Description
Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, quick cooking oats, and a touch of honey. These easy-to-make cookies are soft, naturally sweetened, and perfect for 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, etc.
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.
- Mash Bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth.
- Combine Wet Ingredients: Add the honey, egg, and vanilla extract to the mashed bananas. Stir well until fully 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 the chocolate chips or other add-ins evenly throughout the batter.
- Portion Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion the dough onto the baking sheets, spacing each cookie about 2 inches apart.
- Bake: Bake in the preheated oven for 15 minutes, or until the tops are just set and the bottoms are very lightly browned.
- Cool: 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.
Notes
- Overripe bananas: Use ripe and sweet bananas. If using previously frozen bananas, thaw fully before use.
- Honey/Maple Syrup: Both work well; agave or brown rice syrup are good alternatives.
- Egg: Substitute with a flax egg or egg replacer to make the cookies vegan or egg-free.
- Oats: Rolled or old fashioned oats can be used but will affect texture.
- Cinnamon: Essential for flavor, don’t omit.
- Sea Salt: If using iodized salt, reduce the amount by half.
- Chocolate chips: Regular or mini chips, or other mix-ins like nuts, dried fruit, or coconut, work well.
- Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days, or freeze up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 15 mg
