Banana Oatmeal Cookies

https://youtu.be/Jr2avAr3NIQ

As the cozy season approaches, there’s truly nothing better than pairing a steaming hot cup of coffee or tea with a sweet bite on the side.

I’m a huge fan of all kinds of classic cookies—snickerdoodles, rich peanut butter cookies, you name it! But because traditional recipes are often packed with heavy butter and refined sugar, they aren't always ideal as an everyday snack.

That’s where these Banana Oatmeal Cookies come to the rescue!

When you crave a sweet treat to pair with your morning brew or afternoon tea break—but want to skip the extra sugar and butter—this recipe saves the day. Made with wholesome ingredients like rolled oats, mashed banana, and your favorite nuts, they deliver a wonderful balance of natural sweetness and an insanely satisfying zakuzaku (super-crunchy) bite.

Whether you like yours extra crispy or a little soft in the middle, they’re so quick to throw together and completely guilt-free.

Ingredients

makes 6 cookies

• 1 small banana (100–110g)

• 70g rolled oats

• 1½ tbsp coconut oil (melted)

• 1 tbsp maple syrup

• ¼ cup chopped nuts (pecans & almonds)

• 1 tbsp coconut flakes

• 1-1½ tbsp extra dark chocolate chips

• ¼ tsp cinnamon

• Pinch of salt

Instructions

Instructions

1. Chop your favorite nuts.

2. In a large bowl, mash 100g banana. Whisk in melted coconut oil until smooth.

3. Stir in maple syrup, cinnamon, and salt. Add coconut flakes and mix.

4. Switch to a spatula and fold in the chopped nuts and chocolate chips.

5. Add rolled oats last and mix gently until combined.

6. Divide dough into 6 equal portions (approx. 2 tbsp each).

7. Flatten each into a cookie shape (~2.5 in / 6.5 cm wide, ½ in / 1.2 cm thick).

8. Bake at 340°F (170°C) for 23–30 minutes until golden and crunchy. (Baked for 30 minutes in the video! If using a convection oven, check around 23 minutes.)

Cooking Notes

• Personal Favorite: 30 mins in a standard oven (or 25 mins convection) for ultimate zakuzaku crunch.

• Bake Time Range: 25–30 mins (Standard) | 23–25 mins (Convection). Start checking early so they don't over-brown!

• The longer oats sit in wet batter, the softer they get. Shape and bake right away for maximum crunch!