Name: Healthy Banana Oat Cookies
Ingredients: Ripe Bananas (3 medium): The star of the show! Overripe bananas are key here; they provide natural sweetness, moisture, and that signature banana flavor. Look for bananas with plenty of brown spots – the riper, the sweeter and easier they are to mash.; Rolled Oats (3 cups): These form the base of our cookies, providing a chewy texture and a healthy dose of fiber. Use rolled oats (also known as old-fashioned oats) rather than instant oats for the best texture. For gluten-free cookies, ensure you use certified gluten-free rolled oats.; Eggs (2 large): Eggs act as a binder, holding the cookies together and adding richness. If you’re looking for a vegan option, flax eggs or chia eggs can be used as substitutes (instructions for these are in the ‘Additional Tips’ section).; Olive Oil or Melted Coconut Oil (1/4 cup): A healthier alternative to butter, olive oil or melted coconut oil adds moisture and a subtle richness. Olive oil will give a slightly less sweet taste, while coconut oil will impart a hint of coconut flavor. You can also use other neutral oils like avocado oil.; Vanilla Extract (1 teaspoon): Enhances the overall flavor profile, adding warmth and sweetness. Pure vanilla extract is recommended for the best taste.; Cinnamon (1 teaspoon): Adds a touch of warmth and spice that complements the banana and oats beautifully. Feel free to adjust the amount to your liking, or add other spices like nutmeg or cardamom.; Baking Powder (1 teaspoon): Provides a slight lift to the cookies, giving them a softer texture. Ensure your baking powder is fresh for optimal results.; Salt (1/4 teaspoon): Balances the sweetness and enhances the flavors of all the other ingredients. Don’t skip the salt – it’s crucial for bringing out the best in baked goods.; Optional Add-ins (1 cup total): This is where you can get creative! Choose from chocolate chips (dark, milk, or semi-sweet), chopped nuts (walnuts, pecans, almonds), seeds (chia seeds, flax seeds, sunflower seeds), dried fruit (raisins, cranberries), or shredded coconut. Mix and match your favorites!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful and healthy banana oat cookies. We’ve kept the ingredient list simple and wholesome, focusing on natural goodness and flavor.

Ripe Bananas (3 medium): The star of the show! Overripe bananas are key here; they provide natural sweetness, moisture, and that signature banana flavor. Look for bananas with plenty of brown spots – the riper, the sweeter and easier they are to mash.
Rolled Oats (3 cups): These form the base of our cookies, providing a chewy texture and a healthy dose of fiber. Use rolled oats (also known as old-fashioned oats) rather than instant oats for the best texture. For gluten-free cookies, ensure you use certified gluten-free rolled oats.
Eggs (2 large): Eggs act as a binder, holding the cookies together and adding richness. If you’re looking for a vegan option, flax eggs or chia eggs can be used as substitutes (instructions for these are in the ‘Additional Tips’ section).
Olive Oil or Melted Coconut Oil (1/4 cup): A healthier alternative to butter, olive oil or melted coconut oil adds moisture and a subtle richness. Olive oil will give a slightly less sweet taste, while coconut oil will impart a hint of coconut flavor. You can also use other neutral oils like avocado oil.
Vanilla Extract (1 teaspoon): Enhances the overall flavor profile, adding warmth and sweetness. Pure vanilla extract is recommended for the best taste.
Cinnamon (1 teaspoon): Adds a touch of warmth and spice that complements the banana and oats beautifully. Feel free to adjust the amount to your liking, or add other spices like nutmeg or cardamom.
Baking Powder (1 teaspoon): Provides a slight lift to the cookies, giving them a softer texture. Ensure your baking powder is fresh for optimal results.
Salt (1/4 teaspoon): Balances the sweetness and enhances the flavors of all the other ingredients. Don’t skip the salt – it’s crucial for bringing out the best in baked goods.
Optional Add-ins (1 cup total): This is where you can get creative! Choose from chocolate chips (dark, milk, or semi-sweet), chopped nuts (walnuts, pecans, almonds), seeds (chia seeds, flax seeds, sunflower seeds), dried fruit (raisins, cranberries), or shredded coconut. Mix and match your favorites!

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Instructions

Follow these simple step-by-step instructions to bake a batch of delicious and healthy banana oat cookies. Even beginner bakers will find this recipe straightforward and rewarding.

Step 1: Preheat Your Oven and Prepare Baking Sheets

Begin by preheating your oven to 350°F (175°C). This is the ideal temperature for baking these cookies to ensure they cook through evenly without burning on the bottom. While the oven is preheating, line two large baking sheets with parchment paper. Parchment paper is essential for preventing the cookies from sticking to the baking sheet and makes cleanup a breeze. If you don’t have parchment paper, you can lightly grease the baking sheets with cooking spray or a thin layer of oil, but parchment paper is highly recommended for best results and easy removal.

Step 2: Mash the Bananas

In a large mixing bowl, place your ripe bananas. Using a fork, thoroughly mash the bananas until they are smooth and almost liquidy. You should have about 1 ½ to 2 cups of mashed banana. The riper the bananas, the easier they will be to mash, and the sweeter your cookies will be. Ensure there are no large chunks of banana remaining for a consistent cookie texture. Mashing them well also helps to evenly distribute the banana flavor throughout the batter.

Step 3: Combine Wet Ingredients

To the mashed bananas in the bowl, add the eggs, olive oil (or melted coconut oil), and vanilla extract. Using a whisk or a fork, mix these wet ingredients together until they are well combined and the mixture is smooth and homogenous. Ensure the eggs are fully incorporated into the banana mixture. This step ensures that all the wet ingredients are properly emulsified, contributing to the overall texture and moisture of the cookies.

Step 4: Add Dry Ingredients

In the same bowl with the wet ingredients, add the rolled oats, cinnamon, baking powder, and salt. Using a spatula or a wooden spoon, gently fold the dry ingredients into the wet ingredients. Mix until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the oats, resulting in tougher cookies. Mix only until the dry ingredients are incorporated and no streaks of flour or baking powder remain. The batter will be thick and slightly sticky, which is perfectly normal for banana oat cookies.

Step 5: Stir in Optional Add-ins (Optional but Recommended!)

Now is the time to add any of your chosen optional add-ins. Chocolate chips, chopped nuts, seeds, dried fruit, or shredded coconut – whatever you desire! Gently fold the add-ins into the cookie batter until they are evenly distributed throughout. Ensure they are well incorporated so that every cookie is studded with your chosen deliciousness. This is where you can really customize the cookies to your personal preferences and create different flavor variations each time you bake.

Step 6: Drop Cookie Dough onto Baking Sheets

Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking. The cookies won’t spread out significantly, but spacing is still important to prevent them from sticking together. For a more uniform look, you can use a cookie scoop to ensure each cookie is roughly the same size.

Step 7: Bake the Cookies

Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden brown around the edges and set in the center. Baking time may vary slightly depending on your oven and the size of your cookies. Keep an eye on them and check for doneness around the 12-minute mark. The cookies should be soft and slightly chewy when done. Avoid overbaking, as this can make them dry.

Step 8: Cool and Enjoy!

Once baked, remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Cooling on the baking sheet for a short time allows the cookies to firm up slightly, making them easier to transfer without breaking. Once cooled, these healthy banana oat cookies are ready to be enjoyed! They are delicious warm or at room temperature. Store any leftover cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for longer storage.

Nutrition

Serving Size: one normal portion
Calories: 150
Fat: 7g