Healthy Banana Oatmeal Cookies
Ripe bananas + oats + a few pantry staples = a tender, chewy cookie ready in 22 minutes flat. These healthy banana oatmeal cookies taste like a real treat, with no flour or refined sugar.
Equipment
- Large Mixing Bowl
- Fork
- Baking Sheet
- Parchment Paper
- Spatula
Ingredients
- 3 large very ripe bananas, mashed
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons melted coconut oil or butter
- 1 large egg
Optional Add-Ins:
- 1/3 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas with a fork until they reach a chunky paste. A few lumps are fine — they add texture.
- Stir in the melted coconut oil, vanilla, and egg until combined.
- Add the oats, cinnamon, salt, and baking soda. Fold gently with a spatula until just combined. Do not overmix. The dough will look shaggy and loose. That is correct.
- Let the dough sit on the counter for 5 minutes. This allows the oats to absorb the moisture, which gives you that perfect chewy texture.
- Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops slightly with the back of a spoon.
- Bake for 10–12 minutes, until the edges are golden and the tops look set. The center should spring back when gently pressed. The smell of cinnamon and banana filling your kitchen is the first sign they're close.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This is critical — they are fragile when hot. The 5 minutes of cooling firms them up.
Notes
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week. To keep them soft, place a slice of bread in the container. Freeze for up to 3 months. Reheat in microwave 15 seconds or oven at 300°F for 5 minutes. For best results, do not overmix the dough and let it rest for 5 minutes before baking.