I have been making these cookies for years and my family loves them. I like that they are healthy and simple and have minimal ingredients! I wanted to share since it is so easy to make and virtually impossible to get wrong! There is no measuring of ingredients involved.
They do not taste like a regular cookie, but more of a fruit/nut bar. I love to grab a banana in the morning before going for a run, but these are a great alternative for when I am all out especially since they keep in the fridge or freezer.
They may not be pretty, but they will be as tasty as you make them and healthy! This batch in the photos are made with only 4 ingredients: bananas, oats, fig pieces and peanuts.
These cookies start with a base of just 2 ingredients: Bananas & Rolled Oats. Theoretically, you can just use that, but it would be so very boring!
- Ripe Bananas (I usually use about 5 or 6 big ones and get about 24 – 30 cookies)
- Rolled Oats. Make sure they are rolled old fashioned kind, I don’t think quick oats/instant oatmeal will give the right texture.
- Any assortment of fruit you desire. FRESH OR DRIED Fruit, it doesn’t matter. I have used everything from fresh apples, pears, strawberries, peaches, etc chopped into pieces to any dried fruit you can imagine like blueberries, cranberries, goji berries, etc. Use any combination as it’s fun to experiment with flavors.
- Nuts any kind or combination like peanuts, walnuts, almonds, hazelnuts, etc. (be careful of allergies if sharing) they nuts are optional.
- Preheat oven to 325 degrees and spray a cookie sheet.
- In a large bowl, mash the peeled bananas with a fork or whisk.
- Stir in oats until the mixture is thick enough to scoop onto a cookie sheet. More oats makes a drier, firmer cookie, less oats makes a moist cookie. It depends on personal preference.
- Stir in any combination of fruit dried or fresh or combination of both. This is what makes the cookie tasty in my opinion, they more fruit the better! Otherwise you end up with bananas and cooked oatmeal.
- Stir in nuts if you are using them.
These cookies do not expand or rise so whatever shape you make them they will stay that way. I have made them into bars by forming them into a rectangle or you can scoop into a cookie cutter then lift out the cookie cutter to leave the mixture in that shape.
6. Bake for about 20-25 minutes then allow to cool before eating/serving.
Store these in the refrigerator since there aren’t any preservatives. I also like to make a lot and freeze them so I always have a snack when I am on the go.
They are like snowflakes, no two batches have ever been the same!
Let me know if anything needs to be clarified, you guys know I can ramble on and on and not make sense!