Description
These Banana Oatmeal Cookies are a healthy, naturally sweetened treat made from overripe bananas, oats, and cinnamon, with the option to add chocolate chips or dried fruits. They are easy to make, gluten-free, and perfect for a nutritious 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 the oven: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and set aside.
- Mash the bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth.
- Combine wet ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir until well combined.
- Add dry ingredients: Mix in the quick cooking oats, ground cinnamon, and fine sea salt until the mixture is evenly blended.
- Incorporate mix-ins: If using chocolate chips or other add-ins, fold them into the cookie dough evenly.
- Portion the dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion out the dough, placing each onto the prepared baking sheets about 2 inches apart.
- Bake the cookies: Bake in the preheated oven for 15 minutes or until the tops are set and the bottoms are lightly browned.
- Cool the 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.
Notes
- Use overripe bananas that are very sweet for the best flavor; if frozen, thaw before using.
- Honey or maple syrup are interchangeable liquid sweeteners; agave or brown rice syrup can be alternatives.
- To make the recipe vegan or egg-free, substitute the egg with a flax egg or commercial egg replacer.
- Quick-cooking oats are preferred for texture, but rolled oats can be used with a different texture outcome.
- Do not omit cinnamon as it enhances the flavor greatly.
- If using iodized salt, reduce the amount by half to avoid an overly salty taste.
- Chocolate chips can vary in size; mini chips or other mix-ins like dried fruit and nuts work well.
- 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: 15 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
