Banana Cookies
Soft, chewy banana cookies with oats and warm cinnamon—like banana bread meets chocolate chip cookies. A cozy way to use ripe bananas, easy to customize with chocolate chips, nuts, or coconut.
Ingredients
- 2 medium very ripe bananas about 1 cup mashed
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 to 1 cup semi-sweet chocolate chips or mix of chocolate chips and nuts
- optional mix-ins such as chopped walnuts or pecans, shredded coconut, or mini chocolate chips (aim for about 1 to 1 1/4 cups total mix-ins including chocolate chips)
Instructions
- Preheat your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, peel and mash the bananas with a fork until mostly smooth. A few small lumps are fine; you want a thick puree.2 medium very ripe bananas
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and fluffy.1/2 cup unsalted butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar
- Beat in the egg and vanilla until smooth, scraping down the sides of the bowl as needed. Add the mashed banana and mix on low speed until fully incorporated. The batter will look looser, which is normal.1 large egg, 2 teaspoons pure vanilla extract, 2 medium very ripe bananas
- In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt until well combined.1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until combined. Do not over-mix. Fold in the chocolate chips and any additional mix-ins with a spatula. The dough will be soft and slightly sticky.1 1/2 cups all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 3/4 to 1 cup semi-sweet chocolate chips, optional mix-ins
- Cover the bowl and chill the dough in the refrigerator for 20–30 minutes to help it firm up and reduce spreading.
- Using a cookie scoop or tablespoon, scoop 1 1/2–2 tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies. If desired, gently flatten the tops with slightly damp fingers for a more uniform shape.
- Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft and slightly puffy.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Yield: about 22–26 cookies depending on size. Store cooled cookies in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days. To freeze, cool completely, freeze on a tray, then transfer to a freezer-safe bag or container for up to 3 months. For slightly thicker cookies, do not skip the chilling step. If the dough seems very loose, add 2–3 tablespoons of extra oats and chill a bit longer. For prettier cookies, press a few extra chocolate chips on top of each dough ball before baking.
Nutrition
Calories: 150kcal
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