healthy banana cookies

Chocolate chip banana breakfast cookies made with just 3 healthy ingredients and loaded with plenty of chocolate and oats! They’re gluten-free, vegan, and make a perfect snack for any time of the day!

3-Ingredient Banana Oatmeal Cookies

oatmeal (I used 1/2 cup rolled and 1 cup quick)

bananas

mini chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Line a rimmed baking sheet with a silpat mat or coat with some cooking spray.

Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.

Now your ready to add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.

Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.

Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!

https://content.jwplatform.com/videos/GNginTPy.mp4

3-Ingredient Banana Oatmeal Cookies are and easy and delicious, grab-and-go breakfast option or afternoon snack.  Simply made of oats, bananas and chocolate chips, these  yummy cookies are like eating a bowl of oatmeal,  in cookie form.

They also make great after school snacks and are perfect for lunch boxes so I plan on making a double batch this weekend so I have them ready for my kids first week back to school.

3-Ingredient Banana Oatmeal Breakfast Cookies

Quick and easy, flourless, 3-ingredient banana peanut butter oatmeal cookies recipe. Adding chocolate chips or raisins or cocoa powder will make them even more delicious. A perfect sweet treat.

Banana Peanut Butter Oatmeal Cookies

Banana (medium) (240 g / 8.5 oz)

oats (80 g)

Tbsp Peanut butter (list of gluten-free peanut butters)

cranberries (50 g)

Chocolate chips or chocolate chunks (50 g)

Cocoa powder

First, peel the bananas. Take a medium-sized bowl and mash them with a fork as much as you can. You can leave some yummy banana chunks. Then, add peanut butter and mix. Finally, add the oats and mix.

If you&#x27;d like to add chocolate chips, raisins or cocoa powder, you can add them now.

To get an equal portion for each cookie, I use an ice cream scooper with trigger release.

Pre-heat the oven for 390 Fahrenheit (200 degrees Celcius) and bake the cookies on a baking sheet or on a parchment paper for 15 minutes.

Wait until the cookies chill. They are very soft when they are hot. Enjoy!

If you have 5 minutes and a couple of overripe bananas, oats and peanut butter in your pantry, you are good to go! Kids love to help. Mine sure does. In no time you will have 6-8 soft, chewy flourless 3-ingredient cookies.

Variations for Banana Peanut Butter Oatmeal Cookies
- Chocolate chip banana oatmeal cookies
Add 1/3 cup vegan chocolate chips or chocolate chunks. You can use carob chips for an even healthier WFPB-friendly (whole foods plant-based) option.

- Raisin banana oatmeal cookies
Add 1/3 cup of raisins or dried cranberries. 

- Chocolate banana oatmeal cookies
Add 3 tsp cocoa powder or cacao powder. I even tested it with vegan hot chocolate powder. My daughter says "Those are the best cookies!" 

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How to make banana peanut butter oatmeal cookies? 
Detailed recipe and step photos: https://mypureplants.com/banana-peanut-butter-oatmeal-cookies
More recipes from us: https://mypureplants.com/plant-based-vegan-recipes
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Banana Peanut Butter Oatmeal Cookies (+ 3 ADD-INS)

There is no better snack than these healthy oatmeal banana cookies! They’re full of nutrients but they’re still easy and quick to make.

Banana Oatmeal Fitness Cookies

banana

rolled oats ((oatmeal or porridge oats work really well))

cinnamon

raisins

walnuts

sesame seeds ((toasted))

Preheat

Mash

Get a bowl and and mash the bananas until they’re mushy.

Add the cup of oats and any of the optional ingredients.

Stir

Put or grease

Put baking paper on the tray so the cookies don’t stick. If you don’t have that make sure to grease the baking tray with butter (or olive oil if you’re vegan).

Make

To make the cookie shape just grab a spoon and scoop a decent amount from the mixture onto the baking tray like I did in the photo above. It’s super quick and easy.

Bake

Off it goes into the oven for about 15 - 20 minutes.

Enjoy

https://embed.mediavine.com/videos/gwp7es09rxy36pinrhxq

2 Ingredient Fitness Cookies. Just mix bananas and oats and bake them for 15 minutes. Perfect for when you need an energy boost on the go.

Banana Oatmeal Fitness Cookies | Ready in 25 mins

These banana oatmeal cookies are easy to make with a few simple ingredients in 20 minutes. Banana oat cookies are a delicious breakfast, snack or healthy dessert - add chocolate chip or your favorite mix-ins to make them extra-special! Gluten-free &amp; freezer-friendly.

Banana Oatmeal Cookies

bananas (overripe (about 1 ¼ cups mashed banana))

TBS honey ((or maple syrup))

tsp pure vanilla extract

½ cup quick cooking oats

¼ tsp fine sea salt

chocolate chips (or other add ins

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside

In a large mixing bowl, mash the bananas.

