Banana Oatmeal Cookies

Banana Oatmeal Cookies

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!

Banana Oatmeal Cookies Banana Oatmeal Cookies | www.erinharner.com

Prep time: 5 minutes
Total time: 20 minutes
Yield: 12 to 16 cookies

Ingredients:
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)

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, mash bananas with a potato masher or fork. Add in oats, cinnamon, vanilla, and salt and stir well to combine.
  3. 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).
  4. Bake for about 12-15 minutes or until lightly golden. Remove from oven and allow to cool on the baking sheet.
  5. Serve warm or room temperature. Store any remaining cookies in an airtight container for up to 3 days.

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