Soft & Chewy Banana Oatmeal Cookies
These cookies are perfect for fixing quick hunger pangs and can be made ahead of time to enjoy for breakfast or evening snacks as they are very filling and delicious.
Servings: 3 (8-9 small cookies)
Calories: 170kcal
Equipment
- OTG/Microwave with Convection
Ingredients
- 80 grams Powdered & Roasted Instant Oats (see notes)
- 90 grams Ripe Baby Banana (or any banana variety)
- 1 tbsp Powdered Sugar (optional)
- 10 grams Butter (little less than a tablespoon, optional)
- ½ tsp Vanilla Essence
- 1 tbsp Chocolate Chips (optional)
Instructions
- Roast Instant Oats over a medium flame for 5 minutes and let it cool.
- Once cooled, remove 1 tablespoon of oats and keep aside. Powder the remaining oats.
- Mash the bananas and add vanilla essence, sugar and butter. Mix well.
- Add the powdered oats to the banana mixture and mix again.
- Finally add Chocolate Chips.
- Use your hands and roll small amounts of the mix into balls and press with a spoon.
- Bake at 340°F/170°C for 10 minutes.
- Let cool for some time before serving.
Notes
You can powder the oats in advance to make DIY Oat Flour at home and make them instantly.
Add some extra chocolate chips on the top after you roll the cookies for extra chocolate flavor.
Substitute Chocolate Chips for dried berries like cranberries, blueberries, or even golden raisins to make them healthier.
These are best served on the same day they are made.
They keep well in pantry for 2-3 days maximum depending on the weather. Consume them within 3 days as they tend to go bad due to the ripe banana in them.
They refrigerate well for 4-5 days.
Use Gluten Free Oats for making this recipe gluten free.
