Ingredients:

  • 2 cups Old-Fashioned Rolled Oats
  • 1 cup Whole Wheat Flour (or plain AP)
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 cup Very Ripe Bananas, mashed (approx. 2 medium)
  • 1 Large Egg, room temperature
  • ¼ cup Pure Maple Syrup (Grade A or B)
  • ¼ cup Unsalted Butter (melted) or Coconut Oil
  • 1 tsp Vanilla Extract
  • ½ cup Dried Cranberries or Raisins (Optional)
  • ¼ cup Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper or silicone mats.
  2. In the largest bowl, whisk together the rolled oats, whole wheat flour, cinnamon, nutmeg, baking powder, and salt. Set aside.
  3. In the second bowl, vigorously mash the ripe bananas until mostly smooth.
  4. Add the egg, maple syrup, melted butter/oil, and vanilla extract to the mashed banana. Whisk until the mixture is uniform and creamy.
  5. Pour the wet mixture into the bowl of dry ingredients. Using a spatula, mix only until just combined—do not overmix.
  6. Gently fold in the dried fruit and nuts (if using).
  7. Cover the bowl and let the dough rest at room temperature for 15 minutes. This allows the oats to absorb the moisture, resulting in a chewier cookie.
  8. Using a medium cookie scoop (approx. 3-tablespoon size), portion 16 equally sized mounds of dough onto the prepared trays.
  9. Gently flatten the top of each dough mound with the back of a spoon to the desired cookie thickness (about ½ inch / 1.5 cm).
  10. Bake for 12 to 15 minutes, rotating the trays halfway through. The cookies are done when the edges are golden brown and the center still looks slightly soft.
  11. Let the cookies cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely.