Irresistible Homemade Banana Oatmeal Cookies: Healthy, Easy, and Delicious!
Dive into the delightful world of homemade goodness with these healthy Banana Oatmeal Cookies. Combining the wholesome power of oat flour, the natural sweetness of coconut sugar, creamy almond butter, and the comforting flavors of ripe bananas and oats, these cookies are truly a treat. Whether you’re looking for a guilt-free snack for yourself or a nutritious indulgence for the kids, these soft, chewy, and utterly delicious cookies, studded with optional chocolate chips, are sure to become a cherished favorite in your household.
Homemade Banana Oatmeal Cookies: A Family Favorite
As a parent, finding snacks that are both delicious and nutritious can be a challenge. That’s why these Homemade Banana Oatmeal Cookies have quickly risen to the top of my kids’ favorite treats list – and mine too! These cookies offer a delightful balance of a soft, chewy texture with a naturally sweet flavor profile, making them a fantastic alternative to more traditional, often sugar-laden, cookie recipes.
What makes these cookies truly special is their wholesome ingredient list, which blends ripe bananas, hearty oats, gluten-free oat flour, and healthy fats like coconut oil. The result is a cookie that not only tastes amazing but also offers more fiber and nutrients than your average cookie. They are a wonderful change from popular choices like Sea Salt Chocolate Chip Cookies or Peanut Butter Pretzel Chocolate Chip Cookies, providing a healthier twist without compromising on flavor.
The Perfect Solution for Ripe Bananas
Do you often find yourself with overly ripe bananas sitting on the counter, unsure of what to do with them? You’re not alone! It’s a common kitchen dilemma, but these banana oatmeal cookies are the perfect delicious solution. Overripe bananas are a baker’s best friend, providing natural sweetness and a moist texture to baked goods. They eliminate the need for excessive added sugars, making these cookies an even healthier option.
Beyond cookies, ripe bananas are incredibly versatile. I also love using them in other recipes such as these Banana Oatmeal Muffins and this refreshing Pineapple Smoothie. But when it comes to a quick, satisfying, and freezer-friendly treat, these Homemade Banana Oatmeal Cookies truly shine. They’re an ideal snack for busy adults and energetic kids, and the fact that they freeze beautifully means you can always have a batch on hand for whenever a craving strikes!
What Wholesome Ingredients Are in These Banana Oatmeal Cookies?
The beauty of these cookies lies in their simple, yet powerful ingredient list. Each component plays a vital role in creating a delicious and healthy treat. Let’s take a closer look:
FLOUR: This recipe proudly features **oat flour**, a fantastic gluten-free alternative to traditional wheat flour. Oat flour is derived directly from oats and boasts a higher protein and fiber content, along with fewer carbohydrates. This makes these cookies a more satisfying and blood-sugar-friendly option. You can easily find oat flour in most grocery stores, or you can even make your own by simply blending rolled oats until a fine flour forms. This DIY method is not only cost-effective but also ensures you have the freshest oat flour for your baking needs.
SUGAR: For sweetness, we use **coconut sugar**. This natural sweetener is a great choice as it has a lower glycemic index compared to regular granulated sugar, leading to a slower release of energy. If coconut sugar isn’t readily available or you prefer another option, feel free to substitute it with an equal amount of regular granulated sugar, brown sugar, or even maple syrup for a different flavor profile, though adjusting liquid ratios might be necessary for liquid sweeteners.
BAKING POWDER: A crucial leavening agent, **baking powder** is responsible for giving these cookies their lovely rise and light texture during baking. It reacts when mixed with wet ingredients and then again with heat, creating small air bubbles that expand and make the cookies soft and airy.
NUT BUTTER: I opt for creamy **almond butter** in this recipe for its rich flavor and healthy fats. However, this ingredient offers a wonderful opportunity for customization. You can easily swap almond butter for cashew butter, peanut butter, or even sunflower seed butter for a nut-free option. Keep in mind that each type of nut butter will impart a slightly different flavor and texture to the final cookie, so choose your favorite!
COCONUT OIL: Melted **coconut oil** serves several purposes in these cookies. It helps bind the ingredients together, contributes to their wonderfully soft consistency, and adds a subtle hint of coconut flavor. Coconut oil is also a source of healthy medium-chain triglycerides (MCTs), making it a beneficial addition to this wholesome recipe.
BANANAS: The star of the show! This recipe calls for **1 small mashed ripe banana**. The riper the banana, the sweeter and more flavorful your cookies will be. Ripe bananas (with brown spots) are softer, easier to mash, and contribute significantly to the cookies’ moisture and natural sweetness, reducing the need for more added sugar. They are truly the secret to a perfectly moist and flavorful banana cookie.
OATS: We incorporate **old fashioned oats** into the dough, which adds a fantastic chewy texture and additional fiber. The larger flakes of old-fashioned oats hold their shape better during baking, contributing to the rustic and hearty feel of these cookies. Quick oats can also be used, but may result in a slightly less chewy cookie.
CHOCOLATE CHIPS: While entirely optional, adding **chocolate chips** or chopped chocolate is highly recommended for an extra layer of indulgence. I personally love using dark chocolate chips for their rich, slightly bitter flavor that beautifully complements the sweet banana. Semi-sweet chocolate chips also work wonderfully. Feel free to adjust the amount to your liking, or omit them altogether for a pure banana oatmeal experience.
How Do You Make These Delicious Banana Oatmeal Cookies?
