On a day when I was craving something sweet but not too complicated, I came across this simple recipe for oatmeal and banana cookies. I had some very ripe bananas that didn’t seem to have much life left, so I used them right away. It doesn’t take long to put everything together, and the ingredients are few and handy. Basically, you can make these cookies even when you’re not in the mood for anything laborious.
Quick Info
Total time: 25-30 minutes
Preparation time: 10-15 minutes
Baking time: 15 minutes
Servings: about 12 cookies, depending on the size of the scoops
Difficulty: easy
Recipe type: quick snack, simple dessert
Ingredients
2 ripe bananas
1 cup of oats
dark chocolate (85% cocoa), grated – to taste
Instructions
1. Preheat the oven to 180°C and prepare a baking tray by lining it with parchment paper.
2. Peel the bananas and mash them with a fork in a bowl until you get a paste.
3. Add the oats to the banana puree. Mix until the oats are well absorbed.
4. Grate the chocolate with a knife or grater and add it to the mixture. Mix again.
5. Take a teaspoon of the mixture and place scoops on the prepared tray. They don’t have to be perfect. Lightly wet your fingers or the back of the spoon and flatten them a bit for more even baking.
6. Place the tray in the oven and bake for about 15 minutes, until the cookies are slightly firm on the edges and start to turn golden.
7. Remove the tray and let the cookies cool for a few minutes before removing them from the parchment paper.
Why I make this recipe often
Because it takes little time, I don’t need a mixer or any special utensils, and the ingredients are always around the house. The result has the right texture – cookies that are crispy on the edges and softer inside. They’re perfect if you want a quick sweet treat without a lot of added sugars.
Tips and Variations
Tips
Use very ripe bananas, as they add sweetness and help bind the mixture. If you have larger oats, you can chop them a bit, but it’s not necessary. To easily remove them from the tray, let them cool for 5 minutes after baking.
Substitutions
The chocolate can be omitted or replaced with another type of chocolate if you don’t have such dark chocolate. It also works with milk chocolate or even raisins for those who prefer. For a chocolate-free version, just use bananas and oats.
Variations
You can add sunflower seeds, chopped nuts, or a few raisins according to your preference. However, do not change the base of the recipe – oats and bananas – otherwise the mixture won’t bind.
Serving Ideas
You can serve them at breakfast alongside yogurt or as a snack between meals. They’re also great as a packed lunch for school or work.
Frequently Asked Questions
Can I use another type of oats?
Use plain oats. I do not recommend instant oats with additives, but if you have larger oats, you can easily crush them.
How much chocolate should I add?
The amount is not exact, but a piece of chocolate (or as much as you like) is sufficient. Grate to taste.
Can I double the recipe?
Yes, the proportions remain the same. Just adjust the baking time if you’re making larger cookies.
Can the cookies be frozen?
The recipe does not lend itself well to freezing. The cookies are better fresh, but you can try to keep them for a few days in the fridge.
Are they sugar-free?
Yes, no sugar is added. The sweetness comes only from the bananas and a little from the chocolate.
Nutritional Values
Approximately, for one cookie: about 40-50 kcal, 1-1.5 g protein, 8-9 g carbohydrates, 0.5-1 g fat (depending on how much chocolate you use and the size of the cookies). These are approximate values, depending on the size of the banana and how much chocolate you add.
Storage and Reheating
The cookies last 2-3 days at room temperature in a closed container. They are best on the day they are made. If they harden, you can try warming them for a few seconds in the microwave, but they will not retain their original texture. I do not recommend freezing them or keeping them too long, as they dry out quite quickly.
Quick Info
Total time: 25-30 minutes
Preparation time: 10-15 minutes
Baking time: 15 minutes
Servings: about 12 cookies, depending on the size of the scoops
Difficulty: easy
Recipe type: quick snack, simple dessert
Ingredients
2 ripe bananas
1 cup of oats
dark chocolate (85% cocoa), grated – to taste
Instructions
1. Preheat the oven to 180°C and prepare a baking tray by lining it with parchment paper.
2. Peel the bananas and mash them with a fork in a bowl until you get a paste.
3. Add the oats to the banana puree. Mix until the oats are well absorbed.
4. Grate the chocolate with a knife or grater and add it to the mixture. Mix again.
5. Take a teaspoon of the mixture and place scoops on the prepared tray. They don’t have to be perfect. Lightly wet your fingers or the back of the spoon and flatten them a bit for more even baking.
6. Place the tray in the oven and bake for about 15 minutes, until the cookies are slightly firm on the edges and start to turn golden.
7. Remove the tray and let the cookies cool for a few minutes before removing them from the parchment paper.
Why I make this recipe often
Because it takes little time, I don’t need a mixer or any special utensils, and the ingredients are always around the house. The result has the right texture – cookies that are crispy on the edges and softer inside. They’re perfect if you want a quick sweet treat without a lot of added sugars.
Tips and Variations
Tips
Use very ripe bananas, as they add sweetness and help bind the mixture. If you have larger oats, you can chop them a bit, but it’s not necessary. To easily remove them from the tray, let them cool for 5 minutes after baking.
Substitutions
The chocolate can be omitted or replaced with another type of chocolate if you don’t have such dark chocolate. It also works with milk chocolate or even raisins for those who prefer. For a chocolate-free version, just use bananas and oats.
Variations
You can add sunflower seeds, chopped nuts, or a few raisins according to your preference. However, do not change the base of the recipe – oats and bananas – otherwise the mixture won’t bind.
Serving Ideas
You can serve them at breakfast alongside yogurt or as a snack between meals. They’re also great as a packed lunch for school or work.
Frequently Asked Questions
Can I use another type of oats?
Use plain oats. I do not recommend instant oats with additives, but if you have larger oats, you can easily crush them.
How much chocolate should I add?
The amount is not exact, but a piece of chocolate (or as much as you like) is sufficient. Grate to taste.
Can I double the recipe?
Yes, the proportions remain the same. Just adjust the baking time if you’re making larger cookies.
Can the cookies be frozen?
The recipe does not lend itself well to freezing. The cookies are better fresh, but you can try to keep them for a few days in the fridge.
Are they sugar-free?
Yes, no sugar is added. The sweetness comes only from the bananas and a little from the chocolate.
Nutritional Values
Approximately, for one cookie: about 40-50 kcal, 1-1.5 g protein, 8-9 g carbohydrates, 0.5-1 g fat (depending on how much chocolate you use and the size of the cookies). These are approximate values, depending on the size of the banana and how much chocolate you add.
Storage and Reheating
The cookies last 2-3 days at room temperature in a closed container. They are best on the day they are made. If they harden, you can try warming them for a few seconds in the microwave, but they will not retain their original texture. I do not recommend freezing them or keeping them too long, as they dry out quite quickly.