Yummy Banana Oatmeal Flax Cookies
Looking for a wholesome and irresistibly delicious treat? These Yummy Banana Oatmeal Flax Cookies are the perfect guilt-free snack, packed with the goodness of ripe bananas, hearty rolled oats, and nutrient-rich ground flaxseed. With a soft, chewy texture and warm hints of cinnamon, these cookies are naturally sweetened with brown sugar and can be customized with raisins or chocolate chips for an extra burst of flavor. Ready in under 30 minutes, they’re easy to make and perfect for a quick breakfast, post-workout energy boost, or healthy dessert. Plus, they’re an excellent make-ahead option, staying fresh for days in an airtight container. Satisfy your sweet tooth while keeping it nutritious with these banana-oatmeal favorites!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces ripe bananas
- 1.5 cups rolled oats
- 2 tablespoons ground flaxseed
- 0.5 cups all-purpose flour
- 0.25 cups brown sugar
- 0.25 cups butter
- 1 teaspoon vanilla extract
- 0.5 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups raisins or chocolate chips (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 medium bowl, mash the ripe bananas with a fork until smooth.
Add the melted butter, brown sugar, and vanilla extract to the mashed bananas and mix well.
In a separate large bowl, combine the rolled oats, ground flaxseed, all-purpose flour, ground cinnamon, baking powder, and salt.
Pour the wet banana mixture into the dry ingredients and mix until everything is just combined. Be careful not to overmix.
If using raisins or chocolate chips, fold them into the dough at this stage.
Using a spoon or a small cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the cookies slightly with the back of a spoon, as they will not spread much during baking.
Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 291.6 g | 106% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 123.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 231 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2257 mg | 48% | |
*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.
