Healthy Banana Oatmeal Cookies
Soft, chewy cookies made with ripe bananas and hearty oats. These naturally sweetened treats are perfect for breakfast or an afternoon snack.
Equipment
- 2 Large mixing bowls One for wet ingredients, one for dry ingredients
- 1 Measuring cups and spoons For accurate ingredient measurements
- 2 Baking sheets Light-colored sheets work best to prevent over-browning
- 1 Parchment paper Prevents sticking and makes cleanup easier
- 1 Wire cooling rack For proper cookie cooling and preventing soggy bottoms
- 1 Cookie scoop or tablespoon For uniform cookie sizes, 1.5-tablespoon scoop recommended
- 1 Fork or potato masher For mashing bananas to desired consistency
Ingredients
- 2 large ripe bananas mashed
- 1½ cups old-fashioned rolled oats
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup chocolate chips or chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper
- Mash bananas in a large bowl until smooth
- Mix in melted butter, egg, and vanilla extract
- In separate bowl, combine oats, flour, brown sugar, cinnamon, salt, and baking soda
- Add dry ingredients to wet ingredients, stir until just combined
- Fold in chocolate chips or nuts if desired
- Drop rounded tablespoons of dough onto baking sheets, 2 inches apart
- Bake 10-12 minutes until edges are lightly golden
- Cool on baking sheet 5 minutes, then transfer to wire rack
Notes
For best results, use very ripe bananas with brown spots. Cookies will be soft and chewy rather than crispy. Store in airtight container for up to 5 days. Can be frozen for up to 3 months. For gluten-free version, substitute oat flour for all-purpose flour.