Wholesome Banana Oatmeal Cookies: A Simple & Delicious Recipe
Craving a sweet treat that’s also relatively healthy? Look no further than these delightful banana oatmeal cookies! They’re soft, chewy, naturally sweetened with ripe bananas, and packed with wholesome ingredients like oats and (optional) nuts or seeds. This recipe is incredibly easy to follow, making it perfect for beginner bakers or anyone looking for a quick and satisfying snack. Plus, they’re a great way to use up those overripe bananas sitting on your counter!
Why You’ll Love These Banana Oatmeal Cookies
* Healthy-ish: While these are still cookies, they contain significantly less refined sugar than many traditional recipes. The bananas provide natural sweetness and moisture, while the oats add fiber and a hearty texture.
* Easy to Make: This recipe requires minimal ingredients and effort. It’s a great option for baking with kids or when you’re short on time.
* Customizable: Feel free to add your favorite mix-ins, such as chocolate chips, nuts, seeds, dried fruit, or spices. The possibilities are endless!
* Great for Using Ripe Bananas: Don’t throw away those brown bananas! They’re perfect for baking and will add extra sweetness and moisture to your cookies.
* Delicious Texture: The combination of soft banana and chewy oats creates a delightful texture that you’ll love.
Ingredients You’ll Need
Before you start baking, gather these simple ingredients:
* Ripe Bananas: The riper, the better! Look for bananas that are heavily speckled with brown spots. These will be the sweetest and easiest to mash.
* Rolled Oats (Old-Fashioned Oats): Rolled oats provide the best texture for these cookies. Quick-cooking oats can be used in a pinch, but the cookies may be slightly softer.
* All-Purpose Flour: Provides structure to the cookies. You can substitute with whole wheat flour for a slightly nuttier flavor (see notes below).
* Baking Soda: Helps the cookies rise and become light and fluffy.
* Salt: Enhances the sweetness and balances the flavors.
* Cinnamon (Optional): Adds a warm and comforting spice.
* Melted Butter or Coconut Oil: Adds moisture and richness. Coconut oil will give the cookies a subtle coconut flavor.
* Egg: Binds the ingredients together and adds moisture.
* Vanilla Extract: Enhances the flavor of the cookies.
* Brown Sugar (Optional): Adds a caramel-like sweetness and chewy texture. You can omit this for a less sweet cookie.
* Mix-Ins (Optional): Chocolate chips, chopped nuts (walnuts, pecans, almonds), seeds (chia, flax, sunflower), dried fruit (raisins, cranberries), shredded coconut.
Ingredient Substitutions and Variations
* Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure the blend contains xanthan gum for best results.
* Vegan: Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Use coconut oil instead of butter.
* Sugar-Free: Omit the brown sugar or use a sugar substitute like erythritol or stevia. Be aware that sugar substitutes may affect the texture of the cookies.
* Nut-Free: Simply omit the nuts or use seeds instead.
* Spices: Experiment with different spices like nutmeg, ginger, or cardamom.
Step-by-Step Instructions
Now, let’s get baking! Follow these simple steps to make delicious banana oatmeal cookies:
Step 1: Preheat and Prep
* Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
Step 2: Mash the Bananas
* In a large bowl, mash the ripe bananas with a fork until they are mostly smooth. A few small lumps are okay.
Step 3: Combine Wet Ingredients
* Add the melted butter (or coconut oil), egg, vanilla extract, and brown sugar (if using) to the mashed bananas. Mix well until combined.
Step 4: Combine Dry Ingredients
* In a separate bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon (if using).
Step 5: Combine Wet and Dry Ingredients
* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can result in tough cookies.
Step 6: Add Mix-Ins (Optional)
* Fold in your favorite mix-ins, such as chocolate chips, nuts, seeds, or dried fruit.
Step 7: Drop by Rounded Tablespoons
* Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You can use a cookie scoop for more uniform cookies.
Step 8: Bake
* Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
Step 9: Cool and Enjoy
* Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips for Perfect Banana Oatmeal Cookies
* Use Ripe Bananas: As mentioned earlier, ripe bananas are key to the sweetness and moisture of these cookies. Don’t be afraid to use bananas that are very brown.
