Life moves fast these days. We all want treats that taste amazing but do not take hours to prepare. That is exactly where these Oatmeal Cookies come in to save the day.
You might be thinking that baking cookies requires a huge mess. Usually you need flour, sugar, butter, and eggs. But this recipe changes everything you know about baking.
These are technically Oatmeal Banana Cookies because the base is just fruit and oats. It sounds too simple to be true. Yet the results are incredibly satisfying.
I love making these when I have spotted bananas on the counter. Instead of making banana bread again, I whip up a batch of these wholesome cookies. They are perfect for using up leftovers.
They also double as Breakfast Cookies. Since they are made with whole grains and fruit, you can grab two on your way out the door. No guilt involved.
If you are looking for simple Oatmeal Desserts that fit a budget, this is it. You probably have the ingredients in your kitchen right now. Let us get baking.
Jump To:
Why You’ll Love This Recipe
There are so many reasons to keep this recipe in your back pocket. First of all, it is incredibly cheap to make. You only need three common items.
It is also very allergy friendly. There is no flour, no eggs, and no dairy required for the base. This makes it safe for many school lunches or friends with dietary restrictions.
You will love the speed. From start to finish, you can have warm Oatmeal Cookies ready in under twenty minutes. That is faster than driving to a bakery.
Cleanup is a breeze too. You only need one bowl and a fork. No electric mixers or heavy equipment are needed here. It is truly a low stress kitchen project.
These cookies are highly customizable. While the base is simple, you can add almost anything you like. We will talk about fun add ins later in the post.
Finally, the texture is soft and chewy. They are not crispy like traditional sugar cookies. They feel comforting and hearty, much like a baked oatmeal bar.
Ingredients
The beauty of this recipe lies in the short shopping list. You do not need any fancy powders or expensive extracts. Just simple, wholesome food.
- 2 ripe bananas
- 1 cup rolled oats
- ½ cup chocolate chips (optional)
Let me explain why the bananas matter so much. You want bananas that are very ripe. Look for brown spots or even fully brown skins.
The riper the banana, the sweeter your Oatmeal Cookies will be. Green or yellow bananas will not mash well. They also will not provide enough natural sugar.
For the oats, rolled oats work best. They provide a nice chewy texture. You can use quick oats if that is all you have. They will just make the cookie softer.
Chocolate chips are technically optional, but I highly recommend them. They add that classic dessert feel. You can use semi sweet, milk, or dark chocolate chips.
If you want to keep these strictly as healthy Breakfast Cookies, you could skip the chocolate. But a little chocolate in the morning never hurt anyone.
Step-By-Step Instructions
This process is so easy that kids can do it. In fact, it is a great recipe to introduce little ones to baking. There are no raw eggs to worry about.
Step 1: Prep The Oven
Start by preheating your oven to 350 degrees Fahrenheit. That is about 175 degrees Celsius. Getting the oven hot first ensures your cookies bake evenly.
Next, line a baking sheet with parchment paper. This is important because these cookies can be sticky. The paper ensures they slide right off when baked.
Step 2: Mash The Bananas
Peel your ripe bananas and place them in a medium bowl. Take a fork and start mashing. You want to get them as smooth as possible.
It is okay if there are a few small lumps left. However, a smoother banana puree mixes better with the oats. This acts as the binder for your Oatmeal Cookies.
Step 3: Mix In Oats
Pour the rolled oats into the bowl with the mashed bananas. Stir them together until every oat is coated with the banana mixture. It should look like a thick wet dough.
If you are using chocolate chips, add them now. Fold them in gently so they are evenly distributed. You want chocolate in every bite.
Step 4: Form The Cookies
Use a spoon to drop dollops of the mixture onto your baking sheet. This recipe usually makes about 10 to 12 cookies depending on the size.
Here is a key trick. These cookies do not spread in the oven like butter cookies do. You must flatten them slightly with the back of your spoon.
Shape them into nice rounds before baking. The shape they go in is the shape they will come out. Take a moment to make them look nice.
Step 5: Bake And Cool
Place the baking sheet in the oven. Bake for 12 to 15 minutes. You are looking for a golden brown color on the edges.
