Butterscotch Banana Oatmeal Cookies are sweet, chewy, and made with just five ingredients. The perfect small batch recipe for baking in your toaster oven.
Got an overripe banana to use up? Make cookies!
Butterscotch Banana Oatmeal Cookies are my favorite way to use up a single banana. Though this mini toaster oven banana bread isn’t a bad option either.
The cookies are delicious with crispy edges, chewy toasted oats, and a great cinnamon banana bread flavor.
It’s hard to believe they’re made with only five simple ingredients: Banana, Oats, Almond Butter, Cinnamon, and Rich Butterscotch Chips.
Now before you start sending me emails, I know I’m playing a little fast and loose using the word cookies here.
Since the recipe has no flour, butter, or eggs I guess you’d say they’re technically more like baked oatmeal bites.
What I love most about these “cookies” are the toasted oats.
Toasting oats brings out their naturally nutty flavor and with the help of your toaster oven, it takes just a few extra minutes.
How to Toast Oats in Your Toaster Oven
- Adjust the cooking rack to the bottom placement and preheat to 350°F.
- Spread your oats in a single layer on an ungreased quarter sheet pan and cook until lightly toasted, about 8 to 10 minutes. The toasted oats won’t appear very different, just a little golden, but that nutty aroma of baked oatmeal will fill your kitchen.
- Let the oats cool completely (7 to 8 minutes) before adding to your recipe.
Do You Have to Toast The Oats?
You can skip toasting the oats and the cookies will be okay. Not awesome, but okay, and ready quicker.
Personally, I find untoasted old fashioned oats have a bland, almost raw flavor. So I think it’s totally worth the extra effort.
Tips and Tricks For THE BEST Butterscotch Banana Oatmeal Cookies:
- Use A Brown Banana. An overripe banana with brown speckled spots will have the most flavor and sweetness.
- Be Choosy About Your Nut Butter. Creamy almond butter brings a fantastic salty roasted almond flavor. Peanut butter is good too but can be overpowering.
- Avoid A Sticky Situation. A few of the butterscotch chips will melt and caramelize on the bottoms (yes, it’s as delicious as it sounds). To keep the cookies from sticking use a silicone baking mat or lightly grease the pan.
- Freeze Leftovers. The cookies taste best the day they are baked. After that, toss any uneaten cookies in the freezer and they’ll keep for a few months. You can even reheat them in your toaster oven for a quick snack or grab-and-go treat!
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Butterscotch Banana Oatmeal Cookies Recipe
Ingredients
- 1 cup Old Fashioned Oats
- 1 medium Ripe Banana about 7-inches long
- 1/4 cup Almond Butter
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Butterscotch Chips
Instructions
- Adjust the cooking rack to the bottom position and preheat your toaster oven to 350°F.
- Spread oats in a single layer on a quarter sheet pan and place in the toaster oven.
- Cook oats until lightly toasted, about 8 to 10 minutes. Set pan aside to cool completely.
- In a medium bowl, mash the banana until smooth. Stir in the almond butter and mix well. Add the cooled toasted oats, cinnamon, and butterscotch chip. Mix until combined.
- Line a quarter sheet pan with a silicone baking mat. Use an ice cream scoop or two spoons to drop the mixture into 6 even mounds onto the pan.
- Bake at 350°F until the tops are set and edges are golden about 14 to 15 minutes.
- Cool cookies on pan for at least 5 minutes before devouring.
Notes
- The cookies will not spread during baking. If you want a perfect cookie shape, moisten your fingertips with water and gently flatten/shape the sticky dough mounds before baking.
- Freeze any leftover cookies. To reheat frozen cookies, place cookies on a pan lined with a silicone baking mat. Heat in your toaster oven at 325°F for 5 minutes or until warmed through.