Effortless Banana Oat Cookies (Print Version)
# Ingredients:
→ Basic Components
01 -
Pinch of salt
02 -
½ teaspoon cinnamon (optional)
03 -
1 teaspoon vanilla extract
04 -
1 cup gluten-free rolled oats
05 -
2 medium to large bananas, mashed until smooth
→ Extra Toppings
06 -
1 tablespoon flaxseeds or chia seeds
07 -
¼ cup dried fruit (like cranberries, raisins, etc.)
08 -
¼ cup dark chocolate chips (go sugar-free if you prefer)
09 -
¼ cup chopped nuts (almonds, walnuts, etc.)
# Instructions:
01 -
Peel the bananas, throw them in a bowl, and mash them up with a fork or potato masher until the texture is smooth, with no big chunks left.
02 -
Mix the oats into the bowl with the bananas, adding a splash of vanilla, a small pinch of salt, and cinnamon if you're using it. Give it all a good stir until everything's blended together.
03 -
Mix in your choice of extras—like nuts for crunch, chocolate chips for sweetness, dried fruit for chewiness, or seeds for a nutrition boost. Stir them gently to avoid overmixing.
04 -
Grab a baking sheet and cover it with parchment paper. Scoop some dough onto the sheet using a spoon or cookie scoop. Flatten each scoop just a bit with the back of the spoon.
05 -
Preheat your oven to 350°F (175°C). Bake the cookies on the sheet for 12 to 15 minutes, checking if the edges are golden brown before pulling them out.
06 -
For an air fryer, preheat to 325°F (165°C). Cook the cookies for 8 to 10 minutes. Start checking at 8 minutes to make sure they don't overcook.
# Notes:
01 -
Only natural sweetness here—these are free of added sugar.
02 -
Make sure your bananas are really ripe and spotty for better sweetness.
03 -
Store these treats in an airtight container for up to 3 days at room temperature, or keep them in the fridge for a week.