Name: Banana Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 ripe bananas; 1 cup rolled oats; 1/2 cup almond butter; 1/4 cup honey or maple syrup; 1/2 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Looking for a healthy and delicious treat? These banana oatmeal cookies are the perfect solution! Combining ripe bananas and wholesome oats, they create a chewy, satisfying cookie that’s ideal for breakfast or a snack. With simple ingredients and easy steps, you’ll have a batch ready in no time! Whether you’re an experienced baker or a beginner, this recipe is sure to please everyone in your family.

Ingredients

2 ripe bananas
1 cup rolled oats
1/2 cup almond butter (or peanut butter)
1/4 cup honey or maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Servings and Cooking Time

This recipe yields about 12 cookies. Preparation time is approximately 10 minutes, and cooking time is around 15 minutes.

Nutritional Value

Each cookie (based on a serving size of one cookie) contains approximately 100 calories, 3g protein, 5g fat, 12g carbohydrates, and 2g fiber. This nutritional information is for one cookie.

Step-by-Step Cooking Process

Preheat your oven to 350°F (175°C).
In a large bowl, mash the ripe bananas until smooth.
Add almond butter and mix well until fully combined.
Stir in honey (or maple syrup) and vanilla extract.
In a separate bowl, mix rolled oats, baking powder, and salt.
Combine the dry ingredients into the wet mixture, stirring until combined.
If desired, fold in chocolate chips for added sweetness.
Using a spoon, drop dough onto a lined baking sheet.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Let cookies cool on a wire rack before serving.

Alternative Ingredients

You can substitute almond butter with any nut butter of your choice, such as peanut or cashew butter. For a vegan option, replace honey with agave syrup or additional maple syrup.

Serving and Pairings

These cookies are perfect for breakfast with a cup of coffee or tea. They pair wonderfully with yogurt or can be enjoyed as an afternoon snack.

Storage and Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, place them in a freezer-safe bag for up to 3 months. Reheat in the microwave for a few seconds for a warm treat.

Cooking Mistakes

Using overripe bananas can lead to overly mushy cookies.
Don’t skip the baking powder; it helps the cookies rise.
Make sure to measure the oats accurately for the right texture.
Overbaking can make cookies hard; keep an eye on them!
Mixing the dough too much can lead to tough cookies.

Helpful Tips

For extra flavor, add cinnamon or nutmeg to the dough.
Chill the dough for 30 minutes before baking for thicker cookies.
Experiment with add-ins like nuts or dried fruit.
Use parchment paper for easier cleanup.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but they may result in a softer texture. Rolled oats provide a chewier consistency.

How can I make these cookies gluten-free?

Simply use certified gluten-free oats and ensure all other ingredients are gluten-free.

Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans would add a great crunch and flavor.

How do I know when the cookies are done baking?

The edges should be slightly golden, and the centers will look set. They will firm up as they cool.

Can I double the recipe?

Yes, you can easily double the ingredients if you want to make a larger batch. Just ensure you have enough baking sheets.

Conclusion

These banana oatmeal cookies are a fantastic way to enjoy a healthier dessert or snack. With their chewy texture and natural sweetness, they are sure to become a favorite in your household. Easy to make and packed with flavor, they are perfect for any occasion!