1 largebananavery ripe (equals about ½ cup mashed)
⅓cupchocolate chipsuse vegan if desired
Preheat oven to 350 degrees. Start by peeling and mashing one large banana. (This equals about ½ cup of mashed banana.)
Add the quick oats. Also add ½ cup of your favorite add-ins. (I used ½ C. Vegan Chocolate Chips.)Stir everything together until well combined.
Now spoon by heaping tablespoon full (close to two tablespoons in actuality!) onto a parchment lined or sprayed baking tray.
Smash the tops of the cookies a bit before placing them in the oven.
Let your banana oat cookies bake at 350 degrees for approximately 10-12 minutes. Cool on a wire rack. Enjoy!
Expert cooking tip: If you’ve got dark, spotty bananas (the ones many people would call ‘over-ripe’) be sure to use those! The darker your banana, the sweeter your cookies will be!
HOW TO STORE YOUR BANANA OAT COOKIES:
Your cookies will keep in a covered container (once completely cooled) on the counter for several days, in the refrigerator for up to a week, and in the freezer for up to three months!
IS IT NECESSARY TO USE QUICK OATS IN THIS RECIPE?
Yes, I would recommend quick oats in this recipe since they are smaller than traditional rolled oats and absorb moisture faster.If you don’t have quick oats on hand, you can quickly make them in a food processor or blender by pulsing them a bit. Don’t let them turn to powder though! We’re not aiming for oat flour here!Gluten free oats also work great, so be sure to use those if you have a gluten allergy!