Cherry Banana Oat Cookies
These Cherry Banana Oat Cookies taste like a bowl of oatmeal in cookie form! They’re loaded with good-for-you ingredients like toasted oats, banana, flax meal, fresh cherries, and for fun a little chocolate. Perfect for snacking or a quick breakfast on the run.
Got an overripe banana? With just a few extra ingredients, you can turn your lonely banana into a batch of sweet cherry banana oat cookies.
To properly set your expectations, it’s important to note that these are not cookies in the traditional sense. They have no egg, butter, or sugar (besides the chocolate).
So the “cookies” are denser and taste more like little bites of baked oatmeal stuffed with juicy cherry chunks and melted chocolate. Different but still quite yummy!
Ingredient Notes
Banana: For the best flavor use a ripe speckled banana. Similar to making banana bread, you’ll know it’s ripe enough if you can smell the banana through the peel.
Flax Meal: Optional but it does a lot to help bind these egg-less cookies together.
Oats: Old-fashioned or quick oats will work, the old-fashioned will just be toothier. If you have some time, toast the oats first. It will give them a great nutty flavor and a better texture.
Pitting Cherries: Since the recipe calls for pitting just a small handful of cherries, I slice them in half and dig the pits out with my fingers. But there are lots of methods you can use. To learn 3 simple techniques for pitting cherries check out this video from Sunset.
Step-By-Step Instructions
1. Preheat your oven or toaster oven to 350°F and line a pan with a silicone baking mat or lightly oil.
2. Mash the banana until there are no lumps, then stir in the flax meal and almond extract. Add the oats, chocolate chips, and cherries and stir until combined. If the mixture feels too loose and isn’t scoopable, stir in more oats as needed until it comes together.
3. Scoop the banana oat mixture onto the pan. Bake until the cookies are no longer wet-looking and are just starting to brown around the edges. This should take about 12 to 15 minutes.
4. The cookies will be super delicate straight out of the oven but will firm up as they cool. For the best results, allow them to cool completely on the pan before digging in.
How Should I Store Leftover Cookies?
Just like our Persimmon Banana Breakfast Cookies these fruit-based cookies are best consumed the same day they are baked.
You can store any uneaten cookies in the fridge for a few days. But something tells me you won’t have any trouble finding someone to help you eat them.
More Tasty One Banana Recipes
- Mini Banana Bread For Two
- Banana Oat Cookies
- Mini Eggless Banana Bread
- Butterscotch Banana Oatmeal Cookies
- Toaster Oven Baked Oatmeal
- Toasted Peanut Butter and Jelly Sandwich (try the banana nut version!)
Cherry Banana Oat Cookies
A fun way to use up one banana, these fruit-based cookies make a great breakfast, snack, or dessert.
Ingredients
- 1/2 cup Quick Oats, toasted if desired
- 1/2 cup Mashed Banana (about 1 very ripe large banana)
- 2 teaspoons Flax Meal
- 1/8 teaspoon Almond Extract
- 1½ tablespoons Vegan Mini Chocolate Chips or Chopped Chocolate (about .50 ounces)
- 1/3 cup seeded and chopped Fresh Cherries, (about 7 large or 10 small whole cherries)
Instructions
- Adjust the cooking rack to the middle position and preheat the oven to 350°F. If using a toaster oven, select the BAKE setting.
- Line a quarter sheet pan with a silicone baking mat or lightly oil.
- In a medium bowl add the banana and mash well. Stir in the flax meal and almond extract. Stir in the oats, chocolate chips, and cherries until combined.
- Using a cookie scoop or heaping tablespoon, scoop the mixture onto the prepared pan.
- Bake until the cookies are no longer wet-looking and are just starting to brown around the edges, about 12 to 15 minutes.
- Allow them to cool completely on the pan before devouring.
Notes
For Toasted Oats
- Adjust the cooking rack to the middle position and preheat your oven to 350°F. If using a toaster oven, select the BAKE setting.
- Spread oats in a single layer on an ungreased rimmed pan and add to the oven. Cook until the oats are toasted, about 8 to 10 minutes. Set pan aside to cool completely before adding to the recipe.
Nutrition Information:
Yield: 6 Serving Size: 1 CookieAmount Per Serving: Calories: 66Total Fat: 1.7gSaturated Fat: 0.5gSodium: 0.8mgCarbohydrates: 11.7gFiber: 1.9gSugar: 3.8gProtein: 2g