Description
These soft and chewy banana oatmeal cookies are packed with wholesome ingredients and natural sweetness. Perfect for breakfast or a healthy snack!
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For the wet ingredients:
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- For mix-ins:
- 1/2 cup chocolate chips (optional)
- 1/4 cup chopped walnuts (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together all dry ingredients (oats, flour, baking soda, salt, and cinnamon).
- 3. In another bowl, mix mashed bananas, honey/maple syrup, melted coconut oil, and vanilla extract until well combined.
- 4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in chocolate chips and walnuts if using.
- 5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 6. Bake for 12-15 minutes until edges are golden brown but centers are still soft.
- 7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For crispier cookies, bake for an additional 2-3 minutes. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.