Banana Oatmeal Cookies Recipe
Make this easy banana oatmeal cookies recipe with chocolate chips in about 20 minutes for a sweet breakfast, snack, or dessert!
Servings: 12 servings
Equipment
- 1 Medium Cookie Scoop
Ingredients
- 2 large bananas mashed
- 4 Tablespoons unsalted butter melted
- ½ cup all-purpose flour
- 1 tsp baking soda
- 1 teaspoon vanilla extract
- 2 3/4 cups rolled oats
- ¼ cup honey
- 1 large egg
- ½ cup semi-sweet chocolate chip
- Optional mix-ins: walnuts coconut flakes, mms, butterscotch, peanut butter chips
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mash Bananas: In a large mixing bowl, mash the bananas until smooth.2 large bananas
- Add Wet Ingredients: Stir in the melted butter, honey, egg, and vanilla extract until well combined.4 Tablespoons unsalted butter, ¼ cup honey, 1 large egg, 1 teaspoon vanilla extract
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and rolled oats.½ cup all-purpose flour, 1 tsp baking soda, 2 3/4 cups rolled oats, 1/2 teaspoon salt
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips and walnuts, if using.½ cup semi-sweet chocolate chip, Optional mix-ins: walnuts
- Scoop and Shape: Use a medium cookie scoop or drop 2 tablespoons spoonfuls of dough onto the prepared baking sheet, flatten them into disks. Spacing them about 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden and the cookies are set. Do not overbake or they will dry out. Note: though dough is a little sticky, feel free to get your hands a little wet to help from sticking onto your hands.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Tip: For extra peanut butter flavor, drizzle the cookies with melted peanut butter or add a handful of peanut butter chips to the dough.
Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.
Nutrition
Serving: 1serving | Calories: 218kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 220mg | Potassium: 149mg | Fiber: 3g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 0.05mg | Calcium: 28mg | Iron: 2mg
