Delicious Banana Oatmeal Cookies Easy to Make Treat

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- 2 ripe bananas - 1 cup rolled oats - 1/2 cup almond flour These main ingredients bring the heart of the recipe. Ripe bananas add natural sweetness and moisture. Rolled oats give the cookies their chewy texture. Almond flour adds a nutty flavor and keeps them gluten-free. - 1/4 cup honey or maple syrup - 1/4 cup peanut butter - 1 teaspoon pure vanilla extract For sweetness, choose honey or maple syrup. Both work well in this recipe. Peanut butter adds creaminess and a rich taste. Vanilla extract brings out the flavors and makes the cookies smell great. - 1/2 teaspoon baking powder - 1/2 teaspoon ground cinnamon - A pinch of salt Baking powder helps the cookies rise. Ground cinnamon adds warmth and spice. A pinch of salt balances the sweetness and enhances all the flavors. - 1/3 cup dark chocolate chips - 1/4 cup chopped walnuts or pecans If you want to jazz up your cookies, add dark chocolate chips for a sweet bite. Nuts give a crunchy texture and extra flavor. These add-ins make your cookies even more fun! Check out the Full Recipe for more details. - Preheat oven to 350°F (175°C) - Line a baking sheet with parchment paper First, I set my oven to 350°F (175°C). This temperature helps the cookies bake nicely. Then, I take a baking sheet and line it with parchment paper. This step prevents the cookies from sticking, making cleanup easy. - Mash the bananas thoroughly - Combine all ingredients in a mixing bowl Next, I grab two ripe bananas. I mash them well using a fork. The smoother, the better! In a large mixing bowl, I add the mashed bananas along with rolled oats, almond flour, honey or maple syrup, peanut butter, vanilla extract, baking powder, ground cinnamon, and a pinch of salt. I mix everything until it’s all blended together. If I want, I can fold in dark chocolate chips or nuts for extra flavor. - Drop spoonfuls of batter onto the baking sheet - Flatten each cookie mound and bake Now, I use a spoon or cookie scoop to drop generous spoonfuls of the cookie batter onto my baking sheet. I make sure to leave about 2 inches between each scoop. This space allows them to spread while baking. Then, I gently flatten each mound with my fingers or the back of a spoon. I place the baking sheet in the oven and bake for about 12-15 minutes. I watch for the edges to turn golden brown. - Cool on a baking sheet for 5 minutes - Transfer to a wire rack to cool completely Once they’re baked, I take the cookies out and let them cool on the baking sheet for 5 minutes. This helps them firm up a bit. After that, I carefully transfer them to a wire rack to cool completely. Now they are ready to enjoy! For a full recipe, check out the details above. To get the best cookies, start with ripe bananas. Ripe bananas add natural sweetness and flavor. They also make your dough smooth and easy to mix. Next, remember not to overmix the batter. A gentle mix keeps the cookies soft and chewy. If you mix too much, they can turn out tough. These cookies taste amazing when warm, especially with almond milk. The milk adds creaminess and balances the sweetness. They also make great snacks for busy days. Pack them in your lunch or keep them in your bag for a quick bite. You can switch things up if you want! Use oat flour instead of almond flour for a different taste. Oat flour keeps the cookies gluten-free and adds a nice texture. You can also change the nut butter. Try using almond or cashew butter based on what you enjoy. This lets you customize the flavor to suit your taste. For the full recipe, check out the details above. {{image_4}} You can make small changes to this recipe for a healthier option. - Swap honey for agave syrup. Agave syrup has a lower glycemic index. - Use sugar-free chocolate chips. This swap cuts down on added sugars. Adding new flavors can make these cookies even better. - Add dried fruits like raisins or cranberries. They give a sweet surprise with every bite. - Include spices like nutmeg or ginger. A pinch can really enhance the taste. Switching out nuts can change the cookie's flavor and feel. - Replace peanut butter with almond or cashew butter. Each offers a unique taste. - Use mixed nuts instead of walnuts or pecans. This gives a fun crunch and variety. These little changes can make your cookies special and fit your tastes. For the full recipe, check out the instructions above! To keep your banana oatmeal cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. You can keep them at room temperature for up to five days. If you want to extend their life, refrigerate them. Just remember to let them come to room temp before enjoying. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. This keeps them from sticking together. When you’re ready to eat them, take out the desired number of cookies and let them thaw. For the best texture, you can warm them in the oven or microwave for a few seconds. Enjoy your delicious banana oatmeal cookies anytime! Banana oatmeal cookies can last about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you put them in the fridge, they can last up to a week. The cold can help them stay good longer. Yes, you can use quick oats instead of rolled oats. However, quick oats will change the cookie's texture. They may become softer and less chewy. You also might need to reduce the baking time by a minute or two to avoid overbaking. Yes, the ingredients in banana oatmeal cookies can be gluten-free. Use certified gluten-free oats and flour to ensure no gluten is present. Always check labels, as some oats may be processed in facilities that handle gluten. Yes, you can add protein powder to boost nutrition. Start with 1-2 tablespoons and mix it in with the dry ingredients. This will add protein without changing the cookie's flavor much. Adjust the liquid slightly if the dough gets too dry. If you don't have bananas, you can use applesauce or pureed pumpkin. They provide moisture, but you may need to adjust the sweetness. About 1/2 cup of applesauce or pumpkin will work well in this recipe. You now know how to make delicious banana oatmeal cookies. We covered the key ingredients, step-by-step instructions, and great tips to make them perfect. Don't forget that you can mix in optional add-ins for extra flavor. Experimenting with different nuts or sweeteners can change the taste too. Store your cookies well, so they last longer. With these easy guidelines, you can bake tasty treats that everyone will enjoy!

