These soft, naturally sweet cookies are made with ripe bananas and oats—perfect for breakfast, snacks, or a healthy treat anytime.

3 overripe bananas (about 1¼ cups mashed)

2 Tbsp honey (or maple syrup)

1 egg (or flax egg for vegan option)

1 tsp pure vanilla extract

1½ cups quick-cooking oats

Optional: pinch of salt, dash of cinnamon

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Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.

In a mixing bowl, mash bananas until mostly smooth.

Stir in honey, egg, and vanilla extract until fully combined.

Add oats, cinnamon, and salt if using. Mix until fully incorporated.

Scoop rounded tablespoons onto the baking sheet, spacing slightly.

Bake 12–15 minutes, until set and golden on the bottom.

Cool on the baking sheet 5 minutes, then transfer to a rack.

Flatten slightly before baking if you want a neater, flatter cookie.

Add chocolate chips, raisins, nuts, or coconut for variety.

Use certified gluten-free oats for a GF version.

Can be made flourless and egg-free if desired.