Baby Banana Cookies
Baby banana cookies are just 5 wholesome ingredients and come out so soft and perfectly sweet (with no added sweeteners)!
Yield: 10 -12 medium-sized cookies
Ingredients
- 2 very ripe bananas, mashed
- 1 cup old fashioned rolled oats
- 1 cup unsweetened applesauce
- ¼ cup creamy peanut butter
- sprinkle of cinnamon
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
- Combine all ingredients in a small bowl and mix very well.
- Drop large spoonfuls onto baking tray.
- Bake at 350 for 35 minutes, until golden brown and set.
- Once cooled, store in the fridge.
Notes
Oats: I use old fashioned rolled oats for this recipe. Quick cook oats would be fine here too, but I don’t recommend using steel cut oats.
Bananas: The riper your bananas, the better, since that is the only sweetener in this recipe.
Peanut butter: You can certainly switch out the peanut butter and use almond butter or another nut butter in its place if you’d like.
Storage: Once cooled, store in a covered container in the refrigerator for up to 4-5 days. You can also freeze any extras. Place in a freezer safe container or ziplock bag, label and date it, and freeze for up to 3-4 months. Thaw overnight in the refrigerator.
Video
Nutrition
Serving: 1cookie | Calories: 84kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 27mg | Fiber: 2g | Sugar: 5g
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