RECIPE
1/2 cup mashed ripe banana (I used one medium banana)
1/2 cup organic sugar
2 Tbsp. neutral oil (vegetable, canola, or coconut)
2 cups gluten-free oat flour (if not gluten-free, you can replace with 1 ½ cups all-purpose flour)
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit. To a bowl, add mashed banana, sugar, and oil. Stir well. Add gluten-free oat flour, baking powder, cinnamon, nutmeg, salt, and pecans. Stir until evenly combined. Scoop, and flatten dough onto a cookie sheet. Bake about 15 minutes. Makes one dozen cookies.
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I’m about to make these after I feed my sweet bby! Cant wait!!! thnx 🤣🤣😁😁😁
Great, I hope you like them!!
How long can this cookies be kept as it has banana in it?????? Omg i’m excited to make this!
They should be ok in an airtight container for at least a week. I guess they could be kept in the fridge longer, but I haven’t tested that.
Looks yummy 😊
Thanks!
How can I make these without the nuts as we have nut allergies in our home 🙁
+Tywana Sutton Haha, no they should be fine without!
+somethingvegan Well, that IS the obvious remedy! Lol…I was just wondering if omitting them would some how change the texture, the cook time, or if anything else should be added in place of the nuts to ensure they come out the same since the recipe is Banana Nut and not just Banana. Thank you so much for replying.
Just leave them out!! : )