Add honey, egg and vanilla and stir to combine.

Add oats, cinnamon and sea salt and stir until combined.

If desired, add mix-ins and stir until evenly distributed.

Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough, and place them on the prepared baking sheet spaced about 2” apart.

Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.

Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Serve slightly warm or at room temperature.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1609513750/qumsq5rmvxdnvbrovgkl.mp4

These banana oatmeal cookies are easy to make with a few simple ingredients in 20 minutes. Banana oat cookies are a delicious breakfast, snack or healthy dessert - add chocolate chip or your favorite mix-ins to make them extra-special!

These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I've ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Moist and Chewy Banana Oatmeal Cookies

(195 grams) all-purpose flour (measured accurately)

tsp baking soda

cloves

tsp salt

cornstarch

(168 grams) unsalted butter, melted

(225 grams) packed brown sugar

(104 grams) sugar

tsp vanilla extract

milliliters) bananas

(240 grams) quick 1-minute oats

Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.

Add the melted butter and sugars to a large bowl and whisk to combine. 

Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.

Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined. 

Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight. 

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)

Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.

Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up. 

Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.

These cookies are awesome!! Soft enough for my husband to eat and great flavor! Made them for his birthday!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697661318/hyxnjrteiw8tnumlmszc.mp4

These moist and chewy banana oatmeal cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!

Made with just a few pantry staples and an easy one-bowl method, these Pumpkin Oatmeal Cookies are a satisfying snack, breakfast, or dessert to share. (Add more or less chocolate as you like!)

Chewy Pumpkin Oatmeal Cookies

pumpkin puree

rolled oats ((quickly ground in the food processor

honey ((or maple syrup))

unsalted butter

vanilla extract

baking powder

½ teaspoon pumpkin pie spice

salt

mini chocolate chips ((optional))

Add the pumpkin puree to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using. Stir to combine thoroughly with a spoon.

Place batter in the fridge or freezer while the oven preheats to 375 degrees F. (Chilling the batter helps it hold together for scooping and portioning.)

Line a baking sheet with parchment paper. Scoop and drop 2-tablespoon-size balls of batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.

Bake for 14-16 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.

Remove from oven and let cool on the baking sheet.

Serve immediately or store and serve at room temperature or chilled.

Yummy and just the right sweetness and texture for a breakfast cookie. My kids really enjoy them. I use about 1 3/4 cup quick cooking oats (instead of the full two cups of rolled oats), maple syrup instead of honey, and I have to add the mini chocolate chips. A keeper!

Perfect! Whole family loved these- exactly what I was wanting to satisfy the Fall pumpkin cravings!!!

The BEST! Easy to make and yummy. My son is always happy to have these for a snack, even without chocolate chips! I don't ground the oats, so the consistency isn't as smooth but it's totally fine for us. Sometimes I'll add applesauce if I'm short on pumpkin.

These are easy and tasty. I made them with dark chocolate chips. I doubled the recipe to use the full can of pumpkin and used the same amount of lightly packed dark brown sugar in place of the honey/maple syrup, as well as a spoonful of applesauce because the 15oz can is *technically* just shy of double, plus I wasn't sure how much of a difference replacing the liquid sweetener might make. I love regular oatmeal cookies and I didn't want to pull out the food processor so I didn't grind the oats first; I wished I had, though, because the overall texture is so much softer than a standard oatmeal cookie that the whole oats stand out too much. So for the second half of the batch I stirred in maybe 1/3 of a cup of flour, which got the texture closer to what I was wanting. The flavors and the simplicity of the recipe, though, were lovely, so next time I make them I'll break up the oats first.
*Disclaimer - there are no children in my house, unless you count the dogs, and they can't eat these. I am definitely making adult food from child-centric recipes. But now I might make a batch without sugar and the chocolate just for them.

These cookies were a hit with our entire family. They are a lovely fall cookie...nice texture, lightly sweet with yummy spices. We liked them with chocolate chips and plan to try them with cranberries as well. Thank you for another great recipe Amy!

This is so quick, easy, relatively healthy, and best of all, so yummy! Just like all of Amy’s recipes! I love that she uses ingredients that I usually have on hand, and recipes that don’t require too much focus.

Delicious!! So soft and very popular with my kiddos!

I haven't tasted them but my 16 mo really enjoyed these cookies! Instead of maple syrup I mashed and used a banana and I used coconut oil in place of butter. They seem to have a very soft texture!

I am the worst at baking/cooking and I never have the basics on hand but I surprisingly had everything I needed for this recipe. I used quick oats and maple syrup, plus chocolate chips for the adults. It was so easy to put together and my toddler loves it! The chocolate chips make it so much more yummy! Will definitely be making this again!

