Almond Butter Oatmeal Banana Cookies: Easy Recipe for a Healthy Treat!

Almond Butter Oatmeal Banana Cookies: Easy Recipe for a Healthy Treat!
Almond Butter Oatmeal Banana Cookies: Easy Recipe for a Healthy Treat!

Okay, so I had these overripe bananas sitting on my counter, and I was like, what the heck am I going to do with these? I didn’t feel like making banana bread again. Then it hit me – cookies! But I wanted something kind of healthy, you know? So I started messing around in the kitchen, and let me tell you, these almond butter oatmeal banana cookies turned out pretty darn good!

Getting Started

First, I grabbed those sad-looking bananas – three of them, to be exact. The riper, the better for these cookies. I mashed them up real good in a big bowl. Then, I added a good amount of almond butter, the creamy kind because that’s my favorite. I made sure everything was mixed well.

Mixing It Up

Next, I threw in some rolled oats. The quick-cooking kind would probably work too, but I like the texture of rolled oats in my cookies. After giving it another good stir, I tossed in a handful of mini chocolate chips. Because what’s a cookie without a little chocolate, am I right? You could totally add other stuff here too, like nuts or dried fruit, but I was keeping it simple.

Almond Butter Oatmeal Banana Cookies: Easy Recipe for a Healthy Treat!

Shaping and Baking

I preheated my oven to 350 degrees Fahrenheit, which is about 175 degrees Celsius. While that was heating up, I lined a baking sheet with some parchment paper – this is key to prevent sticking. Then, I used a spoon to scoop out the dough and drop it onto the baking sheet. I made sure to leave some space between each cookie because they do spread a little bit while baking.

Baking Time

I popped the baking sheet into the oven and set a timer for about 12-15 minutes. You want to keep an eye on them and take them out when the edges are just starting to turn golden brown. They might seem a little soft when you first take them out, but don’t worry, they’ll firm up as they cool.

Cooling and Enjoying

Once they were done, I carefully took the baking sheet out of the oven and let the cookies cool on the sheet for a few minutes. Then, I transferred them to a wire rack to cool completely. This is the hardest part – waiting for them to cool down enough to eat! But trust me, it’s worth it.

The Result

  • Taste: These cookies are the perfect mix of sweet and nutty. The banana flavor really comes through, and the almond butter adds a nice richness.
  • Texture: They’re soft and chewy, with a little bit of crunch from the oats. And of course, those melty chocolate chips add a nice gooeyness.
  • Health Factor: They’re definitely on the healthier side as far as cookies go. They’ve got whole grains, healthy fats, and natural sweetness from the bananas. I don’t feel too guilty about grabbing one (or two) for a snack.

All in all, these almond butter oatmeal banana cookies were a total win. They’re easy to make, they taste great, and they’re a good way to use up those ripe bananas. I’ve made them a few times since that first experiment, and they’ve been a hit every time. I even made a big batch last week and kept them in the fridge for a quick and easy snack throughout the week. They’re perfect for a grab-and-go breakfast or a midday pick-me-up. If you’ve got some ripe bananas lying around, you should definitely give these a try!

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