These cookies are so simple you can leave the kids to make them... but just know, the adults are going to be stealing cookies from the cookie jar!
Mashed bananas act as the binder, so there’s no need for sugar, egg, or butter here. Want to enjoy them all day long? Simply leave out the chocolate chips and these become the perfect breakfast bites for both you and the kiddos.
Vegan Banana Oat Cookies
3 ripe bananas, mashed 1 ½ cups rolled oats ½ cup chocolate chips 1 tbsp honey 1 tsp cinnamon ½ tsp vanilla extract
Heat the oven to 415°F. With a fork or whisk, combine mashed bananas and 1 cup of rolled oats. Once incorporated, add in the remaining oats, chocolate chips, honey, cinnamon and vanilla, and mix to combine.
Portion out the cookies onto a parchment paper lined baking sheet. The dough is very wet, so a spoon or portion scoop works best here. Each cookie should be 1-1.5 inches wide and should be spaced 1 inch apart from one another, but don’t expect them to expand much. (Option to sprinkle cookies with flakey salt before baking).
Bake for 15-18 minutes, or until golden brown are the edges and firm to the touch. These gooey, cakey cookies are a nice lil spin off of banana bread. Allow cookies to cool slightly before diving in!
Makes 12-16 cookies.
Sara Frost is the founder of and head-chef at 'Spooning With Sara', a pop-up dinner party series and boutique catering company based in LA. Since 2018, Sara has grown her client base in both LA and NYC, focusing primarily on intimate and celebratory dinner parties and weekly private-cheffing for busy families. In December 2020, she launched her first cookbook, "A Seat At My Table," which is available for digital download via her website.