Description
Soft, chewy, no-sugar-added banana oat cookies made with just three simple ingredients. Perfect for breakfast, snacks, or lunchboxes.
Ingredients
2 large ripe bananas (230–260g), mashed
1 cup (90g) rolled oats
1/4 cup (40g) optional mix-ins such as mini chocolate chips, raisins, chopped nuts, or seeds
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mash the bananas until mostly smooth.
3. Stir in the rolled oats until fully combined and let the mixture rest for 2 minutes.
4. Fold in any optional mix-ins such as chocolate chips, raisins, nuts, or seeds.
5. Scoop about 1 1/2 tablespoons of dough per cookie onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes, or until the cookies are set and lightly golden on top.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe, heavily speckled bananas for the best sweetness and texture.
Old-fashioned rolled oats give the cookies more chew; quick oats will make them softer.
The cookies do not spread much in the oven, so flatten them to about 1/2 inch thick before baking.
Use certified gluten-free oats if needed to keep the recipe gluten-free.
Store the cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Prep Time: 5
- Cook Time: 15
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 68
- Sugar: 4
- Sodium: 1
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
- Cholesterol: 0