Banana and oatmeal cookies

• For 12 people
• Preparation time (dont cuisson) : 30 minutes
• Cooking time : 15 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Dry Ingredients
  • Rolled oats : 1/2 cups
  • All-purpose flour : 1/2 cup
  • Baking powder : 1/2 teaspoon
  • Cinnamon : 1/2 teaspoon
  • Salt : 1/4 teaspoon
• Wet Ingredients
  • Ripe bananas : 2
  • Honey : 1/4 cup
  • Coconut oil : 1/4 cup
  • Vanilla extract : 1 teaspoon
• Optional Add-ins
  • Chocolate chips (optional) : 1/2 cup
  • Chopped nuts (optional) : 1/2 cup
  • Dried fruits (optional) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the dry ingredients.
• Add the rolled oats, all-purpose flour, baking powder, cinnamon, and salt.
• Mix well and set aside.
• In another bowl, mash the ripe bananas with a fork.
• Add the honey, coconut oil, and vanilla extract.
• Stir until well combined.
• Gradually add the wet ingredients to the dry ingredients.
• Mix until just combined. Do not overmix.
• If desired, fold in the optional add-ins such as chocolate chips, chopped nuts, or dried fruits.
• Drop spoonfuls of the cookie dough onto the prepared baking sheet.
• Flatten each cookie slightly with the back of a spoon.
• Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes.
• Transfer to a wire rack to cool completely.

Tips

• Make sure to use ripe bananas for the best flavor and sweetness.
• Feel free to customize the recipe by adding your favorite mix-ins such as chocolate chips, nuts, or dried fruits.

Information

• These banana and oatmeal cookies are a great way to use up overripe bananas and make a healthy snack or dessert.
• Store the cookies in an airtight container at room temperature for up to 5 days.