Banana Oatmeal Cookies
Banana Oatmeal Cookies are soft, chewy and studded with chocolate. Pair them with a mug of your favorite coffee for breakfast, or serve them up for dessert!
Today I want to chat about Kombucha. Which is obviously completely unrelated to these Banana Oatmeal Cookies, but I know you won’t mind.
Let me start by saying that my husband drinks apple cider vinegar mixed with water every morning to reduce inflammation or something like that.
He claims it’s magical. I claim it’s nasty.
While I know this is going to seem dramatic (because it is), I literally dry heave at the sight and smell of his morning ritual on a daily basis. He loves that about me.
Based upon this reaction, one would think that I would stay far away from Kombucha, right? I mean, after all, it definitely has a vinegary tang.
However, for whatever reason, I keep trying it. I want to like it SO DANG BAD.
I’m literally a marketer’s dream because every single time I see someone I know enjoying a sip, or touting their favorite brand and flavor with a boomerang on Instagram, I’m all, “Maybe that one will actually taste decent!”.
Just imagine me using air quotes around the word enjoying because I find it hard to believe this stuff is really enjoyable in any sense of the word.
And spoiler alert. None of them taste good. None.
Even the ones that people claim are mild are a big no-go for me. They still taste like freaking bubbly vinegar. #nothanks
I’m basically convinced that anyone who drinks this fermented tea stuff has zero taste buds, or seriously funky ones.
I have literally tried every single brand that my local market carries and I HATED, not disliked, HATED every single one.
Yes, I know hate is a very strong word, but there is really no other way to describe my feelings towards kombucha. And I just had to tell y’all my true feelings on this one. Who’s with me?
Believe me, I so want to enjoy the stuff because it apparently has a ton of health benefits, but I’ll be the girl sipping a La Croix and reserving vinegary flavors for salad dressing. Thank you very much!
Let’s completely switch gears. One thing I always love? Cookies.
While I am not claiming these banana oatmeal cookies are the least bit healthy (because hello sugar and butter), I am claiming that they are delicious.
They have the perfect amount of banana flavor and a lovely chewy texture thanks to the oats. The chocolate chips are just an added bonus.
Everyone who tried these banana oatmeal cookies thought they tasted a lot like banana bread, but obviously with an entirely different texture. We dug it around here.
And in my opinion, they’re great a great alternative to traditional banana bread.
A few notes about these Banana Oatmeal Cookies
- These Banana Oatmeal Cookies have a soft, chewy texture. If you’re looking for a traditional oatmeal cookie, this is not the cookie you’re looking for. But you should definitely check out my Homemade Oatmeal Cream Pies and these Oatmeal Raisin Cookies. If you’re not a fan of oatmeal cookies my favorite chocolate chip cookies, might just become your new fave.
- I like these cookies a little on the undercooked side, so I bake them for 9 or 10 minutes. If you prefer them to be cooked through, I’d shoot for 10-11 minutes.
I will say that the oats almost makes them seem like a breakfast cookie, so they are all kinds of amazing with a cup of coffee or tea first thing in the morning.
I did add some chopped walnuts to a batch instead of chocolate chips, but everyone definitely preferred the chocolate chips over the nuts.
My friend Amber would ask, “¿por que no los dos?”, which apparently means “why not both?” (She’s from Texas, so I trust that she’s accurate), and you can absolutely do that too.
These cookies are a fantastic way to use up those super ripe bananas sitting on your counter right now. I won’t even tell anyone that they’re not really breakfast cookies. Enjoy!
Banana Oatmeal Cookies
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 3/4 cup mashed ripe bananas (about 2 medium)
- 1 1/2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 1/4 cup old fashioned oats
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and mix in the egg until fully incorporated. Scrape down the sides of the bowl again and add in the mashed bananas and vanilla.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- Gradually add the the flour mixture to the banana mixture and mix until just combined.
- Scrape down the sides of the bowl and stir to recombine.
- Stir in the oats and chocolate chips and mix until incorporated.
- Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto prepared cookie sheets leaving about 2 inches between each cookie.
- Bake in preheated oven for 9-11 minutes.
- Remove cookies from the oven and gently press the tops of each cookie with the bottom of a drinking glass. Since these cookies don’t spread much, this will help give them a traditional cookie shape.
- Allow the banana oatmeal cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to cool completely.
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