A delicious way to easily use up brown bananas. These soft, flourless, gluten free cookies are made with bananas, oats, chocolate, flax, and cinnamon. They are a soft, tender cookie.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Snack
Cuisine: American
Keyword: bananas, brown bananas, cookies, oats
Servings: 18cookies
Calories: 69kcal
Author: Getty Stewart
Ingredients
1cupmashed bananas (3 very ripe medium bananas)
2 1/4cupsquick oats
2Tbspground flaxoptional
1tspcinnamon
1/4cupmini chocolate chips
Instructions
Preheat oven to 350°C. Lightly grease or line baking sheet.
In medium sized bowl, squish ripe bananas with back of fork to a smooth, almost liquid consistency.
Combine oats, ground flax and cinnamon with mashed bananas.
Stir in chocolate chips.
Drop by large tablespoon onto baking sheet. Press and shape into rounds about 1 cm thick. Cookies will not spread or rise but leave space between to allow slight browning of edges.
Bake for 8-10 minutes until set and beginning to turn golden brown.
Store in a sealed container in the fridge for 3 days. Also great for storing in the freezer.
Notes
Add 2 Tbsp brown sugar if you like things sweet.Mix in some extra nuts and seeds for a change. To ensure gluten free and dairy free - double check your oats are gluten free and your chocolate chips are dairy free.Instead of Bananas:1/2 cup applesauce + 1/2 cup nut or seed butter1 cup pureed sweet potato, pumpkin or squash plus additional sweetener