Banana Oatmeal Cookies Recipe Blog Post

Every mom has those mornings, wondering what they can make for breakfast that is new and slightly exciting but still packs a healthy punch for a good start to the day. These banana oat cookies I adapted from a recipe on The Toasted Pinenut with what I had in my kitchen one morning, and they came out so delicious that I have never needed to try the original version.

Fast

Easy

Healthy

Delicious

Kid Friendly

Adaptable

The best way to describe these are banana bread with a cookie twist. I like using oat flour for most of my recipes because it is gluten free, more nutritious and cheaper than other flour alternatives. One thing I have noticed with using oat flour is that it absorbs liquids a lot more than most other flours, and so I always add less.

If I am playing around with a recipe, I will always add less flour than what originally called for and let the mixture sit for 5 minutes. If I see that the mixture is still too thin then I will gradually add more flour one tablespoon at a time, allowing it to sit for a few minutes each time. Oat flour also gives an extra nutty like flavor and texture to these cookies.

If you prefer a fine textured cookie without a lot of chewy bits, you can also leave the whole rolled outs out and add more oat flour instead. Again, just add small amounts at a time until you get the consistency you are looking for.

You are looking for a thick batter of sorts that you can spoon onto your baking tray with little effort, that holds its shape and doesn't blob out all over your baking tray. This isn't your typical roll with your hands kind of cookie dough.

I found this recipe to be easily adaptable. Here is a short list of substitutions or other additions you may want to try. Please note that I have not tried all of these additions myself, but I am fairly confident they will work. Use your bakers intuition when it comes to consistency. Remember you are creating a thick, "dollopable" batter that will hold it's shape on your baking tray.

Instead of eggs add an extra banana per egg ( works well every time )

Substitute coconut oil with melted butter, ghee or avocado oil ( butter is my fav here )

Swap out peanut butter for your favorite nut butter ( I am an almond butter girl )

No tahini, no problem - add extra nut butter instead

Instead of honey use any liquid sweetener like maple syrup or agave

Try finely chopped up apple for that apple pie vibe

Add some chopped up walnuts or pecan nuts for extra crunch

Instead of oat flour try using all purpose or buckwheat flour, or

If you don't have shredded coconut, simply leave it out

Step 1: Mash your bananas

Step 2: Add eggs, nut butters, honey and melted coconut oil and mix well

Step 3: Add your dry ingredients in, mix well and allow to sit for 5 minutes

Step 4: Mix in your additions such as chocolate chips and raisins or nuts and apples

Step 5: If your batter is too dry, add some milk of your choice, 1 tablespoon at a time

Step 6: Dollop onto your baking sheet, leaving some space between

Step 7: Bake at 180 Celsius or 350 Fahrenheit for 10 to 15 min

Step 8: Cool slightly but not completely and enjoy with a cup of tea or coffee

Best served warm. For a treat add a dollop of double thick yoghurt or whipped cream and banana slices.

Instead of chocolate and raisins, try adding chopped apple pieces and walnuts for an apple pie version. You can substitute any add in's you want to try.

Every oven is different. When you can smell the cookies, keep a close eye on them to prevent them from baking too long.

These healthy banana oat cookies are best served warm and can definitely handle a healthy dollop of full fat yoghurt or whipped cream for an extra decadent treat. These are great to bake with your kids in the morning and enjoy together before your day starts.

These freeze well too! I like to make a big batch and freeze half. If we are in need of a snack on the go I simply warm them up until they are warm in the middle and smell like they just came out of the oven.