Banana Oat Cookies Recipe

Bananas: These provide natural sweetness and moisture to the cookies.

Rolled oats: They add texture and make the cookies more filling.

Chocolate chips: Optional, but they add a delightful burst of chocolate flavor.

When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will not only make them easier to mash but also enhance the natural sweetness of the cookies.

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

• mashed ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a different flavor but maintains the moisture content.

• rolled oats - Substitute with quick oats: Quick oats have a similar texture and will bind the cookies similarly.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are a good gluten-free alternative.

• chocolate chips - Substitute with raisins: Raisins add natural sweetness and chewiness to the cookies.

• chocolate chips - Substitute with dried cranberries: Dried cranberries offer a tart flavor and chewy texture.

• To keep your banana oat cookies fresh and delightful, store them in an airtight container at room temperature. They will stay good for up to 3 days.
• If you want to extend their shelf life, place the cookies in the refrigerator. This will keep them fresh for up to a week.
• For longer storage, consider freezing the cookies. First, let them cool completely. Then, arrange them in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label with the date. They can be frozen for up to 3 months.
• When you're ready to enjoy your banana oat cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes.
• For a warm treat, you can reheat the thawed cookies in a preheated oven at 350°F (175°C) for about 5 minutes. This will bring back their freshly baked texture.
• If you prefer a quicker option, use a microwave. Place a cookie on a microwave-safe plate and heat for 10-15 seconds. Be careful not to overheat, as they can become too soft.

• Preheat your oven to 300°F (150°C). Place the banana oat cookies on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 5-10 minutes until they are warmed through.
• Use a microwave for a quick reheat. Place a couple of cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary.
• For a toaster oven, set it to 300°F (150°C). Place the banana oat cookies directly on the rack or on a small baking sheet. Heat for about 5 minutes, keeping an eye on them to ensure they don't overcook.
• If you prefer a softer texture, wrap the cookies in a damp paper towel and place them in a steamer basket over boiling water for about 1-2 minutes. This method will help retain moisture.
• For an air fryer, set it to 300°F (150°C). Place the banana oat cookies in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

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

• Mixing bowl: Used to mash the bananas and mix the oats and chocolate chips together.

• Fork: Used to mash the ripe bananas until smooth.

• Measuring cup: Used to measure out 1 cup of rolled oats and ¼ cup of chocolate chips.

• Spatula: Used to fold in the chocolate chips and to help drop spoonfuls of the mixture onto the baking sheet.

• Baking sheet: Used to place the spoonfuls of cookie mixture for baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Cooling rack: Used to let the cookies cool down after baking.

Prepare ingredients in advance: Mash the bananas and measure out the rolled oats and chocolate chips the night before.

Use a food processor: Quickly mash the bananas and mix the oats using a food processor to save time.

Preheat the oven early: Start preheating the oven before you begin mixing the ingredients to save waiting time.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and quicker transfer of cookies.

Batch preparation: Double the recipe and freeze half the cookie dough for a quick bake next time.