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Chewy Banana Oatmeal Cookies

Chewy Banana Oatmeal Cookies That Warm Your Heart

Chewy Banana Oatmeal Cookies are a nutritious and versatile treat that satisfies cravings while being easy to make.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large ripe bananas Use bananas with brown spots for optimal sweetness and moisture.
  • ½ cup unsalted butter, melted Adds richness; substitute with coconut oil for a dairy-free version.
  • ¾ cup brown sugar Provides a rich, caramel-like flavor; coconut sugar works for a less processed option.
  • 1 large egg Binds the ingredients together; a flax egg can be used for a vegan substitute.
  • 1 teaspoon vanilla extract Enhances flavor; omit for allergen concerns but no substitutions are needed.
  • 1 cup all-purpose flour Offers structure; can be replaced with gluten-free flour for a gluten-free option.
  • ½ teaspoon baking soda Essential for leavening; ensure it's fresh for the best rise.
  • ½ teaspoon salt Balances sweetness; adjust to taste if using salted butter.
  • 1 ½ cups old-fashioned rolled oats Adds heartiness; avoid steel-cut oats for better texture.
  • ¾ cup chocolate chips Introduces sweetness; swap with nuts or dried fruit for varied flavors.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe bananas in a mixing bowl until mostly smooth, leaving a few lumps for texture.
  3. Combine the melted butter, brown sugar, egg, and vanilla extract into the mashed bananas and mix until creamy.
  4. In another bowl, whisk together the flour, baking soda, and salt, then stir in the rolled oats.
  5. Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  6. Gently fold the chocolate chips into the dough until evenly distributed.
  7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers remain soft.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
  10. Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

Ensure your bananas are very ripe for the best flavor and sweetness. Store cookies with a slice of bread in an airtight container to maintain chewiness.

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