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Hand holding and oat and seed cookie with chocolate chunks and sea salt.
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Superfood Banana Oat Cookies

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 cookies
Author: Eloïse

Ingredients
 

  • 2 (200 g) ripe bananas
  • ¾ cup (85 g) rolled oats gluten-free if needed
  • ¼ cup (35 g) pumpkin seeds
  • 2 tablespoons hemp seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon cocoa nibs
  • 2 tablespoons chocolate chips
  • 1 pinch of salt

Instructions
 

  • Oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Hand holding an immersion blender in a bowl with blended bananas.
    Bananas: Peel the bananas. Add them to a bowl and mash them with a fork or a potato masher, or blend them with an immersion blender.
  • Oats, chocolate, and different seeds in a glass bowl.
    Combine: Add the rolled oats, pumpkin seeds, hemp seeds, flax seeds, cocoa nibs, chocolate chips, and a pinch of salt to the bowl with the mashed bananas. Stir to combine.
  • Shape: Place little heaps of batter on the baking sheet using two tablespoons (or a small cookie scoop). Gently press them into thick disks with your fingers.
  • Golden brown oat and seed cookies on a baking sheet lined with white parchment paper.
    Bake for 10 to 12 minutes at 350°F (180°C).

Notes

Storage: Store the cookies in an airtight container on your counter for up to 3 days. For longer storage, pop them in the fridge for 4-5 days.

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Fiber: 2g | Sugar: 5g
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