Description
Deliciously soft and naturally sweet banana oatmeal cookies made with ripe bananas, quick-cooking oats, and a touch of honey. These wholesome cookies are easy to make, perfect for a healthy snack or dessert, and customizable with your favorite 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 cup 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. Line two baking sheets with parchment paper and set aside.
- Mash bananas: In a large mixing bowl, mash the overripe bananas until smooth.
- Combine wet ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir until fully combined.
- Add dry ingredients: Stir in 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 choice of other add-ins such as shredded coconut or dried fruit.
- Portion dough: Using a tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, drop portions of 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 just set and the bottoms are lightly browned.
- Cool: 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.
Notes
- Use overripe bananas that are sweet and soft for the best flavor and texture. If using previously frozen bananas, thaw completely before mashing.
- You can substitute maple syrup with agave or brown rice syrup as alternative sweeteners.
- For a vegan or egg-free version, replace the egg with a flax egg or another egg replacer.
- Rolled or old-fashioned oats can be used instead of quick-cooking oats but may alter the cookie texture slightly.
- Do not omit the cinnamon as it enhances the flavor significantly.
- If using iodized salt, reduce the amount by half to prevent over-salting.
- Chocolate chips can be regular or mini size; other mix-ins like dried fruits, nuts, or coconut work well too.
- Store cookies in an airtight container at room temperature for 2 days, refrigerate for 5-7 days, or freeze for up to two months.
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
