Description
These banana oatmeal cookies are soft, naturally sweet, and ready in just 20 minutes! Perfect for breakfast, snack, or healthy dessert. Easily customizable with chocolate chips or your favorite mix-ins. Gluten-free and freezer-friendly.
Ingredients
- 3 overripe bananas (about 1¼ cups mashed)
- 2 tbsp honey or maple syrup
- 1 egg
- 1 tsp pure vanilla extract
- 1½ cups quick-cooking oats
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ½ cup chocolate chips or other mix-ins
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Mash bananas in a large bowl.
- Add honey, egg, and vanilla. Stir to combine.
- Add oats, cinnamon, and sea salt. Stir until combined.
- Fold in chocolate chips or other mix-ins if desired.
- Scoop 1 tbsp portions onto prepared baking sheets, spacing 2 inches apart.
- Bake 12–15 minutes until tops are set and bottoms lightly browned.
- Cool 5 minutes on baking sheet before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
- Use very ripe bananas for best sweetness.
- Flax egg or egg replacer can be used for vegan option.
- Rolled oats can replace quick oats (texture will vary).
- If using iodized salt, reduce amount by half.
- Store at room temperature 2 days, refrigerate 5–7 days, freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American