Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup quick-cooking oats
- 1/4 cup chocolate chips (optional)
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon chopped walnuts (optional)
- 1 tablespoon shredded coconut (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a bowl, thoroughly mash the bananas until mostly smooth. Some small lumps are okay.
- Step 3: Add the quick-cooking oats, chocolate chips, cinnamon, walnuts, and coconut (if using) to the mashed bananas. Mix well until all ingredients are combined.
- Step 4: Drop spoonfuls of the mixture onto the prepared baking sheet. Flatten slightly with the back of a spoon.
- Step 5: Bake for 12-15 minutes, or until the cookies are lightly golden brown around the edges.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days, to maintain their soft texture.
- Gently warm cookies in the microwave for 10-15 seconds to bring back a just-baked, soft consistency.
- Serve these simple cookies with a dollop of Greek yogurt and a drizzle of honey for a healthy and satisfying snack or dessert.
- For a chewier cookie, let the oat mixture sit for 5-10 minutes before baking, allowing the oats to absorb more moisture from the bananas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American