Description
Soft and chewy three ingredient banana oat cookies made with ripe bananas and rolled oats. Naturally sweet, flourless, family friendly, and perfect for quick snacks or breakfast.
Ingredients
2 large ripe bananas 220 g mashed
1 cup rolled oats 90 g
1/4 cup chocolate chips or raisins 40 g
1 teaspoon vanilla optional
1/4 teaspoon ground cinnamon optional
1 tablespoon nut butter optional
1 tablespoon chia seeds optional
Pinch of salt optional
Instructions
1. Preheat oven to 350 F or 175 C and line a baking sheet with parchment paper.
2. Mash the ripe bananas in a medium bowl until mostly smooth.
3. Add rolled oats and any optional mix ins then stir until a thick batter forms.
4. Scoop 10 to 12 mounds of dough onto the prepared baking sheet and flatten slightly with a spoon.
5. Bake for 12 to 15 minutes until the cookies look set and lightly golden on the edges.
6. Cool on the baking sheet for 10 minutes then transfer to a rack to cool completely.
Notes
Use very ripe bananas with lots of brown spots for the best sweetness and texture.
For gluten free cookies choose certified gluten free oats.
Use dairy free chocolate chips or raisins for a completely dairy free option.
The cookies are soft by design and will firm up more as they cool.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 5
- Cook Time: 15
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 63
- Sugar: 4
- Sodium: 2
- Fat: 1.5
- Saturated Fat: 0.5
- Unsaturated Fat: 0.8
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1.5
- Protein: 1.6
- Cholesterol: 0