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
