Lenten Cookies (Banana Oatmeal Honey Cookies for Lent)
These Lenten Cookies are simple, wholesome, and quietly comforting. They’re the kind of bake that doesn’t shout for attention — but once you make these Banana Oatmeal Honey Cookies, they become a regular part of your routine, especially during the Lenten season. They’re naturally sweetened, made with simple ingredients, and happen to fit perfectly into periods of Lent — when many traditional recipes are stripped back to the essentials.
Equipment
- Large Baking Sheet
- Cookie Scoop, optional
Ingredients
- 130 g (about ½ cup) mashed ripe banana 1½–2 medium bananas
- 80 g (¼ cup) honey
- 60 g (¼ cup) neutral oil vegetable, sunflower, or canola
- 1 teaspoon vanilla extract or vanilla bean paste
- 135 g (1⅔ cups) rolled oats
- 60 g (½ cup) almond flour
- 20 g (¼ cup) shredded/desiccated coconut
- 1 teaspoon ground cinnamon
- 60 g (⅓ cup) raisins, sultanas, or dried cranberries
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- In a large bowl, mash the bananas with a fork until smooth.
- Add the honey, oil, and vanilla. Stir until fully combined.
- Add the rolled oats, almond flour, shredded coconut, cinnamon, and dried fruit. Mix until evenly incorporated.
- Using a cookie scoop or a tablespoon, divide the mixture into 8 large balls and place them on the prepared baking sheet.
- Gently press each ball down to form thick cookie patties.
- Bake for 23–25 minutes, until the cookies are set and deep golden brown around the edges.
- Leave the cookies to cool completely on the baking sheet — they will firm up as they cool and the edges will become lightly crisp.
Notes
These cookies are soft straight from the oven and firm up as they cool — this is normal.
They are naturally dairy-free and egg-free, making them suitable for Lent.
Store in an airtight container at room temperature for up to 3 days.