Description
Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, oats, and a touch of honey for natural sweetness. These cookies are easy to prepare, gluten-free, and can be customized with your favorite mix-ins like chocolate chips or dried fruit.
Ingredients
Scale
Wet Ingredients
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups quick cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Add-ins (Optional)
- ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas until smooth.
- Combine Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas and stir to combine well.
- Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until fully combined.
- Add Mix-ins: If desired, fold in chocolate chips or other optional add-ins until evenly distributed throughout the dough.
- Portion Dough: Using a 1 tablespoon measuring spoon or 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing the cookies 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 Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Serve: Enjoy the cookies slightly warm or at room temperature.
Notes
- Use overripe bananas that are sweet and soft for best flavor and texture. If previously frozen, thaw fully before mashing.
- Honey and maple syrup are interchangeable; agave or brown rice syrup can also be used for sweetness.
- Replace the egg with a flax egg or egg replacer to make the recipe vegan and egg-free.
- Rolled oats can substitute quick-cooking oats but will alter the texture.
- Do not omit cinnamon as it enhances the flavor significantly.
- If using iodized salt, reduce quantity by half to avoid overpowering saltiness.
- Mix-ins can be customized with cinnamon chips, white chocolate, nuts, or dried fruits according to your preference.
- Store cookies in an airtight container at room temperature for 2 days, refrigerate for 5-7 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 6 g
- Sodium: 40 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
