Banana-Oat-Pecan Cookies

Banana bread? Nope! Banana cookies. These cookies take 25 min from start to finish. They are soft, moist, and perfect for a light breakfast next to your coffee. In this recipe, I used whole wheat flour and oat flour. Personally, I don't see any reason to use white flour in this recipe. In whatever recipe I produce, I always prefer to use whole wheat flour - if the recipe allows for it, of course! Adding cinnamon and cardamom powders enhance the flavors of the banana, and with the chopped pecans? It's a whole freaking party.


270 gr brown sugar

240 gr rolled oats

170 gr soft butter

150 gr whole wheat flour

80 gr oat flour

70 gr chopped pecans

7 gr cinnamon powder

5 gr vanilla

4 gr baking soda

1 gr cardamom

1 free-range egg

3-4 ripe bananas


- Preheat your oven to 350F or 180C.

- Peel the bananas and mash them.

- Add brown sugar, egg, butter, vanilla extract, and mix until well combined.

- Add oat flour, whole wheat flour, baking soda, cinnamon, cardamom, and mix just until combined- don't over mix the batter.

- Add the pecans and oat and fold them in the batter.

- Scoop a ball of batter and place it on parchment paper. Make sure you leave an inch space between the cookies, they will spread a little in the oven. Flatten the cookies a little bit with wet hands.

- Bake for 10-13 min.

- Remove from the oven. Using a larger bowl than the cookies, round them up to a perfect circular cookie.

- Be gentle with them, they are soft, moist, and sexy.



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