Banana Oatmeal Cookies Recipe

Experience the wholesome delight of banana oatmeal cookies, blending overripe bananas, hearty oats, and natural sweeteners. These gluten-free treats offer a perfect balance of flavor and nutrition for breakfast, snack, or dessert. Enriched with optional chocolate chips, they deliver a nourishing, customizable indulgence and are freezer-friendly for lasting enjoyment.

I recently tried making these banana oatmeal cookies and I was really impressed by how simple they turned out. I grabbed 2 overripe bananas and mashed them up, then combined them with 1 cup of old fashioned rolled oats (you can use gluten-free oats if necessary).

I even added a large egg, lightly beaten, and 1/4 cup of honey as my sweetener. I stirred in 1/2 teaspoon of vanilla extract and 1/2 teaspoon of baking soda along with a pinch of salt to balance out the flavors.

I sometimes throw in 1/4 cup of chocolate chips too, which makes these cookies extra delicious as a healthy treat. They’re a hearty breakfast, snack or a healthy dessert recipe and they are definitely among my favorite banana recipes.

They are perfect for a quick bite that supplies some real nutritional goodness while still tasting amazing.

Why I Like this Recipe

I love this banana oat cookies recipe for a bunch of reasons. First, it’s super easy to make so i can whip it up quickly when i’m feeling snacky or need a quick breakfast. Second, i really appreciate that its a healthy treat because it uses mashed bananas, oats and natural sweeteners like honey, which makes me feel a bit better about indulging. Third, i love that i can totally customize it by adding things like chocolate chips or other mix-ins, so it never gets boring. And lastly, the cookies come out just right with a soft inside and a lightly golden edge, which is exactly what i’m looking for in a quick treat.

Ingredients

• Bananas: they bring natural sweetness, fiber, and a boost of potassium for mood and texture.
• Rolled oats: these give you hearty whole grain carbs and fiber that helps keep you full longer.
• Egg: it adds protein and binds the ingredients together for a chewier cookie without sounding too perfect.
• Honey or maple syrup: they deliver natural sweetness that makes the cookies taste yummy without being overly sugary.
• Vanilla extract: offers a subtle flavor boost thats simple but makes a big difference.

Ingredient Quantities

• 2 overripe bananas, mashed
• 1 cup old-fashioned rolled oats (make sure they’re gluten-free if needed)
• 1 large egg, lightly beaten
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• A pinch of salt
• Optional: 1/4 cup chocolate chips or any other mix-ins you like

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Mash the two overripe bananas in a large bowl until they’re mostly smooth.

3. Stir in the beaten egg, 1/4 cup of honey (or maple syrup), and 1/2 teaspoon vanilla extract until combined.

4. Mix in 1 cup of old-fashioned rolled oats, 1/2 teaspoon baking soda, and a pinch of salt.

5. If you want, fold in 1/4 cup of chocolate chips or any mix-ins that you like.

6. Scoop the batter onto the baking sheet using a spoon about the size of a golf ball, and then flatten them a bit.

7. Bake in the preheated oven for about 10-15 minutes, or until the cookies are lightly golden on the edges.

8. Remove from the oven and let the cookies cool on the baking sheet for a couple minutes before transferring to a rack.

9. Enjoy these treats as a quick breakfast, snack, or a healthy dessert.

10. Remember these cookies are freezer-friendly so you can save some for later if you have extras.

Equipment Needed

1. An oven and a baking sheet lined with parchment paper
2. A large mixing bowl
3. A fork or potato masher for mashing the bananas
4. Measuring cups and spoons
5. A whisk or spoon for stirring the ingredients together
6. A spoon for scooping out the batter (about the size of a golf ball)
7. A cooling rack for letting the cookies cool off after baking

FAQ

Banana Oatmeal Cookies Recipe Substitutions and Variations

• If you dont have overripe bananas, you can use unsweetened applesauce or mashed avocado to keep the moisture in the cookies.
• If you only have quick oats, they can work instead of old fashioned rolled oats but the texture might be a bit different.
• For the egg, try making a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water let it sit until thick.
• If you dont have honey, use agave syrup as a substitute, it gives a similar sweetness.

Pro Tips

1. Try using really overripe bananas if you have them because they add a natural sweetness and more flavor, it works wonders.
2. Before you bake, let the batter sit for like 5 minutes so that the oats absorb the moisture a bit, which makes the cookies chewier.
3. If you want extra crunch or flavor, mix in some nuts or dried fruit in addition to the chocolate chips, it gives a fun texture.
4. Don’t over-bake these cookies – they firm up as they cool so take them out when they are just lightly golden.