These treats are sweetened with ripe bananas and maple syrup for a delightful soft banana nut oatmeal cookie. They're made with just a few simple ingredients making them perfect for a snack or a lightly sweetened dessert.
How to Make Banana Oatmeal Cookies
In a large bowl mash up two very ripe (spotted) bananas really well. The darker and more spotted the bananas are, the sweeter they are. Add the maple syrup and vanilla to the mashed bananas and stir to combine.
Then grind up ¾ cup of rolled oats (old-fashioned oats) in a blender or food processor for 15-20 seconds, or until it turns into a powder. The flour will help bind the oats and bananas together. In a separate bowl stir together the oat flour, the rest of the rolled oats, cinnamon, baking powder, salt, and chopped walnuts.
Now add the oat mixture to the banana mixture and stir to combine.
The batter will be wet and sticky, so the best way I found is to treat them like drop cookies, then shaping them on parchment paper or a silicone mat into cookie shapes. Use damp hands to prevent sticking.
Bake in a preheated oven at 350 F (180 C) for about 13-15 minutes. The tops should be firm to the touch.
The cookies will firm up on the outside but not brown so they’ll still be soft on the inside.
- Bake on a silicone mat or parchment paper to prevent sticking to a baking tray. The cookies do brown more on parchment paper versus a silicone mat.
- The batter will be sticky, scoop out into mounds. The back of a fork works great to flatten the cookies then use slightly damp hands to press down and shape to resemble a cookie.
- The cookies don’t spread much.
- Baked cookies can be frozen, just thaw in the refrigerator before enjoying. To prevent the cookies from freezing together, first freeze them separated on a baking tray. Then when frozen pop them off the tray and into a freezer-safe container.
- The oatmeal cookies can be stored in an air-tight container at room temperature for a few days, or store in the refrigerator for up to a week.
- If your mashed bananas only measured out to ¾ cup, check for doneness at 13 minutes.
- Thawed frozen bananas also work. The dough might be a little wetter and may take 1-2 minutes longer to cook.
Try pumpkin seeds or sunflower seeds to replace walnuts for a nut-free version.
As always, I hope you enjoy this recipe for vegan and gluten free banana oatmeal cookies!Print
These treats are sweetened with ripe bananas and maple syrup for a delightful soft banana nut oatmeal cookie.
- 2 very ripe medium bananas mashed (about ¾-1 cup mashed)
- 3 tablespoon of maple syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats (divided (old fashioned oats))
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup walnuts chopped
- Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper or a silicone mat.
- Mash the two bananas really well in a large bowl.
- Then add the maple syrup and vanilla and mix to combine.
- Grind up ¾ cup of rolled oats into a fine powder in a blender or food processor, about 10-20 seconds.
- Mix together the oat flour, the rest of the oats, cinnamon, baking powder, salt, and walnuts in a separate bowl.
- Add the dry ingredients into the wet ingredients and stir to combine.
- The dough will be wet, scoop out about 2 tablespoons of batter per cookie onto a lined baking tray. Then use the back of a fork to lightly flatten the dough and use slightly damp hands to shape it into a cookie shape.
- Bake for about 13-15 minutes, or until the tops of the cookie are firm. If your mashed bananas only came to ¾ cup, check for doneness at 13 minutes. If using parchment paper, they brown more so check for doneness around 13 minutes.
- Store for a couple of days covered at room temperature, up to a week covered in the fridge, or freeze for later.
- Category: Breakfast, Dessert, Snack
- Method: bake
- Cuisine: American
Keywords: how to make breakfast cookies