Soft & Chewy Banana Oatmeal Cookies – Easy & Healthy!
You know those moments when you have a couple of overripe bananas sitting on your counter, and you swear you’ll use them for something amazing, but then they just sit there, getting darker by the day? Yeah, I’ve been there too. But this time, instead of another sourdough banana muffins (as much as I love them), I turned them into something even better: banana oatmeal cookies.
Servings: 30 cookies
Calories: 150kcal
Ingredients
- 1 cup 125g all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg for that cozy touch!
- 3 cups 240g old-fashioned oats
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g packed light brown sugar
- 1 large egg at room temperature
- ¾ cup 180g mashed ripe bananas (about 2)
- 2 teaspoons pure vanilla extract
- 1 cup 170g semi-sweet chocolate chips
Instructions
- Make sure all your ingredients are measured and ready before you begin. It helps the process go smoothly.
- Start by creaming the butter and brown sugar together until light and fluffy. This is important for getting that perfect soft texture in your cookies.
- Once the butter and sugar are combined, add in the egg, mashed bananas, and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined, don’t overmix!
- Next, fold in the oats and chocolate chips, making sure they’re evenly distributed throughout the dough.
- Scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- If you’d like, gently press the dough balls down for a more even bake.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are golden and the tops have set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. Enjoy!
Notes
- Don't overwork the dough, just mix until everything is blended, so your cookies stay soft.
- Be mindful of measurements; extra flour can make them dry.