Banana Oatmeal Cookies Recipe

Bananas: Provide natural sweetness and moisture to the cookies.

Rolled oats: Give the cookies a hearty texture and make them more filling.

Almond butter: Adds a rich, nutty flavor and helps bind the ingredients together.

Maple syrup: Sweetens the cookies naturally and adds a subtle maple flavor.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Cinnamon: Adds warmth and a touch of spice to the cookies.

Salt: Balances the sweetness and enhances the other flavors.

When mashing the bananas, make sure they are fully ripe with brown spots on the peel. This ensures they are sweet and soft, making it easier to mix with the other ingredients. For a smoother texture, you can use a fork or a potato masher. If you prefer a chunkier texture in your cookies, leave some small pieces of banana intact.

• bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the cookies.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes offer a similar texture and are also gluten-free.

• almond butter - Substitute with sunflower seed butter: Sunflower seed butter is a nut-free alternative that provides a similar creamy texture.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency to maple syrup.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can replace cinnamon.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor but with a slightly different mineral profile.

• Allow the banana oatmeal cookies to cool completely on a wire rack. This ensures they firm up and prevents condensation from making them soggy.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to prevent sticking. They will stay fresh at room temperature for up to 3 days.

• If you prefer to refrigerate, store the cookies in an airtight container as well. They can last up to a week in the fridge, maintaining their chewy texture.

• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. For a warm treat, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes or until heated through.

• If you prefer a quicker method, microwave the cookies on a microwave-safe plate for 10-15 seconds. Be cautious not to overheat, as this can make them tough.

• To maintain the best texture and flavor, avoid refreezing the cookies once thawed. Instead, freeze in smaller batches to ensure you only thaw what you need.

• For added freshness, consider adding a slice of apple or a piece of bread to the storage container. This helps retain moisture and keeps the cookies soft.

• Preheat your oven to 300°F (150°C). Place the banana oatmeal cookies on a baking sheet lined with parchment paper. Warm them for about 5-10 minutes until they are heated through. This method helps maintain their texture and keeps them from becoming too soft or soggy.

• For a quicker option, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. This method is great for when you're in a hurry, but be cautious not to overheat, as it can make the cookies chewy.

• If you have an air fryer, preheat it to 300°F (150°C). Arrange the banana oatmeal cookies in a single layer in the basket. Heat for about 3-5 minutes. This method can give the cookies a slightly crispier exterior while keeping the inside soft.

• 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. This method is excellent for a gentle reheat that preserves the cookies' texture.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A large bowl where you will mash the bananas and mix all the ingredients together.

• Fork: Useful for mashing the ripe bananas into a smooth consistency.

• Measuring cups: Essential for accurately measuring the rolled oats, almond butter, and maple syrup.

• Measuring spoons: Needed to measure out the vanilla extract, cinnamon, and salt.

• Baking sheet: A flat sheet where you will drop spoonfuls of the cookie mixture for baking.

• Parchment paper: Lining the baking sheet with this will prevent the cookies from sticking and make cleanup easier.

• Spoon: Used to drop spoonfuls of the cookie mixture onto the baking sheet.

• Cooling rack: Allows the cookies to cool evenly after baking.

Mash bananas quickly: Use a fork to mash the bananas directly in the mixing bowl to save on cleanup time.

Measure ingredients ahead: Pre-measure the rolled oats, almond butter, and maple syrup before starting to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform cookie sizes and speeds up the process of dropping spoonfuls onto the baking sheet.

Line baking sheet: Always use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.

Cool on a rack: Transfer cookies to a cooling rack immediately to cool faster and free up your baking sheet for the next batch.