Ingredients
Scale
- 2 very ripe bananas
- 1 cup gluten-free rolled oats
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas with a fork until smooth. Mix in maple syrup and vanilla extract if using.
- Stir in cinnamon and gluten-free rolled oats until well combined. Add optional ingredients like chocolate chips or nuts at this stage.
- Scoop about 1–1½ tablespoons of the mixture onto the prepared baking sheet, shaping them into cookies as they won't spread much during baking.
- Bake for 12-14 minutes or until lightly golden brown on top. Let cool for about 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 64
- Sugar: 4g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg