These chewy banana oatmeal cookies are a treat you won’t resist! Made with ripe bananas and rolled oats, they’re healthy yet delicious. Perfect for a quick snack or breakfast!
I love how simple they are to whip up. Who knew healthy could taste this good? Sometimes, I add a sprinkle of chocolate chips—because, why not? 🍌🥳
Key Ingredients & Substitutions
Bananas: Ripe bananas are crucial as they add natural sweetness and moisture to the cookies. If bananas aren’t available, you could substitute with unsweetened applesauce, using about 1/2 cup for this recipe.
Rolled Oats: Old-fashioned rolled oats give the cookies that chewy texture we love. Instant oats can work in a pinch, but they may result in a softer cookie. If you’re looking for gluten-free options, just check that your oats are certified gluten-free!
Brown Sugar: While brown sugar adds sweetness, it’s optional. If you prefer less sugar, consider using maple syrup or honey—just reduce the liquid in the recipe slightly to keep the dough balanced.
Coconut Oil or Butter: Both work well for adding richness. If you’re dairy-free, go with coconut oil. For a different flavor, try using almond oil or macadamia oil instead.
Nuts & Add-ins: Walnuts or pecans add a nice crunch, but you could skip them if nut allergies are a concern. Chocolate chips or dried fruit like cranberries can also be great add-ins for extra flavor.
How Do I Ensure My Cookies Stay Chewy?
To achieve perfectly chewy cookies, focus on not overmixing once the oats are added. Here’s a little guide to help you:
- Don’t overbake! Keep an eye on them; they should look slightly underbaked in the center when you take them out.
- Flatten the cookies slightly before baking—they don’t spread much on their own!
- Cool them on a wire rack to prevent them from becoming soggy; the airflow helps keep their texture right.
- Storing them in an airtight container will also help maintain their chewiness for a few days!
Delicious Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup brown sugar (optional, adjust for sweetness)
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe will take about 10 minutes of prep time and 15 minutes of baking time. So, in about 25 minutes, you’ll have warm, chewy banana oatmeal cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This will help your cookies bake evenly and prevent sticking!
2. Mash the Bananas:
In a mixing bowl, take your ripe bananas and mash them well until they’re smooth. The riper the bananas, the sweeter your cookies will be!
3. Mix in Wet Ingredients:
Next, add the melted coconut oil or butter and the vanilla extract to the mashed bananas. Stir everything together until well combined. This will create a creamy base for your cookies.
4. Combine Dry Ingredients:
Now it’s time to add the brown sugar, ground cinnamon, and salt. Mix everything well to ensure the flavors blend perfectly.
5. Add the Oats:
Gently fold in the rolled oats. Mix until the oats are fully incorporated into the banana mixture. Don’t overmix; you want to keep that chewy texture!
6. Add Optional Ingredients:
If you’re using nuts or chocolate chips, fold those in gently now. They add a fantastic crunch and flavor to the cookies!
7. Scoop the Dough:
Using a spoon, scoop the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Flatten each scoop slightly with the back of the spoon to help them bake evenly.
8. Bake:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. Keep an eye on them; they’re ready when the edges are golden and the cookies are set!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy:
Your chewy banana oatmeal cookies are now ready to be enjoyed! Serve them warm with a glass of milk or your favorite beverage. They’re perfect for a snack or dessert!
FAQ for Chewy Banana Oatmeal Cookies
Can I Use Green Bananas for This Recipe?
It’s best to use ripe bananas! They should be golden-yellow and speckled with brown spots for optimal sweetness and moisture. Green bananas won’t give you the same flavor and texture in your cookies.
How Can I Make These Cookies Gluten-Free?
To make gluten-free banana oatmeal cookies, simply use certified gluten-free rolled oats. Ensure any other ingredients, like chocolate chips or nuts, are also gluten-free.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, consider freezing them in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to customize your cookies by adding ingredients like shredded coconut, dried fruits, or even a scoop of nut butter for added flavor and texture. Just be mindful not to overpower the banana flavor!
