Description
Delightful and chewy breakfast cookies made with ripe bananas and hearty oats, perfect for any time of day.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup chopped nuts (e.g., walnuts, almonds)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the mashed bananas, rolled oats, chopped nuts, honey or maple syrup, vanilla extract, cinnamon, and salt.
- Mix until all ingredients are well combined, creating a sticky and cohesive dough.
- Drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into cookies.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for several days, or refrigerate or freeze them for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg