Banana Oatmeal Cookies
These Banana Oatmeal Cookies are easy to make, delicious, and gluten-free, perfect for breakfast, snacks, or dessert.
Equipment
- measuring spoons
- measuring cups
- glass batter bowl
- spatula
- potato masher
- baking sheet
- parchment paper
Ingredients
- 3 bananas overripe (about 1 ¼ cups mashed banana)
- 2 Tablespoons honey (or maple syrup)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup quick cooking oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips or other add ins like shredded coconut, dried cranberries, raisins, etc.
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
- In a large mixing bowl, mash the bananas.
- Add honey, egg and vanilla and stir to combine.
- Add oats, cinnamon and sea salt and stir until combined.
- If desired, add mix-ins and stir until evenly distributed.
- Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough, and place them on the prepared baking sheet spaced about 2” apart.
- Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
- Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- Serve slightly warm or at room temperature.
Notes
Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days or in the freezer for up to two months.
Nutrition
Serving: 1cookieCalories: 79kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 10mgSodium: 40mgPotassium: 98mgFiber: 1gSugar: 8gVitamin A: 37IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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