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
Servings: 12 cookies
Ingredients
- 2 ripe bananas (300g) with skin on
- 1 egg
- 2 tsp ground cinnamon
- 1 cup rolled oats
- ¼ cup desiccated coconut
- 2 tbsp golden linseed
- ¼ cup sultanas oil-free, you can omit these if you wish
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!
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”.
Hello:) could I use almond meal if I don’t have linseed?
Hi Ellie,
The linseed helps with the binding process, so chia would probably be the best alternative.
– Kate
Oh ok great! Thank you 🙂
Hi there! Just wondering if these are freezable?
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
Do you have to use an egg? Would a chia egg work?
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.