Soft, chewy, and packed with wholesome goodness, these Banana Oatmeal Cookies are a delightful treat you can whip up in just 25 minutes. The natural sweetness of ripe bananas pairs perfectly with hearty oats, creating a cookie that’s both satisfying and guilt-free. With a hint of cinnamon and a golden, slightly crisp edge, each bite is a comforting blend of flavors and textures.
These cookies are not only quick to make but also a healthier option, with just 153 calories per serving. Perfect for breakfast on the go or an afternoon snack, they’re a delicious way to enjoy the cozy taste of home-baked goodness without the fuss. Warm from the oven, they’re irresistible!
Ingredients for Banana Oatmeal Cookies
- ¾ cup shortening (or substitute with softened butter for a richer flavor)
- 1 cup packed brown sugar (light or dark, depending on your preference)
- 1 large egg
- 1 cup mashed ripe bananas (about 2-3 medium bananas, the riper the better for sweetness)
- 1¾ cups quick oats (old-fashioned oats can also work but may result in a chewier texture)
- 1½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- 1½ cups chocolate chips (semi-sweet recommended, but milk or dark chocolate can be used)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper. Set aside.
- In a large bowl, cream the shortening and brown sugar together using a mixer on medium speed until well blended. Add the egg and beat until fully incorporated.
- Mix in the mashed bananas until the mixture is smooth and creamy.
- In a separate bowl, combine the oats, flour, salt, cinnamon, baking soda, and nutmeg. Stir this dry mixture into the creamed banana mixture until just combined.
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or a medium-sized spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. (The dough will be sticky, so rolling into balls isn’t necessary.)
- Bake in the preheated oven for 15-17 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a cooling rack to cool completely.
Storage and Reheating Tips
Store your Banana Oatmeal Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-from-the-oven taste.
Recipe Variations to Try
Switch things up by swapping chocolate chips for chopped nuts, dried cranberries, or even white chocolate chips. For a healthier twist, replace half the flour with whole wheat flour or use coconut oil instead of shortening. If you’re feeling adventurous, add a tablespoon of peanut butter to the batter for a nutty flavor boost!
Time-Saving Tips for Busy Bakers
Prep your dry ingredients the night before and store them in a sealed container. Mash your bananas ahead of time and keep them in the fridge until you’re ready to bake. If you’re short on time, skip the hand mixer and use a sturdy spatula to mix the dough—it’s sticky but manageable!
Equipment Guidance for Perfect Cookies
A cookie scoop is a game-changer for this recipe, as the dough is sticky and hard to shape by hand. If you don’t have one, use a medium-sized spoon and lightly wet your hands to shape the dough into rough mounds. A silicone baking mat or parchment paper can also help prevent sticking and make cleanup a breeze.
Common Questions Answered
Can I use rolled oats instead of quick oats? Yes, but the texture will be slightly chewier. What if I don’t have ripe bananas? You can speed up ripening by baking bananas in their peels at 300°F for 15-20 minutes. Why are my cookies spreading too much? Make sure your baking soda is fresh, and chill the dough for 15 minutes before baking to help them hold their shape.
Banana Oatmeal Cookies
Ingredients
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 large egg
- 1 cup mashed ripe bananas about 2-3 medium bananas
- 1 3/4 cup quick oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1 1/2 cups chocolate chips I used semi-sweet
Instructions
- Preheat oven to 350°F. Grease baking sheet and set aside.
- Cream shortening and brown sugar in large bowl at medium speed until well blended, then beat in egg.
- Add one cup mashed banana and mix until creamy.
- In a separate bowl, mix together oats, flour, salt, cinnamon, baking soda and nutmeg, then stir into creamed mixture. Fold in chocolate chips.
- Using a cookie scoop, drop spoonfuls of cookie dough onto prepared baking sheet (if you don’t have a cookie scoop, just use a medium-sized spoon to drop cookie dough onto pan. This cookie dough will be too sticky to roll into balls).
- Place cookies 2 inches apart on baking sheet.
- Bake for 15-17 minutes, then remove from oven and let cool 1-2 minutes on baking sheet, then remove to a cooling rack.