Banana Oat Cookies
Soft, chewy cookies held together by mashed banana and rolled oats. No flour, no butter, just naturally sweet fruit and a handful of pantry staples. Mini chocolate chips or raisins stud the dough, and the whole batch bakes in under 20 minutes. Pack them for lunchboxes, snack time, or a weekend treat that lasts all week.
By TasteBuds
Recipe details
- Yield
- 18 cookies
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Total time
- 30 minutes
Ingredients
- 2 large Ripe bananas, very ripe, mashed smooth
- 2 cups Rolled oats, certified gluten-free if needed
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Salt
- ½ cup Mini dairy-free chocolate chips (or raisins, or a mix of both)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Peel 2 large ripe bananas and place them in a large mixing bowl. Mash them smooth with a fork until no big lumps remain.
- Add 2 cups rolled oats (200 g), 1 tsp vanilla extract (5 ml), ½ tsp ground cinnamon, and ¼ tsp salt to the mashed banana. Stir everything together with a wooden spoon until the oats are evenly coated and the dough looks sticky and clumpy.
- Fold in ½ cup mini dairy-free chocolate chips (85 g) or raisins, or a mix of both, until they're scattered throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press each mound down gently with your fingertips to flatten slightly, they won't spread much on their own.
- Bake for 15 minutes, until the edges are golden and the tops look set but still soft. They'll firm up as they cool.
- Transfer the cookies to a wire rack and let them cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for longer.