Banana Cookies Recipe

Bananas: These provide natural sweetness and moisture to the cookies.

Rolled oats: They add texture and make the cookies more filling.

Chocolate chips: These add a touch of indulgence and extra sweetness.

When mashing the bananas, make sure they are fully ripe with brown spots on the peel. This ensures they are sweet and soft, making them easier to mash and blend well with the rolled oats. Use a fork or a potato masher for a smooth consistency. If you prefer a chunkier texture, leave some small pieces of banana intact.

• ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness, making it a good alternative for binding the ingredients together.

• ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a similar texture and moisture level, while adding a unique flavor profile to the cookies.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes have a similar texture and nutritional profile, making them a suitable replacement for rolled oats.

• rolled oats - Substitute with crushed bran cereal: Crushed bran cereal can mimic the texture of rolled oats and adds a slightly different but complementary flavor.

• chocolate chips - Substitute with carob chips: Carob chips provide a similar texture and sweetness, but with a slightly different flavor that some may prefer.

• chocolate chips - Substitute with dried fruit: Dried fruit like raisins or cranberries can add natural sweetness and chewiness, offering a healthier alternative to chocolate chips.

• To keep your banana cookies fresh, store them in an airtight container at room temperature. They should stay delicious for up to 3 days.
• If you want to extend their shelf life, place the cookies in the refrigerator. They can last up to a week when chilled.
• For longer storage, consider freezing the cookies. First, let them cool completely on a wire rack.
• Once cooled, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.
• After the initial freeze, transfer the cookies to a freezer-safe bag or container. Be sure to label it with the date.
• When you're ready to enjoy your frozen banana cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes.
• For a warm treat, you can also reheat the cookies in a preheated oven at 350°F (175°C) for about 5 minutes.

• Oven Method: Preheat your oven to 300°F (150°C). Place the banana cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through. This method helps to retain their original texture and crispiness.

• Microwave Method: Place the banana cookies on a microwave-safe plate. Heat them on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them too soft or rubbery.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the banana cookies directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking frequently to ensure they don't overcook.

• Stovetop Skillet Method: Preheat a non-stick skillet over low heat. Place the banana cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give the cookies a slightly crispy edge.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the banana cookies in the air fryer basket in a single layer. Heat for 3-5 minutes, checking 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 rolled oats and chocolate chips.

• Fork: Used to mash the bananas until smooth.

• Baking sheet: Used to place the spoonfuls of cookie mixture for baking.

• Spoon: Used to drop spoonfuls of the mixture onto the baking sheet.

• Wire rack: Used to cool the cookies after baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent sticking.

• Measuring cup: Used to measure the rolled oats and chocolate chips accurately.

Preheat the oven first: Start by preheating your oven to 350°F (175°C) to save time later.

Mash bananas quickly: Use a fork or potato masher to quickly mash the bananas until smooth.

Measure ingredients in advance: Have your rolled oats and chocolate chips measured and ready to go.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Spoon mixture efficiently: Use a cookie scoop or tablespoon to drop spoonfuls of the mixture onto the baking sheet quickly.

Cool on wire rack: Transfer cookies to a wire rack immediately after baking to cool faster.