Banana oat cookies
Soft, chewy cookies made from banana, oats and peanut butter, with chunks of dark chocolate. Not too sweet, and easy to make with whatever bananas have gone spotty.
- Time
- 25 min
- Serves
- 2
- Kind
- Snacks
Method
- Set the oven to 180°C (160°C fan) and line a baking tray with baking paper.
- Peel the bananas and mash them in a large bowl with a fork until almost smooth. The riper they are, the sweeter the cookies will be.
- Beat in the peanut butter until combined, then stir in the oats. Leave for 5 minutes so the oats soak up some of the moisture.
- Chop the dark chocolate into small chunks and fold them through.
- Drop heaped tablespoons of the mixture onto the tray, making about 12, and press each down to 1 cm thick. They will not spread in the oven.
- Bake for 15 minutes, until set and golden at the edges.
- Let them cool on the tray for 5 minutes to firm up, then eat warm or cold. They keep in a tin for 2 days.
Tip Very ripe bananas are the sweetener here, so use the blackest ones you have. Pale, firm bananas will give you a dull cookie.
Per portion
| Energy | 744 kcal |
| Protein | 20 g |
| Carbohydrate | 88 g |
| of which sugars | 37 g |
| Fat | 32 g |
| of which saturates | 10 g |
| Fibre | 14 g |
| Salt | 0.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- banana3
- oats150 g
- peanut butter60 g
- dairy-free dark chocolate50 g
