Healthy Banana Oat Flour Cookies

The problem it solves

Two spotty bananas, no specialty flour, and a busy morning: this one-bowl recipe turns what you already have into a soft breakfast cookie you can freeze and grab later.

Ingredients

• 2 ripe bananas, mashed
• 1 large egg
• 1 1/2 cups oat flour
• 1/4 cup rolled oats (optional, for more texture)
• 2 tablespoons ground chia seeds or chia flour
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• Pinch of salt
• 2 to 3 tablespoons maple syrup or honey (optional, if the bananas are not very ripe)

Optional mix-ins

• 1/4 cup Just Date Milk Chocolate Chips, or your favorite milk chocolate chips
• Chopped walnuts or pecans
• Unsweetened coconut flakes

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, stir together the mashed bananas, egg, melted butter or coconut oil, and vanilla until combined.
3. Add the oat flour, rolled oats, ground chia, cinnamon, baking powder, and salt. Stir just until no dry pockets remain, then let the dough rest for 5 to 10 minutes so the oats and chia can absorb moisture.
4. Fold in the chocolate chips or another mix-in, if using.
5. Scoop 10 to 12 mounds onto the prepared pan. Gently flatten each one with the back of a spoon; these cookies do not spread much on their own.
6. Bake for 10 to 13 minutes, until the tops look set and the edges are lightly golden.
7. Cool on the pan for 5 minutes, then move the cookies to a rack. They will firm up slightly as they cool but should stay soft in the center.

Substitutions

No oat flour? Blend rolled or quick oats until they have a fine, flour-like texture, then measure 1 1/2 cups. No chia flour? Grind whole chia seeds in a clean spice grinder or high-speed blender until powdery. Butter and coconut oil work interchangeably here.

Helpful notes

Everyday Edited tip: If the dough feels too thick after resting, stir in milk 1 tablespoon at a time, using no more than 2 tablespoons. If it looks loose, give it the full 10-minute rest before adding more oat flour.

Use the bananas to set the sweetness

Very spotty bananas are sweeter and usually need no added maple syrup or honey. Taste a tiny bit of banana before adding the egg; if it is only mildly sweet, use the optional sweetener.

Why grind the chia?

Grinding breaks the seed coat and exposes more surface area. In one small human trial, milled chia increased blood levels of the plant omega-3 ALA and its derivative EPA, while whole chia did not. That does not make whole chia unhealthy—whole seeds still provide fiber and soften well in moist foods—but ground chia may make its omega-3 fats easier to access and gives these cookies a smoother texture.

Make oat and chia flour at home

Blend dry rolled or quick oats until fine, pausing to let the powder settle before opening the lid. For chia flour, use a clean spice grinder or high-speed blender and pulse only until powdery. Measure both after grinding.

Do not skip the flattening step

This soft oat-based dough holds its shape in the oven. Press each mound into the thickness you want before baking so the centers cook evenly.

Storage and freezing

Keep cooled cookies in a covered container in the refrigerator. For busy mornings, freeze them in a single layer, transfer to a freezer bag, and thaw overnight or warm briefly before eating.

Nutrition note sources

• Harvard T.H. Chan School of Public Health: Chia Seeds
• PubMed: Milled versus whole chia seed study