Easy Banana Oatmeal Cookies
Soft, chewy banana oatmeal cookies made with ripe bananas, rolled oats, and a handful of chocolate chips. Naturally sweetened, one-bowl, and ready in about 20 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 large ripe bananas, mashed
- 2 cups old-fashioned rolled oats use certified gluten-free oats if needed
- 2 tablespoons creamy peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking powder
- 0.25 teaspoon fine sea salt
- 0.5 cup mini chocolate chips optional
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Stir in peanut butter, maple syrup, and vanilla until well combined.
- Add oats, cinnamon, baking powder, and salt. Mix until a thick, scoopable dough forms.
- Fold in chocolate chips, if using.
- Scoop about 2 tablespoons of dough per cookie onto the sheet (16 mounds). Flatten slightly to about 0.5 inch thick.
- Bake for 12 to 14 minutes, until set and lightly golden at the edges.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For nut-free cookies, replace peanut butter with sunflower seed butter. Add-ins like chopped walnuts or raisins (0.25 cup) work well. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.