Banana Oat Cookies (Print version)
Soft, chewy banana oat cookies with oats and banana — quick, wholesome, and great for snacking or breakfast.
# 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 (optional)
# How to make it:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, mash the ripe 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. Be careful not to overmix. Stir in chocolate chips or raisins and chopped nuts if desired.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each mound of dough 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 them to a wire rack to cool completely before serving or storing.
# Expert suggestions:
01 -
- You probably have every single ingredient sitting in your kitchen right now, no grocery run required.
- They taste like a cross between a warm oatmeal cookie and banana bread, which is to say they disappear fast.
- The dough comes together in one bowl with zero fancy equipment, making them nearly impossible to mess up.
02 -
- Overmixing the dough makes the cookies tough and dense, so stop folding the moment you no longer see dry flour spots.
- If your bananas are not quite ripe enough, pop them in a 300 degree oven for 15 minutes until the skins blacken and the insides turn syrupy and soft.
03 -
- If you want a slightly chewier center, pull the cookies from the oven when the edges are just barely golden and the tops still look a touch underdone, since carryover heat will finish the job.
- Toast the oats in a dry skillet for three minutes before mixing them in, and you will add a warm, nutty flavor that makes people ask what your secret is.