Once they look set, remove them from the oven. Let them sit on the hot baking sheet for a few minutes. This helps them firm up.
Finally, move them to a wire rack. Let them cool completely before eating. They taste best when they have had time to settle.
How To Store Leftovers
If you somehow have leftovers, storing them is easy. These Oatmeal Banana Cookies are quite moist because of the fruit. This affects how you store them.
You can keep them in an airtight container on the counter for about two days. After that, the moisture might make them get too soft or spoil.
For longer storage, I recommend the fridge. Place them in a sealed container and refrigerate. They will stay fresh for up to a week this way.
These also freeze wonderfully. If you want to meal prep Breakfast Cookies, make a double batch. Freeze them in a single layer first.
Once frozen, move them to a bag. You can grab one in the morning and let it thaw on your commute. It is a brilliant time saver.
Tips
Let me share a few secrets to making these the best Oatmeal Cookies ever. First, salt is your friend. A tiny pinch of salt enhances the sweetness.
If your bananas are not super ripe, the cookies might taste bland. In that case, you can add a teaspoon of honey or maple syrup. It helps boost the flavor.
Texture lovers might want to add crunch. Chopped walnuts or pecans go great in this recipe. Just stir them in with the chocolate chips.
Do you love spices? Cinnamon is a game changer here. A dash of cinnamon makes these taste like warm banana bread. It smells amazing while baking.
For a protein boost, you can stir in a little peanut butter. It adds healthy fats and makes the cookies more filling. It also pairs perfectly with chocolate.
Be careful not to overbake them. Since there are no eggs, you do not need to worry about raw ingredients. Taking them out slightly soft keeps them chewy.
If you use steel cut oats, the texture will be too hard. Stick to rolled oats or quick oats. They absorb the banana moisture much better.
Conclusion
There you have it. The simplest Oatmeal Cookies you will ever make. They prove that good food does not need to be complicated.
Whether you eat them as Breakfast Cookies or a late night snack, they hit the spot. They are wholesome, sweet, and satisfying.
I hope you give this recipe a try soon. It is a fantastic way to use up those old bananas. Plus, your kitchen will smell delicious.
If you make these, let me know how they turned out. Did you add any fun mix ins? I would love to hear about your creations.
Enjoy your healthy treats! It is rare to find Oatmeal Desserts that feel this good to eat. Happy baking!
FAQ
Are These Cookies Gluten Free?
Yes, they can be. However, you must buy oats that are certified gluten free. Regular oats are often processed near wheat. Always check the label to be sure.
Can I Use Instant Oats?
You can use instant oats in a pinch. The texture will be much softer and less chewy. Rolled oats generally provide the best bite for these Oatmeal Cookies.
Why Are My Cookies Mushy?
If they are too mushy, your bananas might have been very large. You can try baking them for a few extra minutes. Next time, add a few more oats.
Can I Make These Without Chocolate?
Absolutely. You can replace the chocolate with raisins or dried cranberries. You can also leave them plain for a simple banana oat flavor.
Are These Good For Toddlers?
Yes, these are very popular with toddlers. The soft texture is easy to chew. Just skip the chocolate chips and maybe cut the cookies into smaller pieces.
3-Ingredient Oatmeal Banana Cookies
These incredibly simple 3-ingredient oatmeal banana cookies are the perfect quick and healthy treat. Soft, chewy, and ready in under 20 minutes, they’re a no-fuss dessert or breakfast on the go.
Requirements
Ingredients
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas with a fork until as smooth as possible.
- Stir in the rolled oats until well combined, then fold in the optional chocolate chips.
- Drop spoonfuls of the mixture onto the prepared baking sheet. Since these cookies don’t spread, flatten each one slightly with the back of a spoon into a cookie shape.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
A tiny pinch of salt enhances the sweetness and flavor.
For extra crunch and flavor, add chopped walnuts or pecans.
A dash of cinnamon makes these taste like warm banana bread.
For more sweetness, especially if bananas aren’t very ripe, add a teaspoon of honey or maple syrup.
Nutrition
Calories
Sugar
Fat
Carbs
