Description
These banana oatmeal cookies are a healthy and easy treat made with ripe bananas, rolled oats, and nut butter. Perfect for breakfast, snacks, or dessert, they can be customized with chocolate chips or nuts for added flavor and texture.
Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup almond butter (or any nut butter of your choice)
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the two ripe bananas with a fork until smooth, leaving a few small chunks for texture if desired.
- Add the rolled oats to the mashed bananas and stir until well combined.
- Mix in the almond butter until fully incorporated.
- Pour in the honey or maple syrup and stir to combine.
- Add the vanilla extract, baking powder, cinnamon, and salt, mixing well.
- If using, fold in the chocolate chips or chopped nuts.
- Line a baking sheet with parchment paper.
- Drop rounded tablespoons of the cookie batter onto the prepared baking sheet, leaving space between each cookie.
- Gently press down on each cookie to flatten slightly.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or microwave for a few seconds before enjoying.
Notes
- Feel free to customize the cookies with your favorite mix-ins, such as dried fruit or seeds.
- Adjust the sweetness by reducing the amount of honey or maple syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes