I discovered this recipe when my son was pretty young. I needed something to do with the leftover very ripe bananas that no one wanted to eat. I didn’t want to make banana bread or muffins as those wouldn’t get eaten in our house and smoothies were getting old. The “banana cookie” entered our house and has been a staple ever since.
We've eaten them for breakfast, they are oatmeal and banana after all with just a few chocolate chips, for a snack, or for a sweet treat. They should be stored in the fridge however we typically keep ours in the freezer. They keep longer that way and are also a fun snack for the warmer months when you're hoping to cool off from the heat!
Banana cookie
Ingredients:
1 ripe banana
1 cup baking (quick oats) oatmeal
1/4 cup chocolate chips (we use Enjoy Life brand) or any other mix-in like flaxseed, dried fruits, etc.
Preheat an oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.
In a mixer bowl or large bowl, place peeled banana and oatmeal in. Mix until an evenly mixed batter consistency is achieved. (don't be afraid to add in a bit of additional oatmeal if the mixture is too wet and not thick enough)
Stir in the chocolate chips or other add-ins.
Using a teaspoon, scoop the batter and place it onto the baking sheet into small balls. Push down the balls do you have flat discs. The batter should not spread during baking so you can place the cookies close together on the baking sheet.
Bake in the oven for 10-15 minutes. The cookies should be lightly browned and they should peel off the baking sheet easily.
Once cooled - enjoy!
Side note: I also make these for my 9-month-old. I, however, leave out the chocolate chips. I only make hers with bananas and oatmeal. The frozen ones are her favorite snack to munch on when she is teething!
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