Introduction
These cookies are proof that you don’t need a long list of ingredients to create something delicious and satisfying. They come together in minutes, require no flour or added sugar, and are naturally sweetened by ripe bananas with a rich, nutty depth from the tahini. You’ll love how simple, wholesome, and vegan-friendly these chewy treats are.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Servings: 7 cookies
Ingredients
- 2 cups rolled oats
- 2 medium sized spotty or brown bananas
- ¾ cup chocolate chips (adjust to your preference, optional)
- ½ cup tahini (peanut butter could work as a sub)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, thoroughly mash the bananas with a fork until smooth.
- Add the tahini to the mashed bananas and stir until the mixture is completely combined and uniform.
- Fold in the rolled oats, mixing until all the oats are coated in the wet mixture. If using, gently fold in the chocolate chips.
- Scoop out about ¼ cup of dough for each cookie. Place the scoops onto the prepared baking sheet and use your hand or a spoon to gently flatten them into a cookie shape, as they will not spread much during baking.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Variations
- Chocolate-Free: Omit the chocolate chips for a pure banana-oat-tahini flavor.
- Cookie Bars: Press the entire mixture into a small, lined baking pan (about 8×8 inch) and bake for 18-20 minutes, then cut into squares after cooling.
- Crunchy Texture: Bake the cookies for a few minutes longer (14-15 minutes) for a crispier edge and a firmer, crunchier cookie.
- Flavor Swirl: After mixing, gently swirl an extra teaspoon of tahini on top of each cookie before baking for a visual and textural contrast.
Tips for Success
- Use very ripe, spotty bananas. They are sweeter, mash easier, and provide more moisture.
- If your dough seems too wet, you can let it sit for 5 minutes so the oats can absorb more of the moisture.
- Flatten the cookies before baking, as the shape you create will be very close to the final baked shape.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer bag for up to 2 months. To reheat, warm in a toaster oven or regular oven at 300°F for 5 minutes to restore a freshly-baked texture.
FAQ
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture will be less chewy and more uniform. The cookies may also be slightly denser.
Why are my cookies too wet/crumbly?
Wetness usually means your bananas were very large. Add a tablespoon or two more oats. Crumbly dough means your bananas were on the smaller side or less ripe—add a small splash of plant-based milk or a bit more tahini to bind.
Is the tahini taste very strong?
The tahini adds a rich, savory nuttiness that complements the sweet banana beautifully. It is noticeable but not overpowering. For a milder flavor, you can use peanut butter as noted in the ingredients.
Can I make these without any sweetener?
Yes, the ripe bananas provide all the sweetness. If you prefer a sweeter cookie, that’s when the chocolate chips are recommended.
Why didn’t my cookies spread?
This recipe uses no fat or raising agent, so the cookies hold their shape. That’s why flattening them before baking is an important step.
Are these cookies gluten-free?
They can be, provided you use certified gluten-free rolled oats to avoid cross-contamination.