Description
Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, oats, and a hint of cinnamon. These cookies are naturally sweetened with honey or maple syrup and can be customized with chocolate chips or other mix-ins. Perfect as a wholesome snack or dessert.
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 Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth and free of large lumps.
- Mix Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir well to combine all wet ingredients thoroughly.
- Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt into the wet mixture until everything is evenly incorporated.
- Add Mix-Ins: If desired, fold in chocolate chips or your preferred add-ins like shredded coconut, dried cranberries, or raisins for extra flavor and texture.
- Portion Dough: Using a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until the cookie tops are just set and the bottoms are lightly browned.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature for best flavor.
Notes
- Use overripe bananas for natural sweetness; frozen bananas should be thawed before use.
- Honey and maple syrup are interchangeable; agave or brown rice syrup can also be used as alternatives.
- To make the recipe vegan or egg-free, replace the egg with a flax egg or egg replacer.
- You can substitute quick-cooking oats with rolled/old fashioned oats, though texture will vary.
- Cinnamon is essential for flavor, do not omit it.
- If using iodized salt instead of sea salt, reduce the salt amount by half.
- Customize with different mix-ins such as cinnamon chips, white chocolate chips, dried fruits, peanut butter chips, or chopped nuts.
- Store cookies in an airtight container at room temperature for 2 days, refrigerated for 5-7 days, or freeze for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 6 g
- Sodium: 60 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
