Banana Oatmeal Cookies

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🍌 3-Ingredient Banana Oatmeal Cookies

  • Prep time: 5 minutes

  • Cook time: 12–15 minutes

  • Total time: 20 minutes

  • Servings: Makes 12 cookies

Ingredients

  1. 2 Large Ripe Bananas (the spottier, the better!)

  2. 1 ½ Cups Quick Oats (Rolled oats work too, but the texture will be chunkier)

  3. 1/3 Cup Mix-in of choice (Dark chocolate chips, raisins, or chopped walnuts)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

  2. Mash: In a medium bowl, mash the bananas with a fork until they are mostly smooth and liquidy.

  3. Mix: Fold in the oats and your chosen mix-in. Stir until the oats are fully hydrated and the “dough” is consistent.

  4. Scoop: Use a spoon or cookie scoop to place 12 mounds onto the baking sheet. Flatten them slightly with the back of a spoon (these cookies don’t spread or rise while baking).

  5. Bake: Bake for 12–15 minutes until the edges are firm to the touch.

  6. Cool: Let them cool on the pan for 5 minutes to set before moving to a wire rack.

Nutritional Info (Per Cookie)

Values are estimates based on using dark chocolate chips.

Calorie/Macro Amount
Calories 85 kcal
Total Fat 2g
Carbohydrates 15g
Fiber 2g
Sugar 5g (natural + chips)
Protein 2g

Key Benefits

  • Heart Healthy: Oats contain beta-glucan, a type of soluble fiber known to help lower cholesterol.

  • Natural Energy: The combination of complex carbs from oats and natural sugars from bananas provides a steady energy release.

  • Allergen Friendly: Naturally vegan, dairy-free, and can easily be made gluten-free (just ensure your oats are certified GF).

Expert Tips & Notes

  • The Banana Rule: If your bananas aren’t brown and spotty, the cookies will be bland. The riper the banana, the sweeter the cookie.

  • Texture Hack: If you prefer a “fluffier” cookie, add ½ tsp of cinnamon and ½ tsp of vanilla extract. It adds 0 calories but tons of flavor.

  • Storage: Since these are moist, they only last about 2-3 days at room temperature. Store them in the fridge for up to a week, or freeze them for up to 3 months.

Common Q&A

Q: Can I use Steel Cut oats?

A: No, stay away from steel cut for this recipe! They won’t soften enough and you’ll end up with a very crunchy, unpleasant texture.

Q: Why are my cookies soft/mushy?

A: These are “soft-bake” cookies. They won’t get crispy like a butter-based cookie. If they feel too wet, add an extra 2 tablespoons of oats next time.

Q: Can I add protein powder?

A: Yes! Swap out ¼ cup of oats for a scoop of your favorite protein powder. You may need to add a splash of almond milk if the dough gets too crumbly.

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