Gluten Free Banana Oat Cookie Bites

I came across these easy to make cookie bites  from following Canadian pro cyclist Lex Albrecht from Team Bepink.

Not being much of an expert when it comes to being in the kitchen they fit my rules of:

  1. require a minimum amount of time to put together and bake
  2. only needing a few ingredients, in this case 4 and all natural
  3. don’t create a lot of mess
  4. and of course they’re gluten free using gluten free oats

Swap out the cranberries for your favorite dried fruit (I tend to add a bit more than the 1/2 cup the recipe calls for), and I am tempted next time to see how they turn out if I replace the fruit with some chocolate chips.

2 bananas
2 cups of gluten free oats
1/4 cup of butter (room temperature)
1 tsp vanilla extract
1/2 cup of dried cranberries or other dried fruit

Mix the first four ingredients in a blender, and then transfer the batter to a bowl and then add the dried fruit.

There are a couple of tips I’ve discovered.

First use butter at room temperature as it will blend much better than butter from the fridge.

Second if you want a firmer batter add in a few more oats. I added an extra 1/3 cup and that made the batter stiffer, but also the cookies once baked (while still moist) were more firmer to my liking.

Roll into balls the size of a golf ball (makes around 20-22) or you can make then a bit more like a traditional cookie (makes around 14-15) and place on a cookie sheet and bake at 350F for 20 minutes.