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There’s nothing quite like biting into a warm, chewy banana oatmeal cookie. These cookies come together in less than 25 minutes and deliver a perfectly balanced texture—slightly crisp on the edges, tender and chewy in the middle. Whether you’re using up overripe bananas or need a quick snack, this recipe is your go-to for delicious, wholesome treats. My pro tip? Mash your bananas until they’re almost liquid; this ensures even moisture and a smooth batter every time.

Why This Recipe Works

This banana oatmeal cookie recipe relies on simple ingredients and clever techniques to achieve the best texture and flavor. The natural sugars in ripe bananas make the cookies sweet and moist without needing much added sugar. Oats provide structure and a hearty chew, while the small amount of egg (or flax egg for vegan) helps bind the ingredients and adds a touch of richness. The acid in the banana reacts with baking powder, creating lift and softness in every bite. Ripe bananas also add a deep, caramel-like flavor, making each cookie taste homemade and satisfying.

Ingredients

• 2 ripe bananas (about 200g mashed) — sweetens, adds moisture and structure.
• 200g rolled oats (about 2 cups) — base for texture, chewiness; use gluten-free if needed.
• 50g light brown sugar (about 1/4 cup packed) — enhances sweetness and caramel notes.
• 1 large egg (50g) — binds, adds richness (use flax egg for vegan).
• 1/2 tsp baking powder (2g) — leavening agent for lift.
• 1/2 tsp cinnamon (2g) — warm spice, complements banana.
• 1/4 tsp salt (1g) — balances sweetness.
• 50g mini chocolate chips (about 1/3 cup) — adds richness (use dairy-free if needed).
• 1/2 tsp vanilla extract (2ml) — rounds out flavor.

Equipment

• 2 baking trays
• Parchment paper
• Medium mixing bowl
• Fork or potato masher
• Spatula
• Kitchen scale (for best results)
• Cookie scoop or tablespoon

Step-by-Step Instructions

Step 1: Prepare the Oven and Tray

Preheat oven to 180°C (350°F). Line two baking trays with parchment paper. This prevents sticking and makes cleanup easier.

Step 2: Mash Bananas

Mash the bananas in a bowl until smooth and almost liquid. Avoid large lumps; a liquid-like consistency helps the batter blend evenly and gives the cookies a consistent texture.

Step 3: Mix Wet Ingredients

Add the egg, brown sugar, vanilla, and cinnamon to the mashed bananas. Whisk until well combined and slightly frothy.

Step 4: Add Dry Ingredients

Stir in the oats, baking powder, and salt. Fold gently until the oats are evenly moistened and no dry spots remain. The mixture should be sticky but not runny.

Step 5: Fold in Chocolate Chips

Gently fold in the chocolate chips. Avoid overmixing, as this can make the cookies tough.

Step 6: Scoop and Bake

Use a cookie scoop or tablespoon to portion the dough. Place each cookie about 2 inches apart on the prepared trays. Flatten each slightly with the back of a spoon for an even bake.

Step 7: Bake

Bake for 12–15 minutes, rotating the trays halfway through. The cookies are done when the edges are golden brown and the centers feel set but soft.

Step 8: Cool

Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. Cooling helps them firm up and prevents breakage.

Troubleshooting: Common Failures and Fixes

• Cookies too dry: Used unripe bananas or too much oats. Use very ripe bananas and check measurements.
• Cookies too soft or raw: Overcrowded tray or underbaked. Space cookies apart and bake until golden at the edges.
• Cookies crumble when handling: Baked too long or overmixed. Remove from oven when edges are golden, not brown.
• Cookies spread too much: Overmixed or too much banana. Mix gently and use exact measurements.
• Cookies lack sweetness: Bananas weren’t ripe enough. Choose bananas with black spots for best flavor.

Substitutions and Variations

• Egg-free: Replace the egg with 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, set for 5 minutes).
• Dairy-free: Use dairy-free chocolate chips.
• Gluten-free: Use certified gluten-free oats.
• Flavor swaps: Add 1/4 tsp nutmeg or 1/2 tsp ginger. Replace chocolate chips with dried fruit or nuts.
• Nut butter option: Stir in 1-2 tbsp almond or peanut butter for extra richness.

