A while back I posted a recipe for my 4-ingredient banana snack cookies. They are a favorite in our house and we make them almost weekly – especially when we have bananas that are on their way out. As in, super ripe, overly mushy, and perfect for baking. This recipe here is an updated version using chocolate, cranberries, and chia seeds. And that is the beauty of the original recipe, you can adapt to it whatever ingredients you prefer or have on hand.
I originally started making these cookies during Audrey’s nap time. Now that she’s older, she makes them with me. She’s made them so many times, she can practically make them on her own at this point. That’s how easy they are to make. In the oven in minutes, they are a fun activity for the kiddos and an extremely healthy version of a cookie. A win-win for all.
These Cookies Are:
- Full of Omega-3’s
- Easy to make with kids
- Adaptable to a variety of tastes and preferences
- 2 very ripe bananas
- 1 cup rolled or quick cooking oats
- ¼ cup pure maple syrup
- ¼ cup mini dark chocolate chips
- ¼ cup dried cranberries
- 1 tablespoon chia seeds
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Preheat oven to 350. Line a baking sheet with parchment paper.
- In a medium bowl mash together banana with a fork. Stir in remaining ingredients. Mix well. Drop 1 tablespoon at a time of mixture onto baking sheet, flattening gently with your hand. Bake for 12-14 minutes until cooked through and lightly golden.