Oatmeal banana cookies are the perfect solution to use up those overripe bananas that nobody wants to eat anymore. This easy, no-added-sugar recipe transforms three basic ingredients into a healthy and delicious snack in just 25 minutes. Its origin is humble, but its flavor conquers: the natural sweetness of the banana combines with the texture of the oats and the warm touch of cinnamon. The result is soft-on-the-inside, slightly crispy-on-the-outside cookies, ideal for kids and adults. They are perfect for a quick breakfast, an afternoon snack, or even a post-workout bite, as they provide sustained energy. Moreover, they are very versatile: you can add chocolate chips, nuts, raisins, or seeds to customize them to your taste. With no refined sugars or flours, they become a suitable option for those seeking a more conscious diet without giving up the pleasure of a good homemade cookie. Go ahead and make them, and discover how easy it is to eat well.
Prep
10 min
Cook
15 min
Servings
4
Calories
270 kcal
Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.
Peel the bananas and mash them with a fork until you get a smooth purée.
Add the oats, cinnamon, salt and vanilla, and mix until well combined.
Fold in the chocolate chips or walnuts if using.
Let the dough rest for 10 minutes so the oats absorb the banana moisture.
Shape 12 balls with slightly wet hands and flatten them onto the baking sheet, leaving space between each.
Bake for 12 to 15 minutes, until the edges are golden and the centers feel firm.
Cool for 5 minutes on the sheet, then transfer the cookies to a wire rack to firm up completely.
