AuthorHeather BlakeCategoryBreakfast, Dairy free, Dessert, Gluten-free, Grains, Vegan, VegetarianDifficultyBeginnerRipe bananas + oats + healthy add-ins of your choice for a quick & naturally sweet treat!
Preheat oven to 350 degrees F.
Lightly grease baking sheet with coconut oil.
Mash ripe bananas in a medium bowl with back of fork or potato masher.
Add oats and add-ins. Stir until well-combined.
Scoop into tablespoon-sized dollops and place on prepared baking sheet, 1.5 inches apart (they don't expand too much). Push down gently to flatten.
Bake for 10-18 minutes, depending on size of cookies and desired consistency. They are done when the bottoms are firmed and golden brown.
Using a spatula to remove and enjoy with a glass of creamy coconut milk, almond butter, or just as is!
**The entire house will smell like freshly-baked banana bread!
Ingredients
Directions
Preheat oven to 350 degrees F.
Lightly grease baking sheet with coconut oil.
Mash ripe bananas in a medium bowl with back of fork or potato masher.
Add oats and add-ins. Stir until well-combined.
Scoop into tablespoon-sized dollops and place on prepared baking sheet, 1.5 inches apart (they don't expand too much). Push down gently to flatten.
Bake for 10-18 minutes, depending on size of cookies and desired consistency. They are done when the bottoms are firmed and golden brown.
Using a spatula to remove and enjoy with a glass of creamy coconut milk, almond butter, or just as is!
**The entire house will smell like freshly-baked banana bread!
