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- 2 ripe bananas, thoroughly mashed - 1 cup rolled oats, old-fashioned - 1/2 cup almond flour - 1/4 cup honey or maple syrup - 1/4 cup dark chocolate chips or raisins - 1 teaspoon ground cinnamon - 1/2 teaspoon pure vanilla extract - 1/4 teaspoon baking soda - A pinch of salt How to measure bananas accurately To measure bananas, use ripe ones. Ripe bananas have brown spots. They are sweeter and mash easily. Peel them and mash them well with a fork. Aim for about 1 cup of mashed banana. This amount gives your cookies moisture and sweetness. Choosing the right oats Use old-fashioned rolled oats for this recipe. They have a nice texture and chew. Instant oats can make cookies mushy, which we want to avoid. Old-fashioned oats hold up well during baking. They create a hearty bite in each cookie. Alternative sweeteners for health preferences If you want a different sweetener, try agave syrup or coconut sugar. Both options work well in this recipe. Adjust the amount based on your taste. Remember, these sweeteners can change the flavor a bit. Gluten-free options For a gluten-free version, swap the almond flour with coconut flour or gluten-free flour blend. Make sure it is a 1:1 ratio. This change keeps the cookies delicious while catering to gluten sensitivities. - Preheat oven to 350°F (175°C). - Line the baking sheet with parchment paper. Getting the oven hot is key. It helps the cookies bake evenly. Lining the sheet stops sticking. This means easier cleanup, too! - Combine mashed bananas with honey or maple syrup. Start with ripe bananas for best taste. Mash them well until smooth. Then, add honey or maple syrup. Mix until it looks creamy and thick. - Add oats, almond flour, and spices. - Fold in chocolate chips or raisins. Next, pour in the rolled oats and almond flour. Sprinkle in cinnamon, baking soda, and a pinch of salt. Stir until mixed. Then, fold in chocolate chips or raisins. This adds fun bites of sweetness! - Portion the dough using a tablespoon. - Flatten cookies for optimal baking. Now, take a tablespoon to scoop the dough. Place it on the baking sheet with space between each one. Flatten each scoop gently. This helps the cookies bake nicely. - Time and watch for doneness. - Follow cooling instructions. Bake your cookies for 10-12 minutes. Look for golden edges to know they are done. Once baked, cool them on the sheet for a few minutes. Then, move them to a wire rack. Let them cool completely before enjoying. For the full recipe, check out the details above! To make chewy cookies, use ripe bananas. The riper they are, the more moisture they add. If you want crisp cookies, bake them a bit longer. This helps them dry out more. Let your dough rest for 10 minutes before baking. This helps flavors blend and improves texture. You can add nuts like walnuts or pecans for a tasty crunch. A sprinkle of nutmeg gives a warm, cozy flavor. Try using dark chocolate chips for a rich taste. Or swap them with white chocolate for a sweet twist. You can also mix in dried fruits like cranberries or raisins for a fruity burst. For even baking, space the cookies well on the sheet. Leave about 2 inches between each one. Check your oven temperature; an oven thermometer can help. Mistakes to avoid include overmixing your dough and not flattening the cookies. They won’t spread much, so flatten them for nice shapes. {{image_4}} You can make great banana oatmeal cookies even healthier. For sugar-free options, use mashed bananas and unsweetened applesauce. They keep the cookies sweet without added sugar. You can also swap honey for stevia or monk fruit. These sweeteners help cut calories too. If you want a vegan version, use maple syrup instead of honey. You can also skip the egg if you decide to add one. Adding fun flavors can make your cookies even better! Dried fruits like cranberries or apricots add sweetness. You can also mix in nuts for crunch. Spices like nutmeg or ginger can bring warmth. If you love peanut butter, swirl it into the dough for a nutty taste. Coconut flakes are another great addition for a tropical twist. Think about how to serve your cookies. They pair well with milk or tea. You can also enjoy them with yogurt for breakfast. For gatherings, stack the cookies on a colorful plate. Add a sprinkle of cinnamon or some banana slices for decoration. Your guests will love the look and taste! If you want something special, drizzle melted chocolate on top for a sweet finish. For the full recipe, check out the detailed steps above. To keep your banana oatmeal cookies fresh, store them in an airtight container. This helps prevent them from drying out. I prefer using glass containers because they seal well and look nice on the shelf. You can also use plastic bags, but make sure to squeeze out as much air as possible before sealing. If you stack the cookies, place parchment paper between layers to avoid sticking. If you want to save cookies for later, freezing is easy. First, let the cookies cool completely. Then, lay them on a baking sheet and freeze for an hour. Once they are firm, move them to freezer bags. Label the bags with the date. For thawing, just take a cookie out and let it sit at room temperature for about 30 minutes. You can also warm them in the oven for a few minutes before serving. Banana oatmeal cookies last about a week at room temperature. In the fridge, they can last up to two weeks. If frozen, they keep for about three months. Signs of spoilage include an off smell or visible mold. If you see any changes, it’s best to toss them out. For the full recipe, check out the details above and enjoy your baking! To make these cookies gluten-free, you can use almond flour, coconut flour, or oat flour. These flours work well and keep the cookies soft. Just replace the regular flour with the gluten-free option in equal amounts. This swap makes the recipe safe for those with gluten intolerance. You can use instant oats, but the cookies will be softer. Instant oats absorb more liquid, so they may change the texture. Rolled oats give a chewier bite and better structure. If you prefer a softer cookie, instant oats work fine, but I recommend sticking with rolled oats for the best result. To boost protein in your cookies, you can add nuts, seeds, or protein powder. Chopped walnuts or almonds add crunch and protein. You can also mix in a scoop of your favorite protein powder. This way, you make your snack more filling and nutritious. Yes, you can use applesauce or pureed pumpkin instead of bananas. Both options add moisture and sweetness. For a twist, try mashed berries or even pureed mango. Each fruit changes the flavor and texture, so feel free to explore your favorites. These banana oatmeal cookies are simple and fun to make. You mix ripe bananas, oats, and a few other ingredients. With tips for texture and lots of flavor options, you can create cookies that fit your taste. Storing them right keeps them fresh for longer. Enjoy these tasty treats for snacks or gatherings. Baking should be joyful, and these cookies make it easy! Try them today and share with others.

