These Banana Oatmeal Cookies are soft, chewy, nutty, brilliantly easy to make and so versatile. They are perfect for breakfast, a healthy snack or as a dessert (crumble them over your favourite fruit or ice cream!). Made only with natural and healthy ingredients, these cookies are also vegan, gluten free and free from refined sugar.
Bananas are a great oil and egg replacement and keep these cookies moist while binding the rest of the ingredients. Made simply with oats, bananas and nuts these cookies are like eating a bowl of oatmeal on the go.
Peanut butter can be substituted for the almond butter depending on your preference. I used gluten-free oats. Chocolate chips or cacao nibs are wonderful add-ins that add texture and taste so feel free to add half a cup of them.
Mix all the ingredients (except for any nuts, chocolate chips etc) into a large mixing bowl and combine. Fold any add-ins (nuts, chocolate chips etc). Shape the cookies and place them on a baking sheet, bake to perfection and enjoy!
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- 3 Overripe bananas, mashed
- 2 Cups Rolled oats
- 1/2 Cup Almond Butter Option to use Peanut Butter
- 1/2 Cup Chopped Nuts Option to use any add in - cocoa nibs, chocolate chips, any type chopped nuts
Ingredients
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- Preheat the oven to 350F (175C). Line a large cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add all ingredients (except the add ins - nuts or chocolate chips etc) and mix well until completely combined.
- Add the nuts/chocolate chips/cocoa nibs and fold them in with a spatula.
- Lightly wet your hands with water and make cookie balls and place them on the baking sheet. Feel free to make them any size you want - large, medium, small - they will all work. Press on each cookie dough ball to flatten into a cookie shape.
- Bake for 10-15 minutes, until slightly golden on the edges and then remove from the oven.
- Cool for 10 minutes, before transferring to a wire rack to let cool completely.
- Store in the refrigerator in a tightly sealed container.
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