Easy Banana Oatmeal Cookies so healthy you can even eat them for breakfast! Use your food processor to make them all in “one bowl”.
After the huge success of my Oatmeal Breakfast Cookies, I had to come up with banana-flavored Oatmeal Cookies to complete the delicious cookies series.
How to make Oat Flour
You will need a little bit of oat flour for these cookies but no need to buy an expensive bag of it. You can very easily make your own oat flour in about 30 seconds.
Add old-fashioned rolled oats to a food processor or a blender and pulse for 30-60 seconds until you have a coarse or fine flour. That’s all there is to it.
Special Tips To Make this Recipe
- Use parchment paper on your baking sheet to ensure the cookies don’t stick to the baking sheet.
- Use a 1/4 cup measuring cup measure out the dough and flatten the cookies so they are similar in size and thickness and bake evenly.
- Add dates as a natural sweetener to keep them healthy. The banana already offers a lot of sweetness.
- The riper/browner the banana the sweeter your oatmeal cookies.
- Use dark chocolate chips in it as a treat. Dark chocolate chips are lower in sugar and usually higher quality.
Frequently Asked Questions
Can I Freeze Banana Oatmeal Cookies?
Yes, they are perfect for freezing. They last for at least 4 days in the refrigerator, too. To defrost simply transfer the cookies from the freezer to the fridge the night before, or place them under the broiler for 3-4 minutes.
What Ingredients Can I Substitute?
Shredded Coconut = finely chopped nuts. Any kind of nuts.
Coconut Oil = butter. Don’t use a different oil. We need a fat that solidifies at room temperature.
Medjool Dates = regular dates. I recommend using double the amount of regular dates as they are smaller and less sweet.
Chocolate Chips = finely chopped nuts or dried fruit. You can also simply leave them out completely.
What Ingredients Can’t I substitute?
The base recipe is old-fashioned rolled oats, oat flour, eggs, and bananas and I do not recommend replacing them with anything else.
I do not recommend using any type of egg replacement in this recipe.
And obviously I don’t recommend substituting the bananas as else you wouldn’t be here reading a recipe for “Banana” Oatmeal Cookies, am I right?
Banana Oatmeal Cookies
- 1 cup old-fashioned rolled oats (made into flour)
- 2 very ripe bananas
- 2 Medjool dates
- 2 Tbsp coconut oil
- 1 egg
- 1 cup old-fashioned rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/2 cup dark chocolate chips
- Preheat the oven to 350F.
- Add 1 cup oats to a food processor or blender and pulse until you get coarse oat flour.
- If using a food processor now add bananas, pitted dates, coconut oil, and an egg to it and process until well combined. If using a blender, empty oat flour into a bowl and then add bananas, dates, coconut oil, and egg into the blender and blend until liquid, then empty into the bowl with oat flour.
- Now add whole old-fashioned rolled oats, shredded coconut, and chocolate chips to the other ingredients and mix with a spatula. Take your time at this step because the oat flour absorbs liquid only slowly.
- Now use a 1/4 cup measuring cup to make uniform sized cookies and place them on a parchment-paper-lined baking sheet. Flatten them with your fingers until about 1/2" thick.
- Bake for 18-22 minutes or until golden. Then let them cool down completely.