What I love: cookies, bananas, banana bread. What I don’t love: overripe, brown bananas. With a bunch of bananas in the kitchen ripening quickly, there’s only one thing to do… make Banana Oat Cookies!
Do you have a fear of ripe, brown bananas too? It seems, lately, my bananas have been ripening at a much quicker speed than usual. I like to eat bananas when they hit that perfect spot of just turning yellow – but no brown spots on them yet. The timeline for a perfect banana is pretty slim. Once a banana starts to brown and turn soft, I can’t eat them “raw” anymore. But that’s totally okay, because soft bananas are like the Cinderella of this story, except they don’t turn into a pumpkin at midnight, instead they turn into delicious cookies!
I have a bunch of banana recipes that I love, like these mini and moist banana muffins, and this banana nutella bread, but now I’m in love with these Banana Oat Cookies! These taste just like banana bread but in cookie form, so they make a great on-the-go snack! They’re even nutritious enough to eat for breakfast!
Ingredients In Banana Bread Cookies:
They’re packed with oatmeal and walnuts for some nice crunch and chocolate chips for a yummy sweetness sweetness. Banana bread always tastes rich with spices, so this cookie recipe uses 2 teaspoons of cinnamon to match the taste of classic banana bread. Here’s the full lineup:
Butter Brown sugar Ripe bananas Egg Vanilla extract All-purpose flour Baking soda Salt Ground cinnamon Rolled oats Chopped walnuts Mini chocolate chips
How Do You Make Banana Bread Cookies?
This is a very easy cookie recipe! Start by preheating the oven to 350 degrees F. Spray 2 cookie sheets with nonstick spray or use silicone baking mats; set aside. Now for mixing up all of the ingredients! In a large mixing bowl, cream together butter and brown sugar with an electric mixer. Add in mashed bananas, egg and vanilla and continue to mix. In the middle of the bowl add flour, baking soda, salt and cinnamon. Continue to mix so everything is well combined. Finally add rolled oats, walnuts and chocolate chips and stir by hand, with a spoon, so all ingredients are equally distributed. Let’s get to baking! Drop cookie dough by the tablespoon on the prepared cookie sheets. Leave about 2 inches between each one as they will expand. Bake for 9-11 minutes and until bottoms are slightly brown. Remove from oven and allow to cool before eating.
Variations:
Aside from the wonderful flavor, I love that this recipe can easily be customized to your taste preferences. Here are a few suggestions to change this recipe up a bit and make these cookies your own.
Flavors: Try swapping the vanilla extract with almond extract or pumpkin pie spice instead of cinnamon. Nuts: Swap the walnuts with another nut variety, like chopped pecans or almonds. Dried fruit: Instead of chocolate chips, add raisins or dried cranberries.
How To Store Banana Bread Cookies:
I like to keep these in the fridge, so they keep well for longer. They will last in the fridge for a little over a week or up to about four months in the freezer. I actually really love these straight out of the fridge, but if you prefer them at room temperature just set them out first thing in the morning. You can also warm them in the microwave for a few seconds. They also thaw from frozen very quickly. These simple cookies are reminiscent of wonderful banana bread and perfect for grab-and-go breakfasts on busy mornings. I hope you give these Banana Oat Bread Cookies a try – I think you’ll love them just as much as I do!
Other Oat Cookie Recipes To Try:
5 Ingredient Healthy Pumpkin Cookies Sweet Potato Baby Cookies Dairy Free Oatmeal Peanut Butter Cookies Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram! Pin for later:
