Description
These Banana Oatmeal Chocolate Chip Cookies are a wholesome and delicious treat made with ripe bananas, almond butter, and gluten-free oats. Naturally sweetened with maple syrup and studded with chocolate chips and chopped walnuts, they offer a perfect balance of soft and chewy textures with a hint of cinnamon warmth. Ideal for a healthy snack, breakfast on the go, or a guilt-free dessert.
Ingredients
Scale
Main Ingredients
- 2 large ripe bananas, mashed (approx 3/4 cup mashed)
- 1/2 cup almond butter (can substitute peanut butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips
- 1/3 cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, almond butter, maple syrup, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add Dry Ingredients: Add the rolled oats, salt, and cinnamon (if using) to the wet mixture. Stir thoroughly to incorporate all ingredients into a thick dough.
- Fold in Mix-ins: Gently fold in the chocolate chips and chopped walnuts evenly into the dough to distribute the flavor and texture.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges turn golden brown and the cookies are set but still soft in the center.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up and develop the perfect chewy texture.
Notes
- You can substitute peanut butter for almond butter if preferred.
- Use gluten-free oats to make the recipe gluten-free.
- The cookies will be soft when fresh but will firm up as they cool; avoid overbaking to maintain chewiness.
- For a nut-free version, omit the walnuts or replace them with seeds like pumpkin or sunflower seeds.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: banana oatmeal cookies, healthy cookies, gluten free cookies, vegan cookies, chocolate chip cookies, almond butter cookies, easy cookie recipe