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To make these tasty banana oatmeal cookies, you will need: - 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup almond flour - 1/4 cup honey or maple syrup - 1/4 cup unsweetened applesauce - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 cup dark chocolate chips (optional) - 1/4 cup chopped walnuts or pecans (optional) - Pinch of salt These ingredients blend well together. The bananas give moisture, while the oats add texture. Almond flour gives a nutty taste. Honey or maple syrup adds sweetness. You can add fun extras to your cookies. Here are some ideas: - 1/4 cup of shredded coconut - 1/2 teaspoon of nutmeg for warmth - 1/4 cup of dried fruits like cranberries or raisins - A handful of peanut butter chips for creaminess These add-ins can make your cookies unique. Feel free to mix and match based on your taste. If you have dietary needs, you can still enjoy these cookies. Here are some easy swaps: - Use gluten-free oats if you're gluten-sensitive. - Swap almond flour with oat flour for nut-free options. - Replace honey with agave syrup for a vegan choice. These substitutions help everyone enjoy banana oatmeal cookies. You can find the full recipe to try all these options! To make the dough for banana oatmeal cookies, start by gathering your ingredients. You will need ripe bananas, rolled oats, almond flour, honey or maple syrup, unsweetened applesauce, vanilla extract, baking soda, cinnamon, and a pinch of salt. If you like, add dark chocolate chips or nuts for extra flavor. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will help the cookies not stick. 2. In a large bowl, mash the ripe bananas until smooth. Add honey or maple syrup, applesauce, and vanilla extract. Mix everything well. 3. In another bowl, whisk together rolled oats, almond flour, baking soda, cinnamon, and salt. This helps combine the dry ingredients evenly. 4. Gradually add the dry mix to the wet mix. Stir until combined. If you want, fold in chocolate chips and nuts at this point. Now that your dough is ready, it’s time to bake the cookies. 1. Use a spoon to scoop out the dough. Place spoonfuls on the prepared baking sheet. Space them about 2 inches apart. This gives them room to spread. 2. Bake in the oven for 12-15 minutes. Keep an eye on them until they are lightly golden brown. This means they are done. After baking, it’s important to cool the cookies properly. 1. Let the cookies cool on the baking sheet for 5 minutes. This makes them easier to move. 2. After 5 minutes, transfer them to a wire rack to cool completely. This helps them firm up. 3. For serving, arrange the cookies on a rustic wooden board. Add a few banana slices or a sprinkle of oats for a nice touch. Enjoy your delicious banana oatmeal cookies! You can find the Full Recipe above to follow these steps easily. To make sure your cookies stay soft, use ripe bananas. Ripe bananas are sweeter and add moisture. Mix the wet ingredients well to create a smooth batter. When you combine dry and wet ingredients, stir gently. Overmixing can make cookies tough. If you want a chewier texture, let the dough chill in the fridge for 30 minutes. One common mistake is using unripe bananas. They don’t mix well and can make your cookies dry. Another mistake is forgetting to measure ingredients correctly. Too much flour can lead to hard cookies. Also, avoid baking on a hot baking sheet. Always preheat your oven and use parchment paper. This helps the cookies bake evenly and not stick. You don’t need fancy tools for this recipe, but a few can help. A large mixing bowl is great for combining ingredients. A whisk makes blending easier. Use a spatula for scraping down the sides. A cookie scoop helps with even portions. Finally, parchment paper helps with easy cleanup and baking. For the full recipe, be sure to check the instructions! {{image_2}} You can make banana oatmeal cookies nut-free by skipping the almond flour. Use regular all-purpose flour or gluten-free flour instead. This way, everyone can enjoy these cookies, even those with nut allergies. Be sure to check labels to avoid cross-contamination if you need them to be gluten-free. Spices really change the taste of your cookies. Try adding 1/4 teaspoon of nutmeg for warmth. You can also use different extracts. Swap vanilla for almond extract for a new twist. A pinch of ginger or cardamom can make your cookies unique. These small changes can take your cookies from good to great. Fruits are a fun way to add flavor. Chop up some dried cranberries or apricots and mix them in. Fresh fruits like blueberries or diced apples can work too. If you love nuts, add chopped pecans or walnuts for crunch. Just remember to change the amount of oats if you add a lot of extra ingredients. Check the full recipe for guidance on balancing flavors. To keep your banana oatmeal cookies fresh, store them in an airtight container. This helps keep them soft and chewy. You can also use parchment paper between layers to avoid sticking. It’s best to store cookies at room temperature. They will stay good for about three to five days. If you want to save some cookies for later, freezing works great. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, move them to a freezer-safe bag or container. Label it with the date. They can last up to three months in the freezer without losing flavor. To enjoy your cookies warm, reheat them easily. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about five to seven minutes. This will warm them up and make them taste fresh. You can also microwave them for about ten seconds if you want a quick treat. Enjoy the warmth and the yummy taste! For the full recipe, check out the earlier section on ingredients and instructions. No, you should not use steel-cut oats in this recipe. Steel-cut oats are thicker and take longer to cook. This will change the texture of your cookies. Rolled oats are softer and blend well in the dough. They also bake evenly, giving you a great cookie. You can tell the cookies are done when they turn a light golden brown. This usually happens in 12 to 15 minutes at 350°F (175°C). The edges should feel set, but the center may look a bit soft. They will firm up as they cool. Trust your eyes and the timer for perfect results. Banana oatmeal cookies stay fresh for about a week at room temperature. Store them in an airtight container. If you want them to last longer, freeze them. They can keep well in the freezer for up to three months. Just let them thaw before enjoying again. For the full recipe, check the instructions above. In this post, we covered how to make banana oatmeal cookies. We discussed ingredients and included options for flavor. You can easily swap ingredients for dietary needs. The step-by-step guide helps you prepare, bake, and serve these treats. I shared tips to make them soft and avoid common mistakes. You can try fun variations and learn the best storage methods. Experimenting with these cookies can lead to delicious results. Enjoy baking and sharing your tasty cookies!

Banana Oatmeal Cookies

Indulge your sweet tooth with these delicious Banana Oatmeal Cookies! Made with ripe bananas, rolled oats, and a touch of honey, these cookies are easy to prepare and oh-so-tasty. Perfect for a healthy snack or dessert, they can even be customized with chocolate chips or nuts.Get baking today!
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Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup almond flour

1/4 cup honey or maple syrup

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 cup dark chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), applesauce, and vanilla extract. Mix well until smooth.

      In a separate bowl, whisk together the rolled oats, almond flour, baking soda, cinnamon, and a pinch of salt.

        Gradually combine the dry ingredients into the wet mixture, stirring until just combined. Incorporate the chocolate chips and nuts if using.

          Scoop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

            Bake for 12-15 minutes, or until the cookies are lightly golden brown.

              Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 12 cookies

                  - Presentation Tips: Serve the cookies on a rustic wooden board, garnished with a few banana slices or a sprinkle of oats for an appealing display.