I adore these banana oat cookies for their easy vibe and wholesome ingredients. The magical fusion of ripe bananas and almond butter creates a naturally sweet treat that fuels my mornings and satisfies snack cravings. Plus, adding chocolate chips brings that playful twist, elevating a simple recipe into a go-to favorite for any day.

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I recently tried making these banana oatmeal cookies and was pretty impressed with how simple they were to whip up in just about 20 minutes. I mashed 2 ripe bananas until smooth and mixed them with 1 1/2 cups of rolled oats to create a hearty base that’s packed with natural sweetness.

Adding a large egg, beaten lightly, and 1/4 cup almond butter not only enhanced the texture but also contributed some healthy fats. I like to include 1 teaspoon of vanilla extract, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt to really boost the flavors.

For those days when I’m craving a bit of extra indulgence, I’ll mix in 1/2 teaspoon of ground cinnamon and 1/2 cup of chocolate chips. These cookies serve as a great breakfast, snack, or even a healthy dessert option that fits right into a wholesome lifestyle, making them a versatile treat everyone can enjoy.

Why I Like this Recipe

I really love this recipe coz it’s super simple and quick to make. I can whip up a batch in like 20 minutes, which is perfect for when im in a rush but cravin something tasty.

I also appreciate that its a healthy option. Using bananas and oats makes me feel good about what im eating, plus i know i can add extra goodies like chocolate chips for a sweet treat.

Lastly, I love how versatile it is. I can experiment and add my favorite mix-ins or even tweak the spices a bit, so it never gets boring and always feels like my own special creation.

Ingredients

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Bananas: They bring natural sweetness plus a good dose of fibre and potassium to boost energy.
Rolled oats: A hearty source of complex carbohydrates and fibre that helps keep you full and satisfied.
Almond butter: It adds a creamy, nutty flavor along with protein and healthy fats for richness.
Egg: Provides a protein punch and acts as a binder so all the ingredients stick together just right.
Chocolate chips: These little bursts of sweet add fun and extra flavor to every bite of the cookie.

Ingredient Quantities

2 ripe bananas, mashed until smooth

1 1/2 cups rolled oats

1 large egg, beaten lightly

1/4 cup almond butter (or any nut butter you like)

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon (optional but adds a nice kick)

1/2 cup chocolate chips or your fave mix-ins (optional)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mash the two ripe bananas until smooth.

3. Add in the beaten egg, almond butter, and vanilla extract and mix until well combined.

4. Stir in the rolled oats, baking soda, salt, and ground cinnamon if you’re using it.

5. If you want to add chocolate chips or another mix-in, fold it in now.

6. Scoop tablespoons of the dough onto your baking sheet, making sure to leave a little space between each cookie.

7. Flatten each cookie lightly with the back of a spoon, they can be a bit thick.

8. Bake them in the oven for about 12 to 15 minutes, or until the edges start to turn a light golden color.

9. Take the cookies out and let them cool on the sheet for a few minutes before transferring to a cooling rack.

10. Enjoy your warm, healthy banana oatmeal cookies as a snack, breakfast, or dessert!

Equipment Needed

1. Oven – Preheat at 350°F for baking; its precise temperature control is key for even cooking.
2. Baking sheet – A sturdy, flat metal pan for spreading the dough evenly.
3. Parchment paper – Prevents cookies from sticking while ensuring some moisture retention which can affect the texture.
4. Large mixing bowl – For mashing bananas and combining ingredients, essential to mix everything uniformly.
5. Fork or potato masher – Needed to mash the bananas until smooth; it helps break down the fibers for a consistent blend.
6. Whisk or stirring spoon – To mix the egg, almond butter, and vanilla extract into the mashed bananas, ensuring an even batter.
7. Measuring cups and spoons – Vital for accurate amounts of rolled oats, baking soda, salt, and optional spices for nutritional balance.
8. Tablespoon or cookie scoop – To portion the dough so that cookies are uniform in size, which helps in even baking.
9. Cooling rack – Allows cookies to cool evenly after baking, preventing sogginess from trapped steam.

FAQ

Q: Can I use a different nut butter?

A: Yes, you can substitue peanut butter or any other type, just remember different nut butters might change the flavor a bit.

Q: How do I store these cookies?

A: Just pop them in an airtight container on the counter for a couple of days, or freeze them if you wanna keep them longer.

Q: Should I add extra sweetener?

A: Not really necessary since the bananas give enough sweetness, but if you prefer them sweeter, a drizzle of honey or maple syrup works.

Q: Can these cookies be made vegan?

A: Absolutely! You can replace the egg with a flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water) and you'll still get great cookies.

Q: Can I customize the mix-ins?

A: Totally, feel free to swap the chocolate chips for nuts, dried fruits, or any other mix-ins you like.

Banana Oatmeal Cookies Recipe Substitutions and Variations

Bananas: If you are out of ripe bananas, you can try using unsweetened applesauce in the same amount. It gives the cookies moisture, though they may have a slightly different flavor.
Rolled oats: You can swap in quick oats instead. They work in a pinch but note that the texture might turn out a bit softer.
Egg: Instead of a beaten egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for a few minutes. This flax egg works as a binding agent.
Almond butter: Feel free to use peanut butter or sunflower seed butter if you prefer or if that’s whats available.
Chocolate chips: If chocolate chips aren’t your thing, you could use chopped nuts or even raisins to add a nice twist.

Pro Tips

1. Try letting your batter sit for about 5 minutes before scooping it on the tray so that the oats can soak up the banana moisture a little better, it really makes a difference.
2. Be careful not to overmix your wet ingredients, cause if you do the texture might become too dense and your cookies wont be as light and airy as you want them to be.
3. Don’t be afraid to tweak the mix-ins if youre feeling creative, like throwing in some walnuts or raisins instead of chocolate chips for a healthier twist.
4. Keep a close eye on the first batch in the oven since every oven bakes a bit differently, and you might find that you need to lower the time a bit if they start browning too fast.