Banana-Oat Breakfast Cookies Recipe
These delicious Banana Oatmeal Cookies are made with just a few simple ingredients, including ripe bananas, gluten-free oats, and walnuts. Naturally sweetened with a hint of maple syrup, they are the perfect healthy snack or breakfast treat. Soft, chewy, and packed with wholesome ingredients, these cookies are gluten-free and can be stored for days, making them a great option for meal prep.
Ingredients
Ingredients
- 1 banana ripe & spotty banana
- 1 1/2 cups gluten-free rolled oats divided
- 2 tablespoons unsweetened applesauce
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup chopped walnuts (or another nut/seed)
- 1 tablespoon maple syrup (Optional – if bananas are not sweet enough)
Instructions
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into 'chunks' in a medium bowl. Mash the banana with a fork until it forms a paste.
- Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup (if using). Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.
- Use around 3 tablespoons of batter to form 6 even 'cookies', then use damp hands to press each cookie onto the tray. They will not spread out in the oven, so shape them how you'd like them to be.
- Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.
- Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!
Notes
- Store these cookies in a loosely covered container at room temperature for up to 5 days.
- They can be frozen and reheated as needed.