Description
These soft and chewy 3-Ingredient Banana Oatmeal Cookies are naturally sweetened, incredibly simple, and kid-approved! Made with ripe banana, oats, and peanut butter (plus chocolate chips if you like), they’re the perfect quick snack or healthy treat with no added sugar required.
Ingredients
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⅔ cup mashed ripe banana (about 1 large banana)
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1 cup quick oats
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¼ cup natural peanut butter (or almond, cashew, or sunflower butter)
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⅓ cup dark chocolate chips
Optional Sweeteners:
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2 teaspoons maple syrup or 1 tablespoon coconut sugar (optional, for extra sweetness)
Instructions
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Preheat the Oven
Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil with coconut oil or nonstick spray. -
Mash the Banana
In a bowl, mash the ripe banana until smooth. Measure exactly ⅔ cup for best results. -
Mix Wet Ingredients
Stir the mashed banana and peanut butter together until creamy. If using maple syrup or coconut sugar, add it now. -
Add Dry Ingredients
Mix in the quick oats and chocolate chips. The dough should be thick and sticky. If too wet, add a bit more oats; if too dry, add more banana. -
Form the Cookies
Lightly oil your hands. Scoop a heaping tablespoon of dough, roll into balls, and flatten slightly on the baking tray. Space cookies about a thumb-width apart. -
Bake
Bake for 12–15 minutes, or until edges are golden. Longer baking gives crispier edges while keeping centers soft. -
Cool & Store
Cool on the tray for 10 minutes, then transfer to a wire rack. Store in an airtight container in the fridge for up to 3 days or freeze for longer.
Notes
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Quick Oats Only: Avoid rolled oats for best texture and even baking.
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Nut-Free Option: Use sunflower seed butter for a school-safe snack.
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Make It Vegan: This recipe is naturally vegan—just ensure chocolate chips are dairy-free.
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Add-Ins: Feel free to mix in cinnamon, chopped nuts, or raisins for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American