Indulge in the delightful taste of banana oatmeal cookies! This recipe combines the wholesome goodness of oats and ripe bananas, creating a treat that’s not only delicious but also nutritious. Perfect for breakfast or a snack, these cookies are quick to whip up and will impress both kids and adults alike. Get ready to enjoy a guilt-free dessert that satisfies your sweet tooth while being good for you!
Ingredients
– 2 ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup flour (whole wheat or all-purpose)
– 1/4 cup honey or maple syrup
– 1/4 cup chocolate chips (optional)
– 1/2 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 tsp cinnamon
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 (approx. 1 cookie) contains about 90 calories, 2g protein, 3g fat, 14g carbohydrates, 1g fiber, and 5g sugar. This is based on 1 serving for 1 person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, mash the ripe bananas until smooth.
3. Add honey (or maple syrup) and vanilla extract to the mashed bananas and mix well.
4. In a separate bowl, combine rolled oats, flour, baking soda, salt, and cinnamon.
5. Gradually fold the dry ingredients into the banana mixture until combined.
6. If using, stir in chocolate chips.
7. Line a baking sheet with parchment paper.
8. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them apart.
9. Bake for 12-15 minutes until the edges are golden brown.
10. Remove from the oven and let cool on a wire rack.
Alternative Ingredients
You can substitute honey with agave syrup or brown sugar for added sweetness. For a gluten-free version, use oat flour instead of regular flour, and feel free to mix in nuts or dried fruits for extra texture.
Serving and Pairings
These banana oatmeal cookies pair wonderfully with a glass of milk or a cup of tea. They make an excellent addition to breakfast or a wholesome snack for kids after school.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag for up to three months. Reheat in the microwave for about 10-15 seconds for a warm treat.
Cooking Mistakes
– Don’t overmix the dough; it can make the cookies tough.
– Ensure your bananas are ripe for the best flavor.
– Make sure to measure ingredients accurately.
– Avoid baking on a hot baking sheet to prevent spreading.
– Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.
Helpful Tips
– Use a cookie scoop for even-sized cookies.
– Experiment with different add-ins like nuts or dried fruit.
– Make sure to mash the bananas well for a smoother texture.
– Adjust sweetness according to your preference.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture will be different. Rolled oats provide a chewier texture, while quick oats will yield a softer cookie.
How do I know when the cookies are done?
The cookies should be golden brown around the edges. They will continue to firm up slightly as they cool.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would be a great addition for added crunch and flavor.
How do I make these cookies vegan?
You can substitute honey with maple syrup and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of an egg if you choose to add one.
What can I serve these cookies with?
These cookies are delicious on their own, but they also pair well with yogurt or can be crumbled over oatmeal for added flavor.
Conclusion
Banana oatmeal cookies are a delightful treat that combines health and indulgence. Easy to make and packed with flavor, they are perfect for any time of day. Enjoy these cookies knowing you’re treating yourself to something wholesome and delicious!
Banana Oatmeal Cookies
Ingredients
- 2 ripe bananas mashed
- 1 cup rolled oats
- 1/2 cup flour whole wheat or all-purpose
- 1/4 cup honey or maple syrup
- 1/4 cup chocolate chips optional
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas until smooth.
- Add honey (or maple syrup) and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, combine rolled oats, flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture until combined.
- If using, stir in chocolate chips.
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them apart.
- Bake for 12-15 minutes until the edges are golden brown.
- Remove from the oven and let cool on a wire rack.