Ever had one of those days where everything feels a bit too much, and you just need a hug in the form of food? These healthy chewy banana oatmeal cookies might just be the answer—like a warm embrace wrapped in wholesome goodness. They’re the kind of treat that makes you wonder if comfort food can actually be nutritious, and trust me, the answer is a resounding yes.
Steps
- Preheat your oven to 350°F (175°C). Prepare a cookie sheet by spraying it with non-stick cooking spray or by using a Silpat mat.
- In a mixing bowl, mash two medium ripe bananas until smooth. Add one cup of uncooked quick oats to the mashed bananas and mix well.
- Gently fold in 1/4 cup of crushed walnuts into the banana-oat mixture. Use a tablespoon to scoop portions of the batter onto the prepared cookie sheet.
- Bake the cookies in the preheated oven for 15 minutes. Once done, let them cool slightly before serving. This recipe yields approximately 16 cookies.
Ingredients
- 2 medium ripe bananas, mashed
- 1 cup uncooked quick oats
- 1/4 cup crushed walnuts
Nutritional Values
Calories: 744 kcal | Carbohydrates: 120 g | Protein: 16 g | Fat: 28 g | Sodium: 4 mg | Fiber: 16 g | Sugar: 36 g
FAQ
- Can I make these banana oatmeal cookies with fewer ingredients?
- Yes, these cookies can be prepared with just two ingredients: bananas and oats. However, adding walnuts enhances the flavor and nutritional value.
- Are these cookies suitable for special diets?
- Absolutely, these banana oatmeal cookies are great for various diets. They are naturally egg-free, dairy-free, and can be made gluten-free by using gluten-free oats. They are also suitable for vegetarian and vegan diets.
- How can I store leftover cookies?
- Leftover cookies can be frozen for later. Allow them to cool, wrap them tightly in plastic wrap, and freeze. When you’re ready to eat them, thaw them or warm them briefly in the microwave.
- What variations can I try with this recipe?
- You can experiment with different add-ins such as chocolate chips, almonds, raisins, cinnamon, pumpkin spice, or craisins to create new flavors.
- What type of oats should I use for this recipe?
- You can use either quick oats or rolled oats. If you need the cookies to be gluten-free, be sure to choose certified gluten-free oats.
Tips
- Ensure your bananas are very ripe to maximize sweetness since the recipe does not include added sugar.
- If you have leftover cookies, allow them to cool, then wrap them tightly in plastic wrap and freeze. You can thaw or briefly microwave them before eating.
- Rolled oats can be substituted for quick oats if preferred.
- For a gluten-free version, use certified gluten-free oats like Bob’s Red Mill quick oats.
Equipment
- Silpat Baking Mat – A reusable non-stick baking mat to line your cookie sheet.
- Non-stick Cookie Sheet – If you do not already have a suitable baking sheet.
