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–+ servings

Banana Oatmeal Cookies

These 3 ingredient Banana Oatmeal Cookies are quick and easy to make with mashed bananas, oats and chocolate chips. Vegan and gluten-free, they're the perfect healthy breakfast or snack for the whole family. Naturally sweet, soft and so chewy!
20 minTotal
12cookies
  • 74 kcal
  • P 2g
  • C 14g
  • F 2g
https://mattsfitchef.com/banana-oatmeal-cookies/

Ingredients

  • 2 medium ripe bananas about 7.5 oz (215 g)
  • 1 ½ cup (140 g) quick oats or rolled oats (see notes*)
  • ¼ cup (40 g) chocolate chips

Instructions

  1. Preheat oven to 350ºF (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl, use a fork or a potato masher to mash the ripe bananas until smooth. Add oats and chocolate chips, then stir the mixture into a dough. If the dough is too wet, add more oats; if it's too dry, mix in a splash of milk, adjusting based on size and ripeness of the bananas.
  3. Scoop the dough onto the lined baking tray, dividing it into 8 to 10 portions. Shape each into a ball, then gently flatten into cookies using your hands or the back of a fork.
  4. Bake in hot oven for 10 to 13 minutes or until lightly golden on top. Serve immediately or store for later.

Notes

  • Rolled oats. You can make banana cookies with rolled oats (also known as "old-fashioned" oatmeal), allowing the dough to chill in the fridge for at least 20 minutes.

Storage directions

  • To store leftovers: Once cooled, keep the cookies in an airtight container or zippered bags. Store at room temperature for 2-3 days or in the fridge for up to 5 days.
  • To freeze: After cooling, freeze in an airtight container or freezer bags for up to 4 months. Reheat in the microwave (20-30 seconds) or bake quickly without thawing.
  • To store before baking: Shape dough into balls, place on a lined baