- 2 tablespoons ground flax seed + 6 tablespoons water
- 3 very ripe bananas, mashed
- 1 cup organic peanut butter (with Valencia peanuts)
- 1 tablespoon vanilla extract
- 3 cups gluten-free oats
- 1 cup dark chocolate chips, minimum 70% cacao
- 1/2 cup raw cacao nibs
- Himalayan pink salt, to taste
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and set aside.
- Combine ground flax seed and water to let thicken up into a flax 'egg'.
- In a large mixing bowl, add in mashed bananas, peanut butter, vanilla extract and flax egg.
- Stir until well combined.
- Add in gluten-free oats and stir again.
- Pour in chocolate chips and cacao nibs until just combined.
- Form cookies using a tablespoon and place on baking sheet.
- Sprinkle rows of cookies with Himalayan pink salt, if desired.
- Bake for 15 minutes.
Cookies are such a great snacking option. They’re portable, easy to ration out (when you’re not gobbling them down, that is!) and so tasty. But most cookies that you find at the grocery store are made with artificial ingredients or, if they’re all-natural, cost an arm and a leg. And while they might taste delicious, they’re not really appropriate to chow down on throughout the day. But these banana oatmeal cookies are.
Banana and Oatmeal? Why These Cookies Work!
Bananas and oatmeal aren’t a totally new idea. If you enjoy oatmeal for breakfast, you’ve likely sliced and topped a bowl with a fresh banana before. But a banana and oatmeal cookie? You’d be surprised at how well this healthy cookie combo works. In fact, I love it as a pre- or post-workout snack.
We use really ripe bananas in this oatmeal cookie recipe. Not only does the ripeness make the bananas easy to mash, but it means these bananas are naturally sweet — there’s no added sugar here. Banana nutrition is also an added bonus here: they’re known to increase energy and improve digestive health, making them a powerful fruit to include in a snack.
Adding organic peanut butter (made with Valencia peanuts), almond butter or your nut butter of choice adds a protein boost and a lot of flavor. The gluten-free oats provide a hefty dose of fiber, so you’ll feel full for longer after noshing on these banana oatmeal cookies. Because every good oatmeal cookie also includes chocolate, I’ve added a mix of dark chocolate chips and cacao nibs, so you’ll get your chocolate fix while still enjoying healthy benefits, like maintaining muscle and helping you lose weight.
And did I mention these are vegan cookies? That’s right, there are zero animal products in this healthy snack. Flaxseed and water take the place of eggs, though if you aren’t vegan, you can easily replace that with the real thing. And these cookies are crazy easy to make, too! Whether you’re a baking expert or new to the kitchen, you’ll find these banana cookies are a breeze to make.
How to Make Banana Oatmeal Cookies
So how do we make banana oatmeal cookies? Start by preheating the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, add in mashed bananas, peanut butter, vanilla extract and flax egg.
Stir until well combined, then add in the gluten-free oats and stir again.
Pour in chocolate chips and cacao nibs until just combined.
How good does that cookie dough look? Because there’s no raw egg in it, you can totally taste test here — just make sure to leave enough dough to bake!
Form cookies using a tablespoon and place on baking sheet.
If you’d like, sprinkle the rows of cookies with Himalayan pink salt. I love doing this, as it creates a salty and sweet combination that’s fantastic.
Bake the banana oatmeal cookies for 15 minutes before serving.
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