Description
Irresistible banana oatmeal cookies blend comfort and sweetness with wholesome ingredients for a delightful treat. Homemade goodness fills your kitchen with warm, inviting aromas that promise pure satisfaction.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups quick-cooking oats
- 3 overripe bananas (about 1 1/4 cups mashed)
- 1/2 cup chocolate chips
Binding and Flavor Ingredients:
- 1 egg
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon pure vanilla extract
Spice and Seasoning Ingredients:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Instructions
- Prepare the oven environment by heating to 350°F and layering parchment paper across two baking surfaces.
- Transform ripe bananas into a silky-smooth puree using vigorous mashing techniques.
- Incorporate liquid sweeteners and binding agents by whisking honey, egg, and vanilla extract into the banana mixture until harmoniously blended.
- Introduce dry ingredients – oats, ground cinnamon, and sea salt – folding them methodically to create a consistent dough texture.
- Enhance the cookie base with optional chocolate chips or alternative mix-ins, distributing them evenly throughout the mixture.
- Utilize precise portioning tools like a measuring spoon or cookie scoop to create uniform dollops, strategically placed with generous spacing on prepared baking sheets.
- Position cookie trays in the preheated oven, allowing 12-15 minutes of baking time until surfaces appear set and bottom edges develop a delicate golden hue.
- Allow initial cooling directly on baking sheets for five minutes, then transition cookies to a wire cooling rack for complete temperature reduction.
- Enjoy these nutritious treats either gently warmed or at ambient room temperature, appreciating their soft, tender texture.
Notes
- Ripe bananas work best for maximum natural sweetness and moisture, ensuring soft, tender cookies.
- Experiment with alternative mix-ins like chopped nuts, dried fruit, or shredded coconut to customize flavor profiles.
- For gluten-free version, use certified gluten-free oats and replace egg with ground flaxseed mixed with water to maintain binding properties.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer preservation without compromising texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 120
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg