Finger-lickin’ Friday: Banana Oatmeal Cookies

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s tenth installation of Finger-lickin’ Fridays!

Banana Oatmeal Cookies

These cookies are ridiculously easy and require only a few simple ingredients. They are vegan, as well as gluten-free. If you are doing the 21 Day Fix by Autumn Calabrese via Teach Beachbody, you can have two of these and count it as only one yellow container! YAY!

Banana Oatmeal Cookies 21DF
Sorry about the image quality! I managed to snap a shot with my phone before before it was eaten!

Status: Tested & approved! (Recipe originally from the 21 Day Fix Eating Plan)

Makes: 16 cookies, serving size is two.


  • Nonstick cooking spray
  • 1 cup old-fashioned rolled oats (I actually used quick oats and had no problems)
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 ripe medium bananas, mashed
  • 1/4 cup golden raisins
  • 1/4 cup raw walnuts (I didn’t have any on hand and the cookies still turned out fine)


  • Preheat oven to 350. Lightly coat a baking sheet with spray and set aside.
  • Combine oats, cinnamon, and salt in a medium bowl and stir to combine.
  • Add in bananas, raisins, and walnuts and mix well.
  • Drop by heaping tablespoon onto prepared baking sheet.
  • Flatten with a spatula. (I actually used a potato masher!)
  • Bake for 14 to 15 minutes or until firm.


  • I love these straight from the fridge, but you could also allow these to come up to room temperature (or maybe even microwave them for a few seconds) before eating.



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