Soft Chewy Banana Oatmeal Cookies
Delicious and healthy cookies made with ripe bananas and oats, perfect for a snack or breakfast.
Equipment
- mixing bowl
- baking sheet
- parchment paper
- Fork or whisk
- cookie scoop or tablespoon
Ingredients
- 1 cup Ripe bananas, mashed About 2 medium bananas for natural sweetness and moisture.
- 1/2 cup Creamy peanut butter or almond butter Provides a rich, nutty flavor and binds the ingredients.
- 1/3 cup Honey or maple syrup Adds sweetness; honey has a floral note, while maple syrup offers a unique taste.
- 1 teaspoon Vanilla extract Enhances the overall flavor.
- 1 cup Rolled oats Adds chewiness and fiber.
- 1/2 cup Whole wheat flour Adds structure and a nutty flavor.
- 1/2 teaspoon Baking soda Helps the cookies rise slightly.
- 1/2 teaspoon Cinnamon Adds warmth and a hint of spice.
- 1/4 teaspoon Salt Balances sweetness and enhances flavors.
- 1/2 cup Chocolate chips or raisins (optional) Adds a delightful burst of sweetness.
- 1/2 cup Chopped nuts (optional) Adds crunch and extra nutrition; walnuts or pecans work great.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet banana mixture, stirring gently until just combined.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look underbaked but will firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are versatile and can be customized with various add-ins like nuts and dried fruits.