Description
Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, oats, and optional mix-ins like chocolate chips. These cookies are naturally sweetened, easy to prepare, 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 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 oven to 350 degrees F. 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 thoroughly.
- Add Dry Ingredients: Stir in the oats, ground cinnamon, and sea salt until the mixture is well combined.
- Mix-ins: If using, fold in the chocolate chips or other desired add-ins evenly throughout the dough.
- Portion Dough: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion out the dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Bake: Bake in the preheated oven for 15 minutes or until the tops are just set and the bottoms are lightly browned.
- Cool: Let the cookies 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 the best flavor and texture.
Notes
- Use overripe bananas that are sweet for the best flavor; if using frozen bananas, thaw before mashing.
- Honey or maple syrup can be substituted with agave or brown rice syrup as alternative liquid sweeteners.
- For a vegan or egg-free option, replace the egg with a flax egg or an appropriate egg replacer.
- Rolled or old-fashioned oats can substitute quick-cooking oats but will alter the texture.
- Do not omit cinnamon as it enhances the flavor remarkably.
- If using iodized salt instead of sea salt, reduce the amount by half to avoid excessive saltiness.
- Chocolate chips can be regular or mini sized; other options include cinnamon chips, white chocolate chips, coconut, dried fruits, peanut butter chips, or chopped nuts.
- Store cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for 5-7 days, or freeze for up to two months.
Nutrition
- Serving Size: 1 cookie
- Calories: 79 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 15 mg
