Description
Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, quick cooking oats, and optional add-ins like chocolate chips or dried fruit. These naturally sweetened cookies are perfect for a wholesome snack or breakfast treat.
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 F and line two baking sheets with parchment paper. Set aside.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth.
- Add Wet Ingredients: Stir in honey, egg, and vanilla extract to the mashed bananas until combined.
- Add Dry Ingredients: Add the quick cooking oats, ground cinnamon, and fine sea salt to the banana mixture. Stir until everything is well combined.
- Mix Add-ins: If desired, fold in chocolate chips or your choice of add-ins evenly throughout the dough.
- Portion Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing each 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 Down: 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 best taste.
Notes
- Use overripe bananas that are sweet and soft; thaw frozen bananas fully before using.
- Honey and maple syrup are interchangeable liquid sweeteners; agave or brown rice syrup also work well.
- For a vegan or egg-free version, substitute the egg with a flax egg or egg replacer.
- Rolled or old-fashioned oats can replace quick-cooking oats but change cookie texture.
- Don’t omit cinnamon as it adds essential flavor to these cookies.
- If substituting iodized salt for sea salt, reduce the quantity by half.
- Various mix-ins like cinnamon chips, nuts, dried fruit, or different types of chocolate chips can be used to customize flavor.
- 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: 35 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: 1.5 g
- Cholesterol: 15 mg
