Print

Chewy Banana Oatmeal Cookies (Soft and Naturally Sweet)

A stack of freshly baked banana oatmeal cookies with visible chocolate chips resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy banana oatmeal cookies that use ripe bananas for natural sweetness. This easy recipe delivers a wholesome treat perfect for a quick snack or breakfast.

Ingredients

Scale
  • 3 very ripe medium bananas, mashed
  • 2 cups rolled oats (old-fashioned or quick-cooking)
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, mash the ripe bananas until mostly smooth. You can leave small lumps for texture.
  3. Add the rolled oats, vanilla extract, cinnamon, and salt to the mashed bananas. Mix well until everything is combined.
  4. If using, fold in the chocolate chips.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. You do not need to flatten them.
  6. Bake for 12 to 15 minutes, or until the edges are set and lightly golden.
  7. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. They will firm up as they cool.

Notes

  • Use bananas that are heavily spotted or almost black for the best natural sweetness and moisture.
  • For a gluten-free friendly option, confirm your rolled oats are certified gluten-free.
  • These cookies are best eaten within 3 days; store them in an airtight container at room temperature.

Nutrition

Find it online: https://fooddexterity.com/banana-oatmeal-cookies/