Imagine biting into a cookie that tastes like your favorite banana bread, but with a healthier twist that'll make your taste buds dance and your body thank you! These Banana Oat Bread Cookies are the perfect solution for those moments when you're craving something sweet but don't want to compromise on nutrition. Packed with the natural sweetness of ripe bananas, the wholesome goodness of oats, and just a hint of indulgence from optional chocolate chips, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they become a smooth, creamy consistency. The riper the bananas, the sweeter and more flavorful the cookies will be.
- Add brown sugar, honey, and mix well until the sugar is completely dissolved and the mixture becomes smooth and slightly glossy.
- In a separate bowl, combine flour, rolled oats, baking soda, cinnamon, and salt. Whisk together to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
- If using, fold in chocolate chips, distributing them evenly throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Gently flatten each cookie with the back of a spoon or your fingertips, as these cookies will not spread much during baking.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Banana Selection: Always use overripe bananas with brown spots. The riper they are, the sweeter and more flavorful your cookies will be.
- Moisture is Key: Don't skip mashing the bananas thoroughly. A smooth, creamy banana base ensures soft, moist cookies.
- Mixing Technique: Fold ingredients gently and avoid overmixing. Overmixing can lead to tough, dense cookies instead of soft, tender ones.
- Chocolate Chip Hack: If using chocolate chips, toss them in a tiny bit of flour first to prevent them from sinking to the bottom of the cookie.
- Even Sizing: Use a cookie scoop or tablespoon for uniform cookies that bake evenly.
- Cooling Matters: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to help them set properly.
- Storage Tip: Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 17g
Protein: g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 0mg
