Healthy Banana Cookies

Why You’ll Love This Recipe

I absolutely love this recipe because it’s not only nutritious but incredibly easy to make. The natural sweetness from the ripe bananas and dates means I don’t need to add any refined sugar. Plus, the oats give these cookies a nice chewy texture while providing a dose of fiber to keep me full. They’re a great snack for kids or anyone looking for a healthier alternative to traditional cookies. And, with just a few basic ingredients, these cookies come together in no time!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 ripe bananas

• 2 cups rolled oats

• 1 cup dates, pitted and chopped

• ⅓ cup vegetable oil

• 1 teaspoon vanilla extract

Directions

1. First, I preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, I mash the bananas until smooth.

3. Then, I stir in the oats, chopped dates, vegetable oil, and vanilla extract. I mix everything well and let it sit for about 15 minutes to allow the oats to absorb some of the moisture.

4. Once it’s ready, I drop the cookie dough by teaspoonfuls onto an ungreased cookie sheet.

5. I bake the cookies for about 20 minutes or until they’re lightly brown.

Servings and Timing

• Servings: 36 cookies

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Additional Time: 15 minutes (for the dough to sit)

• Total Time: 50 minutes

Variations

• Add nuts or seeds: I can throw in some chopped walnuts, almonds, or sunflower seeds for extra crunch and nutrition.

• Add dried fruit: If I want a bit more sweetness or flavor, I could add dried cranberries or raisins.

• Use coconut oil: For a slight coconut flavor, I could substitute vegetable oil with coconut oil.

• Gluten-free: I can make these cookies gluten-free by using certified gluten-free oats.

Storage/Reheating

I find these cookies stay fresh for about a week if stored in an airtight container at room temperature. If I want to keep them longer, I can freeze them for up to 3 months. To reheat, I simply warm them in the oven at 300 degrees F for about 5 minutes.

FAQs

How ripe should the bananas be for this recipe?

I like to use very ripe bananas for this recipe, as they are the sweetest and easiest to mash. The more speckled, the better!

Can I make these cookies without dates?

If I don’t have dates, I can substitute them with other dried fruits like raisins, cranberries, or even apricots. I’d still get that sweet, chewy texture.

Are these cookies gluten-free?

Yes, as long as I use certified gluten-free oats, these cookies can easily be made gluten-free.

Can I use a different type of oil?

Absolutely! I could substitute vegetable oil with coconut oil or even olive oil for a different flavor profile.

Can I double the recipe?

Yes, I can double the ingredients if I want to make more cookies. Just be sure to use two cookie sheets or bake in batches.

Conclusion

These healthy banana cookies are a perfect balance of sweet, chewy, and satisfying. They’re quick to make, and I can easily customize them to suit my taste preferences or dietary needs. Whether I’m looking for a quick breakfast snack, a lunchbox treat, or just a healthy dessert, this recipe has me covered. I know I’ll be making these cookies again and again!

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