These Chewy Banana Oatmeal Cookies are a tasty treat packed with banana flavor and wholesome oats. They’re soft, sweet, and super easy to make!
Whenever I make these cookies, my house smells amazing! Plus, they’re a great way to use those overripe bananas sitting on the counter. Enjoy them warm with a glass of milk! 🥛
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for flavor and sweetness. If you don’t have ripe bananas, you can microwave unripe ones for 30 seconds to soften them, but ripe is always better.
Oats: Rolled oats work best for a chewy texture. If you prefer a gluten-free version, use certified gluten-free oats.
Brown Sugar: This sugar adds moisture and a nice caramel flavor. You can substitute with coconut sugar or even maple syrup, but adjust other liquid ingredients accordingly.
Butter: Unsalted butter is my go-to, but you can swap it with melted coconut oil for a dairy-free option.
Egg: If you’re looking for an egg substitute, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for similar binding properties.
How Do You Achieve the Perfect Cookie Texture?
To get those chewy cookies we all love, it’s important to mix your ingredients just right. Overmixing can create a tough texture, while undermixing can leave dry pockets.
- Mix the wet ingredients first until well combined, and then gently stir in the dry ingredients until no flour patches remain—not a second longer!
- Keep an eye on your baking time. Every oven is different, so check your cookies around the 10-minute mark. They’ll continue to cook while cooling.
Chewy Banana Oatmeal Cookies Recipe
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar (packed)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup raisins or chocolate chips (optional)
- 1 egg
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes to prepare and 10-12 minutes to bake, making it a total of around 30 minutes from start to finish. Perfect for a quick snack or dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper to prevent the cookies from sticking.
2. Mix Bananas, Butter, and Sugar:
In a large mixing bowl, mash your ripe bananas with a fork until smooth. Then, pour in the melted butter and add the brown sugar. Give it a good mix until everything is well combined.
3. Add Egg and Vanilla:
Crack in the egg and add the vanilla extract to your banana mixture. Beat everything together until it’s nice and fluffy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. This helps to evenly distribute the dry ingredients.
5. Mix Wet and Dry Ingredients:
Now, gently add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix! Your dough should look a bit thick and chunky.
6. Add Extras:
If you like, fold in raisins or chocolate chips for an extra burst of flavor!
7. Scoop and Bake:
With a spoon, drop dollops of dough onto the lined baking sheet, spacing them about 2 inches apart. Pop the tray into the oven and bake for 10-12 minutes, or until the cookies are golden and set.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your chewy banana oatmeal cookies with a cup of tea or milk!
FAQ for Chewy Banana Oatmeal Cookies
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
Yes, you can substitute all-purpose flour with a gluten-free all-purpose blend! Just make sure it contains xanthan gum for the best texture.
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 refrigerate them or freeze them for up to 2 months. Just thaw before enjoying!
Can I Substitute the Egg in This Recipe?
Absolutely! You can use a flax egg as a substitute: mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then use it instead of the egg.
What Can I Add for Extra Flavor or Texture?
Feel free to add chopped nuts, shredded coconut, or even a dash of nutmeg for extra flavor! You can also mix in seeds like chia or sunflower for added texture and nutrition.
