Healthy Banana Monster Cookies Recipe
Introduction
These Healthy Banana Monster Cookies are a delicious and nutritious treat perfect for satisfying your sweet tooth without the guilt. Packed with oats, banana, and natural sweeteners, they offer a soft, chewy texture studded with chocolate chips and colorful M&Ms. Easy to make and great for snacks or breakfast on the go!
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ⅛ tsp salt
- ¼ cup (63g) mashed banana
- 2 tbsp (32g) homemade easy blender peanut butter
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 2 tbsp (28g) miniature chocolate chips
- 2 tbsp (28g) miniature M&Ms
Instructions
- Step 1: In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt until well combined.
- Step 2: In a separate bowl, stir together the mashed banana, peanut butter, and vanilla extract. Then, stir in the maple syrup until the mixture is smooth.
- Step 3: Add the dry flour mixture to the wet ingredients, stirring just until incorporated. Fold in 1 ½ tablespoons each of the miniature chocolate chips and miniature M&Ms.
- Step 4: Let the cookie dough rest for 10 minutes to allow the oats to absorb moisture.
- Step 5: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
- Step 6: Using a spoon and spatula, drop the dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop to your desired thickness and width.
- Step 7: Gently press the remaining chocolate chips and M&Ms into the tops of the cookies for a colorful finish.
- Step 8: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Step 9: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- Use almond or sunflower seed butter instead of peanut butter for a nut-free alternative.
- Swap mini M&Ms for dried cranberries or raisins for a less sugary option.
- Make sure not to overmix the dough to keep the cookies tender and chewy.
- Letting the dough rest before baking helps achieve a better texture by hydrating the oats.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. Reheat gently in the microwave for 15-20 seconds for a soft, warm cookie.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular quick oats instead of instant oats?
Yes, you can substitute quick oats, but the texture may be slightly chewier since they are less finely processed than instant oats.
Are these cookies vegan?
This recipe is vegan as long as you use a plant-based peanut butter and ensure the miniature M&Ms are vegan-friendly or substitute with vegan chocolate chips.
PrintHealthy Banana Monster Cookies Recipe
These Healthy Banana Monster Cookies are a delicious and wholesome treat, packed with fiber-rich oats, whole wheat flour, natural sweetness from mashed bananas and pure maple syrup, and a fun mix of miniature chocolate chips and M&Ms. Perfectly soft and chewy, they offer a nutritious twist on classic monster cookies that are gluten-free adaptable and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat or gluten-free flour (measured like this)
- 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 oats, flour, baking powder, cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, stir together the mashed banana, homemade peanut butter, and vanilla extract until smooth. Then stir in the pure maple syrup thoroughly.
- Form Dough: Add the dry ingredient mixture to the wet mixture, stirring just until combined. Avoid overmixing. Fold in 1 ½ tablespoons each of miniature chocolate chips and miniature M&Ms gently.
- Rest Dough: Let the cookie dough rest for 10 minutes to allow the oats to absorb moisture and enhance texture.
- Prepare Baking Sheet: Preheat the oven to 325°F (163°C). 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 into 15 rounded scoops onto the prepared baking sheet. Flatten each scoop to your desired thickness and width using a spatula. Press the remaining miniature chocolate chips and M&Ms gently into the tops of the cookies for extra decoration and flavor.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges begin to set and the cookies are slightly golden but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use gluten-free oats and flour to make the recipe gluten-free.
- For homemade peanut butter, blend roasted peanuts with a pinch of salt until smooth.
- Do not overmix the dough to keep the cookies tender.
- The cookies will be soft when fresh but firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute the miniature M&Ms with other small candies or dried fruits if preferred.
Keywords: Healthy Banana Monster Cookies, gluten-free cookies, banana cookies, peanut butter cookies, oatmeal cookies, kid-friendly dessert, wholesome cookies, easy baked treats
