Plant Based Banana Oatmeal Cookies With a Twist

Stack of thin and crispy banana oatmeal cookies.

Plant Based Banana Oatmeal Cookies With a Twist

Most banana oatmeal cookies are made into mounds. This recipe makes them a bit differently so they taste even better. Fast and easy to make. Double the batch as they will disappear quickly.

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: bananas, healthy dessert, no flour, no oil, oatmeal cookies, plant based, vegan

Servings: 2" - 3" round size

Calories: 28kcal

Cost: $3

Equipment

mixing bowl
wooden spoon
measuring cups and spoons
Parchment paper or Silpat Baking Mat

Ingredients

4 ripe bananas
2 cups Old-Fashioned Rolled Oats uncooked
2 tsp vanilla

Optional Additions

1 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp nutmeg
2 tsp allspice
1/2 cup chocolate chips, white chocolate, chopped nuts, cocoa, peanut butter, fresh or ground freeze-dried berries

Instructions

Preheat oven to 400 degrees. Place oven racks in middle.
Use parchment or silicone sheets to line baking sheets.
Place peeled bananas in a mixing bowl and mash them with a fork or potato masher until smooth.
Mix vanilla and spices into mashed bananas and mix well.
Add rolled oats to banana mixture and mix well.
Drop a spoonful of batter onto baking sheet and repeat until sheet is filled. You should get about 12 cookies on a sheet.
Flatten each spoonful of batter with a fork and shape into a flat circle.
Optional: Sprinkle tops with ground-up freeze-fried berries or cut up fresh berries.
Bake for 20 mins or until lightly golden brown.
Place on cooling rack to cool.
To freeze: Once cookies are cooled, place cookies in layers into a gallon size freezer bag. Use a sheet of wax paper in-between each layer.

Nutrition