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Banana Oat Cookies

These soft and chewy banana oat cookies are packed with natural banana flavor and coated in crunchy toasted sesame seeds, making them a guilt-free treat perfect for using up overripe bananas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g 2 ripe bananas Mashed, about 1 cup.
  • 90 g 90 g (1 cup) rolled oats Use gluten-free oats for a gluten-free version.
  • 50 g 50 g (⅓ cup) sesame seeds Toasted for extra nuttiness.
  • 1 teaspoon 1 teaspoon vanilla extract
  • ½ teaspoon ½ teaspoon ground cinnamon Optional, for added warmth.
  • Pinch of salt

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. In a medium bowl, mash the ripe bananas with a fork until smooth and creamy.
  3. If desired, pulse the oats in a blender or food processor until they resemble coarse flour.
  4. Add the oats, vanilla extract, cinnamon (if using), and salt to the mashed bananas and stir until a thick, sticky dough forms.
  5. Reserve a portion of the sesame seeds for coating. Fold half into the dough.
  6. Scoop tablespoon-sized portions of dough and roll into balls, then coat with the remaining sesame seeds.
  7. Place the coated balls on the prepared baking sheet, spacing them 5 cm (2 inches) apart, and flatten each to about 1 cm (½ inch) thickness.
Baking
  1. Bake for 15-20 minutes or until the edges are lightly browned and the sesame seeds are toasted.
  2. Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.

Notes

These cookies are best enjoyed warm straight from the oven or stored for later. They are even better the next day!