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As much as I love butter, sugar and flour, I’m always amazed at the results of what I like to call ‘alternative baking’, that flouts rules and substitutes these ingredients with healthier options. But, and this is a major ‘but’, the results of such baking can’t truly be compared to traditional baking. Textures tend to be slightly dense, the sweetness won’t have the kind of punch that sugar would give… but the flavours are just so earthy and satisfying! I’ve been making these ‘breakfastcookies’ for the last couple of years, but recently decided to put them to test with my toughest-to-please critic , my 3-year-old nephew!

The little munchkin is a die-hard chocoholic, who prefers processed sugar to any kind of fruit. When I made Healthy Pancakes, that were made mostly from bananas, he shunned them saying “banana, na-na” before rushing to get a piece of “t-cho-co-late”! But the little darling came down with a rather nasty stomach bug and spent his precious weekend off from school being too sick to even watch his favourite YouTube videos. Ahem, ahem, he’s been gently oriented to watch his Massi’s videos too (wink, wink). Yours truly, aka the doting Massi in this case, couldn’t take the little one being so violently sick and decided to bake him a treat that wouldn’t irritate his condition further. But would these ingredients get past the palate of a discerning 3-year-old? I’m happy to say, YES!! Whew! While the little one enjoyed these as a treat, I usually stick to these for breakfast because they make for a great ‘grab and go’ breakfast. Uff, the satisfaction of eating a cookie for breakfast and knowing it’s a healthy one!!

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You definitely need to work with really ripe bananas and instant oats, because the former will help with binding and the latter will make it possible for them to bake in the time that they do.I like a dash of homemade vanilla extract and a small pinch of cinnamon to liven up the flavours.

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Just use the back of a fork to mash the bananas in a bowl……And stir in the oats, cinnamon and vanilla extract. Simple stuff, right?

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You could very easily add nuts, raisins, or dried cranberries to this mixture. But I made these for a mini chocoholic, remember? So chocolate chips it was for me!

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Sometimes, you might need to add just a tad more oats to the mixture, like I did, just to get the consistency right for when you shape these cookies. They will be slightly sticky in texture, but you don’t want them to be too sticky or else you won’t be able to shape them.

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That looks about right!

The one thing I must warn you about is that cookies can stick to the baking tray and burn quickly. The folks at KitchenAid India sent me a Nonstick Baking Sheet, so I thought of test driving it with this recipe. In the past, I’ve had to even grease parchment paper because the cookies tend to stick to ungreased parchment paper. So I was a little nervous while baking these cookies, as is on the nonstick baking sheet. No greasing, no parchment paper here. Et voila! I’m gonna jump the gun slightly and tell you that the results were brilliant! There wasn’t even the slightest hint of cookies sticking to the baking sheet, they just slid off easily after baking too!

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Amidst all this excitement, I must tell you that the cookies need to be shaped by hand into 6 rounds that are roughly 2-inch or 2.5 inches round. Flatten them slightly like you would a ‘tikki’ or burger patty to ensure that they bake evenly, and then just be patient for 20 minutes while these cookies bake!

Makes  6 cookies


– Ripe Bananas: 2

– Instant Oats: 1 cup (plus extra if required)

– Pinch of cinnamon powder

– Vanilla Extract: ¼ teaspoon

– Chocolate Chips: ¼ cup

– ( I used 50% dark chocolate chips)


– Pre-heat the oven to 150 degrees Celsius.

– In a medium-sized bowl, mash the bananas with a fork. Add the oats, cinnamon powder & vanilla extract and stir to combine. Add the chocolate chips and fold them in. If the mixture is too sticky to shape by hand, then add 1 or 2 tablespoons more of oats. The mixture will be slightly sticky, but it shouldn’t be too sticky to shape.

– Divide the mixture into 6 rounds and shape each one into slightly flat-ish ‘tikki’ or burger patty shape of about 2 or 2.5 inches round.

– Place on a non-stick baking sheet  or else line a baking sheet with parchment paper & grease the paper with some butter before placing the cookies. Bake for 18 to 20 minutes or until the cookies are slightly brown in colour.

– Allow to cool before eating.

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