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I promise this is my last banana recipe for a while, I’m ready to shift my focus to fall flavors, like pumpkin and apples!  I love fall, it is my all time favorite season, especially in the Pacific Northwest, just gorgeous here right now, lots of sun and temperatures in the 70′s nearly everyday, with crisp evening air, just perfect.

Enough about the seasons and the weather…these little cookie bites are just great for snacking, packing, and guilt free enjoyment.  They are sweetened only with fruit and a few chocolate chips, which could be left out or replaced with dried berries if you wish.  Just like the recipe I posted last week for the Banana Flax Cookies, these bites make you feel like you are having a treat, but in reality you are eating something healthy!

After I made these bites I put them directly in my freezer.  Then I have them when needed and they freeze great!  Good thing I put them away quickly because the kids were snatching them up nearly faster than I could package them.  I laughed as they ate these cookies, they have no idea how healthy they really are!  Oh yeah, and they are gluten free for those of you who avoid wheat.  Pretty much the perfect “treat” don’t you think?!?

Banana Oatmeal Energy Bites

Adapted from Weelicious.com 

  • 3 ripe bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup flax seeds
  • 1 cup dried dates, chopped
  • 1/2 cup coconut oil, melted
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 cup mini chocolate chips

Mash the bananas and put in a large bowl.  Mix in the rolled oats, flax seeds, dried dates, coconut oil, cinnamon, vanilla, salt, and chocolate chips.  Stir until well combined.

Preheat the oven to 350 and let the mixed batter sit for 10 minutes while the oven preheats.

Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.

Using a 1 tablespoon sized scoop, shape the cookie bites and place on the prepared cookie sheet, they don’t spread so feel free to place them close together.

Bake for about 25 minutes, or until lightly golden around the edges.  Cool on a wire rack.  Store in an airtight container on the counter or in the freezer!