These chewy banana oatmeal cookies are the perfect snack! Made with ripe bananas and wholesome oats, they are soft, sweet, and absolutely delicious.
Trust me, these cookies disappear fast! I love making a big batch and sharing them with friends. They also make a great breakfast on the go—who doesn’t love cookies for breakfast?
Key Ingredients & Substitutions
Ripe Bananas: Use fully ripe bananas for the best sweetness and flavor. If you don’t have bananas, you can replace them with unsweetened pumpkin puree or applesauce. Just keep the proportions similar to maintain texture.
Old-Fashioned Rolled Oats: These oats give the cookies great texture. Quick oats work too, but they’ll yield a softer cookie. Consider gluten-free oats if you have gluten sensitivities.
Whole Wheat Flour: This adds nuttiness and more fiber. If you prefer, you can use all-purpose flour or a gluten-free flour blend.
Brown Sugar: It adds moisture and a slight caramel flavor. You can substitute it with coconut sugar or maple syrup—just adjust the amount to keep the dough from being too wet.
Unsweetened Applesauce: This keeps the cookies moist while reducing fat. If you prefer butter for taste, use it softened instead.
How Do I Ensure My Cookies Are Chewy?
The secret to chewy cookies is in the mixing and baking time! Here’s how to get it just right:
- Don’t overmix your dough once you combine the wet and dry ingredients. Overmixing can make the cookies tough.
- Flattening the cookies slightly before baking helps them maintain that chewy texture. Just a gentle press will do!
- Keep an eye on them towards the end of the baking time. They should look set but still soft in the center—this will help them stay chewy once cooled.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without becoming hard.
Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 2 ripe bananas, mashed
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat flour (or all-purpose flour)
- 1/3 cup brown sugar (optional, adjust to sweetness preference)
- 1/4 cup unsweetened applesauce (or butter, softened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-Ins (Optional):
- 1/2 cup raisins or chocolate chips
- 1/2 cup chopped nuts
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and around 12-15 minutes to bake, making a total time of about 25-30 minutes from start to finish. It’s quick and perfect for a last-minute treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mash the Bananas:
In a large mixing bowl, mash the ripe bananas with a fork or potato masher until you have a smooth consistency. Make sure there are no lumps left behind.
3. Mix in Wet Ingredients:
Add the unsweetened applesauce (or softened butter), brown sugar, and vanilla extract to the mashed bananas. Stir everything together well until it’s all nicely combined.
4. Combine Dry Ingredients:
In another bowl, whisk together the old-fashioned rolled oats, whole wheat flour, baking soda, ground cinnamon, and salt. This will ensure the baking soda is evenly distributed.
5. Mix It All Together:
Gradually add the dry mixture to the banana mixture. Gently stir until everything is just combined. Be careful not to over-mix—this will keep your cookies tender!
6. Add Your Favorite Mix-Ins:
If you’re using raisins, chocolate chips, and/or chopped nuts, fold them into the dough now, making sure they are evenly distributed.
7. Prepare for Baking:
Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each cookie with the back of a spoon for even baking.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. You want the edges to be golden and the centers to look set, but soft.
9. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Serve and Savor:
Finally, enjoy your chewy banana oatmeal cookies with a glass of milk, tea, or your preferred beverage. They’re perfect for any time of day!
Frequently Asked Questions (FAQ)
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas work best because they are sweeter and easier to mash, which adds excellent flavor to your cookies. Just ensure they have no brown or rotten spots!
Can I Make These Cookies Gluten-Free?
Yes! Simply substitute the whole wheat flour with a gluten-free flour blend or almond flour. Additionally, make sure to use certified gluten-free oats to avoid cross-contamination.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Add Other Mix-Ins?
Yes! Feel free to get creative! You can add chopped dried fruits, shredded coconut, or other types of chocolate chips. Just keep the total mix-ins close to 1 cup to maintain the cookie’s texture.
