These Easy Chewy Banana Oatmeal Cookies are a true treat! Made with ripe bananas and hearty oats, they are soft, chewy, and so tasty. Plus, they come together in no time!
Sometimes, I like to toss in a few chocolate chips just for fun. Who can resist a little chocolate, right? 🍫 I love that these cookies are not only delicious but also a bit on the healthier side!
Key Ingredients & Substitutions
Ripe Bananas: They give the cookies natural sweetness and moisture. If you don’t have ripe bananas, you can accelerate the ripening by placing them in a brown paper bag for a day or two. For a banana substitute, you might try unsweetened applesauce, about 1/2 cup for this recipe.
Old-Fashioned Rolled Oats: These provide texture and heartiness. Quick oats can work in a pinch but may yield a slightly different texture. If you’re gluten-free, ensure your oats are certified gluten-free.
Brown Sugar: While optional, it adds depth of sweetness. You can substitute it with coconut sugar for a lower glycemic option, or use honey or maple syrup for a different flavor. Just adjust the wet ingredients accordingly.
Butter or Coconut Oil: Both keep the cookies moist. Coconut oil lends a slight coconut flavor, which I really enjoy! If you’re looking for a dairy-free option, stick with coconut oil.
Raisins or Chocolate Chips: Go crazy with mix-ins! You can also use chopped nuts, dried cranberries, or even peanut butter chips. I love throwing in some dark chocolate chips for that indulgent touch!
How Do I Achieve the Perfect Cookie Texture?
The key to chewy banana oatmeal cookies lies in how you mix and bake them. Start by blending the wet ingredients well to avoid lumps. Over-mixing can lead to tougher cookies, so mix until just combined. Here are a few tips:
- Don’t skip the cooling time! Letting them sit on the baking sheet first helps them set up without falling apart.
- Watch the baking time closely. Ovens can vary, so keep an eye on the cookies. They should be golden and slightly soft in the center – they’ll firm up as they cool.
- For chewy results, don’t let them over-bake. If they start feeling too hard when you take them out, they might end up crispy rather than chewy.
Easy Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1/3 cup brown sugar (optional, for sweetness)
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 12-15 minutes of baking time. So, in just around 25-30 minutes, you can have warm, chewy cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This helps the cookies not to stick and makes clean-up a breeze!
2. Mash the Bananas:
In a large bowl, take your ripe bananas and mash them until they are nice and smooth. The riper the bananas, the sweeter your cookies will be!
3. Mix in the Wet Ingredients:
Next, stir in the melted butter or coconut oil along with the brown sugar and vanilla extract. Mix everything together until it’s well combined. This adds a delightful flavor!
4. Combine the Dry Ingredients:
Now, add in the rolled oats, ground cinnamon, salt, and baking soda to the banana mixture. Stir well until everything is evenly mixed. You should see a thick, gooey dough forming!
5. Add the Mix-Ins:
If you’d like, fold in the raisins or chocolate chips at this point. They add a nice surprise in every bite!
6. Shape the Cookies:
Using a spoon, drop spoonfuls of the cookie dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie, as they will spread a little while baking.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for about 12-15 minutes. You’ll want to take them out when the edges are golden brown while the centers are still a bit soft—they will firm up as they cool!
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your fresh-out-of-the-oven cookies!
Now you have delicious, soft, and chewy banana oatmeal cookies to share or enjoy all by yourself! Happy baking!
FAQ for Easy Chewy Banana Oatmeal Cookies
Can I Use Overripe Bananas?
Absolutely! In fact, overripe bananas are perfect for this recipe as they are sweeter and easier to mash. Just ensure they are still in good condition without any signs of spoilage.
Can I Substitute the Oats for Another Ingredient?
Yes! If you don’t have oats, you can try using quick oats for a similar texture, although the chewiness might vary slightly. Alternatively, a mix of ground almonds or oatmeal flour could work, but the cookie structure may change.
Can I Freeze the Cookie Dough or Baked Cookies?
Yes, you can freeze both! To freeze the cookie dough, scoop it onto a baking sheet and freeze until solid, then transfer to a zip-top bag. Baked cookies can also be frozen in an airtight container for up to three months. Just thaw them at room temperature when you’re ready to enjoy!
What Can I Use Instead of Brown Sugar?
If you don’t have brown sugar, you can substitute it with white sugar or coconut sugar. If you’d like a moist texture, you can also use honey or maple syrup. Just reduce the liquid ingredients slightly to balance the moisture!
