These healthy banana oatmeal cookies make for a delicious breakfast on-the-go or nut free, egg free and dairy free snack or school/kindy lunchbox treat. This recipe is perfect for little ones aged one and up and contains no refined or added sugar.
These banana oat cookies are like a cookie and a granola bar all in one. Made with whole grains, they are healthy and full of nutrition. If you're looking for that perfect healthy treat (that also happens to be nut and egg free) to pack into your kids school and kindy lunchboxes, then these are for you.
Not that these healthy cookies are just for the kids. I have eaten so many of these banana oat cookies that I think I might turn into one. They also make for great pre-workout snacks as they are high in energy and complex carbohydrates.
Why You'll Love This Recipe
- they are the perfect nut-free option for the school lunchbox.
- these healthy banana cookies are great pre-workout snacks!
- this recipe is gut healthy being refined sugar free, dairy free and wheat free.
- an easy cookie to make using simple ingredients.
Ingredients Notes & Substitutions
I love that these healthy banana oatmeal cookies are made using simple ingredients that are easy to find. Here is what you will need as well as possible substitutions.
- old-fashioned oats - also known as rolled oats. I have tested this recipe using quick oats but I feel that they would work well. If you are following a gluten free diet, you will need to make sure to purchase wheat free, non contaminated oats. For anyone with Coeliac Disease, discuss with your specialist first before consuming oats as they may recommend against it.
- hemp seeds - these are great for added healthy fats, protein, calcium and magnesium! They can be swapped for chia seeds.
- sesame seeds - sesame seeds are also a great source of healthy fats, protein and calcium! They can be swapped for sunflower seeds in a pinch.
- dried cranberries - I always try to find organic cranberries that have been sweetened with fruit juice as they are lower sugar then most other dried cranberries. If you can't find these then regular dried cranberries are completely fine. You can also swap for sultanas, raisins or Turkish dried apricots. These dried fruits often contain added sulfites as preservatives. I always use preservative free, organic dried apricots, raisins and sultanas from my local builk foods store or organic grocer.
- shredded coconut - shredded coconut and desiccated coconut usually contain sulfites as well but you can often find preservative free, organic dried coconut at the grocery store or organic grocer.
- tapioca starch - this helps to bind the mixture and can be swapped for corn starch or arrowroot starch.
- dark chocolate chips - these are optional and can be left out for younger children.
- mashed bananas - the best bananas to use are overripe bananas but just ripe bananas are fine too. This is one of the main ingredients and can't be substituted.
- extra virgin olive oil - you can also use macadamia oil, though this would mean that the cookies contain nuts, if that is something that you are trying to avoid then stick with olive oil.
- vanilla extract - I always prefer to use vanilla extract and not vanilla essence as it is made using real vanilla.
- honey - the honey can be swapped for brown rice syrup for a low fructose option.
- tahini - can be swapped for a nut butter like cashew butter, almond butter or peanut butter, or sunflower seed butter.
See the full list of ingredient quantities on the recipe card at the bottom of this post.
How to Make Healthy Banana Oatmeal Cookies
Here's how to make this healthy snack.
Make the cookie dough.
In a medium bowl whisk together the mashed banana, honey, olive oil, vanilla extract and tahini. Next, in a seperate large bowl, add the oats, hemp seeds, sesame seeds, dried cranberries, shredded coconut, tapioca and choc chips. Whisk to combine. Pour the banana mixture into the oat mixture and stir until very well combined.
Line a large cookie sheet with parchment paper or a silicone mat and using a cookie dough scoop or spoon, place balls of mixture onto the tray. Use the back of a spoon to shape them neatly and be sure to leave about one inch of space between each cookie. You may need up to 4 cookie sheets, depending on the size.
Place the trays into the oven and bake until golden brown. Once they are baked, remove them from the oven and allow to cool on the tray for five minutes before transferring to a wire rack to cool to room temperature.
Once the cookie are completely cooled, transfer to an airtight container to store. These cookies are best kept in the fridge after 1-2 days. They also freeze exceptionally well! Freeze in an airtight container with parchment paper in between each single layer of cookies.
Oats Contain Glutamine
I love using oats - they are full of fibre, complex carbohydrates and some really great nutrients like glutamine. Glutamine is an amino acid that:
- increases GABA, a calming neurotransmitter;
- promotes a healthy gut lining;
- improves the acid:alkaline balance in the gut, which encourages good bacteria to grow;
- helps to regulate insulin secretion and resistance;
- has an important role in metabolism and cell integrity;
- and improves muscle regeneration.
As you can see, oats have some pretty impressive qualities, hence my obsession.
- Baking Tray around 4 will be needed
- Medium Mixing Bowl
- Measuring Cups and Spoons
- cookie scoop
- Parchment paper or silicone mats
- 2 cups rolled oats organic, wheat free
- ½ cup hemp seeds
- ½ cup sesame seeds
- ½ cup dried cranberries organic, sugar free
- ½ cup shredded coconut
- ¼ cup tapioca starch
- ½ cup dark choc bits optional
- 2 ripe bananas mashed
- ⅔ cup olive oil extra virgin
- 2 teaspoon vanilla extract
- ½ cup honey
- 2 tablespoon tahini
- Preheat oven to 180 degrees Celsius.
- In a medium bowl, add mashed bananas, olive oil, vanilla, honey and tahini.2 ripe bananas, ⅔ cup olive oil, 2 teaspoon vanilla extract, ½ cup honey, 2 tablespoon tahini
- In a seperate large bowl add oats, hemp seeds, sesame seeds, dried cranberries, shredded coconut, tapioca starch and dark chocolate (if using).2 cups rolled oats, ½ cup hemp seeds, ½ cup sesame seeds, ½ cup dried cranberries, ½ cup shredded coconut, ¼ cup tapioca starch, ½ cup dark choc bits
- Pour the wet ingredients into the dry ingredients and mix until very well combined.
- Onto a baking paper lined tray, scoop around a tablespoon of mixture onto the tray and shape using the back of the spoon. Leave at least one inch between each cookie. Repeat until all of the mixture has been used. Up to 4 trays will be required depending on the size of the cookies made.
- Place baking trays into oven and allow to bake for 15 minutes. Remove from the oven after 15 minutes or until golden brown.
- Allow to cool slightly before eating. Allow to cool completely before storing in an airtight container.
StorageOnce completely cooled, store in an airtight container at room temperature for 1-2 days before transferring to the fridge. To freeze, place parchment paper between each layer of cookies in an airtight container. Freeze for up to 6 months.
If you made these banana oat cookies, let us know how you went by giving the recipe a star rating and commenting below.
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