- Prep-time: / Ready In:
- Makes 12 cookies
- Serving size: 2 cookies
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Five ingredients and 10 minutes of prep time are all you need to whip up a batch of these wholesome, naturally sweet banana oat cookies. Grab that ripe banana from the fruit bowl and mash it with dates. Then, stir in rolled oats, warming cinnamon, and vanilla extract to form a sticky mixture. After baking for half an hour, these are delicious both warm and cool, making them perfect for a midday treat or a light dessert. These freeze well, so feel free to make an extra batch.
Tips
Gluten-free: To make these gluten-free, use certified gluten-free rolled oats.
Soft dates: To soften dates, heat them in the microwave for a minute or until soft, or soak them in boiling water for at least 10 minutes.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 very ripe large banana
- 1 cup very soft pitted dates (see tip, recipe intro)
- 2¾ cups rolled oats
- 1 tablespoon pure vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl mash banana and dates to a pulp. Stir in oats, vanilla, and cinnamon to form a sticky mixture. Take ¼ cup of the mixture and flatten it into a ½-inch-thick cookie. Place on the prepared baking sheet. Repeat with remaining mixture.
- Bake 30 minutes or until lightly browned on top. Cool completely on baking sheet. Transfer cookies to an airtight container and store at room temperature up to 5 days.
Per serving (2 cookies): 237 calories, 49 g carbohydrates, 6 g protein, 2.6 g total fat, 0.5 g saturated fat, 0 g cholesterol, 3.2 mg sodium, 6 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(4 from 3 votes)If you soften the dates on the stovetop, are you supposed to simmer the dates for 10 minutes? I just poured boiling water over them and let them soak, and so they didn't break up easily to make a pulp. So I thought I must have done it incorrectly. I only used 1 3/4 cups oats, because it was just not a pulp, and added a bit of almond butter to help them stick together, because they were not sticking together at all (I know this defeats the no-oil purpose - rats!). They still make 10 cookies (I used a 1/4 cup measuring cup to form them) and taste fine - just have little clumps of dates.
Hi Margot, Feel free to leave them soaking for another 10 minutes, or until they're softened. Some dates are harder than others, and might need extra time soaking.
I made these using the 1/4 cup instructions; 9 ( 3.5 inches ) huge ,dense cookies. One cookie was plenty for me. I added another 1/2 banana and about another 1/4 cup dates per Suzanne ‘s suggestion and baked for 30 minutes. Thirty minutes was too long ( 25 minutes would probably be better if I make this size again ) although I liked the crispy texture. The remaining dough yielded three, 2.5 inch cookies and baked them for 13 minutes…perfect. Thank you, Suzanne
I took one star out due to the mix being a little dry. I’d add half a banana and another half of of dates, cinnamon & vanilla. Otherwise this cookie is filling and best of all added sugar free!!