These Chocolate Chip Banana Oatmeal Cookies are not just healthy—they’re also a delightful treat for dessert, a snack, or even breakfast! Packed with wholesome ingredients, they are both satisfying and nutritious.
Ingredients
- 2 large ripe bananas, mashed (about 3/4 cup)
- 1/2 cup almond butter (or substitute with peanut butter)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats (gluten-free if necessary)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract. Stir until well blended.
- Mix Dry Ingredients: In a separate bowl, combine the rolled oats, salt, cinnamon (if using), chocolate chips, and walnuts.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until fully combined.
- Shape the Cookies: Using a cookie scoop, portion the dough onto the prepared baking sheet. Gently press down on each cookie with your hands to flatten them slightly.
- Bake: Bake for 12-15 minutes, or until the edges are golden brown.
Notes
- Storage: Keep the cookies in a sealed container at room temperature for up to 2 days or refrigerate for 5-6 days.
- Banana Ripe Factor: The riper the bananas, the sweeter the cookies. Choose bananas with some brown spots for optimal sweetness.
- Oats: Use large flaked rolled oats for the best texture; quick oats may not hold up as well in these cookies.
- Flattening: Don’t skip the step of pressing the cookies down, as this recipe doesn’t include baking powder or baking soda, so the cookies won’t spread during baking.
