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May 29, 2020

Healthy Banana Oatmeal Cookies (Vegan + GF)

by Slow Down Company

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vegan / gluten free / oil free / refined sugar free 

About these cookies

What’s better than a cookie that’s healthy enough to eat for breakfast, lunch or a snack?! These healthy banana oatmeal breakfast cookies include two fruits. They comes together in one bowl and are made with only 7 simple ingredients. My favorite way to eat them is warm right out of the oven with a glass of milk.

Kitchen essentials
  • A mixing bowl
  • A baking sheet
  • A silicone mat. Recommended, but not necessary. The silicone mat makes oil-free cooking super clean and easy. If you don’t have one, I recommend lightly greasing your baking sheet.
Substitutions
  • Medjool dates: can be substituted with chocolate chips or nuts like walnuts or pecans. I like to use dates for the added sweetness and fiber.
  • Creamy peanut butter: can be substituted with equal amounts of nut or seed butter of your choice.
If you like these healthy banana oatmeal cookies, here are some of my other favorite oat-based recipes to try:
  • Healthy Snickers Overnight Oats (Vegan + Gluten Free)
  • Cinnamon Bun Baked Oats (Single-Serving)
  • Cocoa Pebbles Overnight Oats – Healthy + Dairy Free
Healthy Banana Oatmeal Cookies (Vegan + GF)
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Healthy Banana Oatmeal Cookies (Vegan + GF)

Recipe by Vita Pura Health Course: BreakfastDifficulty: Easy
Yields

16

cookies
Prep time

10

minutes
Cooking time

18

minutes
Total time

28

minutes

Ingredients

  • 1 1/2 ripe spotty bananas

  • 1/2 cup creamy peanut butter

  • 1/4 cup pure maple syrup

  • 1 tsp pure vanilla extract

  • 1 cup gluten-free rolled oats

  • 1/2 cup chopped medjool dates

  • 1/4 tsp salt

Directions

  • Preheat oven to 350 F. Line a baking sheet with a silicone mat. If not using a silicone mat, lightly grease the baking sheet.
  • Use a fork to mash bananas. Add mashed bananas to a bowl with the peanut butter, maple syrup and vanilla extract. Then mix in the oats, dates and salt.
  • Use a cookie scoop to transfer dough to your baking sheet. The cookies won’t flatten much, so press down on dough lightly with your fingers or the back of a spoon to achieve a more flat cookie shape.
  • Bake for 18 minutes and allow to cool slightly before serving.

Notes

  • These cookies are best on the day of, but can be stored in an air-tight container in the fridge for 4-5 days.

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Nutrition Facts

16 servings per container

Serving Size1 servings


Calories116

  • Amount Per Serving% Daily Value *
  • Total Fat 4.7g 8%
    • Saturated Fat 1.0g 5%
    • Trans Fat 0.0g
  • Cholesterol 0.0mg 0%
  • Sodium 38.9mg 2%
  • Amount Per Serving% Daily Value *
  • Total Carbohydrate 17.4g 6%
    • Dietary Fiber 1.8g 8%
    • Sugars 10.5g
  • Protein 2.8g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Bianca Soucy, Certified Health Coach

    me

    Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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