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Chewy Banana Oat Cookies

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These chewy banana oat cookies are a wholesome, easy-to-make snack with natural sweetness from ripe bananas and a satisfying chewy texture from rolled oats. Perfect for anytime snacking, they are quick to prepare and adaptable to various dietary needs.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 ½ cups old-fashioned rolled oats (135g)
  • ½ cup all-purpose flour (60g)
  • ⅓ cup brown sugar (70g)
  • 6 tablespoons unsalted butter, softened (85g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, mash 2 medium ripe bananas with a fork until mostly smooth but still a bit chunky (about 2-3 minutes).
  3. In a separate bowl, beat 6 tablespoons softened unsalted butter with ⅓ cup brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
  5. Slowly add the mashed bananas to the butter mixture and stir until just combined.
  6. In another bowl, whisk together 1 ½ cups rolled oats, ½ cup all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
  7. Add the dry ingredients to the wet ingredients in batches, folding gently with a spatula until just incorporated. Avoid overmixing.
  8. Fold in optional mix-ins if using (chocolate chips, chopped nuts, or shredded coconut).
  9. Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet about 2 inches apart. Flatten slightly with the back of the spoon.
  10. Bake for 12-15 minutes until edges are golden brown but centers still look soft.
  11. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Enjoy within a day or two, or store as directed.

Notes

Use ripe bananas with brown spots for best flavor and chewiness. Do not overmix after adding dry ingredients to avoid tough cookies. Softened butter is preferred over melted for lighter texture. Cookies firm up as they cool; remove from oven when edges are golden but centers look slightly underdone. Dough can be chilled overnight for deeper flavor. For vegan version, use dairy-free butter and a flax egg. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend.

Nutrition

Keywords: banana oat cookies, chewy cookies, homemade snack, easy cookie recipe, healthy cookies, banana snack, oat cookies

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