda, then set aside.
- Using a stand mixer or electric hand mixer, cream together the softened butter and sugars on medium speed until fluffy, about 3 minutes. Add the mashed bananas, egg, and vanilla extract, mixing until well combined.
- Incorporate the flour mixture just until combined, then mix in the oats. If desired, stir in chocolate chips at this stage.
- Scoop out dough using a 2-tablespoon measure and place balls 2 inches apart on the prepared cookie sheets.
- Bake for 10-15 minutes until the cookies are light golden and no longer glossy on top.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
For softer cookies, bake them for the minimum time.
Feel free to add nuts or dried fruits for extra texture and flavor.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg