Description
Soft and chewy cookies made with ripe bananas and rolled oats, perfect for a sweet treat without added sugar.
Ingredients
Scale
- 2 large ripe bananas
- 1 and 1/2 cups rolled oats
- 1 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional add-ins: 2 tablespoons peanut butter, chopped nuts, raisins, unsweetened coconut, or sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mash the bananas in a medium mixing bowl until mostly smooth, leaving a few tiny lumps.
- Stir in the vanilla, cinnamon, and salt.
- Add the rolled oats and mix until evenly combined. Adjust the consistency as needed.
- Scoop dough onto the baking sheet, flattening gently.
- Bake for 12 to 15 minutes until edges are set and bottoms are lightly golden. Cool on the pan before transferring to a rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 6 days. Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 2g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg