Description
These Banana Oatmeal Cookies are a healthy and delicious treat made with overripe bananas, oats, and natural sweeteners. Perfect for a quick snack or a wholesome dessert, they are easy to make, naturally sweet, and can be customized with your favorite add-ins like chocolate chips or dried fruit.
Ingredients
Scale
Main Ingredients
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 Tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup quick cooking oats
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup chocolate chips or other add ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat Oven: Preheat oven to 350 degrees F and line two baking sheets with parchment paper, setting them aside for later use.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas thoroughly to create a smooth base for the cookie dough.
- Combine Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir well until fully combined.
- Add Dry Ingredients: Mix in the quick cooking oats, ground cinnamon, and sea salt. Stir the mixture until all ingredients are evenly incorporated.
- Add Mix-ins: If desired, fold in chocolate chips or your chosen add-ins like shredded coconut or dried fruit, ensuring they are evenly distributed.
- Portion Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Bake Cookies: Place the baking sheets in the oven and bake for 15 minutes or until the tops of the cookies are set and the bottoms are lightly browned.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for the best texture and flavor.
Notes
- Use overripe bananas for maximum sweetness and soft texture; thaw frozen bananas before use if needed.
- Honey and maple syrup are interchangeable as liquid sweeteners; agave or brown rice syrup can also be used.
- For a vegan or egg-free version, substitute the egg with a flax egg or your preferred egg replacer.
- Quick-cooking oats create the best texture, but rolled oats can be used with a different chewiness.
- Don’t skip the cinnamon as it adds essential flavor to the cookies.
- Adjust salt quantity if using iodized salt by reducing it by half.
- Experiment with mix-ins like mini chocolate chips, dried fruits, or nuts for variety.
- Store cookies in an airtight container at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 2.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1.5 g
- Protein: 1.3 g
- Cholesterol: 15 mg
