Description
Delicious and easy-to-make banana oatmeal cookies loaded with almond butter, oats, and chocolate chips.
Ingredients
Scale
- 1 large ripe banana
- 1/2 cup creamy almond butter (or peanut butter)
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups rolled oats
- 1/4 cup sliced almonds
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 1/4 cup dried cranberries (or raisins)
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 1/4 cup semi-sweet chocolate chips (or vegan chocolate chips)
Instructions
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- Add the peeled banana to a large bowl and mash it well until completely smooth and free of lumps. Add the almond or peanut butter, maple syrup, cinnamon, baking soda, and salt, then whisk until the mixture is smooth, well combined, and lump-free.
- Add all the dry ingredients and mix using a spatula.
- Using a 1/4 cup measuring cup or an ice cream scoop, portion mounds of cookie dough onto the parchment-lined baking sheet, spacing evenly.
- Using the back of a spoon or your fingertips, gently flatten the cookies to about 1/2-inch thickness. Smooth the edges for a round shape.
- Bake for 15 to 20 minutes or until the edges are deep golden brown in color, rotating the pan halfway through baking. Place the pan on a wire rack to cool completely.
Notes
- Make sure to use creamy nut butter and avoid natural-style nut butters for better texture.
- These cookies can be stored in an airtight container for several days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg