Healthy Banana Oatmeal Sponge Cookies for Kids
Delight your little ones with these Healthy Banana Oatmeal Sponge Cookies, a wholesome and kid-friendly treat that's packed with natural goodness. Made with ripe bananas, rolled oats, and oat flour, these soft and spongy cookies are a guilt-free snack option you can feel great about serving. Perfectly sweetened with the natural sugars from bananas—and optional honey or maple syrup for an extra touch of sweetness—they feature warm hints of cinnamon and optional mix-ins like mini chocolate chips or raisins for added fun. Ready in just under 25 minutes, these cookies are not only quick and easy to whip up but also free from refined sugar, making them a healthier alternative to traditional baked goods. Ideal as a lunchbox addition or an after-school snack, these cookies are sure to become a family favorite!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 large ripe bananas
- 1.5 cups rolled oats
- 0.5 cups oat flour
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 1 tablespoon honey or maple syrup (optional for added sweetness)
- 0.25 cups mini chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Add the egg and vanilla extract to the mashed bananas, and whisk together until well combined.
In a separate bowl, mix together the rolled oats, oat flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If you choose to add honey or maple syrup for sweetness, mix it in at this stage.
Gently fold in the mini chocolate chips or raisins, if using, to the batter.
Using a tablespoon or cookie scoop, drop dollops of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden and set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies as a healthy snack or dessert option for kids. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.5 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
