Oatmeal Banana Bites are simple to make and gluten free too. Bananas and coconut oil replace butter and eggs in this delicious cookie recipe.
I don’t know about you, but I crave something sweet almost every afternoon, right about 4:30 pm. It’s not time for dinner yet, but I’m ready for sugar or caffeine and sometimes both. As a result, I’m always on the lookout for a healthy, satisfying snack that’s not loaded with sugar or butter.
This cookie delivers: ripe bananas offer the perfect amount of subtle sweetness while almond flour and oats provide a rich, chewy texture. Use gluten free oats and baking powder and you’ve got a gluten and dairy free treat. It’s part cookie, part muffin and totally guilt free! Bake some without chocolate chips for breakfast or add in another mix in like dried cranberries or chopped almonds. To make a vegan cookie, look for vegan chocolate chips.
This ten ingredient recipe is perfect for beginners and fun to make with kids of all ages.
My daughter and I made these together and she was the perfect hand model (Thanks L!).
To ripen bananas quickly, place them in a sealed paper bag for a day or two. The bananas shown in the second photo above are very green, but after a day in a paper bag, they were flecked with brown and ready for their starring role!
Use a rounded tablespoon to scoop cookie dough and form balls. If the batter is too warm to shape, cover the bowl with plastic wrap and place it in the freezer for 10-15 minutes. For a flatter cookie, press the balls down slightly with your palm or the back of a fork.
This basic recipe can go in so many different directions. Instead of bananas, you could use applesauce or a date puree. Replace some of the oats with oat flour or another flour alternative. Use chopped almonds, pecans, walnuts, seeds, dried fruit, granola or candy. The options are only limited by your imagination!
Dig in to Oatmeal Banana Bites.
An easy to make and easier to eat, deliciously healthy treat.
I look forward to your comments, feedback, recipe requests and ideas!
Serves: 36 - 42
- 3 large ripe bananas, well mashed (1 ½ cups)
- 1 teaspoon vanilla
- ¼ cup coconut oil, liquified (barely warm)
- 2 cups + 2 T rolled oats (gluten-free okay)
- ⅔ cup almond meal
- ⅓ cup coconut, unsweetened and finely shredded
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 teaspoon baking powder (gluten-free okay)
- 6-7 oz. dark chocolate chips or chocolate bar, chopped (vegan okay)
- Preheat the oven to 350 F.
- Line two baking sheets with parchment paper or silpats.
- In a medium bowl, combine bananas, vanilla and coconut oil and set aside.
- Use another bowl to mix together oats, almond meal, coconut, cinnamon, salt and baking powder.
- Add oat mixture to banana mixture and stir just until combined.
- Gently mix in chocolate chips.
- If cookie batter is too warm to shape, cover and place in freezer for 15-20 minutes to firm up. Use a tablespoon to scoop and roll cookies into balls. For flatter cookies, use your palm or the back of a fork to press into disks. Place 1 - 2 inches apart onto baking sheets and bake for about 15 minutes or until bottoms of cookies start to brown. Makes about 3 - 3½ dozen cookies.