Description

These wholesome cookies harness the natural binding power of ripe bananas and the structural versatility of oats to create a soft, nutrient-dense snack. Free from traditional fats and refined sugars, they offer a clean flavor profile enhanced by warm cinnamon and customizable add-ins.

Ingredients

2 cups rolled oats (divided)
2-3 large very ripe bananas, heavily spotted
1 teaspoon ground cinnamon
1 tablespoon peanut butter (optional)
1/2 teaspoon vanilla extract (optional)
1/4 cup chopped walnuts or grated carrots (optional add-ins)

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Instructions

Process half of the rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency.
In a large mixing bowl, thoroughly mash the ripe bananas until they are liquid and smooth, releasing the natural pectins.
Stir the oat flour, whole oats, and cinnamon into the mashed bananas, adding optional peanut butter or vanilla if desired, until a thick, tacky paste forms.
Allow the mixture to sit undisturbed for five minutes to ensure the oats are fully hydrated and the starches have swelled.
Scoop the dough into rounded portions on a prepared baking sheet and bake at 350°F for 10-12 minutes until the edges are set.

Notes

For the best structural results, prioritize using bananas that are soft and heavily spotted, as the higher sugar and pectin content acts as a superior binder. If your dough appears too wet after the five-minute resting period, incorporate an additional tablespoon of whole oats to achieve a stable, scoopable consistency.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Snack
Method: Baking
Cuisine: Healthy American