Ingredients
Main
- 2 large very ripe bananas (about 250–270g peeled), mashed
- 2 cups old-fashioned rolled oats
Recommended
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ½ teaspoon baking powder
Optional Mix-ins
- ½ cup mini chocolate chips
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup chopped pecans
- ¼ cup unsweetened shredded coconut
Instructions
1.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
2.
Mash the bananas until smooth.
Mix in:
- vanilla
- cinnamon
- salt
- baking powder
3.
Add the rolled oats.
Mix until fully combined.
Let the dough rest for 10 minutes so the oats absorb moisture.
4.
Fold in optional chocolate chips or nuts.
5.
Scoop about 2 tablespoons of dough per cookie.
Arrange on the baking sheet.
Flatten each cookie slightly with the back of a spoon.
6.
Bake for 13–16 minutes.
The cookies are done when:
- edges are lightly golden
- bottoms are lightly browned
- centers are set
7.
Cool on the baking sheet for 5 minutes.
Transfer to a cooling rack.
Serve warm or completely cooled.
Notes
✔ Use bananas with plenty of brown spots for natural sweetness.
✔ Old-fashioned rolled oats produce the best chewy texture.
✔ Avoid steel-cut oats.
✔ Quick oats can be used, but the cookies will be softer.
✔ Resting the dough for 10 minutes greatly improves texture.
✔ Slightly flatten the cookies because they spread very little.
✔ Optional vanilla, cinnamon, salt, and baking powder make a noticeable difference in flavor.
✔ For a more golden crust, bake until the edges just begin to brown without overbaking.
✔ Store in an airtight container for up to 3 days or refrigerate for 1 week.
✔ Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian