If your family is like mine, you have a constant flow of uneaten, ripe bananas sitting on your kitchen counter occasionally. And if you also hate waste like I do, you’ll find different ways to use up this fruit!
Meet my Banana Oat Cookies.
They are so simple and delicious, and are completely freezable for later use! I often make a very large batch and then put them in the freezer for our daily school lunches. Most importantly, they are kid-approved!
Banana Oat Cookies
➡️2 cups of rolled oats
➡️3 large bananas 🍌, pureed
➡️2 eggs 🥚
➡️1/4 c. maple syrup
➡️3 Tbsp. of ghee (my dairy-free child and others are able to tolerate this)
➡️2 tsp. of cinnamon (I use Ceylon.)
➡️1 tsp. vanilla extract (I make my own.)
➡️1/4 tsp. pink Himalayan or Celtic salt
➡️1/4 tsp. baking soda
*Optional: chocolate chips, walnuts, raisins, etc. (amount as desired)
- Preheat oven to 350 degrees Fahrenheit.
- Using a food processor, first puree your bananas. Add your eggs.
- Add the rest of your ingredients to your food processor and mix.
- Let the batter sit for about 15 minutes, so that the oats absorb some liquid. Batter will then appear thick.
- Grease a baking sheet well.
- Drop mixture by spoonful onto your baking sheet.
- Bake in the oven for about 10-20 minutes, depending on the size of your cookie. Edges will be lightly brown.
- Cool and store as desired in an air tight container.
Makes about 12-18 cookies.
HaPpY bAkInG! Enjoy!