Banana Oat Cookies Ultimate (Printable Version)
Soft banana-oat cookies with honey and cinnamon, studded with chocolate chips—easy, wholesome snack ready in 25 minutes.
# What You 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
→ Optional Add-ins
11 - 1/2 cup dark chocolate chips or raisins
12 - 1/3 cup chopped walnuts or pecans
# Directions:
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, ground cinnamon, and salt until evenly distributed.
04 - Fold the dry ingredient mixture into the wet ingredients until just combined. Stir in chocolate chips and chopped nuts if using.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each mound of dough 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.
# Expert Tips:
01 -
- These cookies are sweetened mostly by the bananas themselves, so you can eat two with your morning coffee and feel genuinely good about it.
- The texture lands perfectly between soft and chewy, and they stay that way even on day two.
02 -
- If your bananas are not fully ripe, your cookies will lack sweetness and the banana flavor will taste flat and starchy.
- Overmixing the dough once the flour is added can make the cookies tough, so stop folding as soon as you see no dry streaks.
03 -
- Freeze your overripe bananas peeled and stored in a bag, then thaw them when you are ready to bake so you always have the perfect banana ready.
- Let the dough rest for 10 minutes before scooping, because the oats absorb some moisture and the cookies bake up with a better texture.