Chocolate Chip Banana Oatmeal Cookies
These Chocolate Chip Banana Oatmeal Cookies are a healthy, delicious, and easy-to-make treat. With the sweetness of ripe bananas, the goodness of oats, and the indulgence of chocolate chips, these cookies are perfect for breakfast, snacks, or dessert. Packed with wholesome ingredients like almond butter and walnuts, these cookies offer a nutritious twist on a classic favorite. They're customizable, freezer-friendly, and ideal for those seeking a healthy yet tasty option.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 large ripe bananas, mashed (about 3/4 cup)
- 1/2 cup almond butter (or peanut butter)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats (use gluten-free certified oats if needed)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare wet ingredients: Mash the ripe bananas in a mixing bowl. Add almond butter, maple syrup, and vanilla extract. Mix until well combined.
- Combine dry ingredients: In a separate bowl, combine rolled oats, salt, and cinnamon.
- Mix together: Add the wet mixture to the dry ingredients. Stir until just combined. If the dough is too wet, add more oats to achieve a workable consistency.
- Shape the cookies: Use a spoon or cookie scoop to place portions of dough onto the baking sheet. Gently press down to flatten slightly.
- Bake: Bake for 12-15 minutes, or until the edges are golden brown. For softer cookies, bake for a shorter time; for crisper cookies, bake longer.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For nut-free cookies, swap almond butter for sunflower seed butter and omit walnuts.
- For sugar-free cookies, skip maple syrup and use bananas' natural sweetness, ensuring the chocolate chips are sugar-free.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for 5-6 days.
- These cookies freeze well for up to 2 months. Thaw at room temperature or warm in the oven.
