Banana Breakfast Oatmeal Cookies | 5 ingredients
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Print Recipe Servings 9 cookies
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Ingredients
- 1 large (140 g) banana ripe
- 1 cup (90 g) rolled oats
- 1 tbsp cocoa powder
- 5 (35 g) pitted dates chopped
- 1 tbsp peanut butter
optional ingredients
- 3 tbsp dairy-free chocolate chips optional
- ¼ cup nuts or seeds chopped, optional
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Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana with a fork.
- Then, add the other ingredients to the bowl and mix well to combine. Set aside for 10 mins, for the oats to moisten a bit.
- Take about one tablespoon of the mixture, put it on the baking sheet and gently press it down to flatten it slightly. Smooth the edges a little bit with the spoon.
- Bake for 10 mins. Let them cool for a while. Enjoy!
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Notes
- The recipe makes about 9 tablespoon-sized cookies. If you want a bigger batch, just adjust the amount of the ingredients.
- You can add up to ¼ cup chopped walnuts, pecans, almonds, pumpkin, sunflower, chia, hemp seeds, or whatever you have on hand.
- Usually, about 2-3 tablespoons of chocolate chips are enough. What I did in this case, was to add just a few of them on top of each cookie right before baking.
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