Description
These Banana Oatmeal Cookies are a healthy and delicious treat made with overripe bananas, oats, and a touch of honey. They are easy to prepare and perfect for a wholesome snack or dessert, with options to add chocolate chips or dried fruit for extra flavor.
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
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas thoroughly until smooth but slightly chunky.
- Combine Wet Ingredients: Add the honey, egg, and pure vanilla extract to the mashed bananas and stir well to combine all wet ingredients evenly.
- Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until the mixture is well combined and forms a sticky dough.
- Mix Add-ins: If desired, fold in your choice of chocolate chips, shredded coconut, dried cranberries, or raisins for added texture and flavor.
- Portion Cookies: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion out dough balls, placing them about 2 inches apart on the prepared baking sheets for proper spreading.
- Bake: Bake the cookies in the preheated oven for 15 minutes, or until the tops are set and bottoms are lightly browned.
- Cool Cookies: Allow the cookies to 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 taste and texture.
Notes
- Use overripe bananas that are sweet and soft; if using frozen bananas, thaw completely before mashing.
- Honey and maple syrup are interchangeable sweeteners; agave or brown rice syrup can also be used as alternatives.
- For a vegan or egg-free option, replace the egg with a flax egg or egg replacer.
- Rolled or old-fashioned oats can substitute quick-cooking oats but will change the cookie texture.
- Don’t omit the cinnamon as it enhances the flavor and aroma of the cookies.
- If using iodized salt instead of sea salt, reduce the amount by half to avoid over-salting.
- Chocolate chips can be regular or mini; other mix-ins like cinnamon chips, nuts, or dried fruits 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: 7 g
- Sodium: 45 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
