Craving a delicious cookie that's both incredibly tasty and surprisingly healthy? Look no further! These Homemade Banana Oatmeal Cookies are about to revolutionize your snack game, combining the natural sweetness of ripe bananas with hearty oats and creamy peanut butter. Perfect for health-conscious foodies, busy parents, and anyone looking for a quick, nutritious treat that doesn't compromise on flavor, these cookies are so good, you won't believe they're actually good for you!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup peanut butter
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency.
- Add peanut butter, honey, and vanilla extract to the mashed bananas. Mix well until all ingredients are completely combined and create a uniform mixture.
- Sprinkle baking soda over the wet ingredients and stir to incorporate evenly throughout the mixture.
- Gradually fold in the rolled oats, stirring until they are fully integrated and the mixture holds together.
- If using, gently fold in chocolate chips, distributing them evenly throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie mound with the back of a spoon or your fingertips to create a more uniform shape.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store cookies in an airtight container at room temperature for up to 3-4 days.
Tips
- • Use VERY ripe bananas for maximum natural sweetness and better cookie texture • Make sure to mash bananas thoroughly to ensure a smooth, consistent dough • For extra moisture, let the oats sit in the wet ingredients for 2-3 minutes before baking • Don't overcrowd the baking sheet - give cookies room to spread • For a gluten-free version, use certified gluten-free oats • Want a protein boost? Add a scoop of your favorite protein powder to the mix • Store cookies in a single layer to prevent them from becoming soggy • These cookies freeze beautifully for up to 1 month - perfect for meal prep!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 14g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
