👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, thoroughly mash the ripe bananas until mostly smooth. Stir in the nut butter, maple syrup, and vanilla extract until well combined and creamy.
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3
In a separate medium bowl, whisk together the rolled oats, ground cinnamon, baking powder, and salt, ensuring they are evenly distributed.
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4
Add the dry oat mixture to the wet banana mixture. Stir with a sturdy spoon or spatula until just combined. Gently fold in any optional mix-ins, such as chocolate chips or dried fruit.
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5
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Using the back of a spoon or your fingertips, gently flatten and shape them into uniform rounds. They will not spread much during baking.
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6
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The exact time may vary based on your oven and cookie thickness.
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7
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.
💡 Notes
For a nut-free version, use sunflower seed butter. Store cooled cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week. These cookies also freeze beautifully for up to 3 months; thaw at room temperature. Feel free to experiment with other mix-ins like chopped nuts, seeds, or shredded coconut.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
5g
Total Fat
8g
Saturated Fat
1g
Carbs
28g
Fiber
4g
Sugar
9g (natural)
Sodium
100mg
Cholesterol
0mg