* Don’t Overmix: Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix the wet and dry ingredients until just combined.
* Use a Cookie Scoop: A cookie scoop will help you create uniform cookies that bake evenly.
* Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are golden brown and the centers are set.
* Let Cool Completely: Letting the cookies cool completely on a wire rack will allow them to firm up and prevent them from sticking together.
Serving Suggestions
These banana oatmeal cookies are delicious on their own, but here are a few serving suggestions:
* With a Glass of Milk: A classic combination!
* With Coffee or Tea: The perfect afternoon pick-me-up.
* As a Snack: A healthy and satisfying snack for any time of day.
* In a Lunchbox: A great treat for kids and adults alike.
* As a Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Instructions
* Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
* Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 5 days.
* Freezer: Freeze the cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
Detailed Recipe Card
Here’s a printable recipe card for your convenience:
**Recipe Name:** Banana Oatmeal Cookies
**Prep Time:** 10 minutes
**Cook Time:** 10-12 minutes
**Total Time:** 20-22 minutes
**Yields:** Approximately 18-24 cookies
**Ingredients:**
* 2-3 ripe bananas, mashed
* ½ cup melted butter or coconut oil
* 1 egg
* 1 teaspoon vanilla extract
* ¼ cup brown sugar (optional)
* 1 ½ cups rolled oats (old-fashioned oats)
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* ½ teaspoon cinnamon (optional)
* ½ cup mix-ins of your choice (chocolate chips, nuts, seeds, dried fruit)
**Instructions:**
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the ripe bananas.
3. Add the melted butter (or coconut oil), egg, vanilla extract, and brown sugar (if using) to the mashed bananas. Mix well.
4. In a separate bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fold in your favorite mix-ins.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
**Notes:**
* For gluten-free cookies, use a 1:1 gluten-free flour blend.
* For vegan cookies, substitute the egg with a flax egg and use coconut oil instead of butter.
* Adjust the sweetness to your liking by adding more or less brown sugar.
* Experiment with different mix-ins and spices to create your own unique flavor combinations.
Nutritional Information (Approximate, per cookie)
* Calories: 80-120 (depending on ingredients and mix-ins)
* Fat: 4-6g
* Saturated Fat: 2-4g
* Cholesterol: 15-20mg
* Sodium: 50-70mg
* Carbohydrates: 10-15g
* Fiber: 1-2g
* Sugar: 4-7g
* Protein: 1-2g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.*
Conclusion
These banana oatmeal cookies are a delightful and wholesome treat that’s perfect for any occasion. They’re easy to make, customizable, and a great way to use up those ripe bananas. So, gather your ingredients and get baking! You’ll be enjoying warm, chewy, and delicious banana oatmeal cookies in no time.
FAQs
**Q: Can I use quick-cooking oats instead of rolled oats?**
A: Yes, you can, but the cookies may be slightly softer.
**Q: Can I freeze the cookie dough?**
A: Yes, you can freeze the cookie dough. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen dough balls to a freezer bag and store for up to 2 months. When ready to bake, bake directly from frozen, adding a few extra minutes to the baking time.
**Q: My cookies are too dry. What did I do wrong?**
A: You may have overbaked the cookies or used too much flour. Make sure to measure the flour accurately and bake until the edges are golden brown and the centers are set, but not dry.
**Q: My cookies are too flat. What did I do wrong?**
A: Your butter may have been too melted, or you may have used too much sugar. Also, make sure your baking soda is fresh. Chilling the dough for 30 minutes before baking can also help prevent the cookies from spreading too much.
**Q: Can I add protein powder to these cookies?**
A: Yes, you can add protein powder. Start by adding 1-2 tablespoons and adjust the amount of flour as needed to maintain the desired consistency of the dough.
**Q: How can I make these cookies less sweet?**
A: You can reduce or omit the brown sugar. The bananas will provide some natural sweetness. You can also add a pinch of salt to balance the flavors.