Description
These Banana Oatmeal Cookies are a delicious and healthy treat, combining the natural sweetness of ripe bananas with wholesome oats, chia seeds, and a touch of dark chocolate. Perfect for a quick snack or a guilt-free dessert, they are easy to make and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- Sea salt, a pinch
- 4 tbsp chia seeds
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup dark chocolate chips
Wet Ingredients
- 2 medium bananas, mashed
- 2 tbsp peanut butter
- 1/4 cup honey
- 1/4 cup Greek yogurt
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C) and line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, a pinch of sea salt, chia seeds, cinnamon, nutmeg, and dark chocolate chips. Stir well to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, mash the medium ripe bananas thoroughly, then add peanut butter, honey, and Greek yogurt. Mix until all wet ingredients are fully combined and smooth.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a consistent dough forms that can be scooped.
- Scoop and Shape: Using a medium scoop or about 3 tablespoons, drop the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon to help them cook evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the cookies turn slightly golden brown around the edges.
- Cool and Serve: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your wholesome banana oatmeal cookies!
Notes
- You can substitute peanut butter with almond butter or sunflower seed butter for a different flavor.
- For a vegan version, replace honey with maple syrup and use a plant-based yogurt instead of Greek yogurt.
- If you prefer less sweetness, reduce the amount of honey to 2 tablespoons.
- Make sure bananas are ripe for natural sweetness and better binding.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
