Healthy Cookies {Vegan, GF, High Fibre}

5 from 2 votes

Easy healthy banana oat cookies that are gluten free, vegan, and high fiber. Soft, chewy, naturally sweetened, and perfect for snacking.

Prep Time5

Cook Time12

Total Time17

Allergen: Nuts

Servings: servings

Calories: 160kcal

2 Bananas
100 g Peanut butter
1 teaspoon Vanilla extract
3 tablespoon Maple syrup
1 pinch Sea salt
190 g Oats (use certified gluten free oats to ensure this recipe is gluten free)
0.5 teaspoon Cinnamon
40 g Dark chocolate chips

Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Line a large baking tray with baking paper.
In a large mixing bowl, mash 2 Bananas until smooth.
Add 100 g Peanut butter, 3 tablespoon Maple syrup and 1 teaspoon Vanilla extract. Mix well to combine everything.
Add 190 g Oats,0.5 teaspoon Cinnamon, 1 pinch Sea salt and 40 g Dark chocolate chips to the bowl.
Mix everything together until well combined.
Scoop out spoonfuls of the mixture (about 45g/1.5oz each) and put onto the lined baking tray. Flatten them down.
Bake for 12 minutes, until golden brown.

Once baked, the cookies will be quite soft when warm. They firm up as they cool, so it is best to let them sit on the tray for a few minutes before moving them to a wire rack.
The exact number of cookies you get will depend on the size of your bananas and how large you make each cookie. Using 45g/1.5oz of mixture per cookie should give you around 10 to 12 cookies.
If your bananas are especially large, the mixture may be wetter. Add a small handful of extra oats if needed. If your bananas are small or your nut butter is very thick, the mixture may feel too dry. Add a small splash of milk or a little extra mashed banana to loosen it.
Use a smooth, runny nut butter if possible. Thick, dry nut butter can make the mixture harder to stir and may give the cookies a drier texture.
Flatten the cookies before baking. They will not spread much in the oven, so this step is important.
Do not overbake them. The cookies only need around 12 minutes. They should look lightly golden and set, but not dry. They firm up as they cool.
If making them for children, you can make smaller cookies. Reduce the baking time slightly and check them after 9 to 10 minutes. Making them smaller will make them lower in calories per cookie too.
Adding too many extra mix-ins can also make the cookies fall apart. Keep additional ingredients to a small handful unless you are adjusting the base mixture.

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