Introduction
These cookies prove that simplicity can be incredibly delicious. With just four wholesome ingredients, you get a perfectly chewy, naturally sweetened treat that’s both satisfying and easy to make. They are the ideal solution for using up those spotty bananas and satisfy a cookie craving in under 20 minutes.
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, mash the bananas with a fork until mostly smooth with a few small lumps.
- Add the tahini to the mashed bananas and stir until well combined.
- Add the rolled oats (and chocolate chips, if using) to the banana-tahini mixture. Stir until everything is thoroughly incorporated and the oats are fully coated.
- Scoop about ¼ cup of the dough for each cookie onto the prepared baking sheet. Use your hands or the back of a spoon to gently flatten each mound into a ½-inch thick cookie shape, as they will not spread much during baking.
- Bake for 12-14 minutes, or until the edges are lightly golden and the cookies are set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Variations
- Nut Butter Swirl: Before baking, use the tip of a knife to swirl an extra teaspoon of tahini on top of each cookie for a marbled effect and richer flavor.
- Thinner & Crispier: Press the cookies much thinner before baking and bake for an extra 1-2 minutes for a crisper, lace-like texture.
- Cookie Bars: Press the entire mixture evenly into a lined 8×8 inch baking pan and bake for 18-20 minutes, then cut into squares once cooled.
- Chocolate-Free Bites: Omit the chocolate chips entirely for a subtly sweet, tahini-forward snack that’s perfect for breakfast on-the-go.
Tips for Success
- Use very ripe, spotty bananas for maximum natural sweetness and easier mashing.
- Don’t skip the flattening step. Pressing the dough into cookie shapes ensures they bake evenly and have the right texture.
- Let the cookies cool completely on the baking sheet. They are very soft when hot and will firm up perfectly as they cool.
- If your mixture seems too wet, add a tablespoon or two more oats. If it seems too dry, add a splash of non-dairy milk or a bit more mashed banana.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for 2-3 days, in the refrigerator for up to 5 days, or freeze for up to 2 months. To reheat, warm in a toaster oven or regular oven at 300°F for 5-7 minutes to restore the chewy texture.
FAQ
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture will be slightly less chewy and more uniform.
My dough seems too wet or too dry, what happened?
Banana sizes can vary. If too wet, mix in a few extra tablespoons of oats. If too dry, ensure your bananas are fully mashed and add a teaspoon of water or non-dairy milk.
Are these cookies gluten-free?
They are gluten-free if you use certified gluten-free rolled oats.
Can I make these without tahini?
Yes, the recipe suggests peanut butter as a direct substitute. Any drippy natural nut or seed butter will work.
Why are my cookies falling apart?
This usually means they needed to bake a minute or two longer, or they were moved before cooling completely. Let them cool fully on the pan to set.
Can I add spices like cinnamon?
Absolutely! While not a new ingredient, you can absolutely add a teaspoon of cinnamon or other spices to the batter for extra flavor.