Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup rolled oats (certified gluten-free if needed)
- 1/4 cup almond butter (or peanut butter)
- 1/4 cup oat flour (or ground oats)
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- Optional: 1/4 cup dark chocolate chips or chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash ripe bananas until smooth.
- Add almond butter and mix until combined. <li id="instruction-step-4" Stir in oats, oat flour, cinnamon, and baking soda until well blended. Fold in chocolate chips or nuts if using.
- Scoop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 12–14 minutes until edges are golden brown.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For a nut-free version, use sunflower seed butter.
- Batter will be sticky—chill for 15 minutes if too soft to shape easily.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 98 Kcal
- Sugar: 6 g
- Sodium: 42 mg
- Fat: 4.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
