Easy Banana Cookies
This quick, easy, 5-ingredient breakfast or snack cookie comes together in minutes and is a great way to use up overripe bananas. Bake a minute or two less for softer cookies, and up to 15 minutes total for more solid ones. Freeze any extras for grab-and-go snacks. Customize the cookies by swapping raisins for the cranberries, tossing in some mini chocolate chips, or sprinkling them with some chopped nuts.
2 medium, very ripe
Uncooked rolled oats
1 pinch(es), optional
- Preheat oven to 375℉. Line a sheet pan with parchment paper.
- In a medium bowl, mash bananas. Add oats, cinnamon, and salt, if using, and mix very well. Fold in cranberries. Scoop 1 tbsp of dough onto prepared pan and repeat with remaining dough to make 14 cookies (leave an inch between each cookie). Bake until firm, about 10 to 12 minutes.
- Serving size: 1 cookie