These were delicious and the texture is so fun! I used quick oats and didn’t have pumpkin pie spice so just added a few shakes of nutmeg, cloves, ginger and allspice and they are great! Easy cleanup and easy for a toddler to help with. Thanks!

These are an easy whole grain cookie to share with the kids—they&#039;re a great baby cookie! Try them for snack, dessert, or as a breakfast cookie

Healthy Banana Cookies (to Share with the Kids)

banana ((about 2 medium very ripe bananas))

rolled oats ((or quick oats,

chocolate chips ((optional))

Add the mashed bananas to a medium bowl. Add the rest of the ingredients, including the chocolate chips if using. Stir to combine thoroughly with a spoon.

Line a baking sheet with parchment paper. Scoop and drop 1-tablespoon-size balls of the batter onto the prepared baking sheet. Press slightly to flatten to about 1/2-inch thick.

Bake for 12-14 minutes, or until cookies are lightly golden brown around the edges and firm to the touch.

If you want to add icing, you can drizzle cookies with vanilla yogurt. Place yogurt into a zip-top bag with a small corner cut off and pipe over the cookies.

Serve immediately or store.

These are easy and delicious even without the choc chips!

Do you think I could add some grated carrot? If so, how much would you suggest? Thank you!

Hi Rebecca! Mine came out like yours. They are textured, chewy oatmeal cookies. Didn't add chips because my boy is only 2. I baked mine for the middle time but sounds like we still had the same result. If I make these again I will go with the minimum baking time only. Mine came out a bit dry and too firm. I'm hoping that closing them up in a container will make them softer (my son doesn't like the rough texture of the exterior) and will plan to add yogurt when serving them.

My son is allergic to bananas. Could I substitute with applesauce instead or would that ruin the recipe? Thanks!

I left out the chocolate chips and still so Yummy!

I made these with semisweet chocolate chips. I topped them with a quarter teaspoon of natural peanut butter... I made them for my husband and I, so no toddlers here, but they were fantastic!!

Oh my goodness - so easy and so yummy! I used a flax egg for the egg (egg-allergy and didn't have enough banana to add extra). Also added 1/4 cup of mini chocolate chips - mmmm!

They turned out okay,  but honestly just seemed like chewy oatmeal when I tried them,  and no crisp at all.  I baked for at least the maximum time,  plus maybe a couple of minutes longer.  Are they supposed to taste more like oatmeal (soft/chewy)? Thanks!

So good! I skipped the egg and added the extra banana with some chocolate chips!

Great recipe! I think I overcooked them slightly, but my 2-year-old is loving them nonetheless. He’s been asking for ‘bikkies’ for breakfast for a few weeks now and has a big tantrum when I say no; I’m so glad I can offer him a healthy alternative that he is happy with. Thank you for all of your wonderful recipes - YTF is my absolute go-to 💚

Thanks so much for this. I follow your Instagram and I've made these 100000 times. I do add about 2TBS melted organic butter, which I feel brings it to "real cookie" level. The kids need some fat anyway :)

These are delicious! My almost 2 year old and I love them 🤗

These healthy banana cookies are soft and chewy, featuring lots of natural sweetness. The added bonus? They can be eaten any time of day, from breakfast on the go to a sweet treat. Kids love them!

Healthy Banana Cookies

almond flour

¼ tsp baking powder

¼ tsp baking soda

sea salt

½ cups mashed overripe bananas *about 4 large bananas

vanilla

dates

Heat your oven to 350°. Line two baking sheets with parchment paper and set them aside.

In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, sea salt, and cinnamon. Set the bowl aside.

In another mixing bowl, mash the overripe bananas. Add the egg and vanilla and stir well.

Pour the banana mixture over the flour mixture and stir until combined. Fold in the chopped dates and nuts.

Scoop heaping tablespoons of the batter onto the lined baking sheets - 12 on each sheet. Use a fork to flatten the cookies by pressing lightly and with the fork and sliding it across the top and then the opposite direction creating the criss-cross pattern.

Bake for 26-30 minutes, rotating the baking sheets at the halfway point.

Transfer them to a wire rack to cool completely. Store in a container at room temperature for up to a week.

https://content.jwplatform.com/videos/4WsOomnE.mp4

This recipe for Healthy Banana Cookies features toasted walnuts, chopped dates, and zero added sugar! We love these simple banana cookies for a sweet treat. Made with almond flour and completely gluten-free!

Top 8 healthy banana cookies recipes from across the web

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Top 8 healthy banana cookies recipes from across the web

The most viewed healthy banana cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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3-Ingredient Banana Oatmeal Cookies

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The most viewed healthy banana cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine