Banana Oat Cookies Amazing Ultimate (Printable)

Soft, chewy banana oat bites with cinnamon and optional chocolate or nuts. Ready in 25 minutes.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 1/4 cup melted coconut oil (or unsalted butter)
03 - 1/4 cup honey or maple syrup
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups rolled oats
07 - 1/2 cup whole wheat flour (or all-purpose flour)
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon salt

→ Optional Add-ins

11 - 1/2 cup dark chocolate chips or raisins
12 - 1/3 cup chopped walnuts or pecans

# Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mash the bananas until smooth. Whisk in melted coconut oil, honey or maple syrup, egg, and vanilla extract until well combined.
03 - In a separate bowl, stir together rolled oats, flour, baking soda, ground cinnamon, and salt until evenly distributed.
04 - Fold the dry ingredient mixture into the wet ingredients until just combined. Stir in chocolate chips and nuts if using, being careful not to overmix.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Slightly flatten each portion with the back of a spoon.
06 - Bake for 13 to 15 minutes, or until cookies are set and lightly golden around the edges.
07 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in one bowl with zero fancy equipment and almost no cleanup, which is honestly half the battle on a lazy afternoon.
  • The bananas do most of the sweetening for you, so you never feel that heavy sugar crash afterward.
  • You probably have every single ingredient in your pantry right now, no grocery run needed.
02 -
  • These cookies will not crisp up like traditional cookies because the banana keeps them soft and cakey, which is exactly what makes them special so do not chase a crunchy edge.
  • If your dough feels too wet and sticky to scoop, pop the bowl in the fridge for ten minutes and the oats will absorb some moisture and make everything more manageable.
03 -
  • Mash the bananas while they are still in the peel by squeezing them like a stress ball, then slit the peel and squeeze the puree directly into the bowl for one less dish to wash.
  • Let the melted coconut oil cool slightly before adding it to the wet mixture so it does not accidentally cook the egg and create weird little scrambled bits in your dough.

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