- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 310 kcal
Quick summary
“These banana and oatmeal cookies offer a practical and functional option for quick snacks, combining natural sweetness with nutritious fibers. With few ingredients and 15 minutes in the oven, they deliver a soft texture and fragrant cinnamon aroma.”
What you need to know
- The very ripe point of the bananas is fundamental to ensure enough sweetness and to bind the oat flakes.
- The rolled oats absorb the moisture of the mashed fruits creating a malleable dough easy to shape in the baking pan.
- The short oven time at 180°C lightly browns the base without burning the edges or drying out the inside of the cookies.
Ingredients
Main
- 2 ripe bananas, mashed
- 1 cup of rolled oats
- 1/2 cup of honey or brown sugar
- 1/4 cup coconut oil
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/2 cup of bittersweet chocolate in pieces (optional)
- Use very ripe bananas to ensure a sweeter flavor and the ideal texture.
- Try adding walnuts or nuts for an extra crunchy touch.
- If you prefer softer cookies, remove from the oven before they are completely golden.
- Store in a closed container to maintain freshness for longer.
- If you don't have honey, brown sugar can be an excellent alternative.
Instructions
Principal
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a bowl, mix the mashed bananas and honey or brown sugar until homogeneous.
- Add the coconut oil and mix well.
- Add the oats, cinnamon, and salt, and stir until all ingredients are well incorporated.
- If desired, add the chocolate pieces and mix again.
- Using a spoon, make portions of the batter and drop them onto the baking sheet.
- Bake for approximately 15 minutes or until the cookies are lightly golden.
- When removing from the oven, let it cool a little before transferring to a rack.
Chef's tips
- Choose bananas with peels well-spotted with brown to obtain a higher concentration of fructose and a striking aroma.
- Line the baking sheet with good thickness parchment paper to prevent the sugar from caramelizing and sticking to the bottom of the tray.
- Let the cookies rest on a wire rack after baking so the base dries and gains stable consistency.
Variations
- Addition of seeds: add 1 tablespoon of chia or golden flax seeds to enrich the nutritional value.
- Dried fruit mix: add dark raisins or chopped dried apricot pieces to the batter before portioning with the spoon.
- Touch of nuts: Incorporate chopped nuts or chestnuts to add a crunchy texture to each bite of the cookie.
Substitutions
- Honey or brown sugar can be swapped for cane molasses or bakeable culinary sweetener in the same amount.
- Coconut oil can be replaced with melted butter, sunflower oil, or mild olive oil.
- Rolled oats can be mixed half in thick flakes and half in oat flour to vary the density.
How to store
Keep the cookies completely cool inside a glass jar with an airtight lid at room temperature for up to 5 days. To avoid softening, place a paper towel at the bottom of the container to absorb moisture.
Can it be frozen?
They can be frozen ready and baked for up to 60 days in vacuum-sealed freezer bags. Thaw at room temperature for 20 minutes or heat in a dry skillet over low heat to renew the crust.
What to serve with
Perfect accompaniment for drip coffee, iced mate tea with lemon, or natural yogurt with chopped fruits. Also serves as an energy snack before physical activities with a cup of green tea.
Frequently asked questions
Why did my banana cookies get too soft after baking?
These cookies have a naturally softer texture similar to small cakes; to make them firmer, bake for an additional 3 to 5 minutes.
Can I replace oats with regular wheat flour?
Direct swapping totally alters the hydration and density of the recipe; oats are necessary to give the typical rustic consistency of this cookie.
Can I make the recipe without adding honey or brown sugar?
Yes, if the bananas are extremely ripe, it is possible to eliminate the additional sweetener while maintaining the sweetness of the fruits themselves.
How to prevent the dough from sticking to the spoon when portioning?
Lightly dip the spoon in cold water or coat it with a drop of oil before scooping each portion of oat batter.
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