Description
These Banana Oatmeal Cookies are a delightful blend of flavors, using ripe bananas, oats, and chocolate chips. Perfect as a quick snack or healthy treat!
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
Instructions
- Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda. Set aside.
- In a large bowl or stand mixer, cream the softened butter with granulated and brown sugar on medium speed for about 3 minutes until fluffy.
- Add the mashed banana, egg, and vanilla extract to the mixture and blend until combined. Expect a slightly lumpy texture.
- Incorporate the flour mixture and mix until just combined, then fold in the quick oats. If desired, stir in chocolate chips.
- Scoop cookie dough into 2-tablespoon portions, placing them 2 inches apart on the lined cookie sheets.
- Bake in the preheated oven for 10-15 minutes, until lightly golden and no longer glossy on top.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your bananas are overripe for the best flavor.
These cookies can be stored in an airtight container for up to a week.
Feel free to add nuts or dried fruit for extra texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg