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Soft and Chewy Banana Oatmeal Cookies (Easy, Naturally Sweet)

A stack of three soft, chewy banana oatmeal cookies, with the top two broken open to show melted chocolate chips inside.
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Welcome to My Kitchen! I am Carla Davis, and I created this recipe to use up ripe bananas while delivering the soft and chewy texture everyone loves. These wholesome cookies are quick to make and perfect for a healthy snack or breakfast treat.

Ingredients

Scale
  • 3 very ripe medium bananas, mashed
  • 2 cups rolled oats (old-fashioned work best for chewiness)
  • 1 teaspoon ground cinnamon
  • 1/2 cup semi-sweet chocolate chips (optional addition)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, thoroughly mash the ripe bananas until mostly smooth.
  3. Add the rolled oats and ground cinnamon to the mashed bananas. Mix well until everything is combined. The mixture will be thick.
  4. If using, gently fold in the chocolate chips.
  5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. You do not need to flatten them much; they will spread slightly.
  6. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. For a softer center, err on the side of less time.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and achieve that perfect chewy texture.

Notes

  • Use very ripe bananas; the browner the peel, the sweeter and softer your cookies will be. This is the key to natural sweetness.
  • For a gluten-friendly option, make sure you use certified gluten-free rolled oats.
  • If you want a slightly firmer cookie, bake for 15 minutes. For the softest, most moist oatmeal cookies, pull them out closer to 12 minutes.
  • You can add 1/4 cup of chopped walnuts or pecans for extra crunch.

Nutrition

Find it online: https://carlacooking.com/banana-oatmeal-cookies-soft-chewy/