Banana Almond Oatmeal Cookies bring together the goodness of ripe bananas and hearty oats with the delightful crunch of almonds. Perfect for a cozy afternoon, these cookies strike the perfect balance between chewy and crisp. They’re a treat that’s just as nourishing as they are indulgent.
All-purpose flour provides the structure for these cookies, giving them just the right amount of sturdiness without being too heavy. Baking soda helps them rise slightly, resulting in a tender crumb. A pinch of salt balances out the sweetness and enhances the other flavors.
Butter, when softened, is creamed with sugars to create a base that’s rich and just a touch caramelized from the light brown sugar and granulated sugar. The egg adds moisture and helps bind everything together while the vanilla extract brings a lovely aroma and depth to the cookies.
Ripe bananas are the star here, adding natural sweetness and keeping the cookies moist. Rolled oats give these cookies their hearty texture, while almonds contribute a satisfying crunch. Chocolate chips provide little pockets of melty goodness in every bite.
These cookies are delightful on their own but can be paired with a cold glass of almond milk for a nutty complement. For a dessert twist, serve them with a scoop of vanilla ice cream topped with a sprinkle of cinnamon.
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a bowl, whisk together the flour, baking soda, and salt. This ensures the leavening and seasoning are evenly distributed throughout the flour.
In a separate large bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps give your cookies a nice lift.
Next, beat in the egg, vanilla extract, and mashed bananas until everything is well combined. The bananas will naturally sweeten and moisten the dough, making the cookies tender and flavorful.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Overmixing can lead to tough cookies, so stir gently. Then, fold in the oats, chopped almonds, and chocolate chips until evenly distributed throughout the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake the cookies for 12-15 minutes or until the edges are golden brown.
Once baked, remove them from the oven and let the cookies cool on the baking sheet for 5 minutes. This brief resting period helps them firm up a bit, making them easier to transfer. Finally, move them to a wire rack to cool completely.
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