Introduction
There’s something magical about the aroma of freshly baked cookies wafting through the house, especially when they’re infused with the natural sweetness of ripe bananas. If you’re like me, you probably hate letting bananas go to waste, and what better way to use them than in a batch of soft, chewy banana cookies? This banana cookies recipe is not only incredibly easy to make but also a healthier alternative to traditional cookies. With minimal ingredients and no refined sugar, these cookies are perfect for breakfast, snacks, or a guilt-free dessert.
Why You Will Love This Recipe
- Soft & Chewy Texture: These cookies have a delightful chewiness that melts in your mouth, thanks to the mashed bananas.
- Naturally Sweetened: The bananas provide natural sweetness, reducing the need for added sugars.
- Quick & Easy: You only need one bowl and simple pantry ingredients.
- Healthier Choice: Made without butter and refined sugar, these cookies are wholesome yet delicious.
- Perfect for All Ages: Kids and adults alike will love these nutritious and tasty treats.
Equipment Needed
To make these soft banana cookies, you will need:
- Large mixing bowl
- Fork or potato masher (for mashing bananas)
- Measuring cups and spoons
- Whisk
- Silicone spatula
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups oats (rolled or quick oats)
- 1/2 cup whole wheat flour (or almond flour for gluten-free option)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or raisins (optional)
- 1/4 cup chopped nuts (almonds or walnuts, optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth. The smoother the bananas, the better they will mix with the other ingredients.
Step 3: Mix Wet Ingredients
Add the melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk everything together until well combined.
Step 4: Add Dry Ingredients
To the same bowl, add oats, whole wheat flour, cinnamon, baking soda, and salt. Mix well using a silicone spatula until a sticky dough forms.
Step 5: Fold in Mix-Ins
Gently fold in chocolate chips and chopped nuts (if using) to enhance the flavor and texture of the cookies.
Step 6: Scoop and Shape
Use a spoon or cookie scoop to drop small mounds of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon, as they won’t spread much while baking.
Step 7: Bake to Perfection
Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should be soft but set.
Step 8: Cool & Enjoy
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!
Tips for the Best Banana Cookies
- Use overripe bananas for maximum sweetness and moisture.
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Swap mix-ins to customize (coconut flakes, dried cranberries, or sunflower seeds work great).
- Store properly in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freeze leftovers by placing cookies in a freezer-safe bag for up to 3 months. Thaw before eating or warm in the oven.
Variations
- Gluten-Free: Use almond flour or oat flour instead of whole wheat flour.
- Vegan: Replace honey with maple syrup and use dairy-free chocolate chips.
- Nut-Free: Skip the nuts and use seeds like chia or flax for crunch.
- High-Protein: Add 1 scoop of vanilla protein powder for a nutrient boost.
Serving Ideas
These banana cookies are versatile and can be enjoyed in various ways:
- Pair with a glass of almond milk or a cup of tea for a cozy snack.
- Serve alongside Greek yogurt and fresh berries for a balanced breakfast.
- Crumble over oatmeal or smoothie bowls for added texture and flavor.
- Pack in kids’ lunchboxes as a healthier treat.
FAQs
1. Can I make these banana cookies without flour?
Yes! Simply use extra oats instead of flour to keep the cookies gluten-free and hearty.
2. Why are my cookies too dry?
If the cookies are dry, you may have used too much flour or not enough banana. Ensure your bananas are overripe and adjust flour as needed.
3. Can I make these cookies without added sweeteners?
Yes! The bananas provide natural sweetness. If you prefer a more subtle taste, omit the honey or maple syrup.
4. How can I make them crispier?
For a crispier texture, bake for an additional 2-3 minutes or reduce the banana slightly.
5. Can I use frozen bananas?
Yes, but thaw and drain excess liquid before mashing to prevent excess moisture in the dough.
Nutritional Information (Per Cookie)
- Calories: ~120 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fats: 5g
- Fiber: 2g
- Sugar: 7g
Concluding Thoughts
This soft & chewy banana cookies recipe is a must-try for anyone looking for an easy, healthy, and delicious treat. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these cookies will quickly become a household favorite. Try this recipe today, and don’t forget to share your feedback in the comments below. Happy baking!
Soft & Chewy Banana Cookies Recipe – Easy & Healthy Treat!
Description
These soft and chewy banana cookies are the ultimate guilt-free treat, packed with natural sweetness from ripe bananas and wholesome ingredients like oats and honey. They’re perfect for breakfast, a midday snack, or a quick dessert, and they come together in just minutes! Whether you’re looking for a healthy alternative to traditional cookies or a delicious way to use up overripe bananas, this recipe is a must-try.
Ingredients
Instructions
-
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
-
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth. The smoother the bananas, the better they will mix with the other ingredients.
-
Step 3: Mix Wet Ingredients
Add the melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk everything together until well combined.
-
Step 4: Add Dry Ingredients
To the same bowl, add oats, whole wheat flour, cinnamon, baking soda, and salt. Mix well using a silicone spatula until a sticky dough forms.
-
Step 5: Fold in Mix-Ins
Gently fold in chocolate chips and chopped nuts (if using) to enhance the flavor and texture of the cookies.
-
Step 6: Scoop and Shape
Use a spoon or cookie scoop to drop small mounds of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon, as they won’t spread much while baking.
-
Step 7: Bake to Perfection
Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should be soft but set.
-
Step 8: Cool & Enjoy
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!
Nutrition Facts
Servings: 12 ServingCalories:120kcalTotal Fat:5gSaturated Fat: 2gSodium:40mgPotassium:150mgTotal Carbohydrate:18gDietary Fiber: 2gSugars: 7gProtein:2g
Note
- Use overripe bananas for maximum sweetness and moisture.
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Swap mix-ins to customize (coconut flakes, dried cranberries, or sunflower seeds work great).
- Store properly in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freeze leftovers by placing cookies in a freezer-safe bag for up to 3 months. Thaw before eating or warm in the oven.
