Banana Oatmeal Cookies
These are the best banana oatmeal cookies thanks to three simple ingredients. Sweeten them naturally with banana and enjoy this easy recipe for a quick breakfast or healthy snack.
Servings: 9 cookies
Equipment
- Baking Sheet
- Parchment paper or silicone mat
Ingredients
- 2 1/4 cups rolled oats (gluten-free if needed)
- 1 1/2 cups mashed ripe bananas (about 3 large ripe banans)
- 1 large egg
- Optional: a dash of cinnamon, chocolate chips, chopped nuts or dried fruit
Instructions
- Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, add all ingredients and stir to combine with a rubber spatula or wooden spoon. Add additional mix-ins, protein powder, or fiber, if desired, and stir again (Note 1).
- Use a 1/3 cup measuring cup to scoop out the mixture and place on the prepared baking sheet. You should get about 9 large cookies. Gently flatten with the back of the measuring cup. Cookies won't spread much in the oven.
- Bake for 18-20 minutes, or until set. Allow them to cool slightly on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely.
Video
Notes
Note 1. Fiber or protein. Mix in 2 tablespoons of chia seeds or 1/4 cup of ground flax seeds. You could also mix in 1/4 cup of your favorite protein powder. You will need to add a splash of milk or melted coconut oil to offset the additional dry ingredients.
Storage: store leftover cookies in an airtight container in the fridge for up to 5 days. Warm them up in the microwave or eat them cold on the go.
To freeze: allow to cool completely then store in an airtight container or bag for up to 3 months. Thaw overnight and warm up in the microwave or oven at 350°F until warmed all the way through.
Nutritional information is for one cookie without any chocolate chips or mix-ins.
Nutrition
Serving: 1cookie | Calories: 118kcal | Carbohydrates: 22.5g | Protein: 3.6g | Fat: 0.7g | Cholesterol: 20.7mg | Sodium: 8.3mg | Fiber: 3g | Sugar: 4.8g