Banana Oatmeal Cookies
Deliciously soft and chewy cookies made with overripe bananas and wholesome oats, perfect for any time of day.
Equipment
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- Fork or Potato Masher
Ingredients
- 3 overripe bananas about 1 1/4 cups mashed banana
- 2 Tbsp honey or maple syrup for vegan option
- 1 large 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 other mix-ins like coconut, cranberries, or raisins
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mash the bananas in a large mixing bowl until smooth with some small chunks remaining.
- Add honey (or maple syrup), egg, and vanilla extract to the mashed bananas. Stir until well combined.
- Mix in the quick cooking oats, ground cinnamon, and fine sea salt until fully combined.
- Fold in chocolate chips or other mix-ins of your choice.
- Scoop tablespoon-sized portions onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, until the cookies are set and lightly browned on the bottoms.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for long-term storage.