Banana Oat Cookies

5 from 8 votes

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.

Prep Time5

Cook Time12

Total Time17

Course: Breakfast, lunchbox, Snack

Cuisine: Australian

Servings:

Calories: 105kcal

Author: Andrea Geddes

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