These banana oatmeal cookies are easy to make with a few simple ingredients in 20 minutes. Banana oat cookies are a delicious breakfast, snack or healthy dessert - add chocolate chip or your favorite mix-ins to make them extra-special! Gluten-free & freezer-friendly.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
In a large mixing bowl, mash the bananas.
Add honey, egg and vanilla and stir to combine.
Add oats, cinnamon and sea salt and stir until combined.
If desired, add mix-ins and stir until evenly distributed.
Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough, and place them on the prepared baking sheet spaced about 2” apart.
Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Serve slightly warm or at room temperature.
Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days or in the freezer for up to two months.
Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe.
Honey/Maple Syrup. Both liquid sweeteners work well. Agave or brown rice syrup can also be used.
Egg. you can use a flax egg or egg replacer to make these vegan/egg-free.
Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be different.
Cinnamon. Don't leave it out! The cinnamon makes these the absolute best banana oatmeal cookies ever.
Sea salt. If using iodized salt, reduce the amount by half.
Chocolate chips. Regular-sized or mini chips work great in this recipe. Other possibilities include: cinnamon chips, white chocolate chips, coconut, dried fruit (raisins, cherries, cranberries, blueberries, etc), peanut butter chips, chopped nuts, etc.