A healthy on-the-go option for breakfast or snack. These banana oat cookies are packed with nutrition while being egg free, nut free, dairy free and refined sugar free. Perfect for the school or kindy lunchbox!
Prep Time15 minutesmins
Cook Time15 minutesmins
30 minutesmins
Course: Breakfast, lunchbox, Snacks
Cuisine: Dairy Free, egg free, nut free, Plant Based
Diet: Vegetarian
Keyword: Chocolate, Granola Bites, Honey, Oats, Plant Based
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.
Video
Notes
Storage
Once 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.