Description
These easy banana oatmeal cookies require just three ingredients and are perfect for a healthy snack or quick breakfast. Naturally sweetened with ripe bananas and packed with fiber from oats, they’re gluten-free and vegan-friendly.
Ingredients
Scale
For the Crust:
- For the cookies:
- 2 large ripe bananas (about 1 cup mashed)
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1/4 cup chocolate chips or raisins (optional add-in)
Instructions
1. Prepare the Crust:
- 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 smooth with few lumps remaining.
- 3. Stir in the oats (and optional add-ins) until fully combined. Let sit for 5 minutes so oats soften slightly.
- 4. Drop tablespoon-sized portions of dough onto the prepared baking sheet, flattening slightly with the back of a spoon.
- 5. Bake for 12-15 minutes until edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For crispier cookies, bake an extra 2-3 minutes. Store in an airtight container for up to 3 days or freeze for longer storage. These cookies won’t spread much, so flatten them to your desired thickness before baking.