Description

Soft, chewy, and warmly spiced, these Banana Bread Cookies are a portable, mess-free twist on classic banana bread—perfect as a wholesome snack, breakfast bite, or healthy treat.

Ingredients

1 ripe banana, mashed

1/2 cup coconut sugar or brown sugar

1/4 cup melted coconut oil or butter

1 tsp vanilla extract

1 cup rolled oats

3/4 cup spelt flour or all-purpose flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

Optional: 1/2 cup chocolate chips or chopped walnuts

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed banana, coconut sugar, melted coconut oil, and vanilla extract. Stir until smooth.
In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined.
If using, fold in the chocolate chips or chopped walnuts.
Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet.
Gently flatten each cookie with the back of a spoon.
Bake for 10–12 minutes, until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for best flavor and sweetness.

Cookies can be made vegan by using plant-based butter or coconut oil and dairy-free chocolate chips.

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Warm leftovers in the microwave or oven to restore texture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 6g
Sodium: 70mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 1.5g
Cholesterol: 0mg