5 Minute Banana & Oat Cookies

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With some slightly overripe bananas on hand the other morning I whipped together these delicious BANANA OAT COOKIES in about 5 minutes. They’re so wholesome and flavoursome, great to tuck in a lunchbox, to be honest though if you’re running late in the morning and need a quick brekkie on the go they’re a great one to grab as you’re heading out the door!

This recipe is dairy-free, refined sugar free and vegetarian and makes 10-12 cookies

Banana & Oat Cookies

Banana & Oat Cookies

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 cookies

Ingredients

Instructions

  • Heat oven to 180°C and line a baking tray with greaseproof paper.
  • Mash bananas in a mixing bowl, whisk in egg then add remaining ingredients.
  • Measure 1 ½ tablespoon cookies, place on tray then gently press down with fingers.
  • Cook for 14 minutes, then cool on tray.
  • Enjoy!

Notes

Store: Keep up to 2-3 days out of fridge or store in fridge for up to 4 days.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Breakfast, Dessert, School Lunches, Snack, Special Occasion - Kids Party
Keyword banana, cinnamon, desiccated coconut, linseeds, rolled oats, sultanas
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Nut Free, Oil Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Vegetarian

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, wholefood recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

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About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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7 Comments

  1. Ellie Browne February 7, 2020 at 9:10 am - Reply

    Hello:) could I use almond meal if I don’t have linseed?

    • Kate Parker February 7, 2020 at 2:29 pm - Reply

      Hi Ellie,
      The linseed helps with the binding process, so chia would probably be the best alternative.
      – Kate

      • Ellie Browne February 7, 2020 at 11:33 pm - Reply

        Oh ok great! Thank you 🙂

  2. Lizzie February 8, 2020 at 1:52 pm - Reply

    Hi there! Just wondering if these are freezable?

    • Kate Parker February 9, 2020 at 9:59 pm - Reply

      Hi Lizzie, they should be. But they haven’t lasted long enough for us to check yet, let us know how you go if you do!
      – Kate

  3. Kay February 10, 2020 at 7:53 pm - Reply

    Do you have to use an egg? Would a chia egg work?

    • Kate Parker February 12, 2020 at 10:29 am - Reply

      An egg has a little more binding power for this sort of recipe, so I’m unsure whether a chia egg would pass muster. You could try a mini version before you crack out all the ingredients though.

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