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Oat and banana mini cookies

Today's recipe makes a perfect little snack during the day or breakfast. These mini oat and banana cookies are super delicious, golden-brown outside, soft and chewy in the middle!

Vegan, soy free, gluten free | 12 cookies | SNACK



  • 110g banana (ripen)
  • 160g gluten free oats
  • 50g peanut butter
  • 50g almond butter
  • 35g almond protein powder
  • 50ml maple syrup
  • 50ml coconut oil
  • 50g coconut sugar
  • 45g dark chocolate (or chocolate chips)


1.In a large mixing bowl, add the banana and use a fork to mash it.

2.Then add all the remaining ingredients, except of the chocolate, and mix well to combine.

3.I prefer to use my hand to make sure that the nut butters have been evenly mixed.

4.Chop the dark chocolate into small pieces and add it into the mixture and mix to incorporate.

5.Divide the mixture into balls of 50g and shape them into a small cookie.


6.Place them on a baking tray, lined with parchment paper and bake in a preheated oven at 170°C for 12 minutes.

7.Remove from the oven and let them cool down at room temperature before you enjoy!



  • When you remove from the oven, the cookies will still be soft, therefore the cooling time is required to help then harden up.

  • Store in an air-tied container for up to 5 days.

Did you try this recipe?

Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood


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