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Oat Butter Banana Cookies – Soft, Chewy, and Naturally Sweet

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 medium ripe bananas (the spottier, the better)
  • 1/2 cup oat butter (stirred well; see FAQ for what it is)
  • 1/3 cup brown sugar or coconut sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 3/4 cup oat flour (store-bought or finely blended oats)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • Optional add-ins: 1/3 cup mini chocolate chips, 1/3 cup chopped nuts, or 1/3 cup raisins

Method
 

  1. Preheat the oven. Set it to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  3. Whisk in wet ingredients. Add the oat butter, brown sugar, and vanilla. Stir until well combined and creamy.
  4. Combine dry ingredients. In a separate bowl, mix the rolled oats, oat flour, baking powder, cinnamon, and salt.
  5. Bring the dough together. Add the dry mixture to the banana mixture. Stir until no dry spots remain. Fold in any add-ins.
  6. Rest the dough. Let it sit for 5–8 minutes. This allows the oats to hydrate, which helps the cookies hold their shape.
  7. Portion and shape. Scoop heaping tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Gently press the tops to flatten to about 1/2 inch thick; they won’t spread much on their own.
  8. Bake. Bake for 11–14 minutes, until the edges are set and lightly golden and the centers look just dry.
  9. Cool. Let the cookies rest on the sheet for 5 minutes, then move them to a rack to cool completely. They firm up as they cool.