Banana Oatmeal Cookies

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Banana Oatmeal Cookies

Made with just a handful of ingredients and no flour, sugar, or dairy, these Banana Oatmeal Cookies are easy to make, healthy to eat, and taste delicious! Perfect for both breakfast and dessert.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: banana cookies, banana oat cookies, banana oatmeal cookies

Servings: cookies

Ingredients

1 & 1/4 cups overly ripe mashed banana
2 tablespoons honey
1 egg , lightly beaten
1 teaspoon vanilla
1 & 1/2 cups quick cooking oats
1/2 teaspoon ground cinnamon
1/3 cup dark chocolate chips
Flaky sea salt

Instructions

Preheat oven to 350F. Line two baking sheets with parchment paper.
In a large mixing bowl, mash up the bananas very well so it's smooth. Then stir in the honey, egg, vanilla, quick-cooking oats, cinnamon, and chocolate chips until combined.
Scoop out 1 & 1/2 tablespoon-sized balls of dough. Place them on the prepared baking sheets 2-inches apart. Sprinkle the tops with some sea salt.
Bake 12-15 minutes. The edges should be golden brown, the center should still feel soft, and the chocolate still look a bit wet. They will continue to firm as they cool.
Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Notes

Make sure your bananas are overripe. The riper they are, the more naturally sweet and flavorful they will be.

Try different mix-ins. You can replace the chocolate chips with other things, if preferred. Coconut flakes, chopped nuts, or raisins are good options. Just ensure that the total of all mix-ins is no more than 1/3 cup, whether you use just one or many.

Turn these into vegan banana oatmeal cookies. If you need these to be vegan/egg-free, you can use a flax egg or egg replacer.

Don't omit the cinnamon or sea salt. The small amounts may seem insignificant but both add necessary flavor.

Avoid over-baking the cookies. When you pull your banana cookies from the oven, the center should still be soft and the chocolate should be a bit wet. The edges, however, should be golden brown. They will continue to cook and firm up as they cool.

Nutrition