Banana Oatmeal Cookies Recipe

Introduction

These Banana Oatmeal Cookies are a simple, wholesome treat made with just a few ingredients. Naturally sweetened with ripe bananas and honey, they offer a soft, chewy texture perfect for snack time or a healthy dessert.

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

1. Step 1: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Step 2: In a large mixing bowl, mash the bananas until smooth.
3. Step 3: Add honey, egg, and vanilla extract to the mashed bananas and stir until well combined.
4. Step 4: Stir in the oats, cinnamon, and sea salt until the mixture is evenly combined.
5. Step 5: If using, fold in chocolate chips or your choice of add-ins until evenly distributed.
6. Step 6: Using a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 12-15 minutes, or until the tops are set and the bottoms are lightly browned.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Serve the cookies slightly warm or at room temperature for best flavor.

Tips & Variations

• For a nutty crunch, add ¼ cup chopped walnuts or pecans to the batter.
• Swap quick oats for old-fashioned rolled oats for a chewier texture.
• Use maple syrup instead of honey for a vegan-friendly version.
• Try adding a pinch of nutmeg or ground ginger for extra warmth and spice.
• To make the cookies gluten-free, ensure you use certified gluten-free oats.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of quick cooking oats?

Yes, you can substitute old-fashioned rolled oats, but the texture will be chewier and the cookies may take a bit longer to bake.

Are these cookies suitable for vegans?

The recipe includes an egg, but you can replace it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use maple syrup instead of honey to make it vegan-friendly.

Banana Oatmeal Cookies Recipe

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★★★★★

4.7 from 84 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: Approximately 18 cookies 1x
• Diet: Vegetarian

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Description

Delicious and healthy Banana Oatmeal Cookies made with overripe bananas, oats, and natural sweeteners. These soft and chewy cookies are perfect for a guilt-free snack or breakfast treat, featuring optional add-ins like chocolate chips or dried fruits for extra flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3 overripe bananas (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.

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
2. Mash Bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth with minimal lumps for a uniform dough.
3. Add Wet Ingredients: Stir in the honey (or maple syrup), egg, and vanilla extract until fully combined to create a flavorful base.
4. Combine Dry Ingredients: Add the quick cooking oats, ground cinnamon, and fine sea salt to the wet mixture and stir until everything is evenly mixed into a batter-like consistency.
5. Mix in Add-Ins: If you wish, fold in the chocolate chips or your choice of shredded coconut, dried cranberries, raisins, or other add-ins to enhance texture and taste.
6. Portion Dough: Using a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, portion the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the tops are just set and the bottoms turn a light golden brown, indicating they are cooked but still soft.
8. Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely and develop texture.
9. Serve: Enjoy the cookies slightly warm or at room temperature for the best flavor and texture experience.

Notes

• Use overripe bananas for natural sweetness and moisture.
• Quick cooking oats work best for the right texture; old-fashioned oats can be used but will yield a chewier cookie.
• Feel free to customize with your favorite add-ins like nuts or dried fruits.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: banana oatmeal cookies, healthy cookies, easy cookie recipe, banana dessert, oatmeal snacks, vegetarian cookies