Cookies & Bars · Healthy · No Bake · Sweets

Banana Oatmeal Cookies


These healthy banana oatmeal cookies are so delicious you won’t even notice they are gluten free. Great as a quick breakfast to go, mid-morning snack or a healthy desert. The best part is, it’s made with 8 simple ingredients you probably already have on hand.

Recipe tips
  • Chocolate chips – You can make these with regular sized or mini chocolate chips.
  • Bananas – Make sure your bananas are ripe and sweet.
  • Cinnamon – Don’t skip cinnamon as it brings a nice warm spice along side the chocolate chips.
  • Honey – Pure liquid honey works best in this recipe. you may substitute with pure maple syrup
  • Oats – I used quick oats as they are smaller than rolled oats which makes for nicer texture.
mix-ins

The nice thing about these cookies is you can customize them with various different add ins.

  • Coconut flakes
  • Dried fruit such as raisins, or craisins
  • Nuts such as pecans, walnuts, or almonds
  • Spices such as nutmeg
Banana oatmeal Cookies

Prep Time
5 min

Cook time
12 Min

Serves
14

INGREDIENTS

  • 1 1/4 cups of ripe mashed banana (2-3 bananas)
  • 2 Tbsp honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups quick cooking oats
  • 1 tsp ground cinnamon
  • 1/2 cup chocolate chips

DIRECTIONS

  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. In a medium bowl, add mashed bananas, honey, egg, and vanilla. Stir to combine.
  3. Add oats, cinnamon and stir to combine.
  4. Add chocolate chips and other mix-ins if using.
  5. Using a 1 1/2 Tbsp cookie scoop or ice cream scooper; scoop out the cookie dough and place it on the prepared baking sheet.
  6. Bake for 12-15 minutes until lightly golden brown.
  7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Makes approx. 14 cookies. Store in an airtight container in the refrigerator for up to a week. For longer storage, store in an airtight container in the freezer for up to 1 month. If stacking; place parchment paper between the cookie layers. I like to store them in the freezer, and indulge whenever I have a chocolate craving. No thawing required!

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