Super Easy Back-to-School Oatmeal Banana Cookies Recipe
Introduction
These Super Easy Back-to-School Oatmeal Banana Cookies are a wholesome and delicious treat perfect for busy mornings or an afternoon snack. Made with simple ingredients like ripe bananas and oats, they come together quickly and require no added sugar.
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/4 cup almond butter or any nut butter
- 1/4 cup chocolate chips (optional for a sweet touch)
- 1/2 tsp cinnamon (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Mash the bananas in a large mixing bowl until smooth.
- Step 3: Stir in the almond butter until well combined.
- Step 4: Add the rolled oats and cinnamon, mixing until the oats are fully coated with the banana mixture.
- Step 5: Fold in the chocolate chips if using.
- Step 6: Scoop out tablespoons of dough and place them on a Silpat non-stick silicone mat, pressing each cookie down slightly to flatten.
- Step 7: Bake for 12-15 minutes until the edges are golden brown.
- Step 8: Let them cool on the Silpat mat for a few minutes before transferring to a wire rack.
Tips & Variations
- Use a non-dairy nut butter like sunflower seed butter for a nut-free option.
- Add chopped nuts or dried fruit for extra texture and flavor.
- If you prefer chewier cookies, reduce the baking time by a couple of minutes.
- Substitute the rolled oats with quick oats if you’re in a hurry, though the texture will be softer.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use overripe bananas?
Yes! Overripe bananas work best because they are sweeter and mash easily, making the cookies naturally sweeter.
Are these cookies gluten-free?
They can be gluten-free if you use certified gluten-free rolled oats. Otherwise, check your oats to ensure they are processed in a gluten-free facility.
PrintSuper Easy Back-to-School Oatmeal Banana Cookies Recipe
These Super Easy Back-to-School Oatmeal Banana Cookies are a quick, wholesome treat made with just a few simple ingredients. Perfect for breakfast or a healthy snack, they combine naturally sweet bananas and rolled oats with optional chocolate chips and cinnamon for added flavor. Baked until golden and chewy, these cookies require no added sugar and are a kid-friendly, nutritious option for busy mornings or lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12–15 cookies 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 tsp cinnamon (optional)
- 1/4 cup chocolate chips (optional)
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup almond butter or any nut butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until they form a smooth consistency, which acts as a natural sweetener and binder.
- Add Almond Butter: Stir in the almond butter thoroughly until the mixture is well combined, adding healthy fats and richness.
- Mix Dry Ingredients: Add the rolled oats and optional cinnamon to the banana mixture, stirring to coat the oats evenly.
- Fold in Chocolate Chips: Gently fold in the chocolate chips if you choose to use them for a touch of sweetness.
- Shape Cookies: Scoop tablespoons of dough onto a Silpat non-stick silicone mat on a baking sheet, pressing each cookie down slightly to flatten them for even baking.
- Bake: Bake in the preheated oven for 12-15 minutes until the edges turn golden brown, indicating the cookies are done.
- Cool: Let the cookies cool on the Silpat mat for a few minutes before transferring them to a wire rack to cool completely for best texture.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Almond butter can be substituted with peanut butter or any nut/seed butter.
- For vegan option, ensure chocolate chips are dairy-free.
- Press cookies down well before baking for a uniform shape and even cooking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Keywords: oatmeal banana cookies, healthy cookies, back to school snacks, vegan cookies, easy baking, kid-friendly snack
