Banana Oat Cookies Recipe

Bananas: Provide natural sweetness and moisture to the cookies.

Rolled oats: Add texture and make the cookies hearty and filling.

Chocolate chips: Optional, but they add a delightful touch of sweetness and richness.

When mashing the bananas, ensure they are fully ripe with brown spots for maximum sweetness and ease of mashing. This will help bind the rolled oats better and enhance the overall flavor of the cookies.

• ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness, making it a good alternative for binding the cookies.

• ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a different flavor but similar texture and moisture, perfect for a fall twist on the cookies.

• rolled oats - Substitute with quick oats: Quick oats have a finer texture but will still provide the necessary structure and chewiness to the cookies.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes are a gluten-free option that can mimic the texture of rolled oats while adding a slight nutty flavor.

• chocolate chips - Substitute with dried fruit: Dried fruit like raisins or cranberries add natural sweetness and a chewy texture, making them a healthier alternative.

• chocolate chips - Substitute with nuts: Chopped nuts such as walnuts or almonds add a crunchy texture and a dose of healthy fats, enhancing the nutritional profile of the cookies.

• To keep your banana oat cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 3 days.
• For longer storage, place the cookies in the refrigerator. This will extend their shelf life to about a week.
• If you want to enjoy these cookies over a longer period, freezing is a great option. First, let the cookies cool completely.
• Arrange the cooled cookies in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the cookies are firm.
• Once the cookies are frozen, transfer them to a freezer-safe bag or container. Be sure to label it with the date.
• When you're ready to enjoy a cookie, simply take out the desired number and let them thaw at room temperature for about 15-20 minutes.
• For a warm treat, you can reheat the thawed cookies in a preheated oven at 350°F (175°C) for 5-7 minutes, or until they are warm and slightly crispy on the edges.
• If you prefer a quicker method, you can microwave the cookies for about 10-15 seconds. Be careful not to overheat them, as they can become too soft.
• Enjoy your banana oat cookies with a glass of milk or a cup of coffee for a delightful snack!

• Preheat your oven to 300°F (150°C). Place the banana oat cookies on a baking sheet and warm them for about 5-10 minutes. This method will help restore their crispiness.

• For a quicker option, use a microwave. Place the cookies on a microwave-safe plate and heat them on medium power for 20-30 seconds. Be cautious not to overheat, as they can become too soft.

• If you have an air fryer, set it to 300°F (150°C) and reheat the banana oat cookies for 2-3 minutes. This method will give them a nice, slightly crispy texture.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you prefer a toaster oven, preheat it to 300°F (150°C) and place the banana oat cookies on the rack. Heat for 5-7 minutes, keeping an eye on them to ensure they don’t overcook.

• Oven: To bake the cookies at the required temperature of 350°F (175°C).

• Mixing bowl: To mash the bananas and mix them with the rolled oats and chocolate chips.

• Fork: To mash the bananas until smooth.

• Measuring cup: To measure the rolled oats and optional chocolate chips accurately.

• Baking sheet: To place the spoonfuls of cookie mixture for baking.

• Parchment paper: To line the baking sheet and prevent the cookies from sticking.

• Spoon: To drop spoonfuls of the mixture onto the baking sheet.

• Cooling rack: To let the cookies cool down after baking.

Mash bananas quickly: Use a fork or potato masher to mash the bananas quickly and smoothly.

Pre-measure ingredients: Measure out the rolled oats and chocolate chips before starting to save time during mixing.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch baking: Drop spoonfuls of the mixture close together to fit more cookies on one baking sheet, reducing the number of batches needed.

Cool on rack: Transfer cookies to a cooling rack immediately after baking to speed up the cooling process.