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Oatmeal cookies

These cookies are healthy and delicious without any added sugar or sweetener. One batch makes six cookies, so you might want to double it if you plan on sharing. :)

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 person
Author Lisa Lansing


  • 1.5 medium ripe bananas (~180 g)
  • 86 grams oat pieces (1 cup + 1 Tablespoon)
  • 16 grams oat flour (2 Tablespoons)
  • 30 grams sliced almonds (or chopped dark chocolate) (1/4 cup)


  1. Preheat your oven to 180℃ (350℉) and line a pan with parchment paper or a silicone baking mat. Set aside.

  2. Using a fork, mash the banana in a large bowl until smooth. Add the oat pieces and oat flour and mix well. Stir in the almond pieces (or dark chocolate chunks) until combined.

  3. Portion the batter into six roundish cookies in the pan. Flatten them so they are around 1.5 cm (or half an inch) thick.

  4. Bake for 20-25 minutes on the centre rack until the cookies start to brown around the edges. Rotate the pan halfway through the baking time. I recommend setting the timer for 10 minutes, rotating the pan, and then setting the timer for 10 more. Check the cookies at this point, if they need a few more minutes bake them for 5 minutes longer.

  5. Let cool for 5-10 minutes before digging in.

Recipe Notes

  • Try baking two different flavours in the same pan. Simply weight out ingredients for two batches, mix one flavour and portion out the cookies in the pan, and then repeat with the other flavour. 
  • The larger the banana, the better. This recipe works best with 170-180 grams of mashed banana, which usually means 1.5 medium ones but occasionally we'd find giant bananas close to that weight.
  • We tried this recipe with whole oat pieces and the cookies turned out fine. The chopped oat pieces make a softer cookie so we prefer those.
  • Try adding 1 Tablespoon of cocoa powder instead of chopped dark chocolate if you want a lighter cookie with a subtle chocolate flavour.