Description

These wholesome, three-ingredient oatmeal banana cookies offer a soft, naturally sweetened treat that’s perfect for a quick breakfast or a healthy snack. They are incredibly easy to assemble and customize, providing a comforting, plant-based bake that everyone can enjoy without any added sugar.

Ingredients

2 large very ripe bananas (heavily spotted)
1 cup whole rolled oats
1/2 cup rolled oats (to be ground into flour)
1/2 teaspoon ground cinnamon
Optional: 1 tablespoon peanut butter or a handful of chopped walnuts

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it with coconut oil.
Place half a cup of the rolled oats into a blender or food processor and pulse until they reach a fine, flour-like consistency.
In a large mixing bowl, mash the bananas until smooth, then stir in the whole oats, the freshly ground oat flour, and the cinnamon.
Using a large spoon, scoop the batter onto the baking sheet and press each mound down into a thick disc, as these cookies will not spread during baking.
Bake for 10 to 12 minutes until the cookies are set to the touch, then let them cool on a wire rack to firm up their structure.

Notes

For the best flavor and sweetness, use bananas that have plenty of brown spots or are nearly black. Allowing the mixed dough to rest for about five minutes before scooping helps the oats fully hydrate, resulting in a much better cookie texture.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Snack
Method: Baking
Cuisine: American