Whether you need a quick breakfast before you head to work or are looking for a pre-workout snack, these banana oatmeal cookies are simple to make and will keep you full. Plus, they’re vegan and gluten-free!
Course Breakfast, Snack
Prep Time 5minutes
Cook Time 10minutes
1medium banana (overripe)
1cupold fashioned oats
1/4cupchocolate chips (or mix-in of choice)
Preheat the oven to 350℉. Grease your cookie sheet and set aside.
Peel your banana and place in bowl. Mash with a fork or masher.
Mix in oats and additional chocolate chips or other mix-ins of choice. I suggest adding oats in ¼ cup increments until the mixture is dense and slightly sticky.
Take 2 tablespoons of mixture and roll into a ball. It should stick together nicely. Place on baking pan and pat down to desired shape. Repeat with the rest of the mixture.
Bake for 10-12 minutes. Let cool.
Store in an airtight container in the refrigerator for up to five days or freeze for up to three months. This recipe makes about six cookies, which is two to three servings.