Banana Oat Cookies Amazing Ultimate (Printable)
Soft, chewy banana-oat cookies, naturally sweetened and ready in 25 minutes - great for breakfast or snacks.
# 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.
02 - In a large bowl, mash the 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, cinnamon, and salt until evenly distributed.
04 - Fold the dry ingredient mixture into the wet ingredients until just combined. Stir in chocolate chips and nuts if using, being careful not to overmix.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each mound with the back of a spoon.
06 - Bake for 13 to 15 minutes, or until the cookies are set and lightly golden around the edges.
07 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- They come together in one bowl with zero fuss and zero special equipment, which means you can make them even when your brain is completely fried.
- The bananas do all the sweetening heavy lifting so you never feel that sugar crash after eating three of them standing at the counter.
02 -
- Overmixing the dough once the flour is in will make these tough and bready instead of soft and tender, so stop folding the moment everything comes together.
- I once tried using barely ripe bananas and the cookies tasted flat and bland, so wait until those peels are fully speckled and the fruit inside is soft and fragrant.
03 -
- Toast your nuts in a dry skillet for three minutes before adding them to the dough and the flavor upgrade will genuinely surprise you.
- Chill the dough for fifteen minutes before scooping if you want thicker, puffier cookies that hold their shape a bit more.