Description
3-Ingredient Banana Oat Cookies
Warm, chewy, naturally sweet cookies that are quick, healthy, and perfect for snacks or breakfast.
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Total Time: 25 minutes
Yields: 10–12 cookies
Ingredients
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2 ripe bananas (the browner, the sweeter)
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1 cup rolled oats (old-fashioned; gluten-free if needed)
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1/4 cup mix-ins (optional, choose any or combine):
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Dark chocolate chips
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Chopped nuts (walnuts, almonds)
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Cinnamon or spices
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Dried fruit (raisins, cranberries, chopped dried pineapple)
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Instructions
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Preheat Oven – 350°F (175°C). Line a baking sheet with parchment paper.
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Mash Bananas – Peel and mash bananas in a medium bowl until smooth, leaving a few small lumps for texture.
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Mix Oats – Stir in the rolled oats until fully combined. Let the mixture sit 2–3 minutes to allow the oats to absorb moisture.
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Add Mix-Ins – Fold in your choice of chocolate chips, nuts, or spices. The dough will be thick and sticky.
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Scoop & Shape – Drop tablespoons of dough onto the prepared sheet, about 2 inches apart. Flatten slightly with a fork dipped in water.
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Bake – 15–20 minutes, until edges are lightly golden and cookies are set. Adjust 3–5 minutes if you like crispier edges.
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Cool – Let cookies cool on the sheet 10 minutes before serving. They firm up as they cool.
Notes
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Bananas: Use very ripe bananas for natural sweetness; you can speed-ripen by baking unpeeled at 300°F for 30–40 minutes.
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Texture: Flatten cookies slightly to help them bake evenly.
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Mix-In Ideas: Peanut butter, shredded coconut, blueberries, cocoa powder.
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Storage: Store in airtight container at room temp for 2 days, in fridge for up to 5 days, or freeze for up to 3 months.