Banana Oat Cookies
Whole grain banana oat cookies, naturally sweetened with honey, make a perfect healthy snack any time of day!
Yield: 30 cookies
Ingredients
- 2 cups white whole wheat flour, see notes
- 1 cup old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- 2 large eggs
- 2 medium ripe bananas, mashed
- 1 cup unsweetened applesauce
- ½ cup honey
- 2 teaspoons vanilla
- ½ cup mini semisweet chocolate chips, optional
Instructions
- Preheat oven to 375.
- In a large bowl, mix together the flour, oats, baking soda, cinnamon and salt.
- In a separate-sized medium bowl, whisk together the eggs and brown sugar until light and fluffy. Add in the mashed bananas, applesauce, honey and vanilla and stir well to combine.
- Add the wet ingredient to the dry and mix to combine. Don’t overmix.
- Add the mini chocolate chips, if using. (Or you can divide the batter and stir chocolate chips into half.)
- Place a spoonful of dough onto a cooking sheet lined with parchment paper or a silpat.
- Bake at 375 for 15 minutes, until lightly golden brown.
- Remove from tray and allow to cool (on the parchment paper or on some wax paper).
- Once cooled, store in the fridge. They also freeze great - just throw in a labeled freezer bag once they are cooled.
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Notes
Flour: I use white whole wheat flour, which is 100% whole grain but has a lighter consistency and taste. You can also use whole wheat flour, all-purpose flour, or use a mixture of all-purpose and whole wheat flour if you prefer.
Oats: Regular old-fashioned rolled oats work great here. You could also substitute quick cook oats if that's what you have on hand. I don't recommend using steel cut oats.
Bananas: The more ripe your bananas are, the more sweetness they'll add to this recipe.
Chocolate chips: I prefer the mini chocolate chips because they scatter more evenly in the batter, but regular would probably work fine, too. You can also leave them out if you like.
Storing: Once cooled, the cookies can be stored in a covered container at room temperature for 1-2 days. After that, they are best moved to the refrigerator, where they'll keep an additional 3-4 days.
Freezing: These cookies freeze great too! Once cooled, place in a freezer-safe ziplock bag. Label and date the bag and then freeze the cookies for up to 3-4 months.
Nutrition
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 84mg | Fiber: 2g | Sugar: 11g
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