Cookies, Gluten-Free, All Recipes, Bananabread & Co

Banana Oatmeal Cookies

Banana Oatmeal Cookies

Crunchy Banana Oatmeal Cookies!

Love banana oatmeal cookies? I do. I’ve made loads of banana oatmeal cookies, but more of the breakfast cookie type: thick, chewy cookies, that are rather soft. Not crunchy at all. That’s of course perfectly alright. I love those breakfast cookies to grab and run out of the house in the morning, when you don’t have time to sit down for breakfast. Or take them with me as a snack while traveling.

Well, it’s unavoidable to have no crunch if baking cookies with bananas. Right? Needless to say, I do like a challenge. And after a few trial and errors, I think I’ve managed to bake a banana oatmeal cookie that IS pretty crunchy. It’s not the cracker kind of crunchy, obviously. It is still a bit chewy, but also a little bit crunchy. And I am totally happy with the result. You don’t really taste the banana with every bite, it’s more a hint of banana throughout the cookie. Totally optional, but I added mini dark chocolate chips, which makes them taste rather like an oatmeal chocolate cookie. But you can leave them out. Other add-ins will work as well, like chopped nuts or dried fruits (raisins, cranberries…).

Banana Oatmeal Cookies Banana Oatmeal Cookies Banana Oatmeal Cookies

The key to make them more crunchy, is to make them flat. The thicker the cookie, the softer the inside will be. If that is what you want, that’s perfectly all right. Customize to your own liking.

I enjoyed my cookies with a dairy-free mocha. How do you enjoy your cookies?

Banana Oatmeal Cookies

Servings 12 cookies
Author Nicole

Ingredients

  • 1 banana (overripe)
  • 50 g oat meal*/**
  • 20 g coconut blossom sugar***
  • 25 g coconut oil (melted)
  • 50 g oats**
  • 20 g mini dark chocolate chips****

Instructions

  1. Preheat oven to 180°C and line a baking sheet with parchment paper.

  2. Add all ingredients to a bowl.

  3. Using a rubber spatula, mix everything together.

    Banaan-Havermout-Koekjes
  4. Use a tea spoon to measure the amount of dough.

    Banaan-Havermout-Koekjes
  5. Then roll into a ball and place on prepared baking sheet. Using the back of the spoon, flatten the cookies to create round discs.

    Banaan-Havermout-Koekjes
  6. Bake ca. 25 minutes until the edges are golden brown. The longer they bake, the crunchier they will be.

    Banaan-Havermout-Koekjes
  7. They will be soft straight out of the oven, but will firm up when cooled.

Recipe Notes

*Simply make your own oat meal by grinding oats in a blender or food processor.

**If needed, use certified gluten free oats.

***May be swapped for light brown sugar or any preferred sweetener.

****This is optional. You leave these out or use other add-ins, such as chopped nuts or dried fruits.

PS: like to bake with banana’s? Try this delicious healthy banana bread!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Sharing is caring 🙂
error

Leave a Reply