BANANA OAT COOKIES WITH NATURAL MAPLE SWEET
Banana Oat Cookies With Natural Maple Sweet are the perfect blend of natural sweetness, hearty oats and a touch of maple syrup, making them an irresistible snack or dessert. These cookies are a fantastic option for busy mornings or after-school treats. The mashed banana provides a moist and tender texture, while rolled oats add a satisfying chew and a boost of fibre. A hint of maple syrup enhances the natural flavours and ties everything together with its subtle caramel note. Whether enjoyed fresh from the oven or stored for later, these Banana Oat Cookies With Natural Maple Sweet are a testament to the simplicity and satisfaction of homemade goodness. It is ideal for health-conscious snackers, which are vegan, low in fat and free from refined sugar, ensuring you can indulge guilt-free. It is perfect for lunch boxes, afternoon pick-me-ups or a comforting treat with your favourite cuppa.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
5 Ingredients or Less, Bake
OCCASION/HOLIDAY
Back to School, Casual Dinner, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, Quick & Easy, Low Fat, High Fibre, Kid-Friendly
DISH TYPE
Cookie
INGREDIENTS
- 60 grams | 2.12 ounces | ½ banana, mashed
- 16 grams | 0.56 ounces | 2 tablespoons rolled oats
- 3 grams | 0.11 ounces | ½ teaspoon maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 123.4 kilocalories
- Total Fat: 1.3 grams
- Saturated Fat: 0.3 grams
- Carbohydrates: 26.4 grams
- Fibre: 3.3 grams
- Sugar: 9.1 grams
- Protein: 3.4 grams
- Sodium: 1 milligram
PREPARATION
These steps are followed for the preparation of Banana Oat Cookies With Natural Maple Sweet:
- Preheat Oven: Preheat your oven to 180 degrees Celsius and line a small baking tray with parchment paper.
- Mash Banana: In a medium bowl, mash the banana thoroughly with a fork until smooth with minimal lumps.
- Combine Ingredients: Add the rolled oats and maple syrup to the mashed banana. Stir until all the oats are coated and the mixture forms a cohesive dough.
- Shape Cookies: Use a tablespoon to scoop the dough, then shape it into a small, round cookie and place it on the prepared baking tray. Flatten gently with the back of the spoon or your fingers to form a disk shape.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are lightly golden and the cookies are set.
- Cool: Remove the cookies from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy warm or at room temperature. These cookies pair wonderfully with a cup of tea or coffee.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Banana Ripeness: The riper the banana, the sweeter and softer the cookies will be. Use bananas with brown spots for the best flavour.
- Batch Size: This recipe easily doubles or triples if you want more than one serving. Adjust the baking time as needed.
- Avoid Overbaking: These cookies can dry out if overbaked. Remove them once the edges are lightly golden and the centre is set.
- Cool Completely: Let them cool completely before storing to avoid sogginess.
VARIATIONS
- Add-Ins: Mix in 1 teaspoon of chopped nuts or seeds for extra crunch and nutrition.
- Spices: Sprinkle a pinch of cinnamon or nutmeg for a warm and spiced flavour.
- Sweetness: If you prefer sweeter cookies, add an extra ½ teaspoon of maple syrup or a few raisins.
- Gluten-Free: Use certified gluten-free oats to make this recipe gluten-free.
- Protein Boost: Stir in ½ tablespoon of your favourite plant-based protein powder.
PREPPING AND STORAGE
- Refrigerator: Store cooled cookies in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze individual cookies on a baking tray, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month.
- Reheat: Enjoy at room temperature or warm in the microwave for 10 seconds to restore softness.
