Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup rolled oats
- 2 tbsp peanut butter (or flax egg for vegan option)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix mashed bananas, oats, and peanut butter until fully combined. Let sit 5 minutes for oats to soften.
- Scoop 12 small portions onto the baking sheet and flatten slightly.
- Bake 12–14 minutes until golden and set.
- Cool 10 minutes before transferring to a wire rack.
Notes
- For extra crunch, add 1/4 cup chopped walnuts or dark chocolate chips.
- Store in an airtight container up to 4 days at room temp or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 62 Kcal
- Sugar: 6g
- Sodium: 25mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