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Looking for a tasty treat that’s easy to make? These delicious banana oatmeal cookies are just what you need! Packed with ripe bananas and wholesome oats, they are perfect for a snack or dessert. Plus, they come together in no time. Join me as I guide you through this simple recipe, packed with options to customize based on your tastes. Let’s get baking the perfect healthy treat!

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Ingredients

Main Ingredients for Banana Oatmeal Cookies

– 2 ripe bananas

– 1 cup rolled oats

– 1/2 cup almond flour

These main ingredients bring the heart of the recipe. Ripe bananas add natural sweetness and moisture. Rolled oats give the cookies their chewy texture. Almond flour adds a nutty flavor and keeps them gluten-free.

Sweeteners and Flavor Enhancers

– 1/4 cup honey or maple syrup

– 1/4 cup peanut butter

– 1 teaspoon pure vanilla extract

For sweetness, choose honey or maple syrup. Both work well in this recipe. Peanut butter adds creaminess and a rich taste. Vanilla extract brings out the flavors and makes the cookies smell great.

Baking Essentials

– 1/2 teaspoon baking powder

– 1/2 teaspoon ground cinnamon

– A pinch of salt

Baking powder helps the cookies rise. Ground cinnamon adds warmth and spice. A pinch of salt balances the sweetness and enhances all the flavors.

Optional Add-ins

– 1/3 cup dark chocolate chips

– 1/4 cup chopped walnuts or pecans

If you want to jazz up your cookies, add dark chocolate chips for a sweet bite. Nuts give a crunchy texture and extra flavor. These add-ins make your cookies even more fun! Check out the Full Recipe for more details.

Step-by-Step Instructions

Preparing the Oven and Baking Sheet

– Preheat oven to 350°F (175°C)

– Line a baking sheet with parchment paper

First, I set my oven to 350°F (175°C). This temperature helps the cookies bake nicely. Then, I take a baking sheet and line it with parchment paper. This step prevents the cookies from sticking, making cleanup easy.

Mixing the Ingredients

– Mash the bananas thoroughly

– Combine all ingredients in a mixing bowl

Next, I grab two ripe bananas. I mash them well using a fork. The smoother, the better! In a large mixing bowl, I add the mashed bananas along with rolled oats, almond flour, honey or maple syrup, peanut butter, vanilla extract, baking powder, ground cinnamon, and a pinch of salt. I mix everything until it’s all blended together. If I want, I can fold in dark chocolate chips or nuts for extra flavor.

