After a few years cooking and baking gluten-free and dairy-free, I can’t help but start to learn different ways to try using ingredients. Bananas are one of the more versatile ingredients and I always try to keep them on hand. In this recipe, the banana provides both the moisture for the oats and the sweetness so this is a great way to use up brown, overripe bananas.
2 ripe bananas
1 cup gluten-free rolled oats or quick oats (I use Bob’s Red Mill)
1/2 tsp cinnamon (more/less if you like)
1/2 tsp vanilla (more/less if you like)
1/4 cup dried blueberries
1/4 cup dried cranberries, chopped
1/4 cup chopped pecans
1/4 cup unsweetened shredded coconut (I use Let’s Do Organic)
1/2 cup Enjoy Life mini chocolate chips
1/4 cup unsweetened shredded coconut
1/4 cup chopped walnuts
Preheat your oven to 350 degrees and lightly grease a baking sheet with coconut oil or other flavorless oil such as canola or grapeseed. (If you’re using seasoned stoneware, I find that greasing is not necessary).
Using a fork, mash the bananas until nearly all the clumps are gone. I do this on a plate and then transfer to a bowl because it’s faster, but you can mash right in your mixing bowl.
In a medium mixing bowl, combine the mashed banana and oats. If your bananas were on the larger side add an additional tablespoon of oats. Add the cinnamon and vanilla and mix thoroughly.
Add your remaining ingredients and combine everything well. The concoction should be batter-like, not too wet but easily scoopable.
Use a tablespoon or small cookie scoop to place mounds of “batter” on your prepared baking sheet about 1/2 inch apart or more. Then use the back of your spoon or scoop to flatten the mounds into a cookie-like shape. Mine generally are about 1/2 inch thick.
️Bake at 350 degrees for 17-20 minutes depending on the cookie thickness. Makes 12-14 cookies, varying based on the size of your scoop.
Some additional thoughts:
This recipe is incredibly forgiving. Without any eggs, there’s no need to worry that it’s undercooked. If you find the end result slightly crunchy, or the oats too firm for your liking, use larger bananas next time or hold back a tablespoon or two of oats. Too soft and gooey? A little extra oats is what you need. Since bananas are all different sizes, the occasional need for adjustments is something to keep in mind. Once you’ve baked them a few times you’ll get a feel for the consistency you prefer most.
Other substitute ideas: raisins, chopped dried apricots, coconut flakes, and chopped dried apples just to name a few. Stick with ~1 cup of dry mix-ins to keep the consistency the same.
For an additional way to make this fun for little hands, you can shape the batter into mini bars or flattened log shapes.
Please comment and let me know how these turned out for you! If anything isn’t clear, let me know and I’ll continue to make updates as needed. If you try different variations, share that as well. I love trying new spins on old favorites.