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The Ultimate Soft & Chewy Banana Oatmeal Cookies: Naturally Sweetened & Ready in 30 Minutes

A stack of three chewy banana oatmeal cookies topped with melted chocolate chips resting on a small plate.
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Make soft, chewy banana oatmeal cookies using ripe bananas for natural sweetness. This easy recipe requires minimal ingredients and comes together quickly for a healthy snack or breakfast treat.

Ingredients

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  • 2 large very ripe bananas, mashed
  • 1 cup rolled oats (not instant)
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, mash the ripe bananas until mostly smooth.
  3. Add the melted butter and vanilla extract to the mashed banana and mix well.
  4. In a separate small bowl, whisk together the flour, brown sugar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the rolled oats and chocolate chips, if using. The dough will be thick.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with the back of a spoon.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie, use old-fashioned rolled oats instead of quick oats.
  • If you prefer a less sweet cookie, reduce the brown sugar to 2 tablespoons.
  • You can substitute peanut butter for the butter for a different flavor profile.
  • These cookies store well in an airtight container at room temperature for up to 3 days.

Nutrition

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