Description

These Healthy Banana Oat Cookies are a simple, wholesome treat made from ripe bananas, rolled oats, and almond butter. Naturally sweetened and optionally enhanced with raisins or dark chocolate chips, these cookies are perfect for a guilt-free snack or breakfast on the go. They are baked to golden perfection, delivering a soft, chewy texture without any refined sugars or flours.

Ingredients

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Main Ingredients

2 ripe bananas, mashed
1 1/2 cups old-fashioned rolled oats
1/4 cup almond butter (or peanut butter)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Pinch of salt

Optional Ingredients

1/4 cup raisins or dark chocolate chips
1 tablespoon chia seeds or flaxseeds
1/4 teaspoon baking soda (for extra fluffiness)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
Mash the Bananas: In a medium-sized bowl, thoroughly mash the ripe bananas until smooth to ensure even moisture distribution throughout the cookie dough.
Mix the Ingredients: Add the almond butter, vanilla extract, cinnamon, salt, and if using, chia seeds or flaxseeds and baking soda to the mashed bananas. Stir well to combine all wet ingredients evenly.
Add the Oats: Stir in the old-fashioned rolled oats until the mixture becomes well combined. If you prefer, fold in raisins or dark chocolate chips to add sweetness and texture.
Scoop the Dough: Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of the spoon to help them spread evenly while baking.
Bake: Bake in the preheated oven for 10-12 minutes or until the cookies turn golden brown around the edges, indicating they are cooked through.
Cool and Serve: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely before enjoying your healthy treat.

Notes

For a nut-free version, substitute almond butter with sunflower seed butter or omit it altogether.
These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for about a week.
Adding baking soda is optional but helps create a lighter, fluffier cookie texture.
Use ripe bananas with brown spots for the best natural sweetness and moisture.
Feel free to customize by adding nuts, seeds, or dried fruits according to your preference.