Nutrition per serving may change if servings are adjusted.
1½ cups quick-cooking oats (see Tip)
1 cup oat flour (see Tip)
¾ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
2 medium ripe bananas, mashed
2 large eggs
¼ cup melted coconut oil or unsalted butter
¾ cup chopped dates, preferably Medjool, or raisins
½ cup shredded unsweetened coconut
1 teaspoon vanilla extract
Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
To make ahead: Store airtight at room temperature for up to 3 days.
150 calories;7 g fat(5 g sat); 3 g fiber; 20 g carbohydrates; 3 g protein; 12 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 47 IU vitamin A; 1 mg vitamin C; 17 mg calcium; 1 mg iron; 70 mg sodium; 166 mg potassium