Description

These Banana Oatmeal Cookies bring together the delightful flavors of ripe bananas and oats, offering a quick, delicious, and comforting snack that everyone will love. Perfect for a sweet treat or a healthy breakfast option!

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

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Instructions

Preheat the oven to 350°F and line cookie sheets with parchment paper.
In a medium bowl, whisk together flour, cinnamon, salt, and baking soda. Set aside.
In a stand mixer or a large bowl, cream the softened butter and sugars together on medium speed until fluffy, about 3 minutes. Add the mashed banana, egg, and vanilla, mixing until combined (the mixture will be slightly lumpy).
Stir in the flour mixture just until combined, then add the oats. If desired, mix in chocolate chips.
Scoop 2-tablespoon-sized balls of cookie dough onto the prepared sheets, placing them 2 inches apart.
Bake for 10-15 minutes until lightly golden and set, with a non-glossy top.
Let cool on the baking sheets for 3-5 minutes before transferring them to a wire rack.

Notes

For best results, use overripe bananas for maximum sweetness.
Store cookies in an airtight container at room temperature for up to a week.
Feel free to customize by adding nuts or dried fruits.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg