Healthy Banana Oatmeal Cookies that are made with just 2 ingredients in one bowl, super simple and easy to customize with add-ins, you’ll love these as an super easy (and delicious), low-cal grab-and-go for breakfast or a snack.
They’re gluten-free, vegan, no sugar and make a perfect snack for any time of the day!
INGREDIENTS YOU WILL NEED FOR BANANA OATMEAL COOKIES:
To make these banana oatmeal cookies, you only need TWO (or 3!) ingredients-
- Oatmeal – Quick oats are more finely ground up whole oats, so they are slightly powdery. So either using rolled oats or 1 cup rolled oats and 1/2 cup quick oats.
- Banana – Bananas add wonderful moisture, natural sweetness, and nutrition. They’re packed with potassium and fiber.
- Mix-ins – Add 1/2 cup of your favorite mix-ins. I have add chocolate chips and pecans.
That’s it!
HOW TO MAKE BANANA OATMEAL COOKIES?
Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
Now add the chocolate chips and nuts, stir until they are just mixed throughout.
Scoop one heaping tablespoon of the dough into your hands and form into a cookie.
Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
HOW TO MAKE AHEAD OF THIS COOKIES?
Scooped, shaped, and unbaked cookies can be refrigerated for up to 2 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before baking.
HOW TO STORE THIS BANANA OATMEAL COOKIES?
To Store. Store cookies at room temperature for up to 4 days.
To Freeze. Place cookies in an freezer-safe container or ziptop bag and freeze for up to 2 months.
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Banana Oatmeal Cookies
Ingredients
- 1 1/2 cups rolled oats
- 3 medium bananas
- 1/4 cup chopped pecans
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 F. Line a baking sheet with a parchment paper.
- Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
- Now add the chocolate chips and nuts, stir until they are just mixed throughout.
- Scoop one heaping tablespoon of the dough into your hands and form into a cookie.
- Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
Notes
- Cookies can be frozen up to 2 months, then thawed overnight in the refrigerator before enjoying.
- The riper the banana, the sweeter it is, the easier it is to mash, and the more sweetness it adds to the bread.
- These cookies will not spread in the oven, so be sure to form them into a cookie before placing on baking sheet.
- Don’t be afraid to add more oats if you find the batter to be too thin- This is often due to the amount of mashed banana used.
- Definitely add some chocolate chips or your favorite nuts, for a little fun. I prefer using mini chocolate chips, as they spread evenly, but standard sized chocolate chips work well too.
