I have a banana problem. Everytime I go to the store, I come home with bananas. It’s built into my subconscious, if I see bananas, I buy them.
The reason I do this is simple ~ I use bananas in a myriad of ways. In smoothies, yogurt, muffins, ice cream, and oatmeal. On pancakes, freeze-dried into chip form, and also paired with some nut butter spread. And sometimes I even enjoy them on their own.
But life requires balance, including banana balance. So sometimes I take a banana break.
The worst part of a banana break (besides not eating bananas) is my stockpile of bananas keeps piling up. The obvious question is; what should I do with all of those excess bananas?
Thankfully, there is an a very delicious answer – in the form of cookies!
This recipe is an easy way to use up 3 overly ripe bananas. Oats, nut butter, chocolate, and bananas go so well together, this is a perfect combo.
Keep your banana in your cookies, not the floor, Your favorite alternative chefs, K & T
Banana Oat Cookies
Ingredients
- 2 cups rolled oats
- 1/2 cup oat flour or your favorite type of flour
- 1 tsp cinnamon
- Pinch of salt
- 1 cup overripe bananas mashed (~3 bananas)
- 1/2 cup almond butter
- 1/2 cup almond milk or other milk type
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/4 cup chocolate chips plus more for topping as desired
Instructions
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Preheat oven to 350 Prepare a large baking sheet with parchment paper.
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In a large mixing bowl, combine all ingredients except chocolate chips.
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Mix chocolate chips in with a spatula.
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Form 16 balls from mixture and place them onto the cookie sheet. Press down to form a cookie shape since these will not expand. Add any additional chocolate chips on top.
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Bake 12-15 minutes until cookies have solidified (they might still look slightly doughy).
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Cool for 10 minutes on the sheet before transferring to a wire rack to finish cooling.
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Keep refrigerated.