Banana Oatmeal Cookies Recipe

Introduction

These Banana Oatmeal Cookies are a wholesome and naturally sweet treat that come together quickly with simple ingredients. They’re perfect for a healthy snack or a quick breakfast option. Soft, chewy, and customizable with your favorite mix-ins, these cookies are sure to satisfy your craving.

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 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 to combine.
4. Step 4: Stir in the oats, cinnamon, and sea salt until the mixture is well combined.
5. Step 5: If using, fold in your choice of mix-ins until evenly distributed throughout the dough.
6. Step 6: Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
7. Step 7: Bake for 12 to 15 minutes, until the tops are just set and the bottoms are lightly browned.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: Serve the cookies slightly warm or at room temperature.

Tips & Variations

• For extra texture, toast the oats lightly before mixing them in.
• Swap honey for maple syrup to keep the recipe vegan-friendly.
• Add chopped nuts like walnuts or pecans for added crunch.
• Use rolled oats if you prefer a chewier cookie, but they may require a slightly longer baking time.

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. To enjoy after freezing, thaw at room temperature or warm them briefly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, use certified gluten-free oats to ensure the cookies are gluten-free.

Can I substitute the egg in this recipe?

Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make the recipe vegan or egg-free.

Banana Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

These Banana Oatmeal Cookies are a wholesome, naturally sweet treat combining ripe bananas, oats, and a hint of honey for sweetness. Easy to prepare and baked to golden perfection, they make a great healthy snack or breakfast bite, customizable with chocolate chips or dried fruit.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 overripe bananas (about 1 ¼ cups mashed banana)
• 2 tablespoons honey (or maple syrup)
• 1 egg
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 1 ½ cups quick cooking oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine sea salt

Add-ins (optional)

• ½ cup chocolate chips or other add-ins like shredded coconut, dried cranberries, raisins, etc.

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside for baking.
2. Mash Bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth to serve as the natural sweetener and binder for the cookies.
3. Add Wet Ingredients: Add honey, egg, and vanilla extract to the mashed bananas. Stir everything together until well combined, ensuring even flavor distribution.
4. Incorporate Dry Ingredients: Mix in the quick cooking oats, ground cinnamon, and fine sea salt. Stir until the dough is fully combined and slightly thickened.
5. Add Mix-ins: If desired, fold in your chosen add-ins such as chocolate chips, shredded coconut, or dried cranberries, stirring gently to distribute evenly throughout the dough.
6. Portion Dough: Using a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop, portion out the dough onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the tops are set and the bottoms are lightly browned, indicating they are cooked through.
8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming soggy.
9. Serve: Enjoy the cookies slightly warm or at room temperature for a chewy, naturally sweet treat.

Notes

• Use overripe bananas with brown spots for maximum sweetness and moisture.
• Quick cooking oats are preferred for a better cookie texture; old-fashioned oats can be substituted but will produce a chewier cookie.
• Honey can be substituted with maple syrup for a vegan-friendly version.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a vegan version, replace egg with a flax egg or mashed banana but cookie texture may vary.
• Optional add-ins provide extra texture and flavor—consider nuts or seeds for crunch.

Keywords: banana oatmeal cookies, healthy cookies, easy cookie recipe, natural sweetener cookies, quick baking, snack, breakfast cookie