Craving a healthy, quick treat? A 3 ingredient banana oatmeal cookies recipe is your answer. These cookies are simple, wholesome, and packed with flavor.
You only need bananas, oats, and a touch of sweetness. They’re perfect for breakfast, snacks, or guilt-free desserts. Plus, they’re ready in under 30 minutes.
This article will guide you through making these cookies. You’ll get easy steps, tips, and variations to suit any taste. Let’s dive into this deliciously simple recipe.
Why These Cookies Are a Must-Try
A 3 ingredient banana oatmeal cookies recipe is all about ease. It’s perfect for beginners or busy folks who want a quick treat. The ingredients are pantry staples you likely already have.
These cookies are naturally gluten-free and can be vegan. They’re low in sugar and high in fiber, making them a healthier choice. Yet, they’re still chewy and satisfying.
They’re also great for reducing food waste. Overripe bananas shine in this recipe, turning mushy fruit into something delicious.
Ingredients You’ll Need
This recipe keeps things minimal yet tasty. Here are the three core ingredients. Each plays a key role in flavor and texture.
- Bananas: Overripe bananas are best. They provide sweetness, moisture, and act as a binder.
- Oats: Rolled oats give structure and a chewy texture. Use gluten-free oats if needed.
- Sweetener: Honey, maple syrup, or chocolate chips add sweetness. Choose based on your preference.
These ingredients are affordable and easy to find. They create a wholesome base for endless variations.
Equipment for Easy Baking
You don’t need fancy tools for this recipe. A mixing bowl and fork are enough for mashing and mixing. A baking sheet is essential for baking.
Parchment paper or a silicone baking mat prevents sticking. A spoon or cookie scoop helps shape the cookies evenly.
An oven is all you need for cooking. Preheat it to ensure consistent baking results.
The Easiest 3 Ingredient Banana Oatmeal Cookies Recipe
Here’s how to make a 3 ingredient banana oatmeal cookies recipe. It’s quick, healthy, and delivers chewy, delicious cookies. Follow these steps for perfect results every time.
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This ensures easy cleanup and no sticking.
Step 2: Mash the Bananas
Peel 2-3 overripe bananas and place them in a bowl. Mash with a fork until smooth. Aim for about 1 cup of mashed banana.
Step 3: Mix in Oats and Sweetener
Add 1.5 cups of rolled oats to the mashed bananas. Stir in 2 tablespoons of honey, maple syrup, or chocolate chips. Mix until well combined.
Step 4: Shape the Cookies
Scoop tablespoon-sized portions of the mixture onto the baking sheet. Flatten slightly with the back of a spoon. Space them about 2 inches apart.
Step 5: Bake and Cool
Bake for 15-20 minutes, until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Tips for Perfect Cookies
Use very ripe bananas for the best flavor. Their natural sweetness reduces the need for extra sweetener. If bananas aren’t ripe, bake them at 300°F for 15 minutes.
Don’t overmix the dough. Stir just until everything is combined to keep the cookies chewy. Overmixing can make them dense.
If the mixture is too wet, add a tablespoon of oats. If too dry, mash in a bit more banana.
Variations to Spice Things Up
This 3 ingredient banana oatmeal cookies recipe is easy to customize. Add a handful of raisins or chopped nuts for extra texture. They blend in beautifully.
For a chocolatey twist, mix in cocoa powder or extra chocolate chips. A pinch of cinnamon or nutmeg adds warmth and depth.
Want a vegan version? Use maple syrup or agave instead of honey. Ensure your oats and add-ins are vegan-friendly.
Storage and Make-Ahead Tips
Store cookies in an airtight container at room temperature for 2-3 days. They stay soft and chewy. Refrigerate for up to a week for longer freshness.
To freeze, place cooled cookies in a freezer-safe bag. They last up to 3 months. Thaw at room temperature or microwave for 10 seconds.
Make the dough ahead and refrigerate for up to 24 hours. Scoop and bake when ready for fresh cookies.
Nutritional Breakdown
Here’s an estimated nutritional profile for one cookie, based on 12 cookies per batch. Values vary with sweeteners or add-ins. This table assumes honey as the sweetener.
| Nutrient | Amount per Cookie | Notes |
|---|---|---|
| Calories | ~80-100 kcal | Varies with sweetener and add-ins |
| Carbohydrates | ~15-18g | Mostly from oats and bananas |
| Protein | ~2-3g | From oats |
Check labels for exact values, especially for dietary needs. Add-ins like nuts increase calories. This is a rough guide.
Why These Cookies Work for Everyone
This recipe is perfect for busy schedules. It takes less than 30 minutes from start to finish. Kids can even help with mashing and mixing.
It’s budget-friendly, using simple ingredients. Overripe bananas reduce waste, and oats are affordable. You get a healthy treat without breaking the bank.
The cookies are versatile. Enjoy them for breakfast, a snack, or dessert with a glass of milk or tea.
Troubleshooting Common Issues
If cookies are too soft, bake them a few minutes longer. Check that your oven is at the right temperature. A slightly longer bake firms them up.
If the dough is too sticky, add a tablespoon of oats. Chill the mixture for 10 minutes to make it easier to scoop.
If cookies spread too much, flatten them less before baking. Ensure the mixture isn’t too wet from extra banana.
Summary
This 3 ingredient banana oatmeal cookies recipe is a game-changer for quick, healthy baking. With bananas, oats, and a sweetener, you get chewy, flavorful cookies in minutes. They’re perfect for snacks, breakfast, or dessert.
Customize with nuts, chocolate, or spices to suit your taste. They store well and are great for making ahead. This recipe is gluten-free, budget-friendly, and loved by all.
Try these cookies today. They’re simple, wholesome, and sure to become a staple in your kitchen.
FAQ
Can I use quick oats instead of rolled oats?
Yes, quick oats work but may result in a softer texture. Rolled oats give a chewier bite. Adjust baking time slightly if needed.
How do I make these cookies vegan?
Use maple syrup or agave instead of honey. Ensure oats and any add-ins are vegan-friendly. The recipe is naturally egg-free.
Can I add other ingredients to this recipe?
Absolutely, mix in nuts, raisins, or chocolate chips. Add a pinch of cinnamon for warmth. Keep add-ins to ¼ cup to maintain texture.
How long do these cookies last?
Store in an airtight container for 2-3 days at room temperature or a week in the fridge. Freeze for up to 3 months.
Why are my cookies too soft or mushy?
You may have used too much banana or underbaked them. Add more oats or bake longer. Ensure bananas are mashed smoothly.