Description
These banana bread cookies are soft, moist, and bursting with banana flavor—perfect for breakfast, snack time, or dessert. Made with ripe bananas, oats, and your choice of add-ins like chocolate chips or nuts, they’re simple to prepare and naturally sweetened. A cozy, healthier twist on the classic cookie, ready in under 25 minutes.
Ingredients
2 ripe bananas (very spotted or black)
1 cup rolled oats or oat flour
1/4 cup almond flour (or all-purpose flour)
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
2 tbsp maple syrup or honey
1/4 cup dark chocolate chips or chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, mash bananas until smooth.
Add oats, almond flour, cinnamon, baking soda, and salt. Stir until combined.
Mix in vanilla and maple syrup. Fold in chocolate chips or nuts if using.
Scoop dough onto the baking sheet (about 2 tablespoons per cookie).
Bake for 11–13 minutes until the edges are lightly golden.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
Use very ripe bananas for the best sweetness and moisture.
Store in an airtight container for 3 days or freeze for up to 3 months.
Swap oats for gluten-free oats if needed.
Great for kids, meal prep, or using up leftover bananas.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 95 kcal
- Sugar: 5g
- Sodium: 60mg
- Carbohydrates: 14g