Description

Delightfully soft and naturally sweet, these Banana Oatmeal Cookies combine ripe bananas, quick oats, and a hint of cinnamon for a wholesome snack or breakfast treat. Easy to prepare with simple ingredients and customizable with your favorite mix-ins like chocolate chips or dried fruit, these cookies are gluten-free, freezer-friendly, and perfect for a healthy indulgence.

Ingredients

Scale

Wet Ingredients

3 bananas, overripe (about 1 ¼ cups mashed)
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 such as shredded coconut, dried cranberries, raisins)

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Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mash Bananas: In a large mixing bowl, thoroughly mash the overripe bananas until smooth with some small chunks remaining for texture.
Combine Wet Ingredients: Add honey, the egg, and vanilla extract to the mashed bananas and stir well until fully incorporated.
Add Dry Ingredients: Stir in the quick cooking oats, ground cinnamon, and fine sea salt until the mixture is evenly combined and thick.
Mix in Extras: If using, fold in the chocolate chips or your preferred mix-ins gently so they are evenly distributed throughout the dough.
Portion the Dough: Using a 1 tablespoon measuring spoon or 1 ½ tablespoon cookie scoop, drop portions of the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookie tops are set and the bottoms turn very lightly golden brown.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely for optimal texture.
Serve: Enjoy the cookies slightly warm or at room temperature as a nutritious breakfast, snack, or dessert.

Notes

These banana oatmeal cookies are quick and easy to prepare with minimal ingredients and take only 20 minutes from start to finish.
The cookies are naturally gluten-free when made with certified gluten-free oats.
Freezer friendly: store baked cookies in an airtight container in the freezer for longer shelf life.
Customize by swapping chocolate chips with nuts, dried fruits, or shredded coconut to suit your taste preferences.
Use overripe bananas for the best natural sweetness and moisture in these cookies.

Nutrition

Serving Size: 1 cookie
Calories: 79 kcal
Sugar: 8 g
Sodium: 40 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 10 mg