Banana Oat Cookies
These cookies have been my go-to mid afternoon snack lately. I’ve made them countless times in the past few months and I’m not planning on stopping anytime soon. They’re just so simple, healthy, and delicious!
These are the kind of cookies you eat as a snack, not a dessert. They’re not too sweet; sweetened with mashed ripe bananas, and just an extra tablespoon of maple syrup. They’ve got rolled oats, a bit of shredded coconut, and dark chocolate chunks of course. They’re tender on the inside, with a bit of crunchy edges on the outside. They will soften a little and get less crunchy after you’ve stored them in a container, but they will be just as good.
Grab one or two of these for the perfect little bite-size snack. Plus this recipe is such a great way to use up those overripe bananas you forgot on the counter. I hope you enjoy these as much as we do around here. :)
Nutritional info (for one cookie):
88 calories, 2 g protein, 5 g fat, 10 g carbs.
Banana Oat Cookies (Vegan + Gluten-Free if using GF oats)
Makes 24 small cookies
Ingredients:
2 very ripe bananas
1 tablespoon maple syrup
2 teaspoons pure vanilla extract
1/4 cup almond butter
3 tablespoons extra-virgin olive oil
2 cups rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 cup shredded coconut
1/4 cup dark chocolate chips (or more to taste)
Instructions:
Preheat your oven to 350°F (175°C).
In a large bowl, mash the bananas until smooth.
Add the maple syrup, vanilla extract, almond butter, and olive oil. Mix until smooth.
In a large bowl, combine the rolled oats, cinnamon, sea salt, and shredded coconut. Add the banana mixture and mix well to combine. Add the dark chocolate chunks.
Scoop about 1 tablespoon of the mixture onto a baking sheet lined with parchment paper or a silicon mat. You should get around 24 small cookies. These won’t spread so no need to space them.
Bake for 16-18 minutes, or until the edges are golden brown.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container, and eat one or two for the perfect mid-afternoon snack!