Shaping and Baking the Cookies

– Drop spoonfuls of batter onto the baking sheet

– Flatten each cookie mound and bake

Now, I use a spoon or cookie scoop to drop generous spoonfuls of the cookie batter onto my baking sheet. I make sure to leave about 2 inches between each scoop. This space allows them to spread while baking. Then, I gently flatten each mound with my fingers or the back of a spoon. I place the baking sheet in the oven and bake for about 12-15 minutes. I watch for the edges to turn golden brown.

Cooling and Serving

– Cool on a baking sheet for 5 minutes

– Transfer to a wire rack to cool completely

Once they’re baked, I take the cookies out and let them cool on the baking sheet for 5 minutes. This helps them firm up a bit. After that, I carefully transfer them to a wire rack to cool completely. Now they are ready to enjoy! For a full recipe, check out the details above.

Tips & Tricks

Perfecting Your Cookie Texture

To get the best cookies, start with ripe bananas. Ripe bananas add natural sweetness and flavor. They also make your dough smooth and easy to mix. Next, remember not to overmix the batter. A gentle mix keeps the cookies soft and chewy. If you mix too much, they can turn out tough.

Serving Suggestions and Pairings

These cookies taste amazing when warm, especially with almond milk. The milk adds creaminess and balances the sweetness. They also make great snacks for busy days. Pack them in your lunch or keep them in your bag for a quick bite.

Substitutions and Modifications

You can switch things up if you want! Use oat flour instead of almond flour for a different taste. Oat flour keeps the cookies gluten-free and adds a nice texture. You can also change the nut butter. Try using almond or cashew butter based on what you enjoy. This lets you customize the flavor to suit your taste. For the full recipe, check out the details above.

Variations

Healthier Alternatives

You can make small changes to this recipe for a healthier option.

– Swap honey for agave syrup. Agave syrup has a lower glycemic index.

– Use sugar-free chocolate chips. This swap cuts down on added sugars.

Flavor Boosts

Adding new flavors can make these cookies even better.

– Add dried fruits like raisins or cranberries. They give a sweet surprise with every bite.

– Include spices like nutmeg or ginger. A pinch can really enhance the taste.

Different Nut Options

Switching out nuts can change the cookie’s flavor and feel.

– Replace peanut butter with almond or cashew butter. Each offers a unique taste.

– Use mixed nuts instead of walnuts or pecans. This gives a fun crunch and variety.

These little changes can make your cookies special and fit your tastes. For the full recipe, check out the instructions above!

Storage Info

Best Storage Practices

To keep your banana oatmeal cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. You can keep them at room temperature for up to five days. If you want to extend their life, refrigerate them. Just remember to let them come to room temp before enjoying.

Freezing Instructions

If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. This keeps them from sticking together.

When you’re ready to eat them, take out the desired number of cookies and let them thaw. For the best texture, you can warm them in the oven or microwave for a few seconds. Enjoy your delicious banana oatmeal cookies anytime!

FAQs

How long do Banana Oatmeal Cookies last?

Banana oatmeal cookies can last about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you put them in the fridge, they can last up to a week. The cold can help them stay good longer.

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats instead of rolled oats. However, quick oats will change the cookie’s texture. They may become softer and less chewy. You also might need to reduce the baking time by a minute or two to avoid overbaking.

Are these cookies gluten-free?

Yes, the ingredients in banana oatmeal cookies can be gluten-free. Use certified gluten-free oats and flour to ensure no gluten is present. Always check labels, as some oats may be processed in facilities that handle gluten.

Can I add protein powder to the recipe?

Yes, you can add protein powder to boost nutrition. Start with 1-2 tablespoons and mix it in with the dry ingredients. This will add protein without changing the cookie’s flavor much. Adjust the liquid slightly if the dough gets too dry.

What can I use instead of bananas?

If you don’t have bananas, you can use applesauce or pureed pumpkin. They provide moisture, but you may need to adjust the sweetness. About 1/2 cup of applesauce or pumpkin will work well in this recipe.

