These Banana Oatmeal Cookies are soft, chewy, and made with simple ingredients in just 20 minutes! Perfect as a healthy breakfast, snack, or dessert, they’re naturally sweetened and gluten-free. Customize with your favorite mix-ins like chocolate chips, dried fruit, or nuts for an extra-special treat!
Ingredients
- 3 overripe bananas (about 1 ¼ cups mashed)
- 2 tbsp honey or maple syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ½ cups quick-cooking oats
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup chocolate chips or other mix-ins (e.g., shredded coconut, dried cranberries, raisins, nuts)
Instructions
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Mash Bananas: In a large mixing bowl, mash the bananas until smooth.
- Combine Wet Ingredients: Stir in honey, egg, and vanilla extract until well mixed.
- Add Dry Ingredients: Stir in oats, cinnamon, and sea salt until combined. If desired, fold in your chosen mix-ins.
- Scoop Dough: Use a 1-tbsp measuring spoon or a 1 ½-tbsp cookie scoop to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 12–15 minutes, or until the tops are just set and the bottoms are lightly browned.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy warm or at room temperature!
Notes
- Ingredient Substitutions:
- Use thawed, previously frozen bananas if fresh ones aren’t available.
- Agave or brown rice syrup can replace honey/maple syrup.
- For a vegan option, substitute the egg with a flax egg or egg replacer.
- Rolled oats can be used instead of quick oats, but the texture will vary.
- Storage:
- Store at room temperature for up to 2 days, in the refrigerator for 5–7 days, or freeze for up to 2 months.
Nutrition (Per Cookie):
- Calories: 79
- Carbohydrates: 15g
- Protein: 2g
- Fat: 2g
- Fiber: 1g
- Sugar: 8g
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