Chocolate Chip Banana Oatmeal Cookies
A delightful treat that combines the sweetness of ripe bananas with hearty oats, perfect for satisfying sweet cravings while being nutritious.
Ingredients
Wet Ingredients
- 2 large large ripe bananas, mashed (approx 3/4 cup mashed) Use very ripe bananas for natural sweetness.
- 1/2 cup almond butter Can substitute with peanut butter or any nut butter.
- 3 tbsp maple syrup For additional sweetness, adjust to taste.
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats Gluten-free if needed.
- 1/4 tsp salt
- 1/2 tsp cinnamon Optional.
- 1/4 cup chocolate chips Can substitute with dark chocolate chips.
- 1/3 cup chopped walnuts
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a mixing bowl, mix the mashed bananas, almond butter, maple syrup, and vanilla.
- In another bowl, mix together the oats, salt, cinnamon, chocolate chips, and walnuts.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Use a cookie scoop to place cookie dough onto the baking sheet; gently press down on each cookie to flatten slightly.
Baking
- Bake for 12-15 minutes until golden brown around the edges.
Notes
These cookies are best enjoyed fresh out of the oven but can also be served warm or at room temperature. They pair well with a glass of milk or your favorite hot beverage. Store in an airtight container; can be kept at room temperature for up to a week, in the refrigerator for up to two weeks, or frozen for up to three months with parchment paper in between.