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These soft and chewy banana oatmeal cookies are made with simple, nourishing ingredients like ripe bananas, nut butter, oats, and dark chocolate. Perfect for a quick breakfast or healthy snack on the go!
Prep Time: 10 minutes.
Cook Time: 12 minutes
How Many Servings?
24 cookies
Ingredients:
1X
2X
3X
Adjust Servings
| 5 cups sprouted gluten free oats oats or regular | |
| 4 ripe bananas (cut in half) | |
| 1 cup nut butter (any nut butter) | |
| ¼ cup honey | |
| ¼ cup sunflower seeds | |
| ½ cup dry cherries or cranberries | |
| ½ cup dark chocolate chips | |
| 3 teaspoons ground cinnamon |
Preparation
1
Blend the Wet Ingredients
In a blender or food processor, combine the ripe bananas and nut butter. Blend until the mixture is smooth and creamy.
In a blender or food processor, combine the ripe bananas and nut butter. Blend until the mixture is smooth and creamy.
2
Mix the Dough
Add all the remaining ingredients to a large mixing bowl. Pour in the banana-nut butter mixture. Use your hands to mix everything together until well combined. The dough should come together with a slightly sticky texture.
Add all the remaining ingredients to a large mixing bowl. Pour in the banana-nut butter mixture. Use your hands to mix everything together until well combined. The dough should come together with a slightly sticky texture.
3
Shape and Chill the Dough
Form the dough into three logs, each about 2 inches in diameter. Wrap them tightly in plastic wrap and place in the refrigerator for at least 2 hours to firm up.
Form the dough into three logs, each about 2 inches in diameter. Wrap them tightly in plastic wrap and place in the refrigerator for at least 2 hours to firm up.
4
Slice and Bake
Preheat your oven to 375°F (190°C). Slice the chilled dough logs into cookies about ½ inch thick. If the slices are sticky or uneven, gently shape them with your hands. Place the cookies on a nonstick baking sheet, leaving space between each one. Bake for 9 minutes for soft cookies, or up to 12 minutes if you prefer them crispier. Let them cool slightly—and enjoy
Preheat your oven to 375°F (190°C). Slice the chilled dough logs into cookies about ½ inch thick. If the slices are sticky or uneven, gently shape them with your hands. Place the cookies on a nonstick baking sheet, leaving space between each one. Bake for 9 minutes for soft cookies, or up to 12 minutes if you prefer them crispier. Let them cool slightly—and enjoy
5
Final Touch
Eat a cookie and share a cookie! Because the only thing better than a warm banana oatmeal cookie… is sharing it with someone you love.
Eat a cookie and share a cookie! Because the only thing better than a warm banana oatmeal cookie… is sharing it with someone you love.
Recipe Tips & Suggestions
How to Freeze Banana Oatmeal Cookies
1- To freeze the dough: After shaping the logs, wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, then slice and bake as usual.
2- To freeze baked cookies: Let cookies cool completely, then place in a single layer in a freezer-safe container or bag. Freeze for up to 3 months. Reheat in the oven or microwave before serving.
How to Store
1- At room temperature: Store baked cookies in an airtight container for up to 3 days.
2- In the fridge: Keep them chilled in a sealed container for up to 1 week. This keeps them firm and slightly chewy.