Description
Delicious banana oatmeal cookies made with wholesome ingredients.
Ingredients
Scale
- 1½ cup rolled oats
- ½ cup shredded unsweetened coconut
- 1½ cups mashed very ripe bananas (about 3 medium)
- ¼ cup creamy peanut or sunflower seed butter at room temp or warmed slightly
- ½ cup almond flour (or additional oats)
- ½ cup raisins (or chocolate chips)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Optional: Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.
- Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.
- Put batter into the fridge or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about 1/2 inch thick. I usually do some 1-tablespoon cookies and some 2-tablespoon cookies; you can bake them on the same sheet for the same amount of time.
- Bake for 20-24 minutes or until firm and slightly golden brown around the edges. Remove from oven and let cool on the rack.
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip-top bag in the freezer for up to 3 months. Thaw overnight or in 15-second increments in the microwave.
Notes
- For a different flavor, feel free to substitute chocolate chips for the raisins.
- Make sure your bananas are very ripe for the best sweetness.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg