Soft, naturally sweetened banana oatmeal cookies with a hint of cinnamon. Quick to make and perfect for a snack or breakfast treat.
Ingredients You’ll Need
Very Ripe Banana: Adds natural sweetness and moisture.
Sugar: Lightly sweetens the cookies.
Melted Butter or Oil: Adds richness and keeps cookies tender.
Vanilla Extract-: Enhances flavor.
All-Purpose Flour-: Gives structure to the cookies.
Rolled Oats-: Adds chewiness and texture. Quick oats can be used too.
Baking Powder: Helps the cookies rise slightly.
Cinnamon: Adds warm spice.
Salt: Balances sweetness and enhances flavor.
How to Make Banana Oatmeal Cookies (Step by Step)
Step 1 – Preheat oven:
Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 – Mix wet ingredients:
In a bowl, combine mashed banana, sugar, melted butter or oil, and vanilla until smooth.
Step 3 – Add dry ingredients:
Stir in flour, oats, baking powder, cinnamon, and salt until just combined.
Step 4 – Scoop cookies:
Scoop 12 spoonfuls of dough onto the tray and gently flatten.
Step 5 – Bake:
Bake for 10–13 minutes, until edges are lightly golden.
Step 6 – Cool:
Cool 5 minutes on the tray before transferring to a wire rack.
Easy Banana Oatmeal Cookies
Ingredients
- 1 very ripe banana mashed
- ¼ cup sugar
- 2 tbsp melted butter or oil
- 1 tsp vanilla
- ½ cup all-purpose flour
- ½ cup rolled oats or quick oats
- ½ tsp baking powder
- ¼ tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet.
- In a bowl, mix banana, sugar, butter or oil, and vanilla.
- Stir in flour, oats, baking powder, cinnamon, and salt.
- Scoop 12 spoonfuls onto the tray and gently flatten.
- Bake 10–13 minutes, until edges are lightly golden.
- Cool 5 minutes before moving.
Notes
- Bananas: Very ripe bananas work best for natural sweetness and moisture.
- Oats: Rolled oats give more chew; quick oats make a softer texture.
- Sugar: You can reduce sugar slightly if bananas are very sweet.
- Texture: Don’t overmix the batter to keep cookies tender.
- Storage: Store in an airtight container for 2–3 days.