Banana Oat Cookies with peanut butter and agave nectar, a healthy snack that is vegan and gluten free, and absolutely delicious. They have no refined-sugar added, no flour, and make a fantastic healthy treat for kids and grown ups too. Or even some healthy breakfast cookies to be enjoyed on the go.
Cookies make a fantastic treat no matter the time of the day. Now, there are healthy and not so healthy cookies, either vegan or vegetarian, in any possible shape and size.
These banana oat cookies are made with no flour at all, but everyday oats that are usually used for porridge. You could, however, add the jumbo oats as well, you'll just have a different texture then. And there is no need whatsoever for added sugar, since the sweetness comes from the bananas and syrup. Trust me, they are sweet enough.
You can even give up using the syrup if you like, that would not be a problem at all. It only depends on your taste buds, and how sweet you like your cookies to be. If the agave nectar is replaced with honey, people might argue the cookies won't be vegan anymore (whatever!).
Also, be mindful that honey is not suitable for babies under 1, so just leave it out in this case. Other great substitutes are maple syrup or golden syrup. If you like oat treats, how about my Peanut Butter Flapjacks?
Ingredients needed to make banana oat cookies
- bananas -mashed
- peanut butter -either smooth or crunchy, up to you
- agave nectar - or honey, maple syrup or golden syrup
Step-by-step photos and instructions
All you have to do is mix everything together, line a baking tray with non-stick baking paper, and scoop out 7-8 balls that will be flatten in the shape of cookies. In the oven for about 20 minutes, and that's the job done!
Choose ripen bananas for these oatmeal cookies, the more ripen, the better. They will add more sweetness, and a smoother texture too. Plus, it helps you get rid of those nearly black bananas you no longer fancy eating. So a win-win situation here.
Unlike the cookies that use butter and refined sugar that make them rather crispy, these oatmeal cookies are soft on the inside and so moist, which makes them perfect to be munched by little ones too.
Once they cool down, they keep their soft texture, although they are baked to perfection and are slightly crunchy on the outside. The banana and peanut butter not only bind them together nicely, but they also add the right amount of moisture.
For a bit of crunch you can add any nuts to them, otherwise other great options are raisins or any other dried fruit or chocolate chips.
How to store these homemade cookies
Once the cookies have cooled down, they can be added to an air-tight container that will keep them moist and fresh for at least one week.
Although I doubt they will survive that long, we demolished ours the very same day. Even if they are left on a plate, they will still keep their nice texture, but it's best to be stored properly.
If you like these delicious breakfast cookies, how about my homemade granola? It's made with oats as well, as it has no sugar added either. Do give them a go!
If you’ve liked my BANANA OAT COOKIES (VEGAN, GLUTEN FREE) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Banana Oat Cookies
- 3 bananas
- 1 cup oats
- 3 tablespoon smooth peanut butter (or crunchy peanut butter)
- 3 tablespoon agave nectar (or honey, maple syrup or golden syrup)
- Peel the bananas, then use a fork to mash them until smooth.
- Add the oats, peanut butter and agave nectar, and mix well to combine.
- Pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).
- Line 2 a baking tray with non-stick parchment paper.
- Scoop one tablespoon of the oatmeal mixture, and shape into a cookie.
- Depending on the size, you should get 7-8 cookies.
- Bake for 20 minutes.
- Serve warm or cooled down.