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banana cookies on wire rack
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Healthy Banana Cookies (to Share with the Kids)

These are an easy whole grain cookie to share with the kids—they're a great baby cookie! Try them for snack, dessert, or as a breakfast cookie
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 (Makes about 22 cookies)
Calories 87kcal

Ingredients

  • 1 cup mashed banana (about 2 medium very ripe bananas)
  • 2 cups rolled oats (or quick oats, or rolled oats quickly round in the food processor or blender)
  • teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips (optional)

Instructions

  • Add the mashed bananas to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using. Stir to combine thoroughly with a spoon.
  • Place batter in the fridge or freezer while the oven preheats to 375 degrees F. (Chilling the batter helps it hold together for scooping and portioning.)
  • Line a baking sheet with parchment paper. Scoop and drop 1-tablespoon-size balls of the batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.
  • Bake for 12-14 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.
  • Remove from oven and let cool on the baking sheet.
  • If you want to add icing, you can drizzle cookies with vanilla yogurt. Place yogurt into a zip-top bag with a small corner cut off and pipe over the cookies.
  • Serve immediately or store.

Notes

  • Store in an airtight container for up to 5 days in the fridge or at room temperature. Alternatively, let cool to room temperature, then freeze for up to 3 months in a freezer bag.
  • Be sure to use very ripe bananas with a lot of brown spots for the best flavor. These cookies don't have any other added sugar, so it's crucial that the bananas are super sweet.
  • If you’d like to make these cookies a little sweeter, you can add 2 tablespoons brown sugar, honey, or maple syrup to the batter.
  • Substitute 1/4 cup peanut butter for the egg if desired.
  • To make a more uniform batter, you can use quick oats or briefly grind old-fashioned rolled oats in the food processor or blender to make quick oats.
  • Gluten-free: Use certified gluten-free rolled oats.
  • Egg-free: Omit the egg and add 2 tablespoons milk or additional banana.
  • Top with vanilla yogurt or melted chocolate chips.

Nutrition

Serving: 2cookies | Calories: 87kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 129mg | Potassium: 145mg | Fiber: 2g | Sugar: 3g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg