Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, mash the overripe bananas with a fork until smooth.
- Add honey (or maple syrup), egg, and vanilla extract to the mashed bananas, mixing until well combined.
- Sprinkle in the quick oats, cinnamon, and sea salt, then stir until just combined.
- Gently fold in the chocolate chips or any other desired mix-ins.
- Scoop mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, until the tops are set and bottoms are lightly golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 50mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 50IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg
Notes
These cookies are best served fresh but can be stored in an airtight container for up to 2 days at room temperature or 5-7 days in the refrigerator. They also freeze well!
Experiment with various add-ins like dried fruits or nuts to customize the flavor.
Letting the dough rest for 10 minutes before baking helps improve texture by allowing the oats to absorb moisture.
For a vegan option, substitute honey with maple syrup and use a flax egg.
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