Of course, if you want them sugar-free, you can just as easily leave the coconut sugar. They have recently become one of our go-to choices when we’re in need of a healthier dessert, and we have a feeling this will soon be the case for you too! You’ll love the addition of coconut sugar and cinnamon, both adding warm, caramel-like, and complex notes. These banana oatmeal cookies taste like an oatmeal cookie and a slice of banana bread had a baby! With the natural sweetness of bananas and the wholesome flavors of rolled oats, they turn out irresistibly chewy, tender, sweet, and soft. If you love banana oat cookies, you should really check out our vegan oatmeal cookies, vegan oatmeal raisin cookies, vegan peanut butter cookies, and vegan ginger molasses cookies. Great for all occasions: You can eat banana oatmeal chocolate chip cookies as a snack, a dessert, or a quick on-the-go breakfast.Naturally sweetened: Ripe bananas and coconut sugar provide natural sweetness without the need for refined sugars or other additives.Easy to make: With less than 20 minutes of hands-on time in the kitchen, these cookies are quick and simple enough to prepare for beginner bakers!.Customizable: Add your favorite mix-ins, like chocolate chips, chopped pecans, dried cranberries, or raisins, for a personalized touch.Healthier alternative: Made with good-for-you ingredients, banana oatmeal cookies are a nourishing option for a sweet treat.🧋 What to serve with banana oatmeal cookies.(I sprinkled turbinado sugar and cinnamon overtop the bars before baking, to help ease the whole ‘healthy’ look/ feel/ taste thing. The texture will be different (like a really dense, healthy bread)… but just explain to people that they’re really healthy and they’ll understand. Feeling lazy? You could always bake into a 9 x 9″ pan (lined with foil and greased) for 20 – 25 minutes and then cut into bars.(So don’t use a pure yellow banana, in other words.) The darker the banana, the more banana-ey flavor you’ll get. Ripe bananas, baby! When I made these cookies, the bananas were black- like 15 minutes away from being moldy (I’m kidding, sort of).Just don’t use a sweetened one… and if you do, well, reduce the Sucanat/brown sugar by 2 tablespoons. No cashew butter? You could use any other natural nut butter, like peanut butter or almond butter. If you don’t have Sucanat (I don’t expect you to, but you should seek it out in the organic area of your grocery store- think of it as healthy sugar), brown sugar will work in a pinch. As for the agave syrup, it’s a cool sweetener that’s totally natural and low on the whole glycemic scale… but real maple syrup will work well, too (and it’ll taste great as well). If you don’t have whole wheat pastry flour (which you really need to get, as it’s a sneaky way to surreptitiously fit whole grains into your life), sub in half whole wheat flour and half all purpose. Substitutions? Yes, I figured you’d be looking for those.Place cookie sheet a cooling rack and allow to cool on the pan for a few minutes before transferring cookies to rack to finish cooling. Bake cookies for 10 minutes, until lightly browned.Scoop dough by rounded tablespoons onto prepared baking sheet, and press gently to flatten (with a fork if you’d like the cross hatch design). Stir banana mixture into dry mixture until just combined.In a large bowl, mash bananas well and stir in cashew butter, agave syrup, and vanilla until combined.
In a medium bowl, combine flour, flax seeds, cinnamon, baking soda and salt set aside.Preheat oven to 350° and line a baking sheet with parchment paper.So enjoy these clean-eating cookies- perhaps with a glass of riesling, which is apparently a good match with the bananas and nuts :) As I like to drink almost as much as I like to bake… it comes in handy in our household.) The title pretty much explains what it’s about. (My favorite, favorite food book is What to Drink With What You Eat, by the same people that did the other book. No, these cookies are the cousins of the Healthy Almond Butter & Dark Chocolate Chunk Cookies, and they upped the fiber ante by adding in ground flax seeds.Īccording to my second favorite kitchen book, The Flavor Bible (an amazing book that tells you what tastes good with what), cinnamon is a natural match with cashews- so you’ll find a nice hit of the sweet and spicy spice in these cookies. (I would actually consider that to be a real compliment.) These are very healthy, so don’t ever say that “More Sweets, Please” is all about sinful, sweet, rich, decadent, unhealthy, over the top desserts.
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