Ingredients
Scale
- 2 ripe bananas, mashed (approximately 1 cup)
- 1 cup rolled oats (not instant)
- 1/4 cup chocolate chips (optional)
- 1/4 cup chopped nuts (optional, such as walnuts or pecans)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, thoroughly mash the ripe bananas until mostly smooth. A few small lumps are okay.
- Step 3: Add the rolled oats to the mashed bananas and mix well until combined. The mixture should be relatively thick and sticky.
- Step 4: If using, fold in the chocolate chips, chopped nuts, vanilla extract, and cinnamon until evenly distributed throughout the banana-oat mixture.
- Step 5: Drop spoonfuls of the mixture onto the prepared baking sheet, leaving some space between each cookie.
- Step 6: Bake for 15-20 minutes, or until the cookies are lightly golden brown around the edges and set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer storage.
- A quick zap in the microwave (10-15 seconds) will restore a soft, warm texture if the cookies have become firm.
- Enjoy these simple cookies as a wholesome snack with a glass of milk or a dollop of yogurt.
- For a chewier cookie, let the oat-banana mixture sit for 10 minutes before baking so the oats absorb more moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American