Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a bowl, thoroughly mash the ripe bananas until mostly smooth, with only small lumps remaining.
- Step 3: Add the rolled oats to the mashed bananas and mix well until the oats are evenly coated and a thick batter forms.
- Step 4: If using, stir in the chocolate chips, chopped nuts, cinnamon, and vanilla extract until evenly distributed throughout the batter.
- Step 5: Drop spoonfuls of the mixture onto the prepared baking sheet. Gently flatten each cookie with the back of a spoon.
- Step 6: Bake for 15-20 minutes, or until the cookies are lightly golden brown and firm to the touch. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Reheat slightly softened cookies in the microwave for 10-15 seconds to restore a warm, chewy texture.
- Enjoy these naturally sweet cookies as a healthy snack, a guilt-free dessert, or crumbled over yogurt or ice cream.
- For chewier cookies, use slightly underripe bananas; for sweeter ones, use very ripe bananas with brown spots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American