Amazing Banana Oat Cookies (Printer-Friendly)
Chewy banana and oat cookies with cinnamon and chocolate chips—quick, wholesome breakfast or portable 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
11 - 1/2 cup dark chocolate chips or raisins
12 - 1/3 cup chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth and no large lumps remain. Whisk in the melted coconut oil, honey or maple syrup, egg, and vanilla extract until the mixture is fully combined and creamy.
03 - In a separate medium bowl, stir together the rolled oats, flour, baking soda, ground cinnamon, and salt until evenly distributed.
04 - Gently fold the dry ingredient mixture into the wet banana mixture using a spatula, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips or raisins and chopped nuts if using.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading. Slightly flatten each portion with the back of a spoon or your fingers.
06 - Bake on the center rack for 13 to 15 minutes, or until the cookies are set and the edges are lightly golden brown.
07 - Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- They use ingredients you probably already have sitting in your pantry right now.
- The texture stays soft and chewy for days, which is rare for such a simple cookie.
- You can honestly eat two for breakfast without a single pang of guilt.
02 -
- Overmixing the dough will make your cookies tough and bready instead of soft and chewy, so fold gently and stop early.
- The cookies will look slightly underdone in the center when you pull them out, but they continue cooking on the hot pan for those five minutes of rest.
03 -
- Use bananas that are so brown they look ready for the trash, because that is when their natural sweetness and moisture content peaks perfectly for baking.
- If your dough feels too wet and sticky to scoop, pop the bowl in the fridge for ten minutes and the oats will absorb some of that extra moisture.