These chewy banana oatmeal cookies are a perfect treat! They’re made with ripe bananas, oats, and a hint of sweetness that makes each bite delightful.
What I love about these cookies is how quick they are to whip up. Plus, they make the house smell like a cozy bakery. Who can resist that? 🍪
Key Ingredients & Substitutions
Bananas: Ripe bananas give these cookies natural sweetness and moisture. If you’re short on bananas, you can use unsweetened applesauce as a substitute, about 1/2 cup for 2 bananas. It will slightly change the flavor.
Rolled Oats: Rolled oats are perfect for a chewy texture. If you want a gluten-free option, use certified gluten-free oats. Steel-cut oats could work too, but your cookies might be less chewy.
Brown Sugar: Brown sugar adds a lovely depth of flavor. You can substitute it with white sugar, but your cookies will be less rich. Alternatively, coconut sugar is a healthier choice.
Butter: Unsalted butter is what I recommend for this recipe. For a dairy-free option, coconut oil or a vegan butter can be used with similar results.
How Do I Get the Perfect Cookie Texture?
To achieve that chewy texture in your banana oatmeal cookies, it’s key to mix the ingredients just right. Over-mixing can lead to tough cookies! Here’s how to get it right:
- When mixing the wet and dry ingredients, combine until you just see no dry flour. It’s okay if there are a few lumps.
- Using ripe bananas not only adds flavor but also moisture. The riper, the better!
- Don’t skip the cooling step. Let them cool on the baking sheet first, as it helps them set better.
Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare, and then you will need an additional 12-15 minutes to bake. Overall, you can have your delicious chewy banana oatmeal cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, cream the softened unsalted butter and brown sugar together using a hand mixer or a sturdy spoon. Keep mixing until the mixture is smooth and creamy.
3. Add Bananas and Vanilla:
Next, add the mashed ripe bananas and vanilla extract to the butter and sugar mixture. Mix everything together until well combined. It’s okay if the mixture is a bit lumpy due to the bananas!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats, ground cinnamon, salt, and baking powder. This ensures the baking powder is well distributed and helps your cookies rise perfectly.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mix to the bowl with the wet ingredients. Stir gently until everything is just combined. Make sure not to over mix—lumps are okay!
6. Add Mix-ins:
If you’re using raisins or chocolate chips, fold them into the cookie dough now. This adds a little extra sweetness and fun texture!
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop scoops of cookie dough onto your prepared baking sheet. Leave about 2 inches of space between each scoop to allow for spreading.
8. Bake:
Place your baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges. Keep an eye on them so they don’t over-bake!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set up perfectly.
10. Enjoy Your Cookies:
Transfer the cookies to a wire rack to cool completely. Enjoy these chewy banana oatmeal cookies with a glass of milk or a warm cup of tea. They are sure to bring a smile!
FAQ for Chewy Banana Oatmeal Cookies
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overripe bananas are perfect for this recipe because they are sweeter and mash easily. Just make sure they are soft and have brown spots for the best flavor.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Substitute the Butter?
Yes, you can substitute the unsalted butter with coconut oil or a vegan butter alternative for a dairy-free option. Just use the same amount, and it will work beautifully in this recipe!
Can I Omit the Sugar Altogether?
If you prefer a less sweet cookie, you can reduce the brown sugar or use a sugar substitute. Keep in mind that sugar contributes to the cookie’s texture, so they might be less chewy if omitted entirely. You could replace it with a natural sweetener like honey or maple syrup, but you may need to adjust the wet ingredients accordingly.
