Description
Banana oatmeal cookies are soft, chewy, naturally sweet treats made with ripe bananas, wholesome oats, and crunchy walnuts. Perfect for breakfast, snacks, or on-the-go energy bites. Easily made gluten-free, nut-free, or vegan.
Ingredients
For the Cookies:
– 2 medium ripe bananas, mashed (about 1 cup)
– 1 cup uncooked quick oats (substitute old-fashioned oats pulsed in a food processor for finer texture)
– ¼ cup crushed walnuts (optional; substitute pecans, almonds, or sunflower seeds for nut-free option)
Optional Add-ins:
– ½ tsp ground cinnamon
– ½ tsp vanilla extract
– Pinch of sea salt
– 2 tbsp raisins, dried cranberries, chocolate chips, or shredded coconut (for extra flavor or texture)
– 1 tbsp peanut butter or almond butter (for richness)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat.
- In a medium mixing bowl, mash the bananas until smooth. Stir in the quick oats until fully combined.
- Fold in the crushed walnuts or your chosen mix-in until evenly distributed. Let the mixture sit for 5 minutes to allow the oats to absorb moisture.
- Drop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart. They won’t spread much. Gently flatten each mound slightly with the back of a spoon.
- Bake for 15 minutes, or until the edges are lightly golden and the centers feel set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
– Use spotty bananas: Ripe bananas with brown spots are sweeter and mash more smoothly.
– Quick oats vs. old-fashioned oats: Quick oats yield a softer, cake-like texture. If using old-fashioned oats, pulse them briefly in a food processor first.
– Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. Freeze individually wrapped cookies for longer storage; thaw at room temperature or reheat briefly to restore softness. Avoid refrigerating, as it can dry them out.
– Customizations: Add cinnamon, nutmeg, or ginger for warmth. Swap walnuts for seeds like sunflower or pumpkin for a nut-free version. Stir in dried fruit, chocolate chips, or shredded coconut for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack / Dessert
- Method: Baking
- Cuisine: American / Healthy
Nutrition
- Serving Size: 1 cookie (based on 12 cookies per recipe)
- Calories: ~80
- Sugar: 5g
- Sodium: 30mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg