Banana oat cookies
Two ingredients: banana and oats; everything else is optional. The cookies come out simple and fragrant.
- Time
- 25 min
- Serving
- 314 kcal
- Ingredients
- ≈ $0.62
- Protein
- 8 g
Ingredients
- 1 Bananas≈ $1.44 per kg 120 g
- 2 Rolled oatspack 400 g ≈ $2.60 50 g
- 3 Raisinspack 200 g ≈ $2.40 10 g
- 4 Cinnamon to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the banana1, mash it with a fork into a puree, and prep the baking sheet and parchment.
Stir oats, raisins3 and cinnamon into the puree until uniform.
Line parchment on a baking sheet about 30 by 40 cm.
On the parchment, form dough into discs 4 cm in diameter with a spoon, leaving space between them.
Bake at 180 °C for 15 minutes; the cookies should be golden at the edges and slightly soft in the center.
Remove the sheet from the oven and cool the discs on a rack for 10 minutes, then completely cool.
Serve the cookies warm or fully cooled; they go well with tea or coffee.
Tips
- Why it works
- Mash the banana thoroughly so the oats bind properly and the cookies hold shape; lumps make them crumbly.
- Substitutions
- Use 10g chopped dates instead of raisins for chewier texture. Skip cinnamon and add 1g vanilla extract for milder flavor.
- Common mistakes
- Overbaking turns edges dark brown and centers hard; check at 12 minutes if unsure.
- Storing and reheating
- Store in an airtight container for 3 days; reheat in a 160°C oven for 2 minutes to soften.
- Serve with
- Pair with black tea in the afternoon or as a quick dessert after dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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