Banana Bread Oatmeal Cookies (Healthy!)
Makes 10 Cookies
These delicious cookies are gluten-free, made with no refined sugars, and packed with whole food ingredients, making them the perfect guilt-free breakfast, snack, or even dessert! Sweetened with banana and maple syrup, they pair perfectly with fresh fruit or nut butter!
2 tbsp coconut oil, melted
¼ cup coconut sugar
½ cup maple syrup
1 medium banana, ripe and mashed
2 tsp vanilla
1 cup oat flour
1 tsp cinnamon
½ tsp nutmeg (optional)
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
¾ - 1 cup oats
To start, add all wet ingredients to a large bowl and whisk thoroughly. Mix in flour, cinnamon, nutmeg, baking soda, baking powder, and salt; fold in oats. Dough should be thick.
Chill cookie dough in refrigerator for 15 minutes. In the meantime, preheat oven to 350°F (180°C) and prepare 2 greased or lined sheet pans.
When cookies are ready to be baked, use an ice cream scoop or any other method to place balls of dough 1-2 inches apart on sheet pans. Flatten and round the balls to desired thickness and shape before baking because they won't spread much.
Bake for 15 minutes or until cookies are golden brown.
Let cookies cool on pans for 5-10 minutes before transferring to cooling racks. Store in an airtight container at room temperature for up to 3 days.
Because of the banana in these cookies, they retain moisture really well, and won't get crunchy. Straight from the oven, they may be a bit crisp, but overnight their moisture will soften them up.
I make my oat flour by simply pulsing rolled oats in the food processor, but feel free to use a store-bought one, or any flour you prefer.
The coconut oil and maple syrup can easily be subbed for any other oil and sweetener you have on hand.
If desired, add your choice of chocolate chips, nuts, nut butter, or dried fruits to the batter before baking these cookies for a fun twist!