Banana Oat Cookies
These cookies are one of my favorite examples of “snack food that actually helps.” When you homeschool five kids, people are hungry literally all day long, and if I don’t intentionally stock the kitchen with filling options, the snack chaos escalates quickly. These banana oat cookies are soft, hearty, and easy enough that one of my older kids can make them without much help.
I especially love that they’re endlessly adaptable depending on what we have in the pantry. Sometimes we add mini chocolate chips, sometimes dried cranberries, sometimes coconut flakes. They also freeze well, which means I can tuck extras away for future me. Around here, that absolutely counts as dinner insurance. These are the kinds of recipes that help our home feel calm and stocked instead of constantly running on empty.
Click here to see my Instagram post on this recipe!
Banana Oat Cookies
Ingredients
- 1 cup mashed ripe banana about 2 medium bananas
- 1½ cups gluten-free rolled oats
- ½ cup almond flour
- 1 teaspoon cinnamon
- Pinch of salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 tablespoons natural peanut butter
- ¼ cup chopped pecans
- ½ teaspoon vanilla extract
- 2 glugs maple syrup
- Chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix 1 cup mashed banana with peanut butter, maple syrup, and vanilla.
- Stir in oats, almond flour, cinnamon, baking powder, baking soda, and salt until combined.
- Fold in pecans.
- Scoop ~1-2 tbsp per cookie, flatten slightly.
- Bake 12–15 minutes.
- Cool then drizzle with melted chocolate!
Notes
- dried cranberries, sliced almonds, and white chocolate drizzle
- mini chocolate chips and peanuts
- dried coconut flakes and raisins
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.