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- Ripe bananas: 2, well-mashed - Rolled oats: 1 cup - Almond flour: 1/2 cup - Honey or maple syrup: 1/4 cup - Baking soda: 1/2 teaspoon - Ground cinnamon: 1/2 teaspoon - Salt: 1/4 teaspoon - Optional Add-Ins: chocolate chips and nuts Using the right ingredients is key to making tasty banana oatmeal cookies. Start with ripe bananas. They should be soft and sweet. The riper the bananas, the better the flavor. Mashed bananas give the cookies their moisture and natural sweetness. Next, you'll need rolled oats. They provide texture and fiber. I like to use old-fashioned oats. They hold their shape well while baking. Almond flour adds a nice nuttiness. It also helps keep the cookies moist. For a touch of sweetness, use honey or maple syrup. Both work well. Baking soda helps the cookies rise and become fluffy. Ground cinnamon brings warmth and spice. Just a pinch goes a long way. Finally, don’t forget the salt. It enhances the flavors of all the ingredients. You can also add chocolate chips or nuts if you like. They add extra flavor and fun. If you want to make these cookies even better, try the full recipe. You’ll see how easy it is to mix these ingredients together! - Preheat the oven to 350°F (175°C). - Mash the ripe bananas until smooth. First, you need to set your oven to 350°F (175°C). This step is key for even baking. Next, take two ripe bananas and mash them well. Use a fork or a potato masher. You want to make sure there are no lumps in the bananas. A smooth texture helps mix the flavors better. - Combine all ingredients in a mixing bowl. - Ensure a cohesive dough formation. In a large mixing bowl, add your mashed bananas. Then, toss in all the other ingredients: rolled oats, almond flour, honey or maple syrup, baking soda, ground cinnamon, and salt. Mix them well until you form a dough. This is where the magic happens! The dough should feel sticky but hold together nicely. - Drop cookie dough onto the baking sheet. - Flatten the dough slightly before baking. - Bake for 12-15 minutes until golden. Using a spoon or ice cream scoop, drop dollops of dough onto a baking sheet lined with parchment paper. Leave about two inches between each dollop. This space allows the cookies to bake evenly. You can flatten each mound slightly with the back of the scoop. This helps them spread just a bit while baking. Place the sheet in the oven and bake for 12 to 15 minutes. Look for a golden color on the edges. That's when you know they are ready! To make the best banana oatmeal cookies, choose ripe bananas. Ripe bananas provide natural sweetness. The darker the banana skin, the sweeter the taste. This sweetness reduces the need for extra sugar. Adjust the baking time based on your preference. For softer cookies, take them out earlier. If you like firmer cookies, bake them longer. Keep an eye on the edges. They should turn a golden brown when done. Great presentation makes these cookies even better! Serve them on a bright platter. Add fresh banana slices on the side for a pop of color. For drinks, pair these cookies with a warm cup of tea. Coffee also complements the flavors well. The sweet taste of the cookies balances the drink's bitterness. For the full recipe, check out the instructions provided above. {{image_4}} You can make this recipe even healthier with simple swaps. First, try using whole wheat flour instead of almond flour. Whole wheat flour adds more fiber and nutrients to your cookies. You will enjoy a heartier texture while keeping the flavor intact. Next, consider using agave syrup instead of honey or maple syrup. Agave syrup has a lower glycemic index. It is a great choice for those watching their sugar levels. This small switch can make your cookies better for your health without sacrificing sweetness. To boost the flavor, you can add dried fruits like raisins or cranberries. These fruits add natural sweetness and chewiness. They also give a nice pop of color to your cookies. You can also experiment with nut butters. Adding peanut butter, almond butter, or cashew butter gives your cookies extra richness. The nutty flavor pairs well with bananas and oats. You can mix in a few tablespoons of your favorite nut butter for a tasty twist. If you want to explore more ideas, check out the Full Recipe for more tips and variations. To keep your banana oatmeal cookies fresh, store them in an airtight container. This method helps prevent them from drying out. You can place parchment paper between layers to avoid sticking. For best results, keep them at room temperature. They will stay fresh for about 3 to 5 days. If you want to enjoy them longer, freezing is a great option. To freeze your cookies, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1 hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can last for up to 3 months in the freezer. When you’re ready to eat them, thaw the cookies in the fridge overnight. You can also let them sit at room temperature for a few hours before serving. Enjoy your delicious banana oatmeal cookies anytime! For the full recipe, visit the earlier section. Can I replace oats with other types of flour? Yes, you can replace oats with other flour, like whole wheat flour. However, this will change the texture and taste. Oats give chewy cookies and add fiber. If you want a gluten-free option, try almond flour or coconut flour. How do I know when the bananas are ripe enough for this recipe? Ripe bananas are key for the best taste. Look for bananas that are mostly yellow with brown spots. This means they are sweet. Avoid green bananas; they won't mash well. Overripe bananas work too, as they add natural sweetness. Are any gluten-free options available for this recipe? Yes, this recipe can be gluten-free! Use almond flour or oat flour instead of regular flour. Be sure to check that all other ingredients are gluten-free, like your oats and any optional add-ins. Caloric content per cookie Each cookie has about 80 calories. This can vary based on add-ins like nuts or chocolate chips. If you skip these, the cookie will have fewer calories. Nutritional benefits of ingredients used Bananas provide potassium and natural sweetness. Oats add fiber, which is good for digestion. Almond flour offers healthy fats and protein. Honey or maple syrup adds flavor and energy. Together, these ingredients make a nutritious snack. Why did my cookies turn out dry? Cookies may turn out dry if you bake them too long. Make sure to check them at 12 minutes. Also, using too much flour can cause dryness. Measure carefully for best results. How to fix cookies that are too sticky? If your dough is sticky, add a bit more flour or oats. Mix until it becomes easier to handle. You can also chill the dough in the fridge for about 30 minutes. This helps firm it up before baking. These banana oatmeal cookies are easy to make and tasty. We covered the key steps: gathering ripe bananas, mixing the dough, and baking until golden. I shared tips for texture and storage, plus variations for health-conscious bakers. With this knowledge, you can enjoy delicious cookies that suit your taste and needs. Try these simple methods and delight in your homemade treats. You'll impress friends and family with your baking skills. Enjoy this fun recipe and make it your own!

