Description
These healthy banana bread cookies are a delicious blend of ripe bananas and wholesome ingredients, making them perfect for a quick snack or breakfast. Easy to prepare and customizable with your favorite add-ins like chocolate chips or nuts, they offer a delightful treat that can be enjoyed fresh or stored for later.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup rolled oats
- 1/2 cup dark chocolate chips or nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth.
- Add the melted coconut oil to the mashed bananas, ensuring its not too hot.
- Stir in the honey (or maple syrup) and vanilla extract until well combined.
- Crack the egg into the bowl and whisk until fully incorporated.
- In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Whisk together.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the rolled oats and, if using, the dark chocolate chips or nuts.
- Line a baking sheet with parchment paper.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Optionally, gently flatten the tops of the cookies with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for about 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
- Feel free to customize the cookies with your favorite mix-ins like dried fruits or different nuts.
- Ensure the coconut oil is melted but not hot to avoid cooking the egg.
- Store cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes