Oatmeal Banana Almond Cookies
These oatmeal banana almond cookies are easy to make but also packed with flavors and beautiful textures. This recipe features almond flour instead of regular flour, unsweetened coconut flakes, vegetable oil instead of butter, and mashed bananas instead of sugar, for a healthier version of the classic oatmeal cookies.
Servings: 48 cookies
Calories: 63kcal
Ingredients
- 3 large ripe bananas
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil like sunflower oil canola, olive oil
- 2 cups old fashioned rolled oats
- ⅔ cup gluten-free almond flour
- ⅓ cup unsweetened shredded coconut
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup dark chocolate chips , 8 ounces
Instructions
- Preheat oven to 350F. Line two baking sheets with baking mats or parchment paper and set them aside.
- In a large bowl, mash the bananas and add vanilla and oil to them.
- Separately, combine the oats, coconut, almond flour, cinnamon, baking powder and salt. Add the mixture to the bananas and stir until well combined. Fold in the chocolate chips.
- Use a small cookie scoop or drop the dough by tablespoonful unto cookie sheets , spacing them 1 inch apart. Press the tops gently to flatten them.
- Bake the cookies for 12-14 minutes, until golden brown around edges. Allow them to cool on the baking sheet, then transfer them to a wire rack to cool completely.
Nutrition
Serving: 1g | Calories: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 0.04mg | Sodium: 23mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg
