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Ultimate Chewy Banana Oatmeal Cookies

Three freshly baked banana oatmeal cookies with visible chocolate chips stacked on a small white plate.
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Create soft, chewy banana oatmeal cookies using ripe bananas for natural sweetness. This easy recipe is perfect for a wholesome snack or quick breakfast treat.

Ingredients

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  • 3 large very ripe bananas, mashed
  • 2 cups rolled oats (old-fashioned)
  • 1 teaspoon ground cinnamon
  • 1/2 cup semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, mash the ripe bananas until mostly smooth.
  3. Add the rolled oats and ground cinnamon to the mashed bananas. Mix well until all the oats are coated.
  4. If using, gently fold in the chocolate chips.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound slightly with the back of a spoon to form a cookie shape.
  6. Bake for 12 to 15 minutes, or until the edges are set and lightly golden.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas; the riper they are, the sweeter and softer your cookies will be.
  • For gluten-free banana oatmeal cookies, ensure you use certified gluten-free rolled oats.
  • These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://alchemychef.com/banana-oatmeal-cookies/