Whole grain banana oat cookies, naturally sweetened with honey, make a perfect healthy snack any time of day!
I’ve got another it’s-good-for-breakfast-snack-dessert-anytime treat for you today! These whole grain banana oat cookies are seriously light (no butter or oil), seriously moist and seriously tasty.
And you can add chocolate chips!
Plus these cookies are oh so easy. Just stir up the dry mixture, the wet mixture, add them together and bake. It’s cookie time!
I’ve made the mini chocolate chips optional.
You may be thinking, why in the world would I not add the chocolate chips? Good point. I only recommend skipping the chocolate if you’re serving these to toddlers. Or if you want to pack these and have them not get melted while traveling.
Or if you for some reason are not OK with having chocolate for breakfast. In which case, we should maybe part ways because I routinely eat chocolate oatmeal, my chocolate strawberry overnight oats and healthy chocolate pancakes.
And of course, my pumpkin baked oatmeal with chocolate chips in the fall. Sometimes in the spring and summer too 😉
These cookies are also great with a little peanut butter smeared on top. Peanut butter and banana? Peanut butter and chocolate? Peanut butter and banana and chocolate?
Yes, yes and yes. You could even do nutella. Wow.
And of course — and please tell me you saw this coming from that picture above — they make excellent cookie sandwiches. Peanut butter, nutella or ice cream in the middle – let your imagination run wild!
These cookies freeze great, too, so you can stick any extras in the freezer and have a quick breakfast or snack on hand anytime. You may want to double the recipe for this very reason.
The next time you have some ripe bananas on hand, try these scrumptious little cookies. Hope you love them!
Enjoy!
These super light, whole grain banana oat cookies are great any time of day!Banana oat cookies
Ingredients
Instructions
Nutrition Information:
Yield:
30
Serving Size:
1 cookie
Amount Per Serving:
Calories: 96Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 84mgCarbohydrates: 20gFiber: 2gSugar: 11gProtein: 2g
Cheryl says
Excellent cookies – Used Egg Beaters, and I added 1 cup of PB2 powder which thickened up the batter a little and added a nice peanutty flavor.
Kathryn says
I’m so glad you enjoyed them Cheryl! Thanks so much for taking the time to let me know!
Ramona says
Substitute for applesauce?
Kathryn says
Hmm, you could try substituting some extra mashed banana and some melted butter in place of the applesauce. You could also use canned pumpkin, but that’ll change the flavor a bit more.
Judy says
I had two very ripe bananas which were about 5 inches a piece. The wet batter was very liquidey, when added to the dry ingredients the batter was way to thin, like a cake batter. I didn’t have any more white whole flour around, used all purpose flour to thicken it up, probably stirred it to much, the cookies were kind of tough. Next time, if make again, I would maybe add a little more of wheat flour or use only one banana,my cookies sure didn’t turn out like them pictured. 🙁 🙁
Kathryn says
I’m sorry you had trouble with this recipe Judy! I know that’s disappointing. My bananas are at least that big, so I’m not sure why your batter was so liquidy if all the other ingredients were the same (2 cups flour and 1 cup oats). I hope it works better next time!
Erica Hoxie says
Tried this recipe out for the first time and they came out soooo delicious! They were light, fluffy, and the right amount of sweetness. AND I didn’t feel bad about grabbing a couple more cuz they are healthier than you regular cookies.
Kathryn Doherty says
Yay, I’m so glad to hear you loved them Erica! I just made another batch myself to bring with us to the beach for spring break. 😊