Banana Oatmeal Cookies
These banana oatmeal cookies are naturally sweet and full of wholesome ingredients, making them a great choice for a healthier treat. Mashed bananas and honey provide sweetness, while cinnamon adds a warm spice. You can stir in chocolate chips for a more indulgent version, or toss in raisins and chopped walnuts for a heartier texture. They freeze well, so you can always have a batch on hand for snacks or breakfast on the go.
Ingredients
- 2 ¼ cups old-fashioned rolled oats
- 1 cup whole wheat flour or oat flour*
- ½ cup ground flaxseed
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe banana about 3 medium bananas
- ⅓ cup honey
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup chocolate chips mini or regular size
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- In a large bowl, stir together the oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt until evenly combined.
- In a separate medium bowl, whisk together the mashed banana, honey, melted butter, egg, and vanilla extract until smooth. Pour the wet mixture into the bowl with the dry ingredients and stir until the dough is fully combined.
- Gently fold in the chocolate chips and walnuts, if using. The dough will be soft and slightly sticky.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Use your fingers or the back of a spoon to gently flatten each cookie, as they will not spread much during baking.
- Bake for 10–12 minutes, until the cookies are set and the edges are just turning golden. If baking more than one sheet at a time, rotate the pans halfway through to ensure even baking. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Cookies can be stored in an airtight container at room temperature for up to 3 days, making them a great option for quick breakfasts or snacks. For longer storage, freeze them in a sealed container for up to 3 months — just let them thaw at room temperature for a few minutes before enjoying.
If you don’t have oat flour on hand, you can easily make your own using a food processor: simply process a heaping cup of old-fashioned oats until they become a fine powder, which takes about 1 minute.
If you don’t have oat flour on hand, you can easily make your own using a food processor: simply process a heaping cup of old-fashioned oats until they become a fine powder, which takes about 1 minute.