Description
These Banana Oatmeal Cookies are a healthy and delicious treat made with ripe bananas, oats, and a touch of honey. They’re naturally sweetened, easy to make, and perfect for a snack or dessert with optional add-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, setting them aside for later use.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas thoroughly until smooth with some small lumps.
- 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 combined.
- Add Mix-Ins: If desired, fold in chocolate chips or your preferred add-ins until they are 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 them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until the tops are set and the bottoms are lightly browned.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for the best flavor and texture.
Notes
- Overripe Bananas: Ensure the bananas are very ripe and sweet. If using previously frozen bananas, thaw them fully before mashing.
- Sweetener Substitutions: Maple syrup, agave, or brown rice syrup can be used instead of honey.
- Egg Alternatives: Use a flax egg or egg replacer to make the cookies vegan or egg-free.
- Oats Variations: Rolled or old-fashioned oats can be used, but will change the cookie texture.
- Cinnamon: Do not omit cinnamon as it enhances the cookie flavor significantly.
- Salt: If using iodized salt, reduce the quantity by half to avoid over-salting.
- Add-Ins: Regular or mini chocolate chips work well, along with cinnamon chips, shredded coconut, dried fruits, peanut butter chips, or chopped nuts.
- Storage: Store cookies in an airtight container at room temperature for 2 days, refrigerate for 5-7 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 5 g
- Sodium: 40 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
