Save to Pinterest Soft, chewy cookies bursting with ripe banana flavor and wholesome oats—perfect for a healthy snack or breakfast treat.
I love making these cookies on weekends because they remind me of childhood and are great for gifting to friends and family.
Ingredients
- Wet Ingredients: 2 large ripe bananas, mashed, 1/3 cup (80 ml) unsalted butter, melted (or coconut oil for dairy-free), 1/2 cup (100 g) light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1 1/2 cups (135 g) old-fashioned rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Mix-Ins (Optional): 1/2 cup (90 g) chocolate chips or raisins, 1/3 cup (40 g) chopped walnuts or pecans
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, mash the bananas until smooth. Add melted butter, brown sugar, egg, and vanilla extract. Whisk until well combined.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt.
- Combine:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add Mix-Ins:
- Fold in chocolate chips or raisins and nuts, if using.
- Form Cookies:
- Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake:
- Bake for 13 15 minutes, or until edges are lightly golden and centers are set.
- Cool:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest Sharing these cookies with my family always brings smiles and warm conversation around the kitchen table.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, baking sheets, parchment paper, and wire rack are essential for preparing these cookies easily.
Allergen Information
Contains wheat (gluten), egg, and dairy if using butter. Contains tree nuts when walnuts or pecans are added. Use dairy-free butter and omit nuts to accommodate allergies.
Nutritional Information
Each cookie contains approximately 115 calories, 4 g total fat, 18 g carbohydrates, and 2 g protein, making them a balanced treat.
Save to Pinterest Enjoy these cookies fresh or store them for later to savor any time you crave a wholesome snack.
Recipe FAQs
- → How do bananas affect texture?
Ripe bananas add moisture and natural sweetness, creating a soft and chewy texture throughout.
- → Can I substitute oats?
Yes, gluten-free oats work well to maintain that hearty bite while accommodating dietary restrictions.
- → What is the role of baking soda and powder?
They provide gentle leavening, helping the treats rise slightly and achieve a tender crumb.
- → Are nuts necessary?
Nuts are optional but add a pleasant crunch and flavor contrast when included.
- → How to store for freshness?
Keep in an airtight container at room temperature for up to two weeks or freeze for longer storage.