Small-Batch Banana Oatmeal Cookies
Delicious, soft, and chewy cookies made with ripe bananas and oats, without any added flour or sugar, perfect for satisfying a sweet craving in a small batch.
Servings: 2 cookies
Calories: 80kcal
Ingredients
Base Ingredients
- 1 medium ripe banana Use a very ripe banana with lots of brown spots for the best flavor.
- 1 cup old-fashioned rolled oats Quick oats can be used but yield a softer texture.
- 1 pinch salt Enhances flavor.
- 1 teaspoon cinnamon Optional, adds a cozy flavor.
Mix-Ins
- 1/4 cup chocolate chips Optional, for added sweetness.
- 1 spoonful peanut butter Optional, to make cookies richer.
- 1/4 cup raisins For a classic oatmeal cookie feel.
- 1/4 cup chopped walnuts Adds texture.
- 1 spoonful chia seeds or ground flax Optional for a protein boost.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mash the very ripe banana until smooth.
- Stir in the rolled oats, salt, and cinnamon until combined.
- Fold in any mix-ins of your choice.
- Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper.
Baking
- Bake in the preheated oven for about 10 minutes, or until the tops are set and edges are slightly golden.
Cooling
- Allow cooling on the baking sheet for about 10 minutes before transferring to a wire rack.
Notes
These cookies are best eaten fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. They freeze well too!