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How this worksServings: 12 bites
Calories: 159kcal
Ingredients
- 1 cup rolled oats (use gluten-free certified oats for gluten-free option)
- 1 cup oat flour (use gluten-free certified oat flour for gluten-free option)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1 cup pureed overripe banana (roughly 2 large bananas; see note)
- 1 1/2 teaspoon vanilla extract or 1/2-3/4 teaspoon vanilla bean powder
- 3 tablespoons nondairy chocolate chips (optional, can substitute dried fruit; see note)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. In a mixing bowl, combine the oats, oat flour, baking powder, cinnamon, sea salt and nutmeg. Stir through until well combined.
- Add the banana, vanilla extract, and chocolate chips to the dry mixture, and stir through until combined. Using a cookie scoop, place 2-tablespoon mounds of the batter onto the prepared baking sheet. Bake for 13–14 minutes, until just firm to the touch and a light golden on top. Remove from oven and let cool on pan for a minute, then transfer to a cooling rack.
Notes
Banana Note: Use an immersion blender and a deep cup to puree your bananas (this is easiest, but a blender or small food processor will also work). It produces a very liquefied mixture, not like what you can get through mashing.
Idea: Try adding raisins, chopped dates, or chopped dried banana in place of the chips.
Reprinted from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes Copyright © 2015 by Dreena Burton. Published by Benbella Books
Nutrition
Calories: 159kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Sodium: 105mg | Fiber: 3g | Sugar: 9g
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