Banana Oat Cookies (Printable View)
Soft, chewy banana and oat cookies with cinnamon, oats, and optional chocolate or nuts — ready in 25 minutes.
# What You’ll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 tablespoons coconut oil, melted (or unsalted butter, melted)
03 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
04 - 1½ cups rolled oats
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon salt
07 - ½ teaspoon baking powder
→ Add-Ins
08 - ⅓ cup mini chocolate chips (optional)
09 - ⅓ cup chopped walnuts or pecans (optional)
# Cooking Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Stir in melted coconut oil and vanilla extract until well blended.
03 - Add rolled oats, cinnamon, salt, and baking powder to the wet mixture. Stir until all dry ingredients are fully incorporated.
04 - Gently fold in chocolate chips and chopped nuts if using, distributing them evenly throughout the dough.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten and shape each portion with the back of a spoon.
06 - Bake for 13 to 15 minutes, or until cookies are set and edges are lightly golden.
07 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- No flour, no refined sugar, and you probably have every single ingredient sitting in your pantry right now.
- They come together in one bowl with nothing more than a fork and ten minutes of your time.
02 -
- The dough will seem wetter than typical cookie dough and that is normal because the bananas do most of the binding work.
- Using certified gluten free oats makes these safe for anyone with gluten sensitivities since regular oats are often cross contaminated.
03 -
- Mash the bananas first and let them sit for five minutes before adding oil because this releases more of their natural sweetness into the batter.
- Toast your nuts in a dry skillet for three minutes before chopping and folding them in because the flavor difference is remarkable.