Amazing Ultimate Banana Oat Cookies (Printable)
Soft, chewy banana and oat cookies, naturally sweetened and quick to bake, ideal for breakfast or a grab-and-go snack.
# 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 (Optional)
11 - 1/2 cup dark chocolate chips or raisins
12 - 1/3 cup chopped walnuts or pecans
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mash the bananas until smooth. Whisk in the melted coconut oil, honey or maple syrup, egg, and vanilla extract until well combined.
03 - In a separate bowl, stir together the rolled oats, flour, baking soda, ground cinnamon, and salt until evenly distributed.
04 - Fold the dry ingredient mixture into the wet ingredients until just combined. Stir in chocolate chips and nuts if using, being careful not to overmix.
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 lightly golden around the edges.
07 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- They take barely 25 minutes from bowl to cookie jar, which is faster than any bakery run.
- The sweetness comes mostly from ripe bananas, so you can feel genuinely good about eating three in a row.
- They freeze beautifully, meaning you can stash a batch and forget about it until a rainy afternoon calls for something warm and comforting.
02 -
- Overmixing the dough makes the cookies tough and dense, so stop folding as soon as you no longer see dry flour streaks.
- Cookies straight from the oven look underdone in the center, but they continue cooking on the hot pan for several minutes after you pull them out.
03 -
- Freeze your overripe bananas whole and unpeeled, then thaw them when you are ready to bake for the easiest mashable bananas you have ever worked with.
- Let the dough rest for ten minutes before scooping so the oats have time to absorb moisture, resulting in a thicker, chewier cookie.