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Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 medium overripe bananas, mashed (approximately 1 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ¼ cups quick cooking oats
- 1 ½ cups chocolate chips, optional
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
- In a stand mixer or large bowl with an electric mixer, cream butter and sugars together on medium speed until fluffy, about 3 minutes.
- Add mashed banana, egg, and vanilla extract, mixing until well combined (the mixture will be slightly lumpy).
- Incorporate the flour mixture and mix just until combined; then mix in oats.
- If desired, stir in chocolate chips into the dough now.
- Scoop out 2-tablespoon-sized cookie dough balls and space them 2 inches apart on the cookie sheets.
- Bake for about 10-15 minutes until cookies are light golden and no longer glossy on top.
- Allow cookies to cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, consider adding nuts or dried fruits to the dough.
Ensure the bananas are overripe for the best sweetness and moisture in the cookies.
Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg