Description
Deliciously soft and naturally sweetened banana oatmeal cookies made with simple ingredients like overripe bananas, oats, and a touch of honey. Perfect as a healthy snack or breakfast treat with customizable mix-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 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 to prepare for baking.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth to create the base of the cookie dough.
- Mix Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas, stirring until fully combined.
- Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until the mixture is evenly combined.
- Incorporate Mix-ins: Fold in the chocolate chips or your choice of add-ins like shredded coconut or dried fruit until they’re evenly distributed throughout the dough.
- 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: Bake in the preheated oven for 15 minutes, or until the cookie tops are set and the bottoms are lightly browned.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Serve: Enjoy the cookies slightly warm or at room temperature for best flavor and texture.
Notes
- Use very ripe bananas to ensure natural sweetness and moisture; previously frozen bananas should be thawed fully before using.
- Honey and maple syrup are interchangeable; agave or brown rice syrup can also be used as alternative sweeteners.
- To make vegan or egg-free cookies, substitute the egg with a flax egg or another egg replacer.
- Quick-cooking oats work best for texture, but rolled or old-fashioned oats can be used with a different texture.
- Don’t omit cinnamon—it adds essential warmth and flavor to the cookies.
- If using iodized salt, reduce the quantity by half to avoid overpowering saltiness.
- Chocolate chips in regular or mini sizes work well, but feel free to experiment with white chocolate, cinnamon chips, dried fruits, nuts, or peanut butter chips.
- Store cookies in an airtight container at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to 2 months for longer preservation.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