Banana Oatmeal Cookies

Indulge in the delight of Chewy Banana Oatmeal Cookies, a simple and delicious treat perfect for snack time or dessert! Made with ripe bananas and rolled oats, these cookies are packed with fiber and flavor. Honey or maple syrup adds natural sweetness, while optional chocolate chips and nuts bring extra joy. Follow our easy recipe to whip up a batch in just 25 minutes. Click to explore the full recipe and satisfy your sweet cravings today!
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Ingredients
  

2 ripe bananas, well-mashed for a smooth texture

1 cup rolled oats, for chewiness and fiber

1/2 cup almond flour, to add nuttiness and moisture

1/4 cup honey or maple syrup, for natural sweetness

1/2 teaspoon baking soda, to help the cookies rise

1/2 teaspoon ground cinnamon, for warmth and spice

1/4 teaspoon salt, to enhance all flavors

1/3 cup chocolate chips (optional), for indulgent sweetness

1/3 cup chopped walnuts or pecans (optional), for crunch and nutrition

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Prepare the Bananas: In a large mixing bowl, take your ripe bananas and mash them down with a fork or potato masher until they are completely smooth, ensuring there are no large chunks.

      Combine Ingredients: To the mashed bananas, add in the rolled oats, almond flour, honey (or maple syrup), baking soda, ground cinnamon, and salt. Mix everything together until well incorporated, forming a cohesive dough.

        Incorporate Add-Ins: If you choose to include them, gently fold in the chocolate chips and chopped nuts into the dough, ensuring they are evenly distributed throughout.

          Shape the Cookies: Using a spoon or an ice cream scoop, drop generous spoonfuls of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each dollop.

            Flatten Slightly: Optional but recommended: gently flatten each cookie dough mound with the back of the scoop or your fingertips, as these cookies will not spread much during baking.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn a lovely golden brown color.

                Cool: Once baked, remove the sheet from the oven and let the cookies cool on the sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

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

                    - Presentation Tips: Serve the cookies on a decorative platter, perhaps with a few banana slices for a touch of freshness. They’re perfect for enjoying with a cup of tea or coffee!