Banana Oat Snack Cookies

I know I already did 5 days of oatmeal recently, so you may be sick of hearing about oats. But oats are so healthy and one of my favorite foods. I love to find every way to incorporate more into my day. These snack cookies are perfect. They are not too sweet, but so tasty.

Everything in these is healthy, so I never have to feel guilty for binging these cookies. I’ve always had a sweet tooth, so when I was still eating refined sugars and flours, I was addicted. I rarely baked, but if I did, I could easily eat a half a batch of cookies in one sitting. And I would definitely regret it later as my body tried it’s best to process the junk I had put into it. On the other hand, I can eat just as many of these cookies and feel great after! That is the power of eating real food!

Instructions

These couldn’t be easier. Unlike traditional baking, which is kind of a science, you can’t really mess these up. Even if your proportions are a tiny bit off, no worries. Just throw everything into a bowl to mix and scoop onto a baking sheet. These do not rise at all, so I crammed 40 of them on my sheet.

If you wanted to make it even easier, you could just throw the whole mix into a casserole dish and bake that way. I’d suggest 8 inches by 12 inches, but whatever you have is fine. You may need to bake it a little longer than the cookie version. Since there are no animal ingredients, there’s nothing that actually needs to be cooked, so no worries about undercooking and getting salmonella poisoning since you could even eat this batter totally raw.

Bake until the cookies start to get golden brown and a little crispy on the edges, and enjoy!

Banana Oat Snack Cookies

Course: SnacksCuisine: Vegan, Oil-freeDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

This easy cookie is great to have on hand for a healthy snack that feels like dessert!

Ingredients

• 3 mashed ripe bananas

• 2 cups rolled oats

• ¼ cup powdered almond butter (or powdered peanut butter)

• ¼ cup almond milk

• 2 tablespoons chia seeds

• ½ cup chopped walnuts

• ½ cup goji berries

• 1 teaspoon oat spice blend or a pumpkin pie spice

Directions

• Preheat oven to 375 degrees Fahrenheit.
• Mix all ingredients in a large mixing bowl.
• Scoop onto a parchment or silicone lined baking sheet in whatever size you like.
• Bake for 30 to 40 minutes until they start to brown.
• Eat them as soon as they are cool enough to handle and store any leftovers in an airtight container. I like to make big batches and prefer to keep these in the fridge, or even the freezer to ensure I have fresh cookies available at all times.

Notes

• You could also bake this in a casserole dish or muffin pans instead of making cookies, just adjust the baking time as needed to get the texture you want. Be sure to use a silicone dish or line it with parchment since there is no oil, these may stick.
• You could use regular almond butter, in place of the powdered, raisins or other dried fruit in place of the goji berries, and pecans or other nuts instead of walnuts. Mix and match as you like!
• If you wanted to use only whole food ingredients, you could omit the plant milk and almond butter, and I’d probably add a little more mashed banana
• These are sweet enough for me, but if you want more sweetness you could add a little maple syrup to the batter or some chocolate chips.