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)
Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a food processor, first puree your bananas. Add your eggs.
  3. Add the rest of your ingredients to your food processor and mix.
  4. Let the batter sit for about 15 minutes, so that the oats absorb some liquid. Batter will then appear thick.
  5. Grease a baking sheet well.
  6. Drop mixture by spoonful onto your baking sheet.
  7. Bake in the oven for about 10-20 minutes, depending on the size of your cookie. Edges will be lightly brown.
  8. Cool and store as desired in an air tight container.

Makes about 12-18 cookies.

HaPpY bAkInG! Enjoy!

❤ Jess

Note: We strive to eat naturally. To us, that means we eat locally, organically, and we avoid foods that are genetically-modified and/or processed whenever possible! When prepared, recipes are modified as such. Some of us here also eat gluten, soy, and dairy free!

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