Description
These Banana Oatmeal Cookies are a wholesome, naturally sweetened treat made with overripe bananas, honey, and quick cooking oats. They feature warm cinnamon flavor and optional add-ins like chocolate chips or dried fruit, making them a perfect snack or dessert that’s easy to prepare and baked to perfection.
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 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, raisins, etc.
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper, setting them aside.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas thoroughly until mostly smooth.
- Mix Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir until well combined.
- Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and sea salt until the mixture is evenly blended.
- Incorporate Add-ins: If using, fold in chocolate chips or other mix-ins evenly throughout the cookie dough.
- Portion Cookies: Use a 1 tablespoon measuring spoon or 1 ½ tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 15 minutes or until the tops are just set and the bottoms are lightly browned.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for best flavor and texture.
Notes
- Use overripe bananas that are ripe and sweet for the best flavor; previously frozen bananas should be thawed before use.
- Honey can be substituted with maple syrup, agave, or brown rice syrup for different sweeteners.
- To make vegan or egg-free cookies, replace the egg with a flax egg or an egg replacer.
- Rolled or old fashioned oats can be used instead of quick cooking oats but will change the cookie texture.
- Do not omit cinnamon as it enhances the flavor, making these cookies especially delicious.
- If using iodized salt instead of sea salt, reduce the amount by half to avoid excess saltiness.
- Various add-ins can be used such as cinnamon chips, white chocolate chips, shredded coconut, dried fruits, peanut butter chips, or chopped nuts.
- Store cookies in an airtight container at room temperature for up to 2 days, refrigerated for 5-7 days, or frozen for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
