Banana Oatmeal Cookies
These banana oatmeal cookies are a dessert that can pass as a breakfast. Enough said! A perfect use for the ripe bananas sitting on your countertop.
Ingredients
- 2 ripe bananas
- 2 tbsp raw honey
- 1 egg
- 1 tsp vanilla extract
- ¾ cup oats
- 1 tsp ground cinnamon
- Pinch of sea salt
- ¼ cup dark chocolate chips
Instructions
- Preheat oven to 350F.
- Mash bananas in a bowl
- Add honey, egg, and vanilla extract and stir until combined.
- Add oats, cinnamon, and sea salt and stir to combine. Fold in chocolate chips.
- Use a cookie scoop to measure cookie portions and place them on a parchment lined baking sheet about 2-2.5” apart
- Bake for 12-15 minutes or until the bottoms are lightly browned.
- Let cool on the baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
- Serve slightly warm or at room temperature.
Notes
If you have cookies left (we highly doubt it), you can store them in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-7 days.
You can substitute the honey with sugar-free maple syrup.
You can use dark, semisweet, or regular chocolate chips. Regular-sized or mini chips both work for this recipe. You can also use coconut, nuts, peanut butter chips, or any other topping that comes to mind, the possibilities are endless!
Nutrition
Serving: 1 cookieCalories: 111kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 21mgSodium: 15mgPotassium: 181mgFiber: 2gSugar: 10gVitamin A: 50IUVitamin C: 3mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!