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Best Ever Chewy Banana Oatmeal Cookies

A stack of four chewy banana oatmeal cookies resting on a small white plate on a wooden surface.
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Make soft, chewy banana oatmeal cookies using ripe bananas. This easy recipe delivers wholesome flavor perfect for a snack or breakfast treat.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 2 cups rolled oats (old-fashioned work best for chewiness)
  • 1/2 cup brown sugar, packed (reduce to 1/4 cup for less sweet)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Optional Mix-in: 1/2 cup chocolate chips or chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the rolled oats, brown sugar, cinnamon, vanilla extract, and salt to the mashed bananas. Mix everything together until just combined. Do not overmix.
  4. If using, gently fold in your chocolate chips or nuts.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheets, leaving about 2 inches between each cookie. They will not spread much.
  6. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. For softer cookies, err on the side of underbaking slightly.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, use certified gluten-free rolled oats.
  • If you want a healthier version, replace the brown sugar with 1/4 cup of maple syrup and omit the chocolate chips.
  • These cookies store well in an airtight container at room temperature for up to 4 days.
  • Use very ripe, spotty bananas for the best sweetness and moisture.

Nutrition

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