Amazing Ultimate Banana Oat Cookies (Printer-Friendly)
Soft, chewy banana and oat cookies made with ripe bananas, rolled oats, and optional chocolate or nuts.
# What You’ll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 1/4 cup melted coconut oil (or unsalted butter)
03 - 1/4 cup honey or maple syrup
04 - 1 large egg
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1/2 cup whole wheat flour (or all-purpose flour)
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon salt
→ Add-ins
11 - 1/2 cup dark chocolate chips or raisins (optional)
12 - 1/3 cup chopped walnuts or pecans (optional)
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, mash the ripe bananas until smooth. Whisk in the melted coconut oil, honey or maple syrup, egg, and vanilla extract until fully incorporated.
03 - In a separate bowl, combine the rolled oats, flour, baking soda, ground cinnamon, and salt. Stir until evenly distributed.
04 - Gently fold the dry ingredient mixture into the wet ingredients until just combined. Do not overmix. Fold in chocolate chips or raisins and chopped nuts if using.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each portion with the back of a spoon or your fingers.
06 - Bake for 13 to 15 minutes, or until the cookies are set and the edges are lightly golden.
07 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Helpful Hints:
01 -
- They use ingredients you probably already have sitting in your pantry right now.
- The naturally sweet banana means you can cut back on added sugar without anyone noticing.
- They freeze beautifully, so you can stash a batch and have breakfast ready for the whole week.
02 -
- Overmixing the dough makes the cookies tough, so fold gently and stop early.
- If your bananas are barely ripe, microwave them for 30 seconds to soften them and bring out more sweetness.
03 -
- Let the melted coconut oil cool slightly before adding it to the banana mixture so it does not scramble the egg.
- Use a cookie scoop for uniform portions so every cookie bakes at the same rate.