Print

Chewy and Soft Banana Oatmeal Cookies

A close-up stack of three golden brown banana oatmeal cookies with visible chocolate chips, served in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these easy banana oatmeal cookies for a naturally sweet, chewy, and soft treat perfect for a quick snack or breakfast.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup chocolate chips (optional)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, mash the ripe bananas until mostly smooth. You can leave some small lumps for texture.
  3. Add the rolled oats, 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 sheet, leaving about 2 inches between each cookie. Flatten them slightly with the back of a spoon, as they will not spread much during baking.
  6. Bake for 12 to 15 minutes, or until the edges are lightly golden.
  7. Remove from the oven and 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

  • Use very ripe, brown-spotted bananas for the best natural sweetness and moisture.
  • For a thicker cookie, use quick oats instead of old-fashioned rolled oats.
  • You can substitute peanut butter or chopped walnuts for the chocolate chips.
  • These cookies are best eaten within 3 days and stored in an airtight container at room temperature.

Nutrition

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