Banana Oatmeal Cookies
on Oct 06, 2023, Updated Jun 02, 2024
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If you’re in the mood for a sweet treat that’s not only delicious but also healthy, look no further than Banana Oatmeal Cookies! These soft and chewy cookies are a breeze to make and require just three simple ingredients: ripe bananas, oats (either quick or rolled), and a dash of salt.
These cookies are incredibly easy to make, with just three main ingredients and a few simple steps. Even individuals with minimal baking experience can whip up a batch in no time, making them an accessible treat for everyone.
Banana oatmeal cookies are agreat way to use up overripe bananas that might otherwise go to waste. Instead of discarding these brown-spotted bananas, they can be transformed into a delicious snack or dessert.
If you are in the mood for oatmeal treats, you are going to love these best peanut butter oatmeal cookies, oatmeal energy bites, oatmeal cream pies or this easy oatmeal cake.
Table of Contents
Recipe Ingredients
- Bananas
- Oats
- Salt
See the recipe card for full information on ingredients and quantities.
Recipe Instructions
Step #1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper or light greasing.
Step #2. In a medium bowl, mash 2 ripe bananas until mostly smooth.Add oats and salt to the bananas, mixing well.
Step #3. Drop spoonfuls of the mixture onto the baking sheet, spacing them 2 inches apart, and flatten slightly.
Step #4. Bake for 15 minutes, until the edges are golden brown and cookies are firm.
Step #5. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.Once cooled, enjoy your banana oatmeal cookies!
Optional Add-ins
Add-in ingredients not only bring unique flavors and textures but also allow you to customize your cookies to suit different occasions and cravings.
- Chocolate Chips: Semisweet, milk, or dark chocolate chips can add a delightful sweetness and gooey texture to your cookies.
- Chopped Nuts: Walnuts, pecans, almonds, or even peanuts can provide a satisfying crunch and nutty flavor.
- Dried Fruits: Add raisins, cranberries, chopped apricots, or dates for a burst of natural sweetness and chewiness.
- Cinnamon: A pinch of ground cinnamon can enhance the warm and cozy flavors in your cookies.
- Coconut Flakes: Toasted or untoasted coconut flakes can introduce a tropical twist to your cookies.
- Chia Seeds or Flaxseeds: These healthy seeds can boost the nutritional content and add a slight crunch.
- Pumpkin Spice: For a seasonal twist, add some pumpkin spice blend to infuse your cookies with autumn flavors.
- Lemon or Orange Zest: Grated zest from citrus fruits can provide a refreshing and aromatic touch.
Recipe FAQs
es, you can use instant oats in place of quick oats or rolled oats. They will yield a slightly different texture, but the cookies will still be delicious.
Ripe bananas with brown spots are ideal for this recipe. They are sweeter and easier to mash, providing natural sweetness to the cookies.
Store your banana oatmeal cookies in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for several months.
Expert Tips
- The riper the bananas, the sweeter the cookies will be. Overripe bananas work best for this recipe as they’re easier to mash and impart a sweeter flavor.
- If using rolled oats, the texture will be a bit chewier. Quick oats will give a softer texture. Choose based on your personal preference.
- Feel free to add in some extras to customize your cookies! Popular add-ins include chocolate chips, raisins, chopped nuts, or a dash of cinnamon or vanilla extract for added flavor.
- Due to the nature of this recipe, the cookies will have a moist, soft, and slightly chewy texture. They won’t be crispy like traditional cookies.
More Cookie Recipes To Consider
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Banana Oatmeal Cookies
Ingredients
- 2 ripe bananas
- 1 cup oats, either quick or rolled oats
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a medium-sized mixing bowl, peel the bananas and mash them thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining.
- Add the oatmeal and salt to the mashed bananas. Stir the mixture well until all ingredients are fully combined and the oatmeal is evenly coated with the mashed bananas.
- Using a tablespoon or a small cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Space them about 2 inches apart. Once placed, flatten each cookie slightly using the back of the spoon or your fingers, until they're about ¼ inch thick.
- Place the baking sheet in the preheated oven and bake for approximately 15 minutes, or until the edges of the cookies turn golden brown and they are firm to the touch.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely. Once cooled, serve and enjoy!
Notes
- The riper the bananas, the sweeter the cookies will be. Overripe bananas work best for this recipe as they’re easier to mash and impart a sweeter flavor.
- If using rolled oats, the texture will be a bit chewier. Quick oats will give a softer texture. Choose based on your personal preference.
- Feel free to add in some extras to customize your cookies! Popular add-ins include chocolate chips, raisins, chopped nuts, or a dash of cinnamon or vanilla extract for added flavor.
- These cookies can be stored in an airtight container at room temperature for up to 3 days. If you prefer them chilled, you can store them in the refrigerator.
- Due to the nature of this recipe, the cookies will have a moist, soft, and slightly chewy texture. They won’t be crispy like traditional cookies.
