Description
Chewy and naturally sweet cookies made with banana and applesauce, perfect for breakfast or snacks on the go.
Ingredients
- 1 cup rolled oats
- 1/2 cup shredded coconut, unsweetened
- 1/4 cup almond flour
- 1/2 cup mashed banana (about 1 medium banana)
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the rolled oats, shredded coconut, almond flour, salt, and baking powder until evenly distributed.
- In a separate bowl, mash the banana with a fork until smooth, then stir in the unsweetened applesauce and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir with a spatula until everything is combined and a sticky dough forms.
- Use a tablespoon or cookie scoop to portion tablespoon-sized mounds onto the prepared baking sheet, leaving a little space between each.
- Gently flatten each mound with the back of a spoon or your fingers to shape into cookie rounds.
- Bake for 15–20 minutes, watching for the edges to turn a light golden color.
- Remove from the oven and let the cookies cool on the sheet for several minutes, then transfer to a wire rack to finish cooling before serving.
Notes
For a gluten-free version, confirm your oats are certified gluten-free. For lower-carb, replace banana with 1/4 cup mashed avocado and a sugar substitute, keeping in mind the texture will change.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Global