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The Best Healthy Oatmeal Cookies

Soft banana-and-oat cookies bound with peanut butter and maple syrup, studded with seeds, almonds and freeze-dried berries. They bake up chewy with a lightly crisp edge and keep well for snacks through the week.

16 cookies · 25 min · dessert · American · vegetarian

Ingredients

  • ½ cup mashed banana, ripe
  • ¼ cup oat flour, or gluten-free flour if needed
  • 1 cup old-fashioned oats, or certified gluten-free oats
  • 1 egg
  • ¼ cup pure maple syrup
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ cup peanut butter, or other nut butter or allergy-friendly substitute
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup freeze-dried berries, crushed; or dried fruit, raspberry used
  • ½ cup almond flakes, or chopped almonds

Method

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together the mashed banana, egg, maple syrup, salt, cinnamon, and peanut butter. You can use an electric mixer or spatula.
  3. Add flour and combine.
  4. Fold in the oats, dried fruit, seeds, and almonds.
  5. Using a 2 tablespoon-sized cookie scoop, shape the mixture into cookie shapes and gently press down. Transfer to a baking sheet lined with parchment paper or silicon matt and bake for 14-15 minutes. These cookies will be soft with a very light crisp exterior. If you like them crisper, bake for extra 2 minutes.

Notes

To Store. Keep the cookies stored in an airtight container at room temperature for up to 5 days. Or refrigerate for longer. To Freeze. Transfer cookies to an airtight container or freezer-friendly bag and freeze for up to 3-4 months. Defrost in the fridge and let come to room temperature before eating.