Banana Oat Cookies
Banana Oat Cookies with chocolate chips and unsweetened coconut flakes make for a delicious & easy-to-make treat! For a gluten-free option, substitute for gluten-free oats and 1:1 gluten-free baking flour.
Ingredients
Yield: 12 cookies Time: 30-35 minutes
Banana Oat Cookies
- 1 medium ripe banana
- 1/3 cup non-dairy or dairy butter, melted (or coconut oil)
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup all-purpose flour
- 1 3/4 cup rolled or old-fashioned oats
- 1/3 cup allergen-friendly chocolate chips
- 4 Tbs unsweetened dried coconut flakes
Directions
- Begin by preheating the oven to 350ºF and lining two baking sheets with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, and banana. Mash together and mix well.
- Then, add in the cinnamon, salt, vanilla, and baking soda. Stir together until well combined.
- Next, mix in the flour gradually.
- Finally, add in the oats. The batter should form together fairly tightly and will be slightly sticky.
- Fold in the chocolate chips and coconut flakes.
- Using clean, slightly wet hands, roll out the dough into 12 equal-sized cookies, flattening them with your hands.
- Place the cookies in the oven and bake for 12-14 minutes or until lightly golden.
- Allow cookies to cool before enjoying.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Information
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