These Chewy Banana Oatmeal Cookies are soft, sweet, and packed with goodness! Made with ripe bananas and hearty oats, they are a treat you’ll love.
They make a great snack or breakfast option. Honestly, I can never resist sneaking a few from the batch before they cool down! 🍌🥳
I appreciate how easy they are to whip up. Just mash, mix, and bake—perfect for when you need a quick and tasty pick-me-up!
Key Ingredients & Substitutions
Bananas: Ripe bananas are the star of this recipe, as their natural sweetness adds flavor. If you don’t have ripe ones, place them in a paper bag for a day to speed up ripening. Overripe bananas work best for this recipe!
Rolled Oats: Use rolled oats for chewy texture. Quick oats can work in a pinch but may lead to a softer cookie. If you’re gluten-free, substitute with certified gluten-free oats.
Brown Sugar: This adds sweetness and a touch of moisture. You can replace it with honey, maple syrup, or even coconut sugar. Adjust based on how sweet you like your cookies!
Unsweetened Applesauce: A healthier option to butter, adds moisture. If you prefer, you can use melted coconut oil or regular butter instead. Make sure to melt the butter before adding!
Add-ins: Raisins or chocolate chips bring extra flavor. Feel free to swap them for dried cranberries, nuts, or even peanut butter chips—whatever suits your taste!
How Can I Make Sure My Cookies Are Chewy?
The key to achieving that chewy texture lies in the mixing and baking processes. Here are some tips to keep in mind:
- Mash Enough: Ensure your bananas are fully mashed; this helps with moisture and contributes to a chewy consistency.
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cookies instead of chewy ones.
- Bake Time: Keep an eye on the cookies in the oven! They should be golden brown but still soft in the center. They’ll firm up as they cool.
- Cooling Process: Let them cool on the baking sheet for a few minutes before transferring to a rack. This prevents them from becoming too hard.
With these tips and substitutions, you’ll have delicious, chewy banana oatmeal cookies to enjoy!
Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
Base Ingredients:
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup brown sugar (optional, adjust to taste)
- 1/4 cup unsweetened applesauce (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Optional Add-Ins:
- 1/3 cup raisins or chocolate chips
- 1/4 cup chopped nuts
How Much Time Will You Need?
This delicious cookie recipe takes about 10 minutes to prepare and will need 12-15 minutes to bake. So, in total, you’re looking at around 25-30 minutes to enjoy these chewy treats!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a baking sheet and line it with parchment paper. This helps prevent the cookies from sticking!
2. Mashing the Bananas:
In a large bowl, grab your ripe bananas and mash them with a fork until they’re nice and smooth. The more mashed they are, the better your cookies will be!
3. Mixing Wet Ingredients:
Add the brown sugar (if using), applesauce or melted butter, and vanilla extract to the mashed bananas. Stir everything together well. You want this mixture to be smooth and combined.
4. Combining Dry Ingredients:
In a separate bowl, mix together the rolled oats, ground cinnamon, salt, and baking soda. This will help distribute the baking soda evenly throughout the cookies.
5. Mixing Wet and Dry Ingredients:
Now, gently add the dry ingredients to the wet mixture. Stir carefully just until everything is combined—don’t overmix or your cookies may turn out dense!
6. Adding Optional Ingredients:
If you decided to include raisins, chocolate chips, or nuts, fold them into the cookie batter now. This is where you can get creative!
7. Scooping the Cookie Dough:
Using a spoon (or a cookie scoop if you have one), drop spoonfuls of the cookie dough onto the prepared baking sheet. Space them about 2 inches apart since they will spread a little while baking.
8. Baking the Cookies:
Pop the baking sheet into your preheated oven and let the cookies bake for 12-15 minutes. Keep an eye on them—you’re looking for a golden-brown color and a set surface.
9. Cooling the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
Enjoy your delicious, chewy banana oatmeal cookies as a sweet snack or dessert! They’ll be sure to brighten your day!
FAQ for Chewy Banana Oatmeal Cookies
Can I Use Frozen Bananas for This Recipe?
Yes, you can! Just make sure to thaw the bananas completely and drain any excess liquid before mashing. They should be nice and mushy to mix well into the cookie batter.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe container for up to 2 months. Just let them thaw at room temperature before enjoying!
Can I Omit the Sugar Completely?
Yes, you can omit the brown sugar, especially if your bananas are very ripe and sweet. The cookies might be slightly less sweet, but the natural flavor of the bananas will still shine through!
Can I Substitute the Oats?
If you don’t have rolled oats, you can use quick oats, but keep in mind that the texture may be slightly different. If you’re looking for a gluten-free version, make sure to use certified gluten-free oats!
