Make these deliciously chewy banana oatmeal cookies. They are a healthy snack or breakfast treat that uses ripe bananas for natural sweetness and binding. You can prepare and bake these quick oatmeal cookies in under 20 minutes.
Author:kate
Prep Time:5 min
Cook Time:15 min
Total Time:20 min
Yield:About 18 cookies 1x
Category:Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 very ripe medium bananas, mashed
2 cups rolled oats (old-fashioned oats work best for chewiness)
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, mash the ripe bananas until mostly smooth. You want some texture remaining for the best chew.
Add the rolled oats and ground cinnamon to the mashed bananas. Mix well until everything is fully combined. This is your one bowl banana cookies base.
If using, fold in the chocolate chips.
Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon, as these cookies do not spread much.
Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and achieve a chewy texture.
Notes
For the chewiest cookies, use very ripe bananas; the riper they are, the sweeter and softer your cookies will be.
If you need a gluten free banana oatmeal cookies version, make sure you use certified gluten-free rolled oats.
These store well in an airtight container at room temperature for up to 4 days, making them great make ahead snack cookies.
For an oil free banana oat recipe, simply omit any added fats; the banana provides all the necessary moisture.