Healthy banana oat cookies, made with nutritious oats, fresh banana, chia seeds and applesauce. Ready in just 20 minutes, they are perfect for a simple breakfast, quick snack or kids’ lunchboxes.
Why you’ll love this recipe
- Quick and easy – no sugar, no eggs, no beating or chilling dough. Just mix everything together in one bowl, shape into cookies and bake!
- Whole food ingredients – perfect for kids, those with dietary restrictions or anyone that needs a healthy, filling homemade snack.
- Dietary restriction friendly – this recipe is flourless and can be made gluten-free by using gluten free certified oats. They are also naturally vegan, nut-free, egg-free and dairy-free.
- No added sugar – low in sugar, they are naturally sweetened with fruit only.
- Soft and delicious – a lovely, soft cookie that is similar in texture to baked oatmeal. Perfect for a grab-and-go breakfast!
- Healthy – great for kids, snacking, road trips, a boost in energy pre- or post-exercise or when you’re craving something sweet.
- A great way to use up spotty bananas!
Please note that these cookies are not like regular cookies. They are a healthy version, held together with banana and oats rather than sugar, flour, butter and eggs. While they are never going to taste the same as cookies that contain these ingredients, they are still super delicious and perfect when you crave something sweet, but healthy. They have a soft, chewy texture, similar to baked oatmeal rather than a regular cookie.
Ingredients you will need
* This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Oats – both rolled oats or quick oats will work. Rolled oats provide chewiness and texture, where quick oats are finer and will cook through faster. They also make a denser, more compact cookie. Be sure to use gluten-free certified oats, if required.
- Banana – overripe, soft and spotty bananas are best in this recipe. The spottier they are, the sweeter the cookies will be. Don’t use green or ripe bananas here, they are more difficult to mash and won’t blend as nicely into the mixture.
- Chia seeds – black or white chia seeds add fiber and omega-3 fatty acids, as well as protein, minerals and antioxidants. Black or white seeds can be used. Chia seeds can be found in supermarkets and health food stores.
- Applesauce – unsweetened applesauce helps to bind the cookies and add natural sweetness. Use store-bought or homemade applesauce or stewed and pureed apples.
- Baking powder – adds a little puff and lift to the cookies. It can be left out, if preferred.
- Cinnamon and vanilla – to flavour the cookies.
Step by step instructions
**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.
- Mash the banana in a mixing bowl.
- Add the remaining ingredients and mix.
- Shape into cookies. These cookies will not flatten as they bake, so they need to be rolled and shaped into cookies before being baked.
- Bake.
Expert tips
- For a little extra indulgence, add up to ⅓ cup of add-ins like chocolate chips, dried fruit, crush walnuts, grated veggies or banana chips to the mixture before baking.
- These cookies don’t have the same texture or taste as regular cookies that are made with flour, sugar, butter and eggs. Made with healthier ingredients, they have the consistency of baked oatmeal rather than a regular baked cookie.
- If you prefer them a little sweeter, add 1-2 tablespoons of honey or maple syrup.
- Got a bunch of spotty bananas in your fruit bowl? Make a double batch and keep them in the freezer, ready for a grab-and-go breakfast or lunchbox treat.
- How to tell when they are ready; the cookies will turn a light golden brown and become soft in the middle when ready.
- Unlike regular cookies, these ones don’t spread when baked. They need to be shaped into cookies before you place them in the oven. This recipe will make 6-10 cookies, depending on what size you’d like to make them.
FAQs
These cookies can be frozen for up to 3 months. Let them cool completely on a wire rack and wrap them in some baking paper before placing them in an airtight container in the freezer. The baking paper will prevent freezer burn and protect the cookies. To thaw, place them in a container in the fridge overnight, or thaw at room temperature for around 30 minutes.
Keep them in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.
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Banana Oat Cookies
Ingredients
- 160 grams bananas (weighed with peel off) (2 medium bananas), brown and spotty bananas are best
- 2 cups rolled oats or quick oats. Select certified gluten free oats, if required.
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ cup chia seeds
- ½ cup applesauce unsweetened applesauce or stewed, pureed apples with no added sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Pre-heat the oven to 180 °C (350 F) and line a baking tray with baking paper.
- Using a fork, mash the banana in a large mixing bowl. Add all of the other ingredients and stir until completely combined.
- Roll the mixture into 6-10 balls (depending on how big you want the cookies) and gently press them onto the baking tray, flattening slightly with your fingertips or a fork.
- Bake for 10-12 minutes (10 medium cookies) or 12-15 minutes (6 large cookies), until they become lightly golden on the outside and soft in the middle, like baked oatmeal.
- Transfer to a wire rack to cool and keep them in the fridge or freezer if not eating them immediately.
Notes
- For a little extra indulgence, add up to ⅓ cup of add-ins like chocolate chips, dried fruit, crush walnuts, grated veggies or banana chips to the mixture before baking.
- These cookies don’t have the same texture or taste as regular cookies that are made with flour, sugar, butter and eggs. Made with healthier ingredients, they have the consistency of baked oatmeal rather than a baked cookie.
- If you prefer them a little sweeter, add 1-2 tablespoons of honey or maple syrup.
- Got a bunch of spotty bananas in your fruit bowl? Make a double batch and keep them in the freezer, ready for a grab-and-go breakfast or lunchbox treat.
- How to tell when they are ready; the cookies will turn a light golden brown and become soft in the middle when ready.
- Unlike regular cookies, these ones don’t spread when baked. They need to be shaped into cookies before baking. This recipe will make 6-10 cookies, depending on what size you’d like to make them.
- Freezing; These cookies can be frozen for up to 3 months. Let them cool completely on a wire rack and wrap them in some baking paper before placing them in an airtight container in the freezer. The baking paper will prevent freezer burn and protect the cookies. To thaw, place them in a container in the fridge overnight, or thaw at room temperature for around 30 minutes.
- Storage; Keep them in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.
- Please note that the nutrition information is based on the mixture being divided into 10 cookies, with one cookie being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the cookies.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
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Update Notes: This recipe was originally published in September 2020, but was re-published with new information, helpful tips and photos in October 2022.
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