Banana Oatmeal Cookies

Indulge in the delightful taste of Banana Oatmeal Cookies! Made with ripe bananas, rolled oats, and your choice of chocolate chips or raisins, these cookies are simple to whip up and packed with flavor. With just 10 minutes of prep, you can enjoy a healthy treat that's perfect for any time of the day. Ready to bake? Click through for the full recipe and bring a bit of sweetness to your kitchen!
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Ingredients
  

2 ripe bananas, thoroughly mashed

1 cup rolled oats, old-fashioned for texture

1/2 cup almond flour for a nutty base

1/4 cup honey or maple syrup for natural sweetness

1/4 cup dark chocolate chips (or substitute with raisins for a fruity twist)

1 teaspoon ground cinnamon for warmth

1/2 teaspoon pure vanilla extract for a fragrant note

1/4 teaspoon baking soda for leavening

A pinch of salt to enhance the flavors

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and achieve perfectly baked cookies.

    In a large mixing bowl, combine the thoroughly mashed bananas with the honey or maple syrup, stirring until the mixture is smooth and well blended for a creamy texture.

      Gradually add in the rolled oats, almond flour, cinnamon, vanilla extract, baking soda, and a pinch of salt. Mix well until all the ingredients come together to form a cohesive dough.

        Fold in the dark chocolate chips or raisins gently, ensuring they are evenly distributed throughout the cookie dough for delightful bites.

          Using a tablespoon, scoop out portions of the dough and place them onto the prepared baking sheet, ensuring to leave about 2 inches of space between each cookie for even baking.

            Gently flatten each cookie with the back of a spoon or your fingers, as the cookies won’t spread much during baking, ensuring they maintain a nice shape.

              Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown, signaling they're ready to come out. Keep a close eye for the perfect doneness!

                Once baked, remove the sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up for easy handling. Allow to cool completely before enjoying.

                  - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: About 12 delightful cookies

                    - Presentation Tips: Serve these cookies on a rustic platter or a colorful plate. For an extra touch, garnish with a sprinkle of cinnamon or a few fresh banana slices alongside the cookies. Enjoy with a glass of almond milk or your favorite beverage!