Oats are a staple of mine. I can’t remember the last time I didn’t have oatmeal for breakfast. It was probably back in the spring, months before we moved to Spain. (And now we are in Croatia, so that’s more than five months ago.) At any rate, lately, I’ve also been using oats in cookies. I make oatmeal cookies every few days because they’re that good. We can’t resist them!
These are our favourite cookies because they’re completely free from oil and refined sugar, but still satisfying and delicious with a coffee or tea. Best of all, these cookies are easy to make. No complicated baking technique or equipment required; anyone can make them!
You just need four ingredients: oats, oat flour, ripe bananas, and chopped nuts, dark chocolate, cocoa powder, dried fruit, or whatever you want to add in. Currently, our favourite cookie add-ins are sliced almonds, cocoa powder, or dark chocolate chunks.
In addition to enjoying a cookie or six with a coffee or tea, we like to take these cookies hiking since they’re easily transportable. They would also work as a healthy breakfast on-the-go option. The ingredients used to make one batch of cookies is basically what I use to make my oatmeal every morning (with the exception of the oat flour). One batch of six cookies would make a nourishing breakfast, indeed!
I really like this recipe because these cookies are super easy to make. Since we only use what we have in the kitchen, we can whip up a batch anytime. We don’t need to buy baking powder or all-purpose flour or anything we wouldn’t normally use. Simple is best!
These cookies taste great! And since they’re healthy, you can eat all of them with no regrets.
Give this recipe a try and let me know what you think. Enjoy!
These cookies are healthy and delicious without any added sugar or sweetener. One batch makes six cookies, so you might want to double it if you plan on sharing. 🙂
- 1.5 medium ripe bananas (~180 g)
- 86 grams oat pieces (1 cup + 1 Tablespoon)
- 16 grams oat flour (2 Tablespoons)
- 30 grams sliced almonds (or chopped dark chocolate) (1/4 cup)
Preheat your oven to 180℃ (350℉) and line a pan with parchment paper or a silicone baking mat. Set aside.
Using a fork, mash the banana in a large bowl until smooth. Add the oat pieces and oat flour and mix well. Stir in the almond pieces (or dark chocolate chunks) until combined.
Portion the batter into six roundish cookies in the pan. Flatten them so they are around 1.5 cm (or half an inch) thick.
Bake for 20-25 minutes on the centre rack until the cookies start to brown around the edges. Rotate the pan halfway through the baking time. I recommend setting the timer for 10 minutes, rotating the pan, and then setting the timer for 10 more. Check the cookies at this point, if they need a few more minutes bake them for 5 minutes longer.
Let cool for 5-10 minutes before digging in.
- Try baking two different flavours in the same pan. Simply weight out ingredients for two batches, mix one flavour and portion out the cookies in the pan, and then repeat with the other flavour.
- The larger the banana, the better. This recipe works best with 170-180 grams of mashed banana, which usually means 1.5 medium ones but occasionally we'd find giant bananas close to that weight.
- We tried this recipe with whole oat pieces and the cookies turned out fine. The chopped oat pieces make a softer cookie so we prefer those.
- Try adding 1 Tablespoon of cocoa powder instead of chopped dark chocolate if you want a lighter cookie with a subtle chocolate flavour.