Banana oatmeal cookies made with just 3 simple ingredients. They’re vegan, gluten-free and perfect for an on-the-go breakfast or healthy treat.
It doesn’t get much better than cookies made with just three ingredients! You likely have everything in your pantry so you can make a batch whenever you need a simple breakfast or a healthy, delicious treat.
This recipe is definitely reminiscent of a bowl of oatmeal… but you’re eating it in cookie form which is pretty fun! Because these have such minimal ingredients, I give them to Liv too. She loves munching on them for breakfast or a snack. If you have older kiddos, this would be the perfect after-school snack for those hungry little bellies!
Healthy Breakfast Cookies
Cookies for breakfast? You better believe it! I refer to these cookies as “breakfast cookies” because they are packed with nutritious ingredients to keep you fueled all morning long. I kept them super simple so you can whip them up the morning of, or you can meal prep them ahead of time for a grab-and-go meal or snack.
What You Need
bananas – make sure you are using ripe bananas! The riper the bananas the sweeter they’ll be. And you’ll be mashing them so you want them to pretty soft and caramel-y. The banana peels should be speckled with brown spots.
quick oats – grab gluten-free oats if necessary! Quick oats are pre-cooked, dried, rolled and pressed slightly thinner than rolled oats which make them a great quick-cooking base for these cookies!
optional add-ins – I kept these cookies super simple with just three ingredients but if you want to take these cookies to the next level, you can add in vanilla extract, ground cinnamon, nut butter, sea salt, etc.
How to Make Banana Oatmeal Cookies
I bet you’ll find yourself making these cookies quite often because of how easy they are to make! Here’s how simple they are to make:
Mash: Mash bananas using the back of a fork. You want the bananas to have a fairly smooth consistency, but a few small chunks are okay.
Mix: Add in oats and gently stir until oats and bananas are fully combined and a thick dough forms. Gently stir in chocolate chips.
Scoop: Using a 1 Tablespoon measuring spoon, scoop mixture and place on baking sheet about 1 to 2 inches apart. These cookies don’t spread while baking, so make sure to press each ball into a cookie shape. Add a few extra chocolate chips on top if you prefer.
Bake: Place in the oven and bake for 12 – 15 minutes. Remove from oven, let cool a few minutes and enjoy!
Oatmeal Cookies Tips
Shape the cookies – these cookies won’t spread during baking like traditional cookies do so make sure you shape them into a cookie before baking.
Use ripe bananas – I mentioned this above but the riper and more brown-speckled your bananas are the better! Also, make sure you’re using fresh, not previously frozen and thawed bananas.
Have fun with more mix-ins – try adding chopped nuts, dried fruit or other mix-ins of choice! The options are endless!
Double the recipe – since these cookies freeze so well, I recommend doubling the recipe and storing some of the cookies in the freezer for a later date.
How to Store Leftovers
After allowing these cookies to cool completely, store them in an airtight container in the refrigerator for up to a week or freezer for up to 3 months. If freezing, make sure to thaw overnight in the fridge before enjoying.