Massachusetts Feature: Allergy Friendly Baking with Natalia- Oatmeal Banana Cookies

My mom likes for us to be healthy, but we love cookies, what kid doesn’t.  I started making these oatmeal banana cookies and my family loves them.  We nicknamed them breakfast cookies because they are healthy enough for a breakfast treat.  They are amazing! They don’t last long in our house. With the oatmeal and banana foundation you can really customize the cookies to your liking.  Since my allergies prevent me from using nuts, I prefer a variety of seeds.  I also love to add chocolate chips sometimes, which I highly recommend.


Natalia's Oatmeal Banana Cookies

Prep Time: 20 mins
Cook Time: 15 mins
Yields: 12


  • 1 - Banana
  • 1 Cup - Organic Oats
  • 1/4 Cup - Organic Raisins
  • 1 Tablespoon - Chia Seeds
  • 1/8 Cup - Raw Sunflower Seeds
  • 1/8 Cup - Raw Pumpkin Seeds
  • 1/4 Cup - Organic Shredded Coconut Flakes
  • 1/4 Cup - Enjoy Life Chocolate Chips


  1. Heat oven to 350 Degrees
  2. In a medium blow, mash bananas
  3. Once bananas are mashed, mix in oats, raisins, chia seeds, sunflower seeds, pumpkin seeds, coconut flakes and chocolate chips
  4. If the mixture is too dry, add an additional half of a banana
  5. Grease the muffin tin with coconut oil. Use a plastic bag to make it easier
  6. Scoop the mixture and fill each muffin section. Press down with spoon
  7. Bake for 15 minutes
  8. Let the cookies cool in the pan before removing. Once cool enjoy with your family and friends!

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  • comment-avatar
    Martianne September 13, 2016 (1:04 pm)

    Beautiful photos of your tasty cooking adventures, Talia! Keep enjoying your passions and nourishing your family! Way to go!

  • comment-avatar
    Marijanna R Fullen September 13, 2016 (1:59 pm)

    These look so good! I’m going to have to give them a try!

  • comment-avatar
    Nancy Peffley September 13, 2016 (9:41 pm)

    They look so yummy ? & I love everything in them, good job Tali I’m going to try making them ?