Description
These banana oatmeal cookies emerge from the oven warm and fragrant, with gooey bits of chocolate and a tender crumb that melts in your mouth, sweetened naturally by ripe bananas and honey.
Ingredients
- 2 medium ripe bananas
- 1 cup rolled oats
- 1/4 cup almond butter
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas in a mixing bowl until smooth.
- Stir in almond butter, honey, and vanilla extract until well combined.
- Add ground cinnamon, salt, and rolled oats and mix until the oats are evenly coated.
- Fold in dark chocolate chips if using.
- Drop tablespoonfuls of dough onto the prepared baking sheet and flatten slightly with the back of the spoon.
- Bake for 12 to 15 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum sweetness and soft texture
- Substitute peanut butter for almond butter if preferred
- Store cookies in an airtight container at room temperature for up to three days
- Freeze baked cookies for up to one month and thaw before serving