OATMEAL BANANA COOKIE
The Oatmeal Banana Cookie is a soft-baked and naturally sweetened treat that combines simplicity with nutrition. With just three ingredients: mashed banana, oats and a dash of cinnamon. This recipe transforms everyday staples into a warm, comforting cookie ideal for snacks, breakfast sides or lunchbox treats. It’s quick to prepare, gentle on the digestive system and free from refined sugar, dairy and eggs. The oats bring a satisfying texture and slow-releasing carbohydrates, while the banana lends natural sweetness and moisture. Cinnamon adds a hint of warmth and spice, rounding out the flavour with minimal effort. This cookie is perfect for those seeking a healthy bite without the hassle. It can be easily customised with add-ins like seeds, raisins or a pinch of salt to suit different taste preferences or dietary needs. Enjoy straight from the oven or save for later use. The perfect balance of flavour, function and simplicity.
RECIPE CATEGORY
Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Birthday, Spring, Summer, Fall, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Vegetarian, Quick & Easy, Low/ No Sugar, Kid Friendly, Low Fat, Wheat / Gluten-Free
DISH TYPE
Cookie
INGREDIENTS
There are the following ingredients for Oatmeal Banana Cookie:
- 1/4 mashed banana
- 2 tablespoons oats
- Dash of ground cinnamon
FULL NUTRITIONAL INFORMATION
- Calories:4 kcal
- Fat:4 g
- Saturated Fat:3 g
- Carbohydrate:8 g
- Sugar:5 g
- Sodium:7 mg
- Fiber:3 g
- Protein:6 g
- Calcium:2 mg
- Iron:1 mg
- Potassium:6 mg
PREPARATION
These steps are followed for the preparation of Oatmeal Banana Cookie:
- Preheat The Oven: Set your oven to 180°C (fan 160°C) or 350°F. Line a small baking tray with baking paper for easy cleanup.
- Mash The Banana: Use a fork to mash 1/4 of a ripe banana until smooth. Ensure there are no large chunks to prevent uneven baking.
- Mix Ingredients: In a small bowl, combine the mashed banana, oats, and a dash of cinnamon. Stir until the mixture holds together and the oats are thoroughly coated.
- Shape The Cookie: Scoop the mixture onto the prepared tray and shape it into a round cookie with the back of a spoon or your fingers.
- Bake Until Set: Bake for 10 to 12 minutes or until the cookie is firm to the touch and lightly golden at the edges. Let it cool slightly before serving.
PREP TIME
3 minutes
COOKING TIME
12 minutes
TIPS
- Use Overripe Banana: The riper the banana, the sweeter and more flavourful your cookie will be.
- Cookies Hold Together: Press the dough firmly into shape, compacting it tightly so that the cookie holds together while baking.
- Avoid Overbaking: This cookie is soft-baked. Keep an eye on the oven to maintain a moist texture.
VARIATIONS
- Add Seeds Or Nuts: A teaspoon of chia seeds or crushed walnuts adds texture and a boost of healthy fats.
- Chocolate Option: Fold in a few dark chocolate chips for a more indulgent twist.
- Spice It Up: Try adding a pinch of nutmeg or vanilla extract to enhance the flavour profile.
- Gluten-Free Version: Use certified gluten-free oats to make the recipe entirely gluten-free.
PREPPING AND STORAGE
- Refrigeration: Once cooled, store the cookie in an airtight container in the fridge for up to 3 days. It maintains its softness and can be eaten at either chilled or room temperature.
- Freezing: Freeze baked cookies in a single layer and transfer them to a resealable bag. Store for up to 1 month. Reheat in the oven at 160°C (fan 140°C) for 3 to 5 minutes.
- Batch Prep: Make multiple servings at once and bake in a small batch tray. Ideal for meal prepping or school snacks during the week.