- 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.
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