You now know how to make delicious banana oatmeal cookies. We covered the key ingredients, step-by-step instructions, and great tips to make them perfect. Don’t forget that you can mix in optional add-ins for extra flavor. Experimenting with different nuts or sweeteners can change the taste too. Store your cookies well, so they last longer. With these easy guidelines, you can bake tasty treats that everyone will enjoy!

- 2 ripe bananas - 1 cup rolled oats - 1/2 cup almond flour These main ingredients bring the heart of the recipe. Ripe bananas add natural sweetness and moisture. Rolled oats give the cookies their chewy texture. Almond flour adds a nutty flavor and keeps them gluten-free. - 1/4 cup honey or maple syrup - 1/4 cup peanut butter - 1 teaspoon pure vanilla extract For sweetness, choose honey or maple syrup. Both work well in this recipe. Peanut butter adds creaminess and a rich taste. Vanilla extract brings out the flavors and makes the cookies smell great. - 1/2 teaspoon baking powder - 1/2 teaspoon ground cinnamon - A pinch of salt Baking powder helps the cookies rise. Ground cinnamon adds warmth and spice. A pinch of salt balances the sweetness and enhances all the flavors. - 1/3 cup dark chocolate chips - 1/4 cup chopped walnuts or pecans If you want to jazz up your cookies, add dark chocolate chips for a sweet bite. Nuts give a crunchy texture and extra flavor. These add-ins make your cookies even more fun! Check out the Full Recipe for more details. - Preheat oven to 350°F (175°C) - Line a baking sheet with parchment paper First, I set my oven to 350°F (175°C). This temperature helps the cookies bake nicely. Then, I take a baking sheet and line it with parchment paper. This step prevents the cookies from sticking, making cleanup easy. - Mash the bananas thoroughly - Combine all ingredients in a mixing bowl Next, I grab two ripe bananas. I mash them well using a fork. The smoother, the better! In a large mixing bowl, I add the mashed bananas along with rolled oats, almond flour, honey or maple syrup, peanut butter, vanilla extract, baking powder, ground cinnamon, and a pinch of salt. I mix everything until it’s all blended together. If I want, I can fold in dark chocolate chips or nuts for extra flavor. - Drop spoonfuls of batter onto the baking sheet - Flatten each cookie mound and bake Now, I use a spoon or cookie scoop to drop generous spoonfuls of the cookie batter onto my baking sheet. I make sure to leave about 2 inches between each scoop. This space allows them to spread while baking. Then, I gently flatten each mound with my fingers or the back of a spoon. I place the baking sheet in the oven and bake for about 12-15 minutes. I watch for the edges to turn golden brown. - Cool on a baking sheet for 5 minutes - Transfer to a wire rack to cool completely Once they’re baked, I take the cookies out and let them cool on the baking sheet for 5 minutes. This helps them firm up a bit. After that, I carefully transfer them to a wire rack to cool completely. Now they are ready to enjoy! For a full recipe, check out the details above. To get the best cookies, start with ripe bananas. Ripe bananas add natural sweetness and flavor. They also make your dough smooth and easy to mix. Next, remember not to overmix the batter. A gentle mix keeps the cookies soft and chewy. If you mix too much, they can turn out tough. These cookies taste amazing when warm, especially with almond milk. The milk adds creaminess and balances the sweetness. They also make great snacks for busy days. Pack them in your lunch or keep them in your bag for a quick bite. You can switch things up if you want! Use oat flour instead of almond flour for a different taste. Oat flour keeps the cookies gluten-free and adds a nice texture. You can also change the nut butter. Try using almond or cashew butter based on what you enjoy. This lets you customize the flavor to suit your taste. For the full recipe, check out the details above. {{image_4}} You can make small changes to this recipe for a healthier option. - Swap honey for agave syrup. Agave syrup has a lower glycemic index. - Use sugar-free chocolate chips. This swap cuts down on added sugars. Adding new flavors can make these cookies even better. - Add dried fruits like raisins or cranberries. They give a sweet surprise with every bite. - Include spices like nutmeg or ginger. A pinch can really enhance the taste. Switching out nuts can change the cookie's flavor and feel. - Replace peanut butter with almond or cashew butter. Each offers a unique taste. - Use mixed nuts instead of walnuts or pecans. This gives a fun crunch and variety. These little changes can make your cookies special and fit your tastes. For the full recipe, check out the instructions above! To keep your banana oatmeal cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. You can keep them at room temperature for up to five days. If you want to extend their life, refrigerate them. Just remember to let them come to room temp before enjoying. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. This keeps them from sticking together. When you’re ready to eat them, take out the desired number of cookies and let them thaw. For the best texture, you can warm them in the oven or microwave for a few seconds. Enjoy your delicious banana oatmeal cookies anytime! Banana oatmeal cookies can last about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you put them in the fridge, they can last up to a week. The cold can help them stay good longer. Yes, you can use quick oats instead of rolled oats. However, quick oats will change the cookie's texture. They may become softer and less chewy. You also might need to reduce the baking time by a minute or two to avoid overbaking. Yes, the ingredients in banana oatmeal cookies can be gluten-free. Use certified gluten-free oats and flour to ensure no gluten is present. Always check labels, as some oats may be processed in facilities that handle gluten. Yes, you can add protein powder to boost nutrition. Start with 1-2 tablespoons and mix it in with the dry ingredients. This will add protein without changing the cookie's flavor much. Adjust the liquid slightly if the dough gets too dry. If you don't have bananas, you can use applesauce or pureed pumpkin. They provide moisture, but you may need to adjust the sweetness. About 1/2 cup of applesauce or pumpkin will work well in this recipe. You now know how to make delicious banana oatmeal cookies. We covered the key ingredients, step-by-step instructions, and great tips to make them perfect. Don't forget that you can mix in optional add-ins for extra flavor. Experimenting with different nuts or sweeteners can change the taste too. Store your cookies well, so they last longer. With these easy guidelines, you can bake tasty treats that everyone will enjoy!

