Chocolate Chip Banana Oatmeal Cookies

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 ¾ cup)
• ½ cup almond butter (or substitute with peanut butter)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 cups rolled oats (gluten-free if necessary)
• ¼ teaspoon salt
• ½ teaspoon cinnamon (optional)
• ¼ cup chocolate chips
• ⅓ cup chopped walnuts

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract. Stir until well blended.
3. Mix Dry Ingredients: In a separate bowl, combine the rolled oats, salt, cinnamon (if using), chocolate chips, and walnuts.
4. Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until fully combined.
5. 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.
6. 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.