Ripe Banana Cookies
Soft, chewy, and naturally sweet, these ripe banana cookies are the perfect solution for overripe bananas. Made in one bowl with no butter, no eggs, and no mixer, they’re quick, cozy, and great for breakfast, snacks, or healthy dessert.
Equipment
- mixing bowl For combining cookie dough
- baking sheet Lined with parchment paper
- cookie scoop or spoon For portioning dough
- cooling rack To allow cookies to set
Ingredients
- 2 ripe bananas, mashed
- 1.5 cups rolled oats
- 0.5 cup all-purpose or whole‑wheat flour
- 0.25 cup brown sugar (optional)
- 0.5 tsp ground cinnamon
- 0.5 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- Optional add‑ins: chocolate chips, walnuts, coconut flakes, peanut butter
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash bananas in a mixing bowl until smooth, then stir in vanilla and optional nut butter.
- Add oats, flour, cinnamon, baking powder, and salt. Stir until a thick dough forms.
- Fold in chocolate chips, nuts, or desired mix‑ins. Scoop dough onto the sheet and flatten slightly.
- Bake 12–15 minutes or until edges are lightly golden. Cool on a rack to set.
Notes
Customize with chocolate chips, nuts, coconut flakes, or a peanut butter swirl. For thicker cookies, chill the dough 15 minutes before baking. Store 3 days at room temp, 1 week refrigerated, or 2 months frozen. Add a bread slice in the container to maintain softness.
Nutrition
Calories: 105kcalCarbohydrates: 21gProtein: 2gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.7gSodium: 70mgPotassium: 190mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 4mgCalcium: 18mgIron: 0.7mg