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Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:15Yield:30 cookiesJump to Nutrition Facts
Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:15Yield:30 cookies
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:15
Servings:
15
Yield:30 cookies
Yield:
30 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsquick-cooking oats (see Tip)1cupoat flour (see Tip)¾teaspoonground cinnamon¼teaspoonbaking soda¼teaspoonsalt2mediumripe bananas, mashed2large eggs¼cupmelted coconut oil or unsalted butter¾cupchopped dates, preferably Medjool, or raisins½cupshredded unsweetened coconut1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsquick-cooking oats (see Tip)
1cupoat flour (see Tip)
¾teaspoonground cinnamon
¼teaspoonbaking soda
¼teaspoonsalt
2mediumripe bananas, mashed
2large eggs
¼cupmelted coconut oil or unsalted butter
¾cupchopped dates, preferably Medjool, or raisins
½cupshredded unsweetened coconut
1teaspoonvanilla extract
DirectionsPreheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.TipsTip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.To make ahead: Store airtight at room temperature for up to 3 days.Equipment: Parchment paper or silicone baking matOriginally appeared: EatingWell.com, October 2017
Directions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.TipsTip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.To make ahead: Store airtight at room temperature for up to 3 days.Equipment: Parchment paper or silicone baking mat
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
Tips
Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
To make ahead: Store airtight at room temperature for up to 3 days.
Equipment: Parchment paper or silicone baking mat
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)150Calories7gFat20gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
