Banana Oatmeal Cookis
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Banana Oatmeal Cookies Recipe: A Delicious & Healthy Treat

ByJulia C. Harper

If you’re looking for a guilt-free snack that’s both delicious and nutritious, banana oatmeal cookies are the answer. Packed with the natural sweetness of ripe bananas, hearty oats, and a few simple ingredients, these cookies are perfect for satisfying your sweet tooth without compromising on health. Whether you’re looking for a quick breakfast option, a post-workout snack, or a treat for the kids, these banana oatmeal cookies will hit the spot. Let’s get into how to make them!

Ingredients:

  • 2 ripe bananas, mashed
  • 1 1/2 cups rolled oats (gluten-free oats for a gluten-free version)
  • 1/4 cup almond butter (or any nut butter of your choice)
  • 1/4 cup honey (or maple syrup for a vegan option)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional, for added flavor)
  • 1/4 teaspoon salt
  • 1/4 cup raisins (optional, for a sweet touch)
  • 1/4 cup chopped walnuts (optional, for crunch)

Directions:

  1. Preheat the Oven:
    Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the Bananas:
    In a large mixing bowl, mash the ripe bananas until they’re smooth, leaving a few small chunks for extra texture.
  3. Mix the Wet Ingredients:
    Add the almond butter, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until well combined.
  4. Combine the Dry Ingredients:
    In a separate bowl, mix the oats, cinnamon, and salt. If you’re using any add-ins like raisins or walnuts, add them to the dry ingredients.
  5. Combine Wet and Dry Ingredients:
    Slowly add the dry ingredients into the wet banana mixture. Stir until just combined. Be careful not to overmix; you want to maintain the chunky texture.
  6. Scoop and Shape the Cookies:
    Using a spoon or a cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Gently press down each cookie to flatten it a little. You don’t need to shape them perfectly; these cookies are meant to have a homemade, rustic feel!
  7. Bake:
    Bake for about 12-15 minutes, or until the edges are golden brown. Keep an eye on them toward the end to make sure they don’t burn.
  8. Cool and Serve:
    Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Notes:

  • Ripeness of Bananas: The riper the bananas, the sweeter your cookies will be. Overripe bananas work best for this recipe, as they add natural sweetness and moisture.
  • Substitute for Nut Butter: If you’re allergic to nuts or prefer a different flavor, you can use sunflower seed butter or coconut oil in place of almond butter.
  • Vegan Option: To make these cookies vegan, swap the honey for maple syrup or agave nectar, and make sure you use a plant-based nut butter.
  • Add-Ins: You can customize these cookies with a variety of add-ins like chocolate chips, dried fruit, seeds, or shredded coconut. The possibilities are endless!

Time & Servings:

  • Prep Time: 10 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 25 minutes
  • Servings: Makes about 12-15 cookies, depending on size

Storage:

Once the cookies have cooled, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them! Simply place the cooled cookies in a freezer-safe bag or container and freeze for up to 2 months. To thaw, just leave them at room temperature for a few hours, or heat them in the microwave for 10-15 seconds.

Nutrition Breakdown (Per Serving):

  • Calories: 90-120 kcal (depending on ingredients used)
  • Carbohydrates: 15g
  • Protein: 2g
  • Fat: 4g
  • Fiber: 2g
  • Sugar: 6g

Extra Tips to Make the Recipe Perfect:

  • Don’t Overmix: Overmixing the dough can result in tough cookies, so mix just enough to combine everything.
  • Perfectly Ripe Bananas: If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag for a day or two.
  • Even Cookie Sizes: For uniform cookie sizes, use a cookie scoop. This helps make sure the cookies bake evenly.
  • Serving Ideas: These cookies are perfect as a quick breakfast or snack. Pair them with a cup of tea or coffee, or enjoy them as a post-workout treat. You can also crumble them over yogurt or oatmeal for an extra boost!

How to Serve:

Serve these banana oatmeal cookies with a side of fresh fruit or a dollop of nut butter for an added protein boost. They make an excellent afternoon snack or a light dessert after dinner. If you’re looking to make it more of a meal, add a side of protein, such as a boiled egg or some Greek yogurt.

Kitchen Tools Needed:

  • Mixing bowls
  • Spoon or cookie scoop
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Wire rack for cooling

FAQs about Banana Oatmeal Cookies:

Oats are a key ingredient in these cookies, providing structure and texture. If you don’t have oats, I would suggest substituting with a similar texture, like quinoa flakes or gluten-free flour, though the texture and taste may change.

The cookies are done when they turn golden brown on the edges. Keep an eye on them toward the end of the bake time to avoid overcooking.

Yes, you can use maple syrup, agave nectar, or even stevia as a sweetener. Keep in mind that liquid sweeteners might slightly alter the texture.

Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. Just allow it to sit at room temperature for a few minutes before baking.

Absolutely! This recipe is quite versatile. Feel free to add chocolate chips, dried fruit, or seeds like chia or flax to make it your own.

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