I don’t think you have needed to been around here very long to know that I have a MAJOR sweet tooth.  Like, it’s getting a little better the older I get – but only because I just can’t eat all the sweets anymore without repercussions.

And I’ve passed down that sweet tooth to my sweet Little (see what I did there?).

If it’s sweet, we love it.  And that’s why I’m so excited for this post.  Today, I’m sharing an easy peasy recipe for banana oatmeal cookies that are so tasty and sweet that it’s hard to 1) believe they could possibly be good for you; and 2) not eat the whole batch in one sitting.

But they are.  They are yummy and easy to make and they are a great way to use those very ripe bananas on the counter without turning them into banana bread (not knocking it every time, just trying to skip some of the added sugar) or worse, tossing them.

The inspiration for these cookies came from Pinterest and seeing lots of versions of 3-ingredient banana oatmeal cookies.  These are very similar, but my own version after reading lots of people’s take on it.

BE SURE TO CHECK OUT ALL OF MY FAVORITE COOKIE RECIPES HERE!

Healthy Banana Oatmeal Cookies

I’d say this is a “small batch” cookie recipe.  This recipe makes between 12 and 15 banana oatmeal cookies depending on how big your bananas are and how big you scoop the “dough”.

I don’t know exactly how long they last because we’ve always finished them before they’ve gone bad.  But, we have kept them in a sealed container in the fridge for a couple of days and still liked them.

Ingredients

• 1 full cup of mashed bananas, about 2 large, ripe bananas
• 1 heaping cup of rolled oats
• 1 1/2 tsp. cinnamon, more or less depending on your own tastes
• 1/4 cup of chocolate chips, totally optional, but we don’t usually say no to chocolate chips.

Directions

• Preheat oven to 365 degrees.
• In a bowl, mash bananas. It’s okay to leave some chunks.
• Add oats and cinnamon and mix well.
  • If the mixture seems too dry, you can add a splash of almond milk (or regular milk, although I’ve not tried it) or a little more banana. Be careful not to add too much extra liquid though.  You want it to be thick before baking.

• Stir in chocolate chips.
• Spoon into small mounds onto parchment paper.

• Bake for 13-15 minutes.
• Allow cookies to cool for 5-10 minutes on the cookie sheet before eating.

Note:  Cookies will be soft right out of the oven.

And that’s it.  The perfect little taste of banana cookies.  These cookies are soft and chewy – just the way we like them.  And considering that the chocolate chips are really the only “unhealthy” part of these cookies, I don’t feel bad for getting seconds.  Or thirds.

We may or may not have made them twice in one week here recently.  But, you best believe we didn’t waste any of our bananas.

IF YOU LOVE IT, PIN IT!