When it comes to baking, especially with kids, I love a recipe that’s simple and fail-safe, and this recipe for banana and oatmeal cookies is one that I come back to time and time again. These cookies are really easy to make, they somehow seem to turn out well every single time, and the fact that they’re healthier than normal biccies is also a great bonus!
This is one of those recipes that’s always a handy solution when you have a bunch of really ripe bananas and you need a way to use them up before sweet and dotty becomes brown and mushy. The rest of the ingredients are common pantry items, and can easily be substituted based on any dietary requirements. They turn out moist and chewy with a lovely banana flavour, and they’re always a hit in our home. I hope you enjoy them too!
Ingredients
- 3 ripe bananas
- 2 cups gluten-free oats
- 1/2 cup milk (or alternative, e.g. coconut milk, almond milk)
- 1 egg (or ‘chia egg’)
- 2tbsp honey (or agave nectar, or just leave out for even healthier cookies!)
- If desired: 1/2 tsp ground cinnamon, small handful of raisins
Method
1. Pre-heat the oven to 180°C.
2. Add the bananas to a mixing bowl and mash them well with the back of a fork.
3. Add all the other ingredients to the mashed banana and mix them together until everything is combined. The looseness of the mixture will vary depending on the type of oats you use. If you’re using big, old-fashioned oats, you might want to rest the mixture for around ten minutes so that the oats can soak up some of the liquid. If you’re using oats cut into smaller pieces, like quick oats, you won’t usually need to do this.
4. Line or grease a baking tray. Then add spoonfuls of the oat mixture and form them into cookie shapes.
5. Put the tray in the oven and bake the cookies for 20 minutes or until they’re beautiful and golden brown.
6. After a couple of minutes of cooling on the tray, place the baked cookies on a wire rack to cool further, and then enjoy warm or at room temperature.
You can store these cookies in an air-tight container for around two days (if it’s hot I like to keep them in the fridge), or pop any leftovers in the freezer so they last for months!
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