Banana and oat cookies

Name: Banana and oat cookies
Total time: 1 h
Yield: 12
Ingredients: 3 tbsp Arla® Skyr; 350 g Coarsely rolled oats; 3 Ripe bananas; 3 tbsp peanut butter; 3 tbsp honey; ½ tsp salt; ½ tsp baking powder; ½ tsp cinnamon; 100 g dark chocolate (chopped or buttons)

Discover the simple pleasure of our banana and oat cookies recipe, where ripe bananas bring a natural sweetness, and oats add a satisfying texture. These cookies blend the smooth taste of peanut butter with the freshness of skyr and a hint of honey for a treat that's both delicious and wholesome. With dark chocolate chunks adding a luxurious twist, these cookies are perfect as a snack for any time of the day. Enjoy the ease of baking and the rich flavours that make these cookies a delightful choice.

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Instructions

Mash the bananas and melt the peanut butter (e.g. in the microwave).
Mix the mashed bananas, peanut butter, skyr and honey well together.
Mix the oats, salt, baking powder and cinnamon in another bowl.
Stir the oat mixture and mashed banana together and fold in the chocolate.
Make 12-15 balls of the dough and place them on 2 sheets of baking paper.
Bake the cakes at 170 °C (fan oven) for approx. 15 min. and let them cool on a wire rack.

Enjoy!

Questions about banana and oat cookies

Make a batch of our banana and oat cookies and find answers to common questions. Learn how to adapt this recipe, experiment with different ingredients, and how to add a personal touch with different chocolates.

What texture should banana and oat cookies have?

Expect these cookies to have a crisp exterior and a soft, chewy centre. The oats contribute a hearty and satisfying texture, while the mashed bananas lend moisture and a soft, cake-like crumb. The addition of chocolate chunks adds pockets of indulgent richness, enhancing the overall experience. When baked to perfection, these cookies should offer a comforting chewiness that pairs wonderfully with the natural sweetness of the bananas and earthy notes of the oats. Each bite should be a harmonious blend of textures, making these cookies a delightful treat for any occasion.

Can I replace the peanut butter?

Most nut spreads – including almond, cashew or macadamia – will work well in this recipe. It’s a like-for-like swop and you can simply use an equal amount (three tablespoons) of your chosen spread. For a nut-free option, try sunflower seed spread. Each alternative will bring its own unique taste and texture to the cookies, offering a delightful twist to the original recipe. A good tip is to ensure that the substitute you choose has a similar consistency to peanut butter to maintain the right texture of the dough.

Can I use any type of chocolate in this recipe?

Absolutely! You can use various types of chocolate in this recipe to tailor the flavour to your preference. Consider using dark chocolate for a rich and intense taste, milk chocolate for a sweeter profile, or even white chocolate for a creamy and indulgent twist. You can also experiment with different percentages of cocoa content in the chocolate to achieve the desired level of sweetness and depth of flavour. Whether you prefer chunks, chips, or finely chopped chocolate, the choice is yours to customise these cookies to perfection.

Ingredients

Arla® Skyr	3 tbsp
Coarsely rolled oats	350 g
Ripe bananas	3
Peanut butter	3 tbsp
Honey	3 tbsp
Salt	½ tsp
Baking powder	½ tsp
Cinnamon	½ tsp
Dark chocolate (chopped or buttons)	100 g

Get the skyr mixture just right

Achieving the perfect skyr mixture for these banana and oat cookies is key to their deliciousness. Start by ensuring your skyr is at room temperature before mixing to prevent it from clumping. When combining the skyr with the mashed bananas, peanut butter, and honey, stir gently but thoroughly to create a smooth and creamy base. If your skyr is too thick, you can add a splash of milk to loosen it up slightly, but be careful to not to make it too runny.

Be sure to taste the skyr mixture before adding it to the oats to adjust the sweetness level if needed, especially if you prefer your cookies less sweet. With a well-balanced skyr mixture, your cookies will have a delightful texture and flavour that perfectly complements the other ingredients.

Store your banana and oat cookies for freshness

To ensure freshness, store the cookies at room temperature in an airtight container for up to three days. If it's warm or humid, put them in the fridge in the same container for up to five days. As an extra step to help keep them dry and crunchy, add a folded paper towel in the storage container. Don’t be alarmed if the cookies get darker as the bananas' sugars react over time, they'll still be tasty and safe to eat.

This recipe is also great for freezing: simply place them on a tray in a single layer and, once frozen, put them in an airtight container with layers of parchment paper to stop them from sticking. They'll last in the freezer for up to two months. It’s best to thaw them in the refrigerator overnight, but a few hours at room temperature will also work if you’re pressed for time.

Get the little ones involved in baking

This recipe is a great opportunity to introduce budding chefs to the world of baking. Depending on their age and skill level, they can help with various tasks, from measuring ingredients like oats and chocolate to mashing the bananas and stirring the skyr mixture. They'll learn about following recipes and combining ingredients as they mix everything together. Since there are no raw eggs, they can also taste the dough safely, which adds even more fun to the baking process.

Understanding the role of skyr in baking

Skyr, an Icelandic dairy staple, stands out in our banana and oat cookies recipe. Thicker than yogurt, it adds a creamy richness to baked goods. In our cookies, it brings moisture and softness, making every bite enjoyable. This is key in recipes without eggs, as skyr helps bind ingredients and keeps cookies from becoming dry. The tang also balances the sweetness of the bananas and honey, adding complex flavour.

Its baking uses go beyond cookies; it works well in pancakes, muffins, cheesecakes, and brownies, making it a versatile kitchen ingredient.

How to maximise flavour

Spices are the magic touch that elevate your banana and oat cookies from simple treats to something extraordinary. Cinnamon is a top choice, enhancing the bananas' sweetness with its cozy warmth and subtle kick. The aroma alone can make your kitchen feel more welcoming as the cookies bake.

Don't just stick to cinnamon, though. Exploring other spices can introduce new and exciting flavours. Nutmeg adds a soft, nutty touch, and cardamom offers a sweet, slightly exotic twist that goes well with the oats and dark chocolate. These spices add more than just taste; they boost the cookies' appeal to all your senses.

Choose the freshest spices for the biggest flavour impact. Grinding whole spices yourself can provide a stronger taste than pre-ground options. This extra effort can make your cookies taste fresher and more flavourful. Also consider toasting your spices before adding them to the mix. This simple step helps to release the oils and deepen the flavours, making your banana and oat cookies a gourmet treat.

Artful presentation and serving suggestions

When it comes to presenting and serving these banana and oat cookies, simplicity with a touch of elegance works best. Arrange the cookies on a rustic wooden platter or a ceramic plate lined with parchment paper for a cozy, homemade feel. Dust them lightly with powdered sugar for a hint of sweetness and a touch of charm.

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