BANANA OAT COOKIES

BANANA OAT COOKIES

Banana Oat Cookies are a naturally sweet and wholesome snack made with just a few pantry staples. This simple recipe blends mashed banana, rolled oats, almond butter and raisins into a soft cookie with a satisfying texture and warm cinnamon aroma. The banana oat cookies are free from refined sugars, dairy and gluten, which is perfect for breakfast on the go, lunchbox treats or an afternoon energy boost. These cookies are ready in 15 minutes, which is ideal for anyone looking to indulge in a guilt-free snack that’s rich in fibre, healthy fats and natural sweetness. Whether you’re meal prepping or whipping up something quick and nutritious, these Banana Oat Cookies deliver flavour and function with no artificial ingredients and contain maximum taste. They’re a reliable addition to any clean-eating routine.

RECIPE CATEGORY

Snack

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Bake

OCCASION/HOLIDAY

Back To School

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Healthy, High Fibre, Kid Friendly, Low/No Sugar, Quick & Easy, Dairy-Free, Wheat / Gluten-Free

DISH TYPE

Cookie

INGREDIENTS

There are the following ingredients for Banana Oat Cookies:

• ½ Banana, Mashed
• ¼ Cup Rolled Oats
• 1 Tablespoon Almond Butter
• ½ Tablespoons Raisins
• Pinch of Cinnamon

FULL NUTRITIONAL INFORMATION

• Calories: 236.9 Kilocalories
• Protein: 6.9 grams
• Carbohydrates: 33.6 grams
• Fibre: 5.3 grams
• Sugars:11 grams
• Fat: 10.5 grams
• Saturated Fat:1 gram
• Sodium: 3.5 milligrams
• Potassium: 432.8 milligrams
• Calcium: 72.2 milligrams
• Iron: 1.7 milligrams

PREPARATION

These steps are followed for the preparation of Banana Oat Cookies:

• Preheat The Oven: Set the oven to 175°C (350°F). Line a baking tray with parchment paper.
• Mix The Dough: In a mixing bowl, combine ½ banana (mashed), ¼ cup rolled oats, 1 tablespoon almond butter, ½ tablespoon raisins and a pinch of cinnamon. Mix thoroughly until no dry oats remain and the dough holds together.
• Portion The Dough: Scoop heaped tablespoon mounds onto the prepared tray and space them about 3 centimetres apart.
• Shape The Cookies: Flatten each mound to roughly 1 centimetre thick and round the edges for even baking.
• Bake Until Set: Bake for 10 to 12 minutes, until lightly golden at the edges and set on top.
• Cool And Serve: Allow the cookies to cool on the tray for 5 minutes, then transfer to a rack or plate. Serve warm or at room temperature.

PREP TIME

5 Minutes

COOKING TIME

12 Minutes

TIPS

Here are some helpful tips for Banana Oat Cookies:

• Use Ripe Bananas: The riper the banana, the sweeter and more flavourful your cookies will be.
• Consistent Sizes: Shape cookies evenly for uniform baking.
• No Mixer Needed: This dough stirs easily with a spoon and no equipment is required.
• Let Cool Before Moving: Cookies are delicate and straight from the oven, which allows them to cool slightly before transferring.
• Batch Tip: Double the recipe to make a larger batch for the week.

VARIATIONS

• Add Seeds: Mix in flaxseeds, chia seeds or hemp hearts for an omega-3 boost.
• Swap Nut Butters: Use peanut butter, sunflower seed butter or tahini for different flavour profiles.
• Add Chocolate: Stir in vegan chocolate chips for a dessert version.
• Spice Options: Try nutmeg, ginger or pumpkin spice in place of cinnamon.
• Dried Fruit: Substitute raisins with cranberries, chopped dates or dried blueberries.

PREPPING AND STORAGE

• Fridge: Store cooled cookies in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze in a sealed bag or container for up to 1 month. Thaw at room temperature before eating.
• Meal Preparation Friendly: Make a double batch, cool completely and portion into snack bags for the week.
• Reheat Option: Warm in the microwave for 10 seconds to enjoy as a soft-baked treat.