Preheat oven to 180°C (top/bottom heat).
Mash the bananas thoroughly with a fork in a bowl.
Mix in the rolled oats and nut butter until a smooth batter forms.
Use a spoon to place small mounds onto a baking sheet lined with parchment paper.
Flatten and shape into cookies.
Bake for 10–15 minutes, until the edges are lightly golden brown.
✅ Tips:
For extra crunch: Fold in 1-2 tablespoons of chopped nuts or seeds.
For more sweetness: Add 1 teaspoon of maple syrup or date syrup (optional).
Always buy oatmeal labeled gluten-free in case of intolerance.
Shelf life:
The cookies will keep for about 3 days in an airtight container – or up to a week in the refrigerator.
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