Banana Oat Cookies
Soft, naturally sweet banana oat cookies made with simple, easy-to-find ingredients. A perfect grab-and-go option for breakfast or pre-run, and easy to batch ahead for busy training weeks.
Prep:
5 min
Cook:
12 min
Chill Time:
Total:
17 min
Ingredients
Servings:
14
- 3 ripe bananas, mashed
- 6 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 cups rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- ½ cup dark chocolate chips, chopped nuts, or raisins/any dried fruits
- 3 ripe bananas, mashed
- 6 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 cups rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- ½ cup dark chocolate chips, chopped nuts, or raisins/any dried fruits
- 375 g ripe bananas, mashed
- 75 g coconut sugar
- 30 mL coconut oil, melted
- 5 mL vanilla extract
- 240 g rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- 90 g dark chocolate chips, chopped nuts, or raisins/any dried fruits
- 375 g ripe bananas, mashed
- 75 g coconut sugar
- 30 mL coconut oil, melted
- 5 mL vanilla extract
- 240 g rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- 90 g dark chocolate chips, chopped nuts, or raisins/any dried fruits
Instructions
1
Preheat oven to 350°F (177°C) and line 2 baking sheets with parchment. Pulse rolled oats ~10 times in a food processor/blender.
2
In a mixing bowl, combine mashed bananas, coconut sugar, melted coconut oil, and vanilla. Stir until combined. In a separate bowl, whisk pulsed rolled oats, baking powder, cinnamon, and salt.
3
Slowly add dry ingredients to wet ingredients, stirring until just combined. Optionally, fold in chocolate chips, chopped nuts, or raisins here.
4
Use a 2-tablespoon cookie scoop or measuring spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving ~2 inches between each one.
5
Gently flatten the cookie dough mounds with the back of a spoon or your fingers, as these cookies won’t spread much while baking.
6
Bake cookies for 12-14 minutes, or until the edges are lightly golden and the center is just set.
7
Allow cookies to cool on the baking sheet for ~3-5 minutes before transferring them to a wire rack to cool completely.
8
9
10
Storage
Fridge: 1 week | Freezer: 3-4 months
Notes
- Much like banana bread, wait for your bananas to be extremely ripe. Lots of brown spots are a must!
- You can also use frozen bananas here — let them thaw and drain them well
- Pulsing the oats helps bind the cookies better, resulting in a more uniform cookie texture
Ingredients
Servings:
14
- 3 ripe bananas, mashed
- 6 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 cups rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- ½ cup dark chocolate chips, chopped nuts, or raisins/any dried fruits
- 3 ripe bananas, mashed
- 6 tbsp coconut sugar
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 cups rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- ½ cup dark chocolate chips, chopped nuts, or raisins/any dried fruits
- 375 g ripe bananas, mashed
- 75 g coconut sugar
- 30 mL coconut oil, melted
- 5 mL vanilla extract
- 240 g rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- 90 g dark chocolate chips, chopped nuts, or raisins/any dried fruits
- 375 g ripe bananas, mashed
- 75 g coconut sugar
- 30 mL coconut oil, melted
- 5 mL vanilla extract
- 240 g rolled oats, pulsed
- ¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
OPTIONAL ADD-INS
- 90 g dark chocolate chips, chopped nuts, or raisins/any dried fruits
Instructions
1
Preheat oven to 350°F (177°C) and line 2 baking sheets with parchment. Pulse rolled oats ~10 times in a food processor/blender.
2
In a mixing bowl, combine mashed bananas, coconut sugar, melted coconut oil, and vanilla. Stir until combined. In a separate bowl, whisk pulsed rolled oats, baking powder, cinnamon, and salt.
3
Slowly add dry ingredients to wet ingredients, stirring until just combined. Optionally, fold in chocolate chips, chopped nuts, or raisins here.
4
Use a 2-tablespoon cookie scoop or measuring spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving ~2 inches between each one.
5
Gently flatten the cookie dough mounds with the back of a spoon or your fingers, as these cookies won’t spread much while baking.
6
Bake cookies for 12-14 minutes, or until the edges are lightly golden and the center is just set.
7
Allow cookies to cool on the baking sheet for ~3-5 minutes before transferring them to a wire rack to cool completely.
8
9
10
Storage
Fridge: 1 week | Freezer: 3-4 months
Notes
- Much like banana bread, wait for your bananas to be extremely ripe. Lots of brown spots are a must!
- You can also use frozen bananas here — let them thaw and drain them well
- Pulsing the oats helps bind the cookies better, resulting in a more uniform cookie texture
Macros
Calories: 126
Protein: 2g
Carbs: 23 g
Fat: 3 g
Macros
Calories: 126
Protein: 2g
Carbs: 23 g
Fat: 3 g
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