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Luna Hossain

Banana Oatmeal Cookies

These banana oatmeal cookies are a simple, quick snack made with ripe bananas and rolled oats, optionally with chocolate chips. The oven is preheated and a lined baking sheet prepared first. Ripe bananas are mashed until smooth, mixed with oats (and chocolate chips if desired) to form a thick, sticky dough, then scooped into chunky mounds without flattening. They are baked at 350°F for 12–15 minutes until lightly browned but still soft, then cooled briefly to firm up.
Calories: ~110 | Carbs: ~20 g | Protein: ~3 g | Fat: ~3 g
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 2 cups rolled oats
  • Optional: 1/3 to 1/2 cup chocolate chips

Equipment

  • Mixing bowl
  • Fork (for mashing bananas)
  • Spoon
  • Baking sheet
  • Parchment paper or light oil

Method
 

  1. Heat the oven to 350°F. Line a baking sheet or lightly oil it.
  2. Peel the bananas and mash them in a bowl with a fork until mostly smooth.
  3. Add the oats to the bowl. Stir until all the oats are coated and the mixture looks thick and sticky.
  4. If using chocolate chips, stir them in until they are spread out.
  5. Scoop the dough into thick mounds and place them on the baking sheet. They should look chunky, not flat.
  6. Bake for 12–15 minutes, until the cookies look set and lightly browned on the edges.
  7. Let the cookies cool on the pan for 5 minutes so they firm up, then move them to a plate.

Notes

  • If the bananas are not ripe enough, the dough can be dry. Add a little more banana if needed.
  • If you bake too long, the cookies can turn dry instead of chewy.
  • Do not flatten the dough. The cookies will not puff up much on their own.