Are you craving a quick and healthy snack? These banana oatmeal cookies are the perfect solution! Soft, chewy, and packed with flavor, this recipe uses ripe bananas and oats to create a delicious treat that’s both satisfying and nutritious. Ideal for breakfast or an afternoon snack, these cookies are easy to make and will become a family favorite in no time.
Ingredients
– 2 ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup almond flour (or all-purpose flour)
– 1/4 cup honey or maple syrup
– 1/2 teaspoon baking soda
– 1/2 teaspoon cinnamon
– 1/4 cup chocolate chips (optional)
– Pinch of salt
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is 10 minutes, and cooking time is 15 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains about 90 calories, 2g protein, 3g fat, 14g carbohydrates, and 2g fiber. This is based on one cookie serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Stir in the honey or maple syrup until well combined.
4. Add the rolled oats and mix thoroughly.
5. Incorporate the almond flour, baking soda, cinnamon, and salt into the mixture.
6. If desired, fold in chocolate chips for extra sweetness.
7. Use a spoon to drop cookie dough onto the prepared baking sheet.
8. Flatten each cookie slightly with the back of the spoon.
9. Bake in the preheated oven for 12-15 minutes, or until golden brown.
10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute almond flour with any other flour, such as whole wheat or gluten-free flour. Additionally, agave syrup can be used in place of honey or maple syrup for a vegan option.
Serving and Pairings
These banana oatmeal cookies are delightful on their own but can also be served with a glass of milk, a dollop of yogurt, or alongside fresh fruit for a balanced snack.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply warm them in the microwave for a few seconds.
Cooking Mistakes
- Using unripe bananas can result in less sweetness.
- Overmixing the dough may lead to tough cookies.
- Baking at too high a temperature can burn the cookies.
- Not flattening the cookies can cause uneven baking.
- Ignoring the cooling time may lead to crumbly cookies.
Helpful Tips
- Make sure your bananas are very ripe for maximum sweetness.
- Experiment with add-ins like nuts or dried fruit for variety.
- For a chewy texture, underbake slightly.
- Use parchment paper to prevent sticking.
- Keep track of baking time to avoid overbaking.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a chewier texture.
How can I make these cookies vegan?
To make these cookies vegan, use maple syrup instead of honey and ensure the chocolate chips are dairy-free.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can add a delightful crunch and extra flavor to your cookies.
How do I know when the cookies are done?
The cookies should be lightly golden around the edges. They will firm up as they cool.
Can these cookies be made gluten-free?
Yes, simply substitute the almond flour and oats with gluten-free alternatives to make them gluten-free.
Conclusion
These banana oatmeal cookies are not only delicious but also a healthy option for any time of the day. Quick to make and easy to customize, they are a wonderful way to use up ripe bananas. Enjoy these treats fresh from the oven or as a snack on the go!
Banana Oatmeal Cookies
Ingredients
- 2 ripe bananas mashed
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup honey or maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 cup chocolate chips optional
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the honey or maple syrup until well combined.
- Add the rolled oats and mix thoroughly.
- Incorporate the almond flour, baking soda, cinnamon, and salt into the mixture.
- Fold in chocolate chips if desired.
- Drop spoonfuls of cookie dough onto the prepared baking sheet.
- Flatten each cookie slightly with the back of the spoon.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
