Ingredients
Scale
- 3 ripe bananas, mashed
- 1 ½ cups rolled oats (gluten-free if needed)
- ¼ cup honey or maple syrup (optional for extra sweetness)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Stir in oats and honey/maple syrup (if using) until fully combined.
- Scoop tablespoon-sized portions onto prepared baking sheet, spacing 2 inches apart.
- Bake for 12–14 minutes until edges are golden brown.
- Let cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
- For added texture, fold in ¼ cup chopped walnuts or dark chocolate chips.
- Store in an airtight container for up to 4 days at room temp or freeze for up to 2 months.
- Top with a dollop of almond butter for extra protein.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 72 Kcal
- Sugar: 7 g
- Sodium: 12 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
