Description
These soft and chewy banana oatmeal cookies are packed with wholesome ingredients and natural sweetness. Perfect for breakfast or a healthy snack!
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- For the wet ingredients:
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- For mix-ins (optional):
- 1/4 cup chocolate chips
- 1/4 cup chopped walnuts
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together all dry ingredients (oats, flour, baking soda, cinnamon, and salt).
- 3. In another bowl, mix mashed bananas, honey/maple syrup, melted coconut oil, and vanilla until well combined.
- 4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in chocolate chips or walnuts if using.
- 5. Scoop tablespoon-sized portions of dough onto prepared baking sheet, spacing them about 2 inches apart.
- 6. Flatten each cookie slightly with the back of a spoon (they won’t spread much during baking).
- 7. Bake for 12-14 minutes until edges are golden but centers remain soft.
- 8. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra banana flavor, use very ripe bananas with brown spots. Store in an airtight container for up to 5 days or freeze for longer storage. These cookies are naturally sweet but can be made sweeter by increasing honey/maple syrup to 1/3 cup.