To store/freeze:
Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days or in the freezer for up to two months.
Ingredient Substitutions
Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe.
Honey/Maple Syrup. Both liquid sweeteners work well. Agave or brown rice syrup can also be used.
Egg. you can use a flax egg or egg replacer to make these vegan/egg-free.
Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be different.
Cinnamon. Don’t leave it out! The cinnamon makes these the absolute best banana oatmeal cookies ever.
Sea salt. If using iodized salt, reduce the amount by half.
Chocolate chips. Regular-sized or mini chips work great in this recipe. Other possibilities include: cinnamon chips, white chocolate chips, coconut, dried fruit (raisins, cherries, cranberries, blueberries, etc), peanut butter chips, chopped nuts, etc.
Nutrition
Serving: 1cookie | Calories: 79kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
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