Easy Banana Oat Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 ripe bananas (medium to large), mashed
02 -
1 cup gluten-free rolled oats
03 -
1 teaspoon vanilla extract
04 -
½ teaspoon cinnamon (optional)
05 -
Pinch of salt
→ Optional Add-Ins
06 -
¼ cup chopped nuts (walnuts, almonds, etc.)
07 -
¼ cup dark chocolate chips (sugar-free for no-sugar version)
08 -
¼ cup dried fruits (raisins, cranberries, etc.)
09 -
1 tablespoon chia seeds or flaxseeds
# Instructions:
01 -
Peel your ripe bananas and drop them into a mixing bowl. Grab a fork or potato masher and squish them until smooth and creamy with no big lumps remaining.
02 -
Toss in the gluten-free oats, a splash of vanilla, a sprinkle of cinnamon if you're using it, and just a tiny pinch of salt. Stir everything together until the mixture looks uniform and well combined.
03 -
If you're feeling fancy, now's the time to fold in any extras you like - maybe some crunchy nuts, chocolate chips for a treat, chewy dried fruits, or seeds for extra nutrition. Just gently mix them through your batter.
04 -
Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop spoonfuls of your mixture onto the sheet, leaving a little space between each. Press down lightly with the back of your spoon to flatten into cookie shapes.
05 -
If using your oven, make sure it's heated to 350°F (175°C). Slide your cookies in and bake for about 12-15 minutes until you notice the edges turning a nice golden brown color.
06 -
If you're using an air fryer instead, preheat it to 325°F (165°C). Cook the cookies for 8-10 minutes, but peek at them around the 8-minute mark to make sure they don't overcook.
# Notes:
01 -
These cookies contain no added sugar - all the sweetness comes naturally from the ripe bananas.
02 -
For best results, use very ripe bananas with lots of brown spots for maximum natural sweetness.
03 -
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.