Amazing Ultimate Banana Oat Cookies (Print version)
Soft, chewy banana and oat cookies with cinnamon—easy, wholesome snack or grab-and-go breakfast.
# What goes in:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 1/4 cup melted coconut oil (or unsalted butter)
03 - 1/4 cup honey or maple syrup
04 - 1 large egg
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1/2 cup whole wheat flour (or all-purpose flour)
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon salt
→ Optional Add-ins
11 - 1/2 cup dark chocolate chips or raisins
12 - 1/3 cup chopped walnuts or pecans
# Cooking steps:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, mash the bananas until smooth. Whisk in melted coconut oil, honey (or maple syrup), egg, and vanilla extract until well combined.
03 - In a separate bowl, stir together the rolled oats, flour, baking soda, ground cinnamon, and salt until evenly distributed.
04 - Fold the dry ingredient mixture into the wet ingredients until just combined. Stir in chocolate chips and nuts if using.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a spoon.
06 - Bake for 13–15 minutes, or until cookies are set and lightly golden at the edges.
07 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Tips from flavorandfeast:
01 -
- They come together in one bowl with zero fancy equipment, which means barely any dishes to wash.
- The bananas do most of the sweetening work, so you can feel genuinely good about eating three of them standing at the counter.
- They freeze beautifully, so you can stash a batch and pretend you have your life organized for weekday breakfasts.
02 -
- Overmixing the dough makes the cookies tough, so stop folding the moment everything looks just combined.
- Cookies stored in an airtight container stay soft for up to three days at room temperature, and they freeze well for up to three months.
03 -
- For vegan cookies, swap the egg for a flax egg made from one tablespoon ground flaxseed mixed with two and a half tablespoons water, and use maple syrup instead of honey.
- A pinch of nutmeg alongside the cinnamon adds a warmth that makes people ask what your secret ingredient is.