Banana Oat Cookies
20 minSteady energyLuteal phaseVeganGluten-freeDairy-freeVegetarianOvenGut healthMeal prep friendlyHigh fiberSweet treats
Servings:
2
·
Ingredients
- —Bananas — 2
- —Gluten-free rolled oats — 120 g
- —Almond butter — 2 tbsp
- —Ground cinnamon — 1 tsp
- —Dairy-free dark chocolate — 2 tbsp
Allergens
Contains nuts
Method
- 01Preheat the oven to 175°C. In a bowl, mash the ripe bananas thoroughly with a fork until smooth — the riper the bananas, the sweeter and more flavourful the cookies.
- 02Add the oats, almond butter and cinnamon. Stir with a spoon until combined — the mixture should be sticky and hold its shape. Fold in the chocolate chips.
- 03Line a baking tray with baking paper. Drop spoonfuls of the mixture onto the tray and press each one down gently with your palm — the cookies do not rise on their own.
- 04Bake for 12–15 minutes until golden. Leave on the tray for 5 minutes before removing — they are still soft when hot and can fall apart.
Why this works
Bananas provide resistant starch feeding gut bacteria; oats deliver beta-glucan soluble fibre for cholesterol regulation; almond butter adds magnesium and sustained energy.
Meal Prep Tips
Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Reheating: No reheating needed — enjoy at room temperature, or warm in a low oven for a few minutes if you like them soft again.
Pairing: Pairs well with a glass of milk, a cup of tea, or a spoonful of nut butter for extra protein.
Nutrition (per serving)
240
kcal
6g
protein
8g
fat
38g
carbs
12g
fiber
Always check product labels for allergens.