I am always on the lookout for clean dessert recipes. I probably bake 3-4 times a week because I have such a sweet tooth, but also because it’s so much fun creating clean versions of normally sugar-filled and calorie-filled desserts.
One go-to recipe for when I don’t have a lot of ingredients on hand is the oat and banana cookie. Oatmeal and bananas are the secret to quick, easy, and of course clean cookies. The oats act as the flour, and the banana acts as the sweetener.
There are endless possibilities when it comes to what you can add to the cookies. I usually add a nut like pecans, walnuts, or almonds, and a dried fruit like raisins or dried cranberries. You can also add a scoop of protein powder! In that case, an extra banana is needed. There is so much room for experimentation with these cookies, so feel free to go wild!
Today I decided I wanted to make a simple version of the cookie. I found these awesome coconut almonds at Asda the other day, and I thought they would go great in these cookies. Some shredded coconut would also be great, but I did not have any in the pantry.
I have stumbled upon a lot of different recipes for oat and banana cookies. I decided to put my own spin on it by grinding up the oats into flour. You can also purchase oat flour, but it is so easy to throw oats in the blender and make your own. After I grind the ½ cup of oats up, I add a ripe banana (moderate brown spots) to the blender. The blender may not be able to fully incorporate the dough so take it out and mix with your hands.
Transfer the dough to a bowl and add another 1/2 cup of oats and mix well. Then, add your desired toppings. For nuts, I usually do 1/4 cup and for dried fruit a bit less than that. I like doing half oat flour and half whole oats because the oat flour helps everything bind together nicely, while the whole oats have a good texture. I also added a dash of cinnamon and a pinch of baking powder. The dough will make 4-5 cookies. If you want more just double or even triple the recipe. I personally like having small batches.
Line your baking sheet with parchment paper and throw the cookies into a preheated 350-degree oven for 15-20 minutes. You know they are done when the oats have a light golden brown hue. Let it cool and dig in!
1 cup of oats
1 ripe banana
1/4 cup of coconut almonds or any other nut
Pinch of cinnamon
Dash of baking powder
Preheat oven to 350 degrees Fahrenheit
Blend 1/2 cup of the oats in a blender until a fine flour consistency is reached.
Add the banana in pieces to the blender and blend until incorporated, you may need to take out and mix with your hands.
Transfer dough into a bowl and add remaining ingredients.
Place heaping tablespoons of dough onto a baking sheet lined with parchment paper.
Flatten cookies with the back of a spoon.
Bake for 15-20 minutes, until golden brown.