You’ll love these 3 ingredient banana cookies with 3 alternatives. These vegan and gluten-free cookies are perfect snacks to stop your sweet cravings in a healthy way. It takes almost 15 minutes from start to finish to make these banana oatmeal breakfast cookies!
Today I am sharing my 3 ingredient banana oatmeal cookies. If you enjoy my apple oatmeal cookies, I believe you’ll enjoy these delicious and easy cookies as well.
If you have ripe bananas and not sure how to use them, you should definitely make these cookies. It is as simple as mixing 3 ingredients in a bowl with a fork. They are perfect for breakfast or as a snack.
These 3 ingredient banana cookies are not only great to stop your sweet cravings but also very filling.
There are 2 base ingredients. For the third one, I give 3 options.
Ingredients you’ll need
- Bananas– It is very important to use ripe bananas as they work as a natural sweetener in this recipe. It is one of the base ingredients.
- Oatmeal-I use gluten free rolled oats. Naturally, oats should be gluten-free but because of cross-contamination, they may include gluten. So if you are gluten sensitive always check the label for gluten-free. Oatmeal is the second base ingredient that provides structure.
- Dark chocolate/walnuts/cinnamon-These cookies are delicious with either of these 3 ingredients. Although normally I like using chocolate with 55-60% cocoa, these cookies are totally fine with 80% cocoa because of the ripe bananas’ sweetness. If you want these cookies to be vegan, make sure to check the chocolate label.
How to make banana oatmeal cookies
First I place the bananas into a medium bowl and mash with a fork. If there are small banana pieces left, that’s totally fine.
For the dark chocolate and walnut version, first I add the oatmeal and stir with banana.
For the chocolate version, I add the chocolate pieces and stir with a fork.
Then I take two tablespoons of the mixture, place on the baking sheet and flatten the mixture with my hand. You can use a spatula as well.
For the walnut version, you have two options. You can either take 2 tablespoons of the banana oatmeal mixture and place them on the baking sheet. Then you can gently place a large walnut piece in the middle of the flattened mixture.
Or you can add the walnut pieces to the banana-oatmeal mixture just like the chocolate version for even distribution.
For the cinnamon version, after I mash the banana, I add the oatmeal and cinnamon on top and stir with a fork.
I take 2 tablespoons of the mixture, place on the baking sheet and flatten the mixture with my fingers before baking. It will be a sticky mixture.
You can make 12-13 cookies from each version.
I bake these cookies for 10-12 minutes until the top sets and they don’t stick to the parchment paper. Don’t overbake so the cookies will be soft and moist!
You can keep cool banana cookies in an airtight container in the fridge for up to 7 days.
I hope you enjoy each version of these healthy oatmeal cookies!
Other healthy snacks you may enjoy!
- Frozen Banana Bites
- Almond Date Balls
- Dark Chocolate Peanut Butter Cups
- Chocolate Peanut Butter Banana Smoothie
- Healthy No-Bake Peanut Butter Bars
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
3 Ingredient Banana Cookies
- 2 medium ripe bananas (230 grams without peel)
- 115 g (1 cup and 3 tablespoons) gluten free old fashioned rolled oats (or regular rolled oats if not gluten sensitive)
3rd Ingredient Alternatives
- 1 and ½ teaspoons ground cinnamon
- 60 g (⅓ cup) dark chocolate chips or chopped dark chocolate into small pieces*
- 60 g (½ cup) whole walnuts or walnuts cut into small pieces
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Place the bananas into a medium bowl and mash with a fork.
- Dark chocolate/walnuts versions: Add the oatmeal and stir with banana. Mix in the walnut or chocolate pieces. Take two tablespoons of the mixture, place on the baking sheet and flatten the mixture with your hand or a spatula. Bake for 10 minutes or until the top sets and don’t stick to the parchment paper. Alternatively, for the walnut version, after mixing the mashed bananas with oatmeal, you can place 2 tablespoons of the mixture on the baking sheet and after you flatten it, you can gently place a large walnut piece in the middle.
- Cinnamon version: After mashing the banana with a fork, add the oatmeal, cinnamon and stir until combined. Take 2 tablespoons of the mixture, place on the baking sheet and flatten the mixture with your fingers or a spatula. Bake for almost 12 minutes or until the top sets and don’t stick to the parchment paper.
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