These chewy banana oatmeal breakfast cookies are a delicious and healthy way to start your day, packed with the goodness of healthy banana recipes. You’ll love how easy they are to make, providing a convenient and satisfying breakfast or snack.
Key Ingredients & Substitutions
- Ripe Bananas: Essential for sweetness and moisture.
- Rolled Oats: Do not use instant oats; old-fashioned rolled oats provide the best texture.
- Nut Butter: Peanut butter or almond butter works well; choose your favorite.
- Maple Syrup: Honey or agave nectar are good alternatives.
- Chocolate Chips: Omit for a less sweet option, or use chopped nuts.
Ingredients
- 2 medium ripe bananas, mashed
- 1 ½ cups rolled oats
- ¼ cup nut butter (peanut butter or almond butter)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 12 cookies
- Tools: Baking sheet, mixing bowls, fork or potato masher.
Step-by-Step Instructions
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking, making cleanup much easier. This simple step ensures your cookies bake evenly.
2. Mash the Bananas
In a medium bowl, thoroughly mash the ripe bananas with a fork or potato masher until smooth. Make sure there are no large lumps left, as this will ensure a consistent texture in your healthy banana recipes.
3. Combine Wet Ingredients
Add the nut butter, maple syrup, and vanilla extract to the mashed bananas. Stir everything together until well combined and smooth. This creates the flavorful base for your cookies.
4. Mix in Dry Ingredients
Stir in the rolled oats, ground cinnamon, and salt until just combined. Be careful not to overmix the dough. If using, fold in the chocolate chips now.
5. Form the Cookies
Scoop rounded tablespoons of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers. They won’t spread much during baking.
6. Bake the Cookies
Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Variation Ideas
- Add a sprinkle of shredded coconut for extra flavor.
- Mix in chopped walnuts or pecans for crunch.
- Include dried cranberries or raisins for a chewy texture.
- Add a dash of nutmeg or cardamom for a warm spice blend.
Storage Instructions
Store these chewy banana oatmeal breakfast cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. They also freeze well for up to 2 months.
Frequently Asked Questions
Q: Can you use quick oats instead of rolled oats?
A: Rolled oats are recommended for the best texture; quick oats can make the cookies too soft.
Q: Are these cookies gluten-free?
A: If you use certified gluten-free rolled oats, then yes, they are naturally gluten-free.
Q: Can you make these cookies vegan?
A: Yes, this recipe is already naturally vegan, using plant-based ingredients.
Q: How ripe should the bananas be?
A: The riper the bananas (with brown spots), the sweeter and more flavorful your cookies will be, perfect for healthy banana recipes.
Q: Can you substitute applesauce for bananas?
A: No, bananas provide a unique texture and sweetness that applesauce won’t replicate in this recipe.
Q: Do you need to add sugar?
A: No, the ripe bananas and maple syrup provide plenty of natural sweetness.
