These cookies are the perfect breakfast option and they make an even better afternoon pick-me-up. They’re soft and chewy like you would expect an oatmeal bar to be. They’re also sweet, which doesn’t sound that impressive until you realize that that only sweetness in them comes from the bananas. Let me repeat: there is no added sugar or sweetener to them!
Made using wholesome ingredients, they are also have the accolade of being gluten-free and dairy-free and very simple to make. They can be frozen, or kept in the fridge and if you have the time and a toaster oven, you can reheat them and they will toast up wonderfully.
In summary here’s why you’ll love these little banana oatmeal cookies:
- They are soft and chewy just like the oatmeal bars you get in the store
- They are dairy-free, gluten-free, sugar-free and clean eating
- They are packed with healthy nutrients and vitamins from potassium to fiber to protein.
- They are wonderfully satisfying and filling and a great way to stave off cravings
- They are made using wholesome ingredients
- They reheat wonderfully and can be stored in the fridge or freezer
- Oh, and they’re really a great way to use up those overripe bananas, and I know we’ve all been there~!
Now, let me show you how easy it is to make these cookies, or if you prefer you can skip ahead to the recipe card where you’ll find a one minute video that will show you how to make them! ❤️
To make them you’ll need the following:
- Ripe Bananas: Since this is where all of your sweetness comes from you’ll want to be sure they’re ripe and just bordering overripe (think brown spotted).
- Old-Fashioned Rolled Oats: Also known as old-fashioned oats or just rolled oats, these are oat groats that have been steamed and pressed flat. Because of this they require and absorb less liquid and take a much shorter time to cook compared to steel cut oats. Now, can you use steel cut oats? You can. But if you do I recommend cooking them and drying them out a bit (let them cool as well) before you add them to the cookie batter.
- Blanched Almond Flour: You can also use unblanched almond flour (also called almond meal).
- Egg: The egg adds richness and texture and helps give some rise to your cookies. It also adds to the liquid content which is why, depending on the size of your egg your batter might be wetter or drier than mine.
- Baking Powder: I know this isn’t necessarily the cleanest of ingredients (that’s me trying to soften the blow, the truth is that baking powder isn’t a clean eating ingredient, but consider the minimal amount that we’re using and the purpose it serves) and while you can omit it, be aware that your cookies will be on the slightly denser side. Unfortunately since there is no acid in this recipe (such as lemons) baking soda cannot be substituted as it will have no effect.
- Vanilla Extract
- Tapioca Flour: Also known as tapioca starch, gives our cookie a lovely chew that you want to get from an oatmeal cookie. You can also substitute potato starch or arrowroot flour, both in a 1:1 ratio.
- Cinnamon Powder: Feel free to use whatever type of cinnamon you enjoy.
- Ground Nutmeg: You can use fresh grated or pre-ground, the choice is yours. Or you can omit it if you prefer. I personally love the warm, fragrant nuttiness it adds to the cookies.
- Salt: Opt for a Pink Himalayan or a sea salt.
To make our cookies begin by peeling your banana and mashing them in a large bowl with fork until no large chunks remain. Next add in your egg and vanilla extract and mix it all together until fully incorporated.
To your wet ingredients add your almond flour, tapioca flour, baking powder, salt, cinnamon and nutmeg.
Mix it together until fully incorporated.
Add in your rolled oats
And fold it all together. Now, at this point you can leave your batter just as is or you can adjust it accordingly. If it’s too wet you can add a tablespoon or two more almond flour, if it’s too dry you can add in a touch of water. If you’d like a bit of sweetness you can add in a teaspoon or two of finely blended raw cane sugar, or even better, some maple syrup. This batter is honestly very forgiving so it’s difficult to really mess this up so feel free to experiment a little to see what works for you!
Once you’ve made your batter, scoop even portions out onto a parchment-lined baking tray and press them down into rounds. These cookies won’t rise much or spread out so how you shape them is likely how they will remain after being baked.
Speaking of which, that’s our final step. Bake them in your preheated oven and, once done, (you can tell they’re done when the edges and bottoms begin to brown) remove them and set them onto a cooling rack or leave them in the tray to cool.
Enjoy your cookies and feel free to glaze them with a simple syrup drizzle (see recipe notes) or make an easy Coconut Sugar Caramel Sauce to drizzle over them! They are healthy, filling, and nutritious. Great for a quick snack or as a breakfast option, they also freeze well and can be reheated in a toaster oven for a warm and slightly crisp exterior!
Are you a huge cookie monster like I am? If so you might like some of my other cookie recipes!
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Peanut Butter and Jam Thumbprint Cookies
- Gluten-Free Double Chocolate and Hazelnut Cookies
- Sweet and Tangy Clean Eat Lemon Cookies
- Gluten-Free Clean Eat Chocolate Chip Cookies
If you try any of them out let us know! Leave a comment below or reach out to us on social media (@kitrusycleaneat and #kitrusy) and don’t forget to snap and show off your pics by tagging us so we can celebrate your delectable creations together! 🥳
Banana Oatmeal Breakfast Cookies
- Preheat oven to 350°F
- In a large bowl, mash the bananas thoroughly.
- Add egg and vanilla extract and mix together completely.
- In another bowl, combine the almond flour, tapioca flour, baking powder, salt, cinnamon and nutmeg together.
- Mix in the almond flour and the rolled oats to the banana mixture and let the batter rest for 10 minutes.
- Spoon the batter out into 12 equal portions onto a parchment paper lined baking tray.
- Bake in preheated oven for 20 minutes until edges and underside are golden brown.
- Cool completely before eating or applying any glaze (see notes). Store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 6 months.
- Use bananas that are spotted but not overripe for the best results.
- If your batter is too loose or wet you can add in a tbsp of coconut flour or add more almond flour a tbsp at a time until it thickens up.
- You can add a tbsp of maple syrup for a touch more sweetness.
- These cookies are soft and borderline fudgy right out of the oven. Since they are an ideal breakfast, you can reheat them by toasting them in a toaster oven and they will develop a nice crispy exterior (note: do not put these in your regular toaster)
- To make the drizzle shown in the picture, finely blend raw cane sugar until it is a fine powder and add to it a few drops of vanilla extract and water until a thick glaze consistency is achieved.
- You can also add any chopped nuts, dark chocolate, or dried fruit of your choice to the batter to make your own unique variation.