Making these healthy banana oatmeal cookies is straightforward and enjoyable. Follow these simple steps for a batch of perfectly baked treats:
1. Prepare Your Workspace: Preheat Oven and Line Baking Sheet
First, preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature before the cookies go in, leading to even baking. Next, line a baking sheet with parchment paper. Parchment paper is essential for preventing sticking and makes for easy cleanup, ensuring your cookies slide right off the tray.
2. Combine Dry Ingredients
In a large mixing bowl, combine the oat flour, coconut sugar, baking powder, ground cinnamon (if using), and a pinch of salt. Whisk these dry ingredients together thoroughly. This step is important to ensure that the leavening agent and spices are evenly distributed throughout the dough, guaranteeing consistent flavor and texture in every cookie.
3. Incorporate Wet Ingredients to Form Dough
To the dry mixture, add the almond butter, melted coconut oil, mashed banana, and vanilla extract. Mix these ingredients thoroughly until a soft, cohesive dough forms. Ensure there are no dry pockets of flour. The mashed banana acts as a binder and adds natural sweetness, while the coconut oil ensures a tender crumb.
4. Fold in Oats and Chocolate Chips
Gently fold in the old-fashioned oats and your chosen chocolate chips or chopped chocolate. Mix just until they are evenly distributed throughout the dough. Overmixing can lead to tougher cookies, so a light touch is best here.
5. Chill the Dough (Do Not Skip!)
This step is crucial for achieving the perfect cookie texture. Cover the bowl with plastic film and refrigerate the dough for at least 30 minutes. Chilling the dough helps the fats solidify, preventing the cookies from spreading too much during baking and resulting in a thicker, chewier cookie. It also allows the flavors to meld together beautifully.
6. Form and Flatten the Cookies
Once chilled, scoop out the dough into 12 even balls. You can use a cookie scoop for consistency or use slightly wet hands to prevent sticking. Place the balls on the prepared baking sheet, leaving some space between them. Then, gently flatten each cookie ball slightly with the palm of your hand or the back of a spoon. These cookies don’t spread a lot, so flattening them ensures a more uniform shape and quicker baking.
7. Bake to Golden Perfection
Bake the cookies for 15-20 minutes, or until they turn a beautiful golden brown color and appear set. The edges should be slightly crisp, but the centers will remain soft. Baking time can vary depending on your oven, so keep an eye on them. Overbaking can lead to dry cookies, so err on the side of underbaking if you prefer a chewier texture.
8. Cool Completely for Optimal Texture
Once baked, remove the cookies from the oven and let them cool completely on the baking sheet or a wire rack. It’s important to be patient during this step! These cookies are quite soft when they first come out of the oven, but they will firm up and develop their signature chewy texture as they cool. Resisting the urge to eat them warm will reward you with the perfect banana oatmeal cookie experience.
Tips and Variations for Your Banana Oatmeal Cookies
Once you master the basic recipe, feel free to get creative! These banana oatmeal cookies are quite versatile:
- Add Spices: Besides cinnamon, a pinch of nutmeg, ginger, or allspice can enhance the warm flavors.
- Nutty Add-ins: For extra crunch, fold in a handful of chopped walnuts or pecans along with the oats and chocolate chips.
- Dried Fruits: Craving more chewiness? Dried cranberries, raisins, or chopped dates can be a delicious addition.
- Make it Vegan: This recipe is already naturally vegan and gluten-free (if using certified gluten-free oats/oat flour), making it accessible to many dietary preferences.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
- Freezing Baked Cookies: These cookies freeze exceptionally well. Once completely cooled, place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm in the microwave.
- Freezing Dough: You can also freeze portions of the dough. Scoop the dough balls onto a parchment-lined baking sheet and freeze until firm. Then, transfer them to a freezer bag. When ready to bake, place frozen dough balls on a baking sheet and bake for a few extra minutes (around 18-25 minutes total) without thawing.
Other Delicious Dessert Recipes You Might Like:
If you enjoyed these wholesome banana oatmeal cookies, you might also love exploring these other dessert options:
NO BAKE COOKIES
ALMOND CAKE
EASY CAKE MIX COOKIES
CHOCOLATE CHIP BANANA BARS
PAN FRIED CINNAMON BANANAS
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Homemade Banana Oatmeal Cookies
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Ingredients
- 1 cup oat flour
- 2 tbps oat flour
- ½ cup coconut sugar, or other granulated sugar
- 1/2 teaspoon ground cinnamon, {optional}
- 1 teaspoon baking powder
- 1 Tablespoon almond butter , or cashew butter
- 1/2 cup coconut oil, melted
- 1 banana, mashed
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup old fashioned oats
- ½ cup dark chocolate chips , or chopped chocolate
Instructions
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Preheat the oven to 350 degrees F. Prepare a baking sheet with parchment paper.
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In a bowl, mix the oat flour, sugar, baking powder, cinnamon and salt.
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Then add the wet ingredients to the flour mixture and mix until the dough becomes soft.
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Now fold in the old fashioned oats and chopped chocolate/chocolate chips.
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Cover with film and refrigerate for at least 30 minutes (do not skip this step!).
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Scoop (or with wet hands) roll the dough it into 12 balls, place in the baking sheet flattening them slightly.
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Bake for 15-20 minutes, until cookies are golden brown and flat.
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Remove from the oven and let the cookies cool completely – they come out of the oven soft and harden as they cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.