Healthy Banana Monster Cookies Recipe
These Healthy Banana Monster Cookies are a wholesome twist on a classic favorite, combining the natural sweetness of ripe bananas with the heartiness of whole wheat flour and oats. Packed with a blend of miniature chocolate chips and M&Ms, these cookies offer a delightful balance between nutrition and indulgence. Perfect for a guilt-free treat or a nutritious snack, they are easy to prepare and bake to chewy, soft deliciousness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary)
- ¾ cup (90g) whole wheat or gluten-free flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ⅛ tsp salt
Wet Ingredients
- ¼ cup (63g) mashed banana
- 2 tbsp (32g) homemade easy blender peanut butter
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
Add-ins
- 2 tbsp (28g) miniature chocolate chips
- 2 tbsp (28g) miniature M&Ms
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the instant oats, whole wheat or gluten-free flour, baking powder, ground cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, stir together the mashed banana, homemade blender peanut butter, and vanilla extract. Then stir in the pure maple syrup until the mixture is smooth and uniform.
- Form Dough: Add the dry flour mixture into the wet ingredients bowl and stir just until incorporated. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips and M&Ms: Fold in 1½ tablespoons each of the miniature chocolate chips and miniature M&Ms gently into the dough. Let the dough rest for 10 minutes to allow the oats to absorb moisture.
- Preheat Oven and Prepare Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Shape Cookies: Using a spoon and spatula, drop the cookie dough onto the prepared baking sheet in 15 rounded scoops. Flatten each scoop to your desired thickness and width with a spatula. Press the remaining miniature chocolate chips and M&Ms onto the tops for decoration.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set and lightly golden but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them onto a wire rack to cool completely. This helps them set and stay moist inside.
Notes
- For a gluten-free version, ensure you use certified gluten-free oats and flour.
- Homemade easy blender peanut butter is made by blending roasted peanuts with a touch of oil; it works best for this recipe.
- Resting the dough helps the oats soften and improves texture.
- You can substitute miniature chocolate chips and M&Ms with other mix-ins like nuts or dried fruit if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: banana cookies, healthy cookies, gluten-free cookies, whole wheat cookies, banana peanut butter cookies, monster cookies, easy baking recipe
