By blog team member, Kiran. To learn more about Kiran, check out our team page!
Don’t you just love it when you see a recipe that you want to make and then you realize you have all of the ingredients on hand? Me too! I do a little happy dance. Because otherwise I either (a) run out to the store to get the ingredients (not the best use of time), (b) file the recipe in my recipe folder, or (c) put the recipe in my handy dandy organizer and plan to make it in an upcoming week. Nope, with this recipe for Banana Oatmeal Cookies you can skip right to (d) and MAKE IT NOW! Because aside from black walnuts, I’m pretty sure you’ll have everything on hand.
So let’s talk about those black walnuts. Lisa created a recipe for cereal bars with Hammons black walnuts recently, and we’re excited to bring you another recipe today. This was my first introduction to black walnuts, and I was interested in some of the benefits that they offer. Black walnuts are bolder and earthier – yes, earthier definitely describes them. Nutritionally speaking, they deliver more protein than any other tree nut and also offer fiber and omega-3s. They are typically used in baked goods, lending themselves well to savory dishes, or as a crunchy topping on yogurt, oatmeal, salads, etc.
These Banana Oatmeal Cookies would be great as an after-school snack, a throw-in for the lunchbox, or even doubled up for a different on-the-go breakfast. Why not?!
Let me know if you try these and what you think:).
Banana Oatmeal Cookies with Black Walnuts
You probably have most ingredients on hand to make these Banana Oatmeal Cookies with Black Walnuts. They're great as a breakfast, snack, or lunch box treat.
Ingredients
- 2 bananas
- 1/4 cup butter, melted
- 1/4 cup pure maple syrup
- 1 cup oat flour
- 1 cup oats, rolled
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup walnuts, I used black walnuts
- 1/4 cup raisins
- 1/4 cup chocolate chips, I used Enjoy Life brand
Instructions
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Preheat to 350° F and line a cookie sheet with parchment paper.
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In a high speed blender (or food processor), puree bananas, melted butter, and maple syrup.
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In a medium mixing bowl, place the oat flour, rolled oats, baking soda, and cinnamon. Stir to combine.
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Add wet mixture from blender and mix.
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Fold in walnuts, raisins and chocolate chips. Scoop onto the prepared cookie sheet and flatten.
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Bake 13 - 15 minutes. Cool and enjoy.
Recipe Notes
1. Gluten free when using gluten-free oats and oat flour
2. We recommend organic ingredients when feasible.
Nutrition Facts
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I wanted to try this recipe but was feeling lazy & had a cranky toddler as my sous chef. So instead of using the blender or going the grocery store we did:
2 bananas
1/4 c butter, melted
1/4 c maple syrup
1 c whole wheat flour
1 c oats
1/2 tsp baking soda
1 tsp cinnamon
1/2 c walnuts
1/4 c dried cranberries
We followed all other directions except I blended the wet ingredients by hand. They turned out delicious & my toddler certainly approved!
OMG, These are such pretty cookies! I just printed off the recipe! Thanks for sharing! I will be making it for my kids!!!
Excellent! So much better and so little sugar. I didn’t have oat flour but used a combo of whole wheat and white flour, used applesauce instead of butter as I can’t have it, and they turned out just fine. Any way to know the carb count as I am diabetic. Thanks for a good recipe.
Going to try with coconut oil instead of butter…these look great!
That’s how I make my oat flour. I use a coffee grinder which has never been used for coffee .
For the oat flour – can we just blend oats into a powder?
PS Yeah! Egg free!
Yes you can. I use my high speed blender to do this. Hope you enjoy them!
Thanks for this great simple recipe. I used 1/4 tsp of salt and 3/4 c of walnuts and choc chips combined (we don’t have raisin lovers:). Just the right amount of sweetness! And love having a homemade cookie that I feel good about giving to my kids.
Yay! So glad you tried them and liked them:).
Can you use whole wheat flour instead of oat flour?
I was about 1/4 cup short of oat flour and used whole wheat flour for that last bit instead. They turned out wonderful!