Banana Oatmeal Cookies Recipe

Introduction

These Banana Oatmeal Cookies are a deliciously simple treat made with wholesome ingredients. Naturally sweetened with ripe bananas and honey, they’re perfect for a quick snack or a healthy dessert.

Ingredients

• 3 overripe bananas (about 1 ¼ cups mashed banana)
• 2 tablespoons honey (or maple syrup)
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 ½ cups 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, or raisins

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, mash the bananas until smooth.
3. Step 3: Add honey, egg, and vanilla extract to the mashed bananas and stir until combined.
4. Step 4: Stir in the oats, cinnamon, and sea salt until the mixture is well combined.
5. Step 5: If using, fold in chocolate chips or your choice of add-ins evenly.
6. Step 6: Using a tablespoon or 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
7. Step 7: Bake for 12-15 minutes, until the tops are set and the bottoms are lightly browned.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Serve the cookies slightly warm or at room temperature for the best flavor.

Tips & Variations

• For added crunch, try mixing in chopped nuts like walnuts or pecans.
• Use maple syrup instead of honey for a vegan-friendly option.
• To make gluten-free cookies, ensure your oats are certified gluten-free.
• Swap chocolate chips for dried fruit or seeds for variety and texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, you can use old-fashioned oats, but the texture will be a bit chewier and the cookies may be less soft. If using old-fashioned oats, slightly pulse them in a food processor for a finer texture.

Do I have to add an egg?

The egg helps bind the ingredients together, but you can substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to keep the recipe vegan.

Banana Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.4 from 116 reviews

These Banana Oatmeal Cookies are a healthy and delicious treat made with ripe bananas, oats, and a touch of honey for natural sweetness. Soft, chewy, and easy to prepare, they are perfect for a wholesome snack or a guilt-free dessert. With optional add-ins like chocolate chips or dried fruits, you can customize them to suit your taste.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 cups quick cooking oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine sea salt

Add-Ins (Optional)

• ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set them aside to prepare for baking.
2. Mash Bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth and creamy, which forms the base of your cookie dough.
3. Combine Wet Ingredients: Add the honey (or maple syrup), egg, and pure vanilla extract to the mashed bananas. Stir well to blend all the wet ingredients together evenly.
4. Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until all ingredients combine into a uniform dough mixture.
5. Mix in Optional Add-Ins: If using, fold in chocolate chips, shredded coconut, dried cranberries, raisins, or other desired mix-ins until they are evenly distributed throughout the dough.
6. Portion the Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough. Place each portion on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
7. Bake Cookies: Bake in the preheated oven for 12-15 minutes, until the tops are just set and the bottoms are lightly browned, indicating the cookies are cooked through.
8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire cooling rack to cool completely.
9. Serve: Enjoy your banana oatmeal cookies slightly warm or at room temperature as a wholesome snack or dessert.

Notes

• Use overripe bananas for the best natural sweetness and moist texture.
• Quick cooking oats work best for texture; old-fashioned oats can be used but will change the cookie consistency.
• Feel free to customize with your favorite mix-ins like nuts, dried fruit, or dark chocolate chips.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey.

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