Banana Oatmeal Cookies
Soft, naturally sweetened banana oatmeal cookies with a hint of maple and mini chocolate chips — good enough for breakfast, snack time, or just because.
- Prep Time
- 10 min
- Cook Time
- 12 min
- Total Time
- 22 min
- Servings
- 18 cookies
I spotted a couple of overripe bananas on the counter one Sunday morning while sipping coffee, and my husband caught me staring at them, plotting. "You get way too excited about food," he said. I disagree completely.
These cookies get a little extra sweetness from maple syrup instead of relying on sugar alone, which makes them an easy sell for my kids as breakfast, a snack, or just a cookie because it's a good day for one. My son's verdict after one bite: "This tastes like bananas!" Correct, and that's exactly the point.
Ingredients
- 2 large, ripe bananas
- 2 1/4 cups rolled oats
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (Enjoy Life is my favorite brand)
Instructions
- 1Preheat oven to 350 degrees.
- 2Combine the bananas, maple syrup, and vanilla in a small blender and puree until smooth.
- 3Pour into a medium mixing bowl and stir in the oats and chocolate chips until well incorporated.
- 4Using a cookie scoop, portion about 3 tablespoons of dough onto a silicone-lined baking sheet, gently pressing down and shaping — these cookies don't rise or spread.
- 5Bake for 11-13 minutes.
- 6Transfer cookies to a cooling rack to cool.
Storage & Reheating
Store at room temperature for up to 5 days, or wrap individually and freeze for up to 6 months.
