A delicious and healthy recipe for almond, oat and banana cookies that is low in sugar. With just five ingredients, these are quick to make and perfect for hungry kids.
These almond, oat and banana biscuits are a really delicious, chewy cookie that the children (and me) both absolutely loved.
Not only does this recipe include a portion of fruit but it's also free from refined sugar.
We love these cookies because they're:
- filling, and most importantly
A healthy cookie recipe
These almond, oat and banana cookies are ridiculously healthy.
Just five ingredients
I love that they only have five ingredients - or six if you decide to include the raisins.
Sweetened with fruit
They are sweetened with fruit - banana and a little maple syrup.
A great source of energy
Plus, oats are a great energy giving food for kids to eat and the ground almonds and almond butter adds plenty of healthy protein.
Cooking tip: If you do include the raisins when you make this oat and banana cookies recipe be sure to press them down well into the mixture before baking - otherwise they might burn.
Suitable for babies/toddlers
These oat and banana cookies are suitable for babies and toddlers as they're low in sugar and contain nutritious ingredients.
You may wish to leave out the maple syrup altogether for young babies.
If you're following baby led weaning these cookies are a good option as they're easy for little hands to grasp.
To make this recipe you will need:
- Ripe bananas
The riper the better - this is the perfect use for those brown bananas in your fruit bowl.
- Ground almonds
- Jumbo rolled oats
For best results use large, or jumbo, oats for this recipe.
- Almond butter
Other nut butters can be substituted eg cashew butter. Peanut butter can also be used but the taste tends to dominate the other flavours.
- Maple syrup
Agave syrup can also be used.
- Raisins, optional
Adding some raisins to these cookies makes them a little sweeter and adds to the chewy texture. However, if you or your child don't like them they can be left out.
At room temperature
Allow to cool completely, then transfer to an airtight container and store for up to three days.
In the freezer
To store these cookies in the freezer allow to cool completely, then transfer to a tray or board.
Freeze for an hour (this stops them sticking together), then remove, and transfer to a labelled freezer-proof bag or box.
Defrost for a couple of hours at room temperature before serving.
How to make healthy oat cookies
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Almond, oat and banana cookies
- 2 medium ripe bananas mashed
- 50 g ground almonds
- 100 g jumbo rolled oats
- 2 tablespoons almond butter or other nut butter
- 2 tablespoons maple syrup or agave syrup
- 50 g raisins optional
- Preheat the oven to 180°C(fan)/200°C/gas mark 6. Line a baking tray with greaseproof paper.
- Mix all the ingredients together in a bowl. Spoon heaped tablespoons of the mixture out onto the baking tray and flatten with a fork or the back of a spoon.
- If using raisins make sure they're pressed well into the cookie mixture to avoid burning.
- Bake in the pre-heated oven for 15-18 minutes until turning brown.
- Allow to cool on the baking tray for five minutes then turn out onto a wire rack until cool.