Description
This banana oat breakfast cookie is an anytime and all the time kind of cookie! Soft, chewy, 1 bowl, 5 ingredients, and less than 30 minutes!
Ingredients
- 2 overripe bananas (mashed) (about 1 cup)*
- 1/3 cup applesauce (homemade or store-bought)
- 1/2 cup dried cranberries
- 2 cups quick oats (or rolled oats)
- 1/4 cup oat milk (or plant milk of choice)
- optional: 1 tsp cinnamon
- optional: 1 tsp vanilla extract
*Fresh Ingredients you need that are not part of our pantry or freezer tips
Instructions
- Preheat your oven to 350 degrees F and prepare 2 baking sheets with parchment paper or a silicone mat.
- In a large mixing bowl, mash your ripe bananas.
- Add the remaining ingredients to the bananas and stir to combine.
- Scoop heaping tablespoons of the mixture and drop them onto your prepared baking sheet. Push the centre down slightly to make your cookies a more even thickness and tidy the edges. They won’t spread in the oven or change shape so feel free to form them with your fingers.
- Bake for 15-18 minutes until lightly golden. I don’t try and lift these cookies to check the bottoms because they stay quite soft until they cool completely. If you can see that the edges are lightly browned they should be ready.
- Remove from the oven and allow to cool entirely on the baking tray. If you try and remove them too early the soft centres may stay behind!
- Once cooled, eat them up! These cookies won’t get crunchy since they are mostly just banana and oats but they hold together well and have a soft texture. They are best kept in the fridge or freezer. They freeze well, just allow to defrost for a few minutes before eating.
Notes
Approximate Cost: CAD $1.53 without the optional ingredients (cinnamon $0.03, vanilla $0.39). CAD $1.95 with the optional ingredients! That’s roughly 13 – 16 cents per cookie if you make 12 larger cookies. Much thriftier than paying at least $2 per cookie if purchased out.
Feel free to substitute the dried cranberries for any other dried fruit or any nuts or seeds of choice. If you add nuts or seeds and your mixture seems a little too dry just add a bit more plant milk or 1 more banana.
If you don’t have applesauce you could try binding these cookies using a nut butter instead. I find these benefit from a bit of added sweetness if using nut butter. I would add some maple syrup in that case!
These have a soft texture and make a great breakfast cookie or light anytime snack!
- Prep Time: 10 minutes
- Cook Time: 15 minutes (up to 18 minutes)
- Category: Dessert
- Method: Baked
- Cuisine: American