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- 2 ripe bananas - 1 cup rolled oats - ½ cup almond butter or peanut butter - ¼ cup honey or maple syrup I use ripe bananas for this recipe because they are sweet and soft. They give the cookies a great flavor and moist texture. Rolled oats are the main base. They provide fiber and help hold everything together. Almond butter or peanut butter adds a nice creaminess and protein. You can pick either, depending on your taste. Honey or maple syrup sweetens the cookies naturally. - ¼ cup dark chocolate chips - ¼ cup chopped nuts (walnuts or pecans) You can add dark chocolate chips for a sweet surprise in each bite. If you like crunch, chopped nuts work well too. Walnuts or pecans add flavor and texture. Feel free to mix and match based on what you enjoy. - Ground cinnamon - Salt - Vanilla extract Ground cinnamon gives the cookies warmth and flavor. Just a pinch of salt balances the sweetness. Lastly, vanilla extract enhances the overall taste. These simple ingredients make a big difference in flavor. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This helps your cookies bake evenly. 2. Next, prepare a baking sheet by lining it with parchment paper. This prevents sticking and cleanup is easy. 1. In a large bowl, mix the mashed bananas, almond butter, honey (or maple syrup), and vanilla extract. Blend until smooth. This forms the base for your cookies. 2. Now, add the rolled oats, ground cinnamon, and salt to the banana mix. Stir gently until everything is well combined, creating a thick dough. 3. If you want to add some fun, fold in dark chocolate chips or chopped nuts. Make sure they are evenly mixed. 1. Using a spoon or cookie scoop, drop generous tablespoons of dough on the baking sheet. Space them about 2 inches apart to allow room for baking. 2. Flatten the dough slightly with a spoon. This helps the cookies keep their shape while baking. 3. Place the sheet in the oven and bake for 12-15 minutes. They should turn golden brown around the edges. 4. Once done, let the cookies cool for about 5 minutes on the baking sheet. After that, transfer them to a wire rack to cool completely. - Use ripe bananas for sweetness: Ripe bananas are key to great cookies. They add natural sugar and moisture. Look for bananas with brown spots. They are sweet and easy to mash. - Choosing the right nut butter: The nut butter you pick matters. Almond butter gives a light taste. Peanut butter adds a strong flavor. Both work well. Choose based on what you like. - Substituting sweeteners: You can change sweeteners in this recipe. Use honey for a rich taste. Maple syrup is great for a different flavor. You can even use stevia or agave syrup for a lower-calorie option. - Experimenting with spices: Spices can change the cookie’s flavor. Try adding more cinnamon for warmth. Nutmeg can add a sweet touch. A pinch of ginger gives a nice kick. Have fun and mix it up! - Arranging cookies for visual appeal: When serving, stack cookies on a plate. Lay them out on a wooden board for a rustic look. This makes your breakfast spread more inviting. - Drizzling honey and adding banana slices: Drizzle honey over the top for extra sweetness. Place fresh banana slices around the cookies. This adds color and freshness. It looks great and tastes even better! Pro Tips Choose Ripe Bananas: The riper the bananas, the sweeter your cookies will be. Look for bananas with brown spots for optimal flavor. Mix Well: Ensure all ingredients are well combined for even flavors and texture. A smooth banana mixture will help the oats bind better. Experiment with Add-ins: Feel free to add your favorite mix-ins like dried fruits, seeds, or coconut flakes to customize your cookies. Storage Tips: Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life. {{image_4}} You can make these cookies even better for your health. For a gluten-free option, use certified gluten-free oats. They work well and keep the texture nice. If you want to cut down on sugar, try using mashed dates or applesauce instead of honey or maple syrup. These swaps keep the cookies sweet while being kinder to your body. Want to mix things up? Add dried fruits like raisins or cranberries. They give a chewy texture and add extra flavor. You can also spice things up with nutmeg or ginger. A pinch of these spices can change the whole taste. Experiment and find your favorite flavor combo! If you have kids, make mini cookie bites. Just scoop smaller amounts of dough onto the baking sheet. They bake the same way but are perfect for little hands. For a party, double the recipe. You can serve these cookies to family and friends. Everyone will love them! For short-term storage, keep the cookies in an airtight container. This helps them stay soft and fresh. You can store them at room temperature for up to three days. If you want to keep them longer, consider freezing. To freeze, place the cookies in a single layer on a baking sheet. After they freeze solid, transfer them to a freezer bag. This method prevents them from sticking together. To reheat your cookies, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5 minutes. The microwave is quicker, just 10-15 seconds per cookie, but they may become soft. After reheating, let the cookies cool for a minute. This keeps the texture nice after warming. These banana oatmeal cookies last about one week in the pantry. If stored in the fridge, they can last up to two weeks. Watch for signs of spoilage, like a dry texture or an off smell. If they start to harden or lose flavor, it's best to toss them out. Keeping an eye on freshness helps you enjoy your cookies at their best! To make these cookies vegan, you can switch out a few ingredients. Use maple syrup instead of honey. For the nut butter, almond or peanut butter is fine, as both are vegan. If you want to add chocolate chips, look for dairy-free options. These simple changes make the cookies plant-based and just as tasty. You can use instant oats, but there are some differences. Rolled oats give a chewier texture, while instant oats may make the cookies softer. Instant oats absorb more liquid, which can change the cookie's consistency. If you use instant oats, keep an eye on the baking time. The cookies may bake faster. If you don’t have almond butter, there are many options. Peanut butter is a popular choice and works well in this recipe. Sunflower seed butter is another great alternative for nut allergies. You can even use tahini or cashew butter. Each option adds a unique flavor to your cookies. You can make delicious banana oatmeal cookies with just a few key ingredients. We covered the main ingredients, optional add-ins, and baking steps. I shared tips to perfect your cookies’ texture and flavor. You can also try different variations to keep things exciting. Finally, storing and reheating cookies properly will help them last longer. These cookies are not only tasty but also easy to customize for your needs. Enjoy baking, and don’t forget to share your creations!

Banana Oatmeal Breakfast Cookies

Delicious and healthy breakfast cookies made with ripe bananas and oats.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

  • 2 pieces ripe bananas, thoroughly mashed
  • 1 cup rolled oats
  • 1 2 cup almond butter (or peanut butter, based on preference)
  • 1 4 cup honey or maple syrup
  • 1 2 teaspoon vanilla extract
  • 1 2 teaspoon ground cinnamon
  • 1 4 teaspoon salt
  • 1 4 cup dark chocolate chips (optional)
  • 1 4 cup chopped nuts (such as walnuts or pecans, optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the thoroughly mashed bananas, almond butter, honey (or maple syrup), and vanilla extract. Mix well until the mixture is smooth and well blended.
  • Next, add the rolled oats, ground cinnamon, and salt to the banana mixture. Stir gently until all the dry ingredients are fully incorporated into the wet mixture, forming a cohesive dough.
  • If you choose to enhance your cookies, gently fold in the dark chocolate chips and chopped nuts, ensuring they are evenly distributed throughout the dough.
  • Utilizing a spoon or a cookie scoop, drop generous tablespoons of the dough onto the prepared baking sheet, ensuring to space them about 2 inches apart for even baking.
  • To give the cookies a nice shape, flatten them slightly with the back of your spoon, as they will not spread much while baking.
  • Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes, or until the cookies are golden brown around the edges and firm to the touch.
  • Once they are baked, allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For a beautiful serving, arrange the cookies on a rustic wooden board, drizzling a bit of extra honey over the top for added sweetness.
Keyword banana, breakfast, cookies, healthy, oatmeal