Banana Snickerdoodles
Ready for a cookie that people will go bananas over?! These oatmeal banana cookies aren’t monkeying around. Set aside all of your preconceived notions about banana cookies, because this oatmeal/banana/snickerdoodle cookie mashup is about to blow your expectations out of the water! Deliciously moist and chewy with a texture that is customizable to your preference (contingent upon how fine you grind your oats), this banana cookie recipe is simply delish.
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You will love this recipe for Banana Cookies!
Set aside all of your preconceived notions about banana cookies, because this oatmeal/banana/snickerdoodle cookie mashup is about to blow your expectations out of the water! Deliciously moist and chewy with a texture that is customizable to your preference (contingent upon how fine you grind your oats), this banana cookie recipe is simply delish.
I recently did a poll on Instagram asking about adding cinnamon to banana desserts and wow, people are PASSIONATE about banana and cinnamon. I had never tried pairing the two before, but it is actually a match made in heaven. And coating the outside in a cinnamon-sugar mixture just transforms these cookies in the best way – essentially making it into an exotic cousin of the snickerdoodle.
Banana Cookie Ingredients
Banana Cookie Base
- Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Granulated sugar – equal parts granulated and brown sugar to give the cookie a little crisp on the edges but keep it soft and chewy in the center.
- Brown sugar
- Banana, mashed (1/4 cup) – Use approx 1/4 cup of mashed banana, but I’ll be honest here, I usually just toss the entire whole banana into my mixer and let it do the work while the butter and sugars are creaming.
- vanilla
- All purpose flour
- Rolled oats – Feel free to blend the oats completely into an oat flour or leave them more rough!
- baking soda
- Cinnamon – Okay, the cinnamon. Try them at least once with it!! I hadn’t ever tried putting cinnamon in banana desserts before Instagram convinced me too, but I actually really liked it!
- salt
Cinnamon & Sugar Mixture for Banana Cookies Recipe
Rolling the cookies in this mixture makes it almost like a banana snickerdoodle in all of the best ways.
- Granulated sugar
- Cinnamon
Optional added ingredients for Banana Cookies
Absolutely! I think a pecan/walnut, milk or white chocolate chip would reallllly shine in these cookies!
How to make Banana Cookies
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- In the bowl of a stand mixer, cream together the salted butter, granulated sugar, brown sugar and overripe banana for 1 minute, or until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the vanilla. Mix until well combined.
- Add the flour, blended rolled oats (into a rough oat flour), baking soda, cinnamon, and salt to the mixer. Mix until a soft dough or thick batter forms.
- Scoop your cookies out using a #40 scoop, or portion the cookie dough into 1 1/2 tbsp portions.
- Roll each portion into the cinnamon and sugar mixture and then arrange on a cookie sheet.
- Bake at 350° F for 9-11 minutes or until the cookies puff up slightly, and the centers of the cookie no longer look wet.
- Allow the cookies to cool on the pan for 15 minutes.
- Enjoy!
How to store Banana Snickerdoodles
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! If you’d like to keep them ultra soft, you can throw a piece of bread into the container to help keep them fresh.
These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months! Here’s more info on how to freeze cookies!
More Cookies to Love
Banana Cookies Recipe
Ingredients
Cookie Base
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 banana, mashed (approximate 1/4 cup)
- 1 tsp vanilla
- 1 3/4 cups all purpose flour
- 1/3 cup rolled oats, blended into oat flour as desired
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
Cinnamon and Sugar Mixture
- 1/3 cup granulated sugar
- 2 tsp (heaping) cinnamon
Instructions
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- In the bowl of a stand mixer, cream together the salted butter, granulated sugar, brown sugar and overripe banana for 1 minute, or until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the vanilla. Mix until well combined.
- Add the flour, blended rolled oats (into a rough oat flour), baking soda, cinnamon, and salt to the mixer. Mix until a soft dough or thick batter forms.
- Scoop your cookies out using a #40 scoop, or portion the cookie dough into 1 1/2 tbsp portions.
- Roll each portion into the cinnamon and sugar mixture and then arrange on a cookie sheet.
- Bake at 350° F for 9-11 minutes or until the cookies puff up slightly, and the centers of the cookie no longer look wet.
- Allow the cookies to cool on the pan for 15 minutes.
- Enjoy!
Love this! made them today! Delicious 😋 thanks for sharing