Banana Oatmeal Cookies

These Banana Oatmeal Cookies are soft, chewy, and naturally sweetened for a healthier treat! Made with simple ingredients like overripe bananas, oats, and cinnamon, they’re perfect as a breakfast, snack, or light dessert. Customize them with chocolate chips, dried fruit, or nuts for an extra-special touch. Plus, they’re gluten-free and freezer-friendly!

Ingredients

• 3 overripe bananas (about 1 ¼ cups, mashed)
• 2 tbsp honey or maple syrup
• 1 large egg
• 1 tsp pure vanilla extract
• 1 ½ cups quick-cooking oats
• 1 tsp ground cinnamon
• ¼ tsp fine sea salt
• ½ cup chocolate chips or other mix-ins (e.g., shredded coconut, dried cranberries, raisins)

Instructions

1. Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Wet Ingredients: In a large mixing bowl, mash the bananas. Stir in honey, egg, and vanilla extract until well combined.
3. Add Dry Ingredients: Stir in oats, cinnamon, and sea salt until fully incorporated.
4. Fold in Mix-Ins: Add chocolate chips or other mix-ins and stir until evenly distributed.
5. Portion the Dough: Use a tablespoon or a 1 ½-tablespoon cookie scoop to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake: Bake for 12–15 minutes, or until the tops are just set and the bottoms are lightly browned.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serve: Enjoy these cookies warm or at room temperature.

Notes

• Bananas: Use ripe or previously frozen and thawed bananas for best sweetness and texture.
• Sweeteners: Substitute honey or maple syrup with agave or brown rice syrup if preferred.
• Egg-Free Option: Use a flax egg or egg replacer to make these vegan.
• Oats: Rolled oats can be used instead of quick oats but will result in a coarser texture.
• Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 5–7 days, or freeze for up to 2 months.

Nutrition (Per Cookie):

• Calories: 79
• Carbohydrates: 15g
• Protein: 2g
• Fat: 2g
• Fiber: 1g
• Sugar: 8g