With just 5 base ingredients and no sugar or other sweeteners, these “cookies” are a quick and easy recipe loaded with real food nutrition. Add some walnuts or cashews and these little gems get my Integrative RDN stamp of approval as a healthy snack or addition to a healthy breakfast.
While these cookies are gluten free, dairy free, and vegan, they are big on flavor. I made these Banana Oatmeal Cookies for a toddler get-together and the toddlers loved them but I can assure you they were polished off by the adults. As you can see in the picture below, my little helper couldn’t wait til after the photos to snag a bite. Enjoy!
Prep time: 5 minutes
Total time: 20 minutes
Yield: 12 to 16 cookies
2 bananas, ripe
1 cup rolled oats (certified GF if needed)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Pinch sea salt
1/4 cup raisins or cranberries (optional)
1/4 cup walnuts or cashews, chopped (optional)
1/4 cup chocolate chips (GF, DF if needed, optional)
1/4 cup shredded coconut (optional)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, mash bananas with a potato masher or fork. Add in oats, cinnamon, vanilla, and salt and stir well to combine.
- Mix in optional add-ins like raisins, walnuts, chocolate chips and/or coconut. Drop heaping teaspoons or tablespoons onto baking sheet (depending on how big you want your cookies).
- Bake for about 12-15 minutes or until lightly golden. Remove from oven and allow to cool on the baking sheet.
- Serve warm or room temperature. Store any remaining cookies in an airtight container for up to 3 days.
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