Banana Oatmeal Cookies

Indulge in the delightful taste of Banana Oatmeal Delight Cookies with this easy recipe that's perfect for any time of day. Made with ripe bananas, rolled oats, and optional chocolate chips, these cookies are a healthy treat you'll love. They're quick to prepare and bake in just 12-15 minutes! Click through to discover how to make these delicious cookies and satisfy your cravings with a wholesome snack option.
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Ingredients
  

2 ripe bananas, well-mashed

1 cup rolled oats

1/2 cup almond flour

1/4 cup honey or maple syrup (your choice)

1/4 cup peanut butter (or your preferred nut butter)

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

A pinch of salt

1/3 cup dark chocolate chips (optional for added indulgence)

1/4 cup chopped walnuts or pecans (optional for a crunchy texture)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, thoroughly mash the ripe bananas with a fork or potato masher until they achieve a smooth consistency.

      To the mashed bananas, add in the rolled oats, almond flour, honey (or maple syrup), peanut butter, vanilla extract, baking powder, ground cinnamon, and a pinch of salt.

        Mix all the ingredients together using a spatula or wooden spoon until they are evenly combined. If desired, gently fold in the dark chocolate chips and chopped nuts at this stage for an extra touch of flavor and texture.

          Using either a spoon or a cookie scoop, drop generous spoonfuls of the cookie batter onto the prepared baking sheet, ensuring to space them about 2 inches apart to allow for spreading.

            With the back of the spoon or your fingertips, gently flatten each cookie mound to form a nice round disc shape.

              Place the baking sheet in the preheated oven and bake for approximately 12-15 minutes, or until the edges of the cookies turn a lovely golden brown.

                Once baked, carefully remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely before serving.

                  Prep Time: 10 mins | Total Time: 25 mins | Servings: Makes approximately 12 cookies

                    - Serving Suggestions: Enjoy these delightful cookies warm with a refreshing glass of almond milk, or store them in an airtight container for a nutritious snack that’s perfect for on-the-go!

                      WANT TO SAVE THIS RECIPE?