Banana Oat Cookies Recipe

Bananas: These provide natural sweetness and moisture to the cookies. Make sure they are ripe for the best results.

Oats: These give the cookies their structure and a chewy texture. Use gluten-free oats if necessary.

Chocolate chips: Optional but add a delightful sweetness and richness to the cookies.

When mashing the bananas, make sure they are fully ripe with brown spots on the peel. This ensures they are sweet and soft, which will help bind the oats and chocolate chips together more effectively.

• bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the cookies, making it a good replacement for bananas.

• oats - Substitute with quinoa flakes: Quinoa flakes are gluten-free and provide a similar texture and nutritional profile to oats.

• chocolate chips - Substitute with dried fruit: Dried fruit like raisins or cranberries can add sweetness and texture without the need for chocolate.

• Allow the banana oat cookies to cool completely on a wire rack before storing. This prevents condensation, which can make the cookies soggy.

• Store the cookies in an airtight container at room temperature. They will stay fresh for up to 3 days. For added freshness, place a slice of apple or bread in the container to maintain moisture.

• If you prefer to keep the cookies longer, you can refrigerate them. Place the cookies in a single layer in an airtight container, separating layers with parchment paper. They will last up to a week in the fridge.

• For freezing, arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and type of cookies. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. For a warm treat, reheat in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave for 10-15 seconds.

• If you want to freeze the dough instead of baked cookies, scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the banana oat cookies on a baking sheet lined with parchment paper. Warm them for about 5-10 minutes until they regain their delightful texture.

• For a quick fix, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. This method keeps them moist and chewy.

• If you prefer a toaster oven, set it to 300°F (150°C). Place the banana oat cookies on the rack or a small baking tray. Toast for 5-7 minutes, checking frequently to avoid over-crisping.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Warm them for 2-3 minutes on each side, ensuring they don’t burn.

• If you have an air fryer, preheat it to 300°F (150°C). Place the banana oat cookies in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming.

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

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

• Fork: Used to mash the bananas until they are smooth

• Measuring cup: Used to measure out 1 cup of oats and ½ cup of chocolate chips

• Baking sheet: Used to place the scooped mixture for baking

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup

• Spoon: Used to scoop the mixture onto the baking sheet

• Oven mitts: Used to safely remove the baking sheet from the oven once the cookies are done baking

Pre-mash bananas: Mash the bananas ahead of time and store them in the fridge to save time when you're ready to bake.

Use quick oats: Opt for quick oats instead of traditional oats to reduce mixing time.

Preheat oven early: Start preheating the oven before you begin mixing the ingredients to ensure it's ready when you are.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to save time on washing up.

Portion with a scoop: Use an ice cream scoop to quickly and evenly portion out the cookie mixture.