I‘ve been making these a LOT lately. They’re not too sweet, yet still manage to “pass” as a cookie despite having no butter, flour, or added sugars. There are 3 core ingredients (bananas, evoo, oats), plus some optional ones.
Recipe:
Preheat oven to 350F
Use a fork to thoroughly mash 3 very ripe spotty bananas
Add 1/3 cup (75g) extra virgin olive oil
(Optional) Add 3/4 tsp diamond kosher salt (about half that if using table salt)
(Optional) Add spices or flavorings as desired (I do 1 tsp vanilla and 1 tsp cinnamon)
Mix until blended, then add 2 cups (212g) rolled oats, and mix again.
(Optional) Let sit 10 minutes so the oats soften a bit.
(Optional) Mix in half a cup of any add-ins you feel like, such as raisins, chocolate chips, or chopped walnuts. I like to split my batch and do half raisins, half chocolate chips.
Drop spoonfuls onto a big cookie sheet that’s been lightly greased or lined with parchment paper. I use an OXO medium scoop (~1.5T) and get about 22 – 24 cookies onto the biggest sheet pan that will fit in my oven. Squish the cookies into discs. (They won’t spread during baking, so shape them how you want them to be.)
Bake at 350F for 15-25 minutes until golden brown on the bottoms. Cool, then store in an airtight container for a day or two at room temp, or in the fridge for longer.
I’ve never seen these types of cookies with oil. I made some recently to take on a flight and just used ripe bananas, oats, and cinnamon as my base and then added mix-ins.
LizardKing1975
Appreciate this recipe I’ve been trying to figure out how to get more oats in my diet
babyleaf3
Omg I am OBSESSED with these and so excited to see them show up here!
5 Comments
I‘ve been making these a LOT lately. They’re not too sweet, yet still manage to “pass” as a cookie despite having no butter, flour, or added sugars. There are 3 core ingredients (bananas, evoo, oats), plus some optional ones.
Recipe:
Preheat oven to 350F
Use a fork to thoroughly mash 3 very ripe spotty bananas
Add 1/3 cup (75g) extra virgin olive oil
(Optional) Add 3/4 tsp diamond kosher salt (about half that if using table salt)
(Optional) Add spices or flavorings as desired (I do 1 tsp vanilla and 1 tsp cinnamon)
Mix until blended, then add 2 cups (212g) rolled oats, and mix again.
(Optional) Let sit 10 minutes so the oats soften a bit.
(Optional) Mix in half a cup of any add-ins you feel like, such as raisins, chocolate chips, or chopped walnuts. I like to split my batch and do half raisins, half chocolate chips.
Drop spoonfuls onto a big cookie sheet that’s been lightly greased or lined with parchment paper. I use an OXO medium scoop (~1.5T) and get about 22 – 24 cookies onto the biggest sheet pan that will fit in my oven. Squish the cookies into discs. (They won’t spread during baking, so shape them how you want them to be.)
Bake at 350F for 15-25 minutes until golden brown on the bottoms. Cool, then store in an airtight container for a day or two at room temp, or in the fridge for longer.
This is essentially a slightly tweaked version of [this recipe](https://www.food.com/recipe/healthy-oatmeal-banana-cookies-483231). I searched it out after first stumbling upon [this recipe video](https://youtu.be/4ZeK_iLauko?si=195AGZUlZNz1XOqc), an even simpler version with JUST bananas and oats.
I’ve never seen these types of cookies with oil. I made some recently to take on a flight and just used ripe bananas, oats, and cinnamon as my base and then added mix-ins.
Appreciate this recipe I’ve been trying to figure out how to get more oats in my diet
Omg I am OBSESSED with these and so excited to see them show up here!
Looks yummy!. Would Avocado oil work???