Description
These Healthy Banana Oatmeal Cookies are a delicious and nutritious treat made with ripe bananas, rolled oats, and nut butter, sweetened naturally with honey or maple syrup. Perfectly spiced with cinnamon and optionally enhanced with dark chocolate chips, these cookies are wholesome, easy to prepare, and ideal for a guilt-free snack or breakfast on the go.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- ½ cup nut butter (almond or peanut)
- ¼ cup honey or maple syrup
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking your cookies.
- Mash Bananas: In a mixing bowl, mash the ripe bananas thoroughly until they achieve a smooth, creamy consistency with minimal lumps.
- Combine Nut Butter and Sweetener: Stir the nut butter and honey or maple syrup into the mashed bananas until the mixture is evenly combined and smooth.
- Add Dry Ingredients: Mix the rolled oats, baking powder, and cinnamon into the wet mixture, stirring well until all ingredients are fully blended.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips if you choose to use them, ensuring an even distribution throughout the dough.
- Scoop and Shape Cookies: Use a tablespoon to scoop cookie dough portions and place them onto a baking sheet lined with parchment paper or a non-stick baking mat, spacing them evenly.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they turn golden brown around the edges and are set in the center.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- For a gluten-free version, ensure the rolled oats are certified gluten-free.
- Use almond or peanut butter depending on your preference or dietary needs.
- If you prefer less sweetness, reduce the honey or maple syrup amount slightly.
- Dark chocolate chips add extra flavor but can be omitted or substituted with raisins or nuts.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
