Banana Oatmeal Cookies

Do you want to make a healthy and wholesome breakfast cookie that is delicious and perfectly fit in your lunch box? Then these easy to make Oatmeal cookies are the right choice for you! Whether if you want to pack up snacks for a picnic or lunch for your children, this recipe has got you covered! These cookies are crispy on the outside and chewy on the inside and the best part is, it tastes like banana bread! So go ahead and try out this yummy recipe and let me know how it came out!

You may also like my other healthy breakfast recipes Homemade Whole Wheat Bread, Homemade Peanut Butter, Ragi Roti, Homemade Strawberry Jam, Soft Chapati recipe, Ven Pongal, Steel-cut Oats Porridge, Eggless Buttermilk Pancakes, Whole wheat pancake, Aloo Gobi Paratha, Turkey Frittata, Whole Wheat Mixed Berry Bread, Fruit and Nut Chocolate Bars, Stuffed Palak Paneer Paratha and Whole Wheat Banana Bread.

Banana Oatmeal Cookies 2020-04-29 04:21:29

Banana Oatmeal Cookies

Serves 8
Preheat oven: 180 degrees C
Bake: 15-18 mins

Ingredients

• 1 cup Old fashioned rolled oats
• 1/2 cup Quick oats
• 1/4 cup Flax seeds
• 1/2 cup Raw pumpkin seeds
• 1/2 cup Dried cranberries
• 1 tbsp Chia seeds
• 1 tsp Cinnamon powder
• 1/2 tsp Baking powder
• 1/4 tsp Salt
• 1 large or 1/2 cup Banana (mashed)
• 3 tbsp Coconut oil (melted)
• 3 tbsp Honey
• 2 tbsp Milk or almond milk

Instructions

• Preheat your oven to 180 degrees C and line a baking sheet with parchment paper.
• Mash the banana by using a fork and keep it aside.
• Grind the flax seeds and quick oats separately and keep it aside.
• In a wide bowl, combine rolled oats and oat flour.
• Add dried cranberries, pumpkin seeds, ground flax seeds, chia seeds, cinnamon powder, baking powder and salt, mix well until combined.
• In another bowl, stir in mashed banana, coconut oil, honey and milk/almond milk until well blended.
• Add this wet banana mixture to the dry oats mixture and mix gently until well combined.
• Leave the mixture for 5 mins, so that the oats and chia seeds can absorb the moisture from the other ingredients.
• If the mixture is too thick, then add 1 tbsp of milk before scooping out onto your baking sheet.
• Take 1/4 cup of the mixture and place it on the prepared baking sheet with a 2-inch gap.
• These cookies will not spread much while baking, so you press them gently by using a spatula or with a palm of your hand to flatten a bit.
• Bake it for about 15 to 18 mins or until golden brown around the edges but still a little soft in the center.
• Remove from the oven and cool completely on a wire rack.
• You can also store it in an airtight container for up to 4 days.

By Santhi Therese
The Indian Claypot

In a wide bowl, combine rolled oats and oat flour.

Then add dried cranberries, pumpkin seeds, ground flax seeds, chia seeds, cinnamon powder, baking powder and salt, mix well, until combined.

In a bowl, mash the banana by using a fork

stir in coconut oil, honey and milk/almond milk

until well blended.

Then add this wet banana mixture to the dry oats mixture and mix
gently until well combined.

Then leave the mixture for 5 mins, so that the oats and chia seeds can absorb
the moisture from the other ingredients. After 5 mins, if the mixture is too thick,
then add 1 tbsp of milk before scooping out onto your baking sheet.

Take 1/4 cup of the mixture and place it on the prepared baking sheet
with a 2-inch gap. These cookies will not spread much while baking, so you press
them gently by using a spatula or with a palm of your hand to flatten a bit.

Bake it for about 15 to 18 mins or until golden brown around the edges
but still a little soft in the center. Then remove from the oven and cool
completely on a wire rack. You can also store it in an airtight container for up to 4 days.