Simple Banana Oatmeal Cookies

This 3-ingredient oatmeal cookie recipe transformed my baking routine when I discovered how simple wholesome treats could be. Using just bananas, nut butter, and oats, these cookies deliver a naturally sweet snack without refined sugar or flour.

I first made these during a particularly busy week when I needed something healthy for my kids' lunchboxes. They've since become our go to quick treat whenever overripe bananas appear on our counter.

Ingredients

• Ripe bananas: Provide natural sweetness and moisture allowing us to skip added sugars completely. The riper with brown spots the better for maximum sweetness.
• Almond butter or peanut butter: Creates richness and holds everything together. Choose natural varieties with minimal ingredients for the cleanest flavor.
• Quick oats or rolled oats: Give these cookies their hearty texture and fiber. Quick oats yield a softer cookie while rolled oats create more texture.
• Chocolate chips (optional): Add delightful pockets of sweetness. Dark chocolate pairs beautifully with the banana flavor.
• Vanilla extract (optional): For depth of flavor that complements the natural banana sweetness wonderfully.
• Sea salt (optional): A pinch enhances all the flavors and balances the sweetness perfectly.

Step-by-Step Instructions

Prepare the oven:

Preheat your oven to 350°F and line a large baking sheet with parchment paper. The parchment prevents sticking without adding extra fat and makes cleanup effortless.

Mash the bananas:

In a mixing bowl thoroughly mash the bananas with a fork until mostly smooth. Small chunks are fine but try to work out the largest pieces for even baking.

Combine ingredients:

Add the nut butter and oats to the mashed bananas and stir until everything is well incorporated. The mixture will be thick and sticky similar to traditional cookie dough but slightly wetter.

Form the cookies:

Spoon portions of dough onto your prepared baking sheet. These cookies won't spread during baking so shape them as you want the final cookies to appear. I typically make 12 to 15 medium sized cookies from this batch.

Bake to perfection:

Place the cookies in your preheated oven and bake for 10 to 12 minutes until the edges turn slightly golden brown. The centers will still feel soft but will firm up as they cool.

Cool completely:

Allow the cookies to cool for at least 15 minutes on the baking sheet before transferring them. This cooling time is crucial as they firm up considerably during this period.

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The bananas are truly the magic ingredient here. I was skeptical at first about a cookie without sugar but properly ripened bananas develop natural sugars that create remarkable sweetness. My family now deliberately lets bananas overripen just so we have an excuse to make these cookies.

Storage Tips

These cookies maintain their best texture when stored in an airtight container at room temperature for up to 3 days. The banana content means they become progressively more moist over time. For longer storage refrigerate for up to a week though the texture becomes slightly denser when chilled. You can also freeze these cookies for up to three months in a freezer safe container with parchment between layers. Let them thaw at room temperature for about 30 minutes before enjoying.

Quick Substitutions

These cookies are incredibly adaptable to dietary needs and preferences. Sunflower seed butter works beautifully for a nut free version. For extra protein try adding 2 tablespoons of hemp seeds or chia seeds to the mixture. If you prefer a sweeter cookie stir in 1 to 2 tablespoons of maple syrup or honey. For texture contrast add 1/4 cup chopped walnuts or dried cranberries to the dough before baking.

Serving Suggestions

While delicious on their own these cookies make a wonderful base for simple desserts. Try warming them slightly and topping with a small scoop of vanilla ice cream or yogurt for a healthier dessert. Spread a thin layer of additional nut butter between two cookies for a homemade cookie sandwich. They also pair beautifully with morning coffee or afternoon tea as a not too sweet treat that satisfies without a sugar crash.

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Frequently Asked Questions

→ Can I use steel-cut oats instead of quick or rolled oats?

Steel-cut oats aren't recommended for this recipe as they're too firm and won't soften properly during baking. Stick with quick oats for the best texture, or use rolled oats which will give a chewier result.

→ How ripe should the bananas be?

The bananas should be very ripe with plenty of brown spots or even mostly brown. Riper bananas are sweeter and mash more easily, which helps bind the cookies together and provides natural sweetness.

→ Can I substitute the nut butter?

Yes! While the recipe calls for almond or peanut butter, you can substitute any nut or seed butter like cashew butter, sunflower seed butter, or tahini. The texture may vary slightly depending on how thick or runny your chosen butter is.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months - just thaw at room temperature before eating.

→ Are these cookies gluten-free?

They can be! To make them gluten-free, simply ensure you're using certified gluten-free oats, as regular oats may have cross-contamination. All other ingredients are naturally gluten-free.

→ Why didn't my cookies hold together well?

If your cookies are crumbly, you might not have used enough banana or your bananas weren't ripe enough. The mashed banana acts as the main binder. Try adding slightly more banana or ensuring they're very ripe next time.