Banana Oatmeal Cookies
These chewy banana oatmeal cookies are made without gluten, dairy, or sugar, but they’re packed with fiber to keep you full and satisfied!
Servings: 12 Cookies
Calories: 84kcal
Ingredients
- 2 ripe bananas
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1 cup rolled oats gluten-free if needed
- 1/2 cup quinoa flakes or more oats
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
- In a small mixing bowl, completely mash the banana. Stir in the flax egg.
- Add the remaining ingredients and mix until fully combined.
- Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
- Bake 13 - 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
- Store in a covered container for 2 – 3 days (if they last that long!).
Video
Notes
This recipe could be easily doubled, tripled, quadrupled even!
Nutrition
Serving: 1cookie | Calories: 84kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Sodium: 3mg | Potassium: 114mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 12mg | Iron: 0.7mg