Description
These Banana Oatmeal Cookies are a wholesome and naturally sweet treat made with overripe bananas, oats, and a touch of honey or maple syrup. Perfect as a healthy snack or breakfast on the go, they are easy to prepare with simple ingredients and ready in just 20 minutes. The cookies are chewy, moist, and customizable with your favorite mix-ins like chocolate chips or dried fruits.
Ingredients
Scale
Main Ingredients
- 3 overripe bananas (about 1¼ cups mashed)
- 2 tablespoons honey or maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 1½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other mix-ins (e.g., shredded coconut, dried cranberries, raisins)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mash Bananas: In a large bowl, mash the overripe bananas with a fork until smooth but slightly chunky for texture.
- Mix Wet Ingredients: Add the honey or maple syrup, egg, and vanilla extract to the mashed bananas. Stir well until fully combined.
- Add Dry Ingredients: To the wet mixture, add the quick-cooking oats, ground cinnamon, and sea salt. Stir until just combined to avoid overmixing.
- Fold in Mix-ins: Gently fold in the chocolate chips or your preferred mix-ins such as shredded coconut or dried cranberries.
- Form Cookies: Use a spoon to drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies for 12 to 15 minutes, or until the edges are golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Store: Enjoy your banana oatmeal cookies warm or store them in an airtight container at room temperature for up to 4 days.
Notes
- Use overripe bananas for the best natural sweetness and moisture.
- Swap honey with maple syrup to keep the cookies vegan.
- Quick-cooking oats work best for texture, but old-fashioned oats can be used for a chewier bite.
- Feel free to add nuts like walnuts or pecans for extra crunch.
- The cookies keep well refrigerated for up to a week and freeze great for up to 3 months.
