Banana Oat Cookies
Cookies Banane-Avoine
15 min · Easy · 120 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Ripe bananas(Bananes mûres)2 wholeNot stocked
- Rolled oats(Flocons d'avoine)150 gIn the shopFAVRICHON, Gluten Free Oat Flakes 500g
- Dark chocolate chips(Pépites de chocolat noir)50 gIn the shopKAOKA, Dark Dessert Chocolate 58% Cocoa 200g
- Cinnamon(Cannelle)1 tspIn store only
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Preparation
Step by step, from pantry to plate.
Mash the ripe bananas in a bowl until mostly smooth.
Stir in the rolled oats and cinnamon until evenly combined.
Fold in the dark chocolate chips.
Let the mixture sit for 5 minutes so the oats soften slightly.
Scoop small mounds onto a lined baking tray and gently flatten them into cookie shapes.
Bake until set and lightly golden at the edges, then let cool before serving.
Good to know
For neater cookies, chill the mixture for a few minutes before shaping.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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