Ingredients
Units
Scale
- 2 ripe bananas, peeled
- 1 teaspoon coconut oil, melted
- 1 1/2 cups old fashioned rolled oats (use gluten-free oats for gluten-free diets)
- 2 tablespoons unsweetened almond milk (use regular milk if you aren’t dairy-free)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup chocolate chips or raisins
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, place the bananas. Use a fork to mash them well. Then, add the coconut oil, oats, milk, cinnamon, baking powder, sea salt, and chocolate chips or raisins. Stir to combine.
- Use a tablespoon to drop rounded amounts of the batter onto the baking sheet. You should be able to make about 8-10 cookies.
- Bake for 15-18 minutes or until the tops have turned golden brown. Let the cookies cool slightly before serving.
Notes
- Store any leftover in a tightly sealed container in the refrigerator for up to a week. Or, you can let the cookies cool completely and store them in a zip-top bag in the freezer for up to 2 months.
- For a truly no sugar added cookie, substitute an equal amount of raisins for the chocolate chips.
- Lastly, if only have frozen bananas on hand, you can use them. Just let your frozen bananas defrost overnight in the refrigerator before using.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 137
- Sugar: 7.6 g
- Sodium: 77 mg
- Fat: 2.7 g
- Saturated Fat: 1.9 g
- Carbohydrates: 23.9 g
- Fiber: 3.2 g
- Protein: 3 g
- Cholesterol: 0 mg