Description
Soft, chewy, and naturally sweetened, these banana oatmeal cookies are made with ripe bananas, oats, and a handful of pantry staples. They’re healthy enough for breakfast and easy to customize with your favorite mix-ins!
Ingredients
3 overripe bananas (about 1¼ cups mashed)
2 tbsp honey (or maple syrup)
1 egg (or flax egg/egg replacer)
1 tsp pure vanilla extract
1½ cups quick-cooking oats
1 tsp ground cinnamon
¼ tsp fine sea salt
½ cup chocolate chips (or other mix-ins like shredded coconut, chopped nuts, raisins)
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Mash bananas in a large mixing bowl until smooth.
3. Stir in honey, egg, and vanilla extract.
4. Add oats, cinnamon, and salt; stir until well combined.
5. Fold in chocolate chips or your favorite mix-ins.
6. Scoop 1 tbsp portions of dough onto the baking sheet, spaced 2” apart.
7. Bake for 12–15 minutes, until tops are set and edges are lightly golden.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the sweetest flavor.
For egg-free: substitute 1 tbsp flaxseed meal + 3 tbsp water (let sit 5 min).
Store in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze for up to 2 months.
Thaw frozen cookies at room temperature or microwave for 10–15 seconds.
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 8g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg