Description

These Banana Oatmeal Cookies are a delightful treat packed with irresistible flavor. Made with wholesome ingredients like ripe bananas and oats, they are easy to prepare and perfect for a quick snack or dessert. Enjoy the chewy texture and the sweet taste, making them a comforting choice for any occasion.

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

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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 the bowl of a stand mixer or a large bowl with an electric 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 (the batter will be slightly lumpy).
Gradually add the flour mixture to the banana mixture and mix just until combined, then stir in the oats. If you choose to add chocolate chips, mix them in at this stage.
Scoop the cookie dough into 2-tablespoon balls and place them about 2 inches apart on the prepared cookie sheets.
Bake until the cookies are light golden and set, and the tops are no longer glossy, which should take about 10-15 minutes.
Let the cookies cool on the sheets for about 3-5 minutes before transferring them to a wire rack to finish cooling.

Notes

For a healthier version, substitute half of the butter with applesauce.
Store cookies in an airtight container at room temperature for up to a week.
These cookies freeze well; just thaw before serving.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg