Teresa's Recipes
Delicious Banana Oatmeal Cookies with Dark Chocolate
Indulge in the wholesome goodness of these delightful Banana Oatmeal Cookies! Bursting with the natural sweetness of ripe bananas, they are perfectly complemented by the rich flavor of dark chocolate chips. These cookies are not only a guilt-free treat but also a nourishing snack that combines fiber-rich oats with heart-healthy almond butter. Ideal for a quick breakfast on the go or a satisfying afternoon pick-me-up, these cookies are bound to become a family favorite. Historically, oats have been a staple in many cultures for their nutritional benefits, and when paired with bananas, they create a delightful fusion of flavors and textures.
Ingredients
- 2, mashed Ripe bananas
- 2 cups Rolled oats
- 1/2 cup Almond butter
- 1/4 cup Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup Dark chocolate chips
Dietary Notes
- Servings: 12
- Dish Type: Snack/Dessert
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 120
- Fat: 5g
- Carbs: 18g
- Protein: 3g
- Sodium: 60mg
- Sugar: 6g
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas with a fork until smooth.
- Add the rolled oats, almond butter, honey, vanilla extract, cinnamon, salt, and dark chocolate chips to the bowl. Mix well until all ingredients are combined.
- Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips
- For added texture, consider mixing in nuts or seeds such as walnuts or chia seeds.
- For a vegan alternative, replace honey with maple syrup.
- These cookies can be frozen after baking; simply store them in an airtight container for up to 3 months.