Scaling: For Different Batch Sizes

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for 5–7 days. Best eaten within 3 days for freshness.
• Fridge: Keep for up to 1 week; bring to room temperature before serving.
• Freezer: Place cookies in a single layer on a tray, freeze until solid, then transfer to a freezer bag. Freeze for up to 2–3 months. Thaw overnight in the fridge or at room temperature.
• Re-crisping: Warm in a 160°C (320°F) oven for 5–7 minutes.

Serving Suggestions and Pairing Ideas

These cookies pair beautifully with a glass of milk, a scoop of vanilla ice cream, or a cup of coffee. For breakfast, serve with yogurt and fresh fruit. For dessert, stack with whipped cream or a drizzle of honey.

FAQs

• Can I use quick oats instead of rolled oats? Yes, but cookies may be less chewy.
• Can I make these without chocolate chips? Yes, substitute with dried fruit, nuts, or seeds.
• How do I prevent spreading? Chill the dough for 10–15 minutes before baking.
• Can I bake these in an OTG? Yes, use the same temperature and timing.
• How to double the recipe? Simply double all ingredients; expect to bake in two batches.
• Best sugar for sweetness? Brown sugar adds moisture and flavor; honey or maple syrup can be used, but adjust for wetness.

Notes from My Kitchen: First-Hand Testing Log

• Batch 1: Used unripe bananas—cookies were dry and crumbly. Adjusted to ripe bananas.
• Batch 2: Added too much oat flour—cookies were hard. Used only rolled oats.
• Batch 3: Baked at 190°C—edges too dark. Reduced to 180°C for even bake.
• Final method: Ripe bananas, exact measurements, 180°C for 13 minutes.

Nutrition and Disclaimer

• Approximate per cookie (based on 20 cookies): 120 kcal, 2g protein, 18g carbs, 4g fat, 1g fiber.
• Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts

Banana oatmeal cookies are a reliable, flexible recipe that’s perfect for beginners and seasoned bakers alike. With a few simple tips and tested variations, you can create chewy, satisfying cookies that are great for breakfast, snacks, or dessert. Bake, store, and enjoy with confidence—every batch is better than the last.

Healthy Banana Oatmeal Cookies: Quick, Wholesome, Kid-Friendly

Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

120

kcal

Total time

25

minutes

These chewy, wholesome banana oatmeal cookies are made with just a few simple ingredients and are perfect for using up overripe bananas. They’re naturally sweet, slightly crisp on the edges, and tender in the middle—ideal for breakfast, snacks, or dessert.

Ingredients

• 2 ripe bananas (200g mashed) — sweetens and moistens

• 200g rolled oats (about 2 cups) — gives chewy texture

• 50g light brown sugar (about 1/4 cup packed) — adds caramel notes

• 1 large egg (50g) — binds and enriches (use flax egg for vegan)

• 1/2 tsp cinnamon (2g) — adds warmth

• 1/4 tsp salt (1g) — balances sweetness

• 50g mini chocolate chips (about 1/3 cup) — optional, for richness (use dairy-free if needed)

• 1/2 tsp vanilla extract (2ml) — rounds out flavor

Directions

• Preheat oven to 180°C (350°F). Line two baking trays with parchment paper.
• Mash bananas in a bowl until smooth and almost liquid.
• Add egg, brown sugar, vanilla, and cinnamon. Whisk until frothy.
• Stir in oats, baking powder, and salt. Fold gently until no dry spots remain.
• Fold in chocolate chips.
• Scoop dough (about 1 tbsp per cookie) onto trays, spacing 2 inches apart. Flatten slightly.
• Bake for 12–15 minutes, rotating trays halfway, until edges are golden.
• Cool on tray for 5 minutes, then transfer to wire rack.

Notes

• Storage
  Counter: Store in airtight container for 5–7 days.
  Fridge: Up to 1 week; bring to room temperature before serving.
  Freezer: Freeze for up to 2–3 months; thaw at room temperature or warm in oven.
• Notes
  Use very ripe bananas for best sweetness and moisture.
  For egg-free, substitute with 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, set for 5 minutes).
  For gluten-free, use certified gluten-free oats.
  Cookies are best eaten within 3 days for freshness.