Banana oatmeal cookies are a delightful treat that combines the natural sweetness of ripe bananas with the hearty texture of oats. Perfect for breakfast or a snack, these cookies are not only easy to make but also healthy! With just a few ingredients, you can whip up a batch that will please both kids and adults alike. Let’s dive into the recipe!
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is around 10 minutes, and cooking time is about 15 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains about 100 calories, 4g protein, 15g carbohydrates, 5g fat, and 2g fiber. This is based on the ingredients listed above.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add peanut butter and honey to the mashed bananas, and mix well.
- Stir in the vanilla extract, baking soda, and salt until combined.
- Add the rolled oats to the mixture and stir until fully incorporated.
- If using, fold in the chocolate chips gently.
- Using a spoon, scoop out the cookie dough and place it on the prepared baking sheet.
- Flatten each cookie slightly with the back of the spoon.
- Bake in the preheated oven for about 12-15 minutes, or until golden brown.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute peanut butter with any nut butter or sunflower seed butter for a nut-free option. Additionally, maple syrup can replace honey for a vegan version.
Serving and Pairings
These cookies pair wonderfully with a glass of milk or a cup of tea. They can also be enjoyed with yogurt or fresh fruit for a wholesome breakfast.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To reheat, simply place them in the microwave for a few seconds until warm.
Cooking Mistakes
- Using unripe bananas can result in less sweetness; ensure your bananas are ripe.
- Not mashing the bananas thoroughly may lead to chunks in the dough.
- Overbaking can make the cookies dry; keep an eye on them while baking.
- Skipping the parchment paper can make cleanup difficult.
- Not letting the cookies cool can cause them to crumble.
Helpful Tips
- Try adding nuts or dried fruit for extra texture and flavor.
- For softer cookies, underbake them slightly.
- Let the dough sit for a few minutes before baking for better texture.
- Experiment with spices like cinnamon for added warmth.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the cookies may be slightly different. Rolled oats provide a chewier texture.
How can I make these cookies gluten-free?
Use certified gluten-free oats to ensure the recipe is gluten-free.
Can I add protein powder to this recipe?
Absolutely! You can add a scoop of protein powder to the dough for an extra protein boost.
What can I use instead of honey?
Maple syrup or agave nectar can be great substitutes for honey in this recipe.
How do I know when the cookies are done?
The cookies are done when they are golden brown around the edges and slightly soft in the center; they will firm up as they cool.
Conclusion
These banana oatmeal cookies are a fantastic way to enjoy a sweet treat while keeping it healthy. Easy to make and delicious, they are perfect for any occasion. Enjoy them fresh or store them for later—either way, they’re sure to be a hit!
Banana Oatmeal Cookies
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup peanut butter
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add peanut butter and honey to the mashed bananas, and mix well.
- Stir in the vanilla extract, baking soda, and salt until combined.
- Add the rolled oats to the mixture and stir until fully incorporated.
- If using, fold in the chocolate chips gently.
- Using a spoon, scoop out the cookie dough and place it on the prepared baking sheet.
- Flatten each cookie slightly with the back of the spoon.
- Bake in the preheated oven for about 12-15 minutes, or until golden brown.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
