Description
These Banana Oatmeal Cookies are soft, chewy, and naturally sweetened with honey or maple syrup. Made with ripe bananas, oats, and warm cinnamon, they’re a quick and healthy snack, breakfast, or dessert. Plus, they’re gluten-free, freezer-friendly, and customizable with mix-ins like chocolate chips, coconut, or dried fruit!
Ingredients
Scale
- 3 overripe bananas (about 1 1/4 cups mashed)
- 2 Tbsp honey (or maple syrup)
- 1 egg
- 1 tsp pure vanilla extract
- 1 1/2 cups quick-cooking oats
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup chocolate chips (or mix-ins: shredded coconut, dried cranberries, raisins, etc.)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, mash the bananas until smooth.
- Stir in honey, egg, and vanilla extract until well combined.
- Add oats, cinnamon, and sea salt, stirring until fully incorporated.
- Fold in chocolate chips or other mix-ins if using.
- Use a 1 Tbsp measuring spoon or a 1½ Tbsp cookie scoop to portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, until the tops are just set and the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Storage: Keep in an airtight container at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 3 months.
- Mix-in ideas: Try nuts, coconut, dried fruit, or white chocolate chips.
- For a firmer texture, add ¼ cup almond flour or ground flaxseed.
Nutrition
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 6g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg