These banana oatmeal cookies are a delightful and healthy treat, perfect for breakfast, a snack, or a light dessert. Made with simple, nutritious ingredients, they come together in just 20 minutes, making them an excellent choice for busy schedules.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, these cookies are perfect for a quick treat.
- Healthy Ingredients: Made with overripe bananas, oats, and natural sweeteners, they offer a nutritious option for any time of the day.
- Versatile: Easily customizable with your favorite mix-ins like chocolate chips, dried fruits, or nuts.
- Diet-Friendly: Naturally gluten-free and dairy-free, with simple substitutions to make them vegan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 overripe bananas (about 1¼ cups mashed)
- 2 tablespoons honey or maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 1½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other mix-ins like shredded coconut, dried cranberries, or raisins
Directions
- Preheat Oven:
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- Prepare Wet Ingredients:
- In a large mixing bowl, mash the overripe bananas until smooth.
- Add honey (or maple syrup), egg, and vanilla extract. Stir until well combined.
- Add Dry Ingredients:
- To the banana mixture, add quick-cooking oats, ground cinnamon, and sea salt. Stir until the mixture is uniform.
- Incorporate Mix-ins:
- Gently fold in chocolate chips or your chosen mix-ins until evenly distributed.
- Portion Dough:
- Use a 1-tablespoon measuring spoon or a 1½-tablespoon cookie scoop to drop portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are lightly browned.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: Approximately 18 cookies
Variations
- Vegan Option: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use maple syrup instead of honey.
- Different Mix-ins: Try adding white chocolate chips, cinnamon chips, chopped nuts, or dried fruits like cherries or blueberries.
- Peanut Butter Flavor: Add 2 tablespoons of peanut butter to the wet ingredients for a nutty twist.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in the refrigerator for up to 1 week.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.
- Reheating: Enjoy at room temperature or warm briefly in the microwave for a freshly baked taste.
FAQs
1. Can I use rolled oats instead of quick-cooking oats?
Yes, but the texture will be different. Quick-cooking oats yield a softer cookie, while rolled oats provide more chewiness.
2. How ripe should the bananas be?
The bananas should be very ripe with brown spots, as they are sweeter and mash easily, contributing to the cookie’s flavor and moisture.
3. Can I omit the sweetener?
Yes, if your bananas are very ripe, you can omit the honey or maple syrup for a less sweet cookie.
4. Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, these cookies are gluten-free.
5. Can I add protein powder to the recipe?
Yes, you can add a scoop of your favorite protein powder. You may need to adjust the moisture by adding a bit more mashed banana or a splash of milk.
6. How can I make the cookies chewier?
Using rolled oats instead of quick-cooking oats can add more chewiness to the cookies.
7. Can I double the recipe?
Absolutely! Simply double the ingredient quantities and bake in batches as needed.
8. What can I use instead of chocolate chips?
You can use raisins, dried cranberries, chopped nuts, or leave them plain for a simpler cookie.
9. Can I use steel-cut oats?
Steel-cut oats are not recommended, as they are too hard and won’t soften adequately during baking.
10. How do I prevent the cookies from sticking?
Using parchment paper or a silicone baking mat ensures the cookies don’t stick to the baking sheet.
Conclusion
These banana oatmeal cookies are a wholesome and delicious option for any time of the day. With their simple preparation and versatile nature, they are sure to become a favorite in your household. Enjoy experimenting with different mix-ins to make them uniquely yours!
Print
Banana Oatmeal Cookies
Soft, chewy, and naturally sweetened, these Banana Oatmeal Cookies are a healthy and delicious treat perfect for any time of day. Made with overripe bananas, oats, and customizable mix-ins, they’re gluten-free, dairy-free, and ready in just 20 minutes!
- Total Time: 20 minutes
- Yield: Approximately 18 cookies
Ingredients
Ingredients
- 3 overripe bananas (about 1¼ cups mashed)
- 2 tablespoons honey or maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 1½ cups quick-cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other mix-ins (e.g., shredded coconut, dried cranberries, raisins)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. - Prepare Wet Ingredients:
In a large mixing bowl, mash the bananas until smooth. Stir in the honey (or maple syrup), egg, and vanilla extract. - Add Dry Ingredients:
Add the quick-cooking oats, cinnamon, and salt to the wet ingredients. Mix until combined. - Incorporate Mix-ins:
Fold in the chocolate chips or chosen mix-ins. - Portion Dough:
Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake:
Bake for 12-15 minutes, or until the tops are set and the bottoms are lightly browned. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for optimal sweetness and moisture.
- For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
- Add protein powder or peanut butter for extra nutrients and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
