Description
These Banana Oatmeal Cookies are a healthy and easy-to-make treat featuring overripe bananas, oats, and natural sweeteners. Perfect for breakfast, snacks, or a guilt-free dessert, they combine wholesome ingredients with optional chocolate chips or dried fruit for added flavor and texture. Gluten-free and freezer-friendly, these cookies are naturally sweetened and made without refined sugars or flours.
Ingredients
Scale
Main Ingredients
- 3 bananas (overripe, about 1 ¼ cups mashed)
- 2 tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup quick cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips (or other add-ins like shredded coconut, dried cranberries, raisins, etc.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth, creating a moist base for your cookie dough.
- Mix Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas. Stir well until all wet ingredients are combined evenly.
- Add Dry Ingredients: Incorporate the quick cooking oats, ground cinnamon, and fine sea salt into the wet mixture. Stir until the dough is homogenous.
- Add Mix-ins: If desired, fold in chocolate chips or your choice of add-ins such as shredded coconut, dried cranberries, or raisins, ensuring even distribution.
- Portion Dough: Using a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookie tops are just set and the bottoms are lightly browned.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for best flavor and texture.
Notes
- These cookies are naturally gluten-free when made with certified gluten-free oats.
- Freezer-friendly: Store baked cookies in an airtight container in the freezer for up to 3 months.
- Feel free to customize the mix-ins to your preference, such as nuts, dried fruit, or seeds.
- This recipe yields about 18 cookies, making it perfect for meal prep or sharing.
- No refined sugar is used; honey or maple syrup provides natural sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
