Description
These Banana Oatmeal Cookies are full of flavor and easy to make. With ripe bananas, oats, and optional chocolate chips, they make a delightful treat at any time.
Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 medium overripe bananas, mashed (approximately 1 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ¼ cups quick cooking oats
- 1 ½ cups chocolate chips, optional
Instructions
- Preheat the oven to 350°F and line cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda; set aside.
- In a stand mixer or large bowl, cream the softened butter with the granulated and brown sugars until fluffy, about 3 minutes. Add the mashed bananas, egg, and vanilla extract, mixing until well incorporated; some lumps are fine.
- Stir in the flour mixture until just combined, then fold in the oats. If desired, add chocolate chips to the dough.
- Scoop 2-tablespoon balls of dough and place them 2 inches apart on the prepared cookie sheets.
- Bake for 10-15 minutes, or until the cookies are light golden brown and no longer glossy on top.
- Let the cookies cool on the sheets for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, use ripe bananas that are well mashed.
Cookies can be stored in an airtight container for up to one week.
Feel free to add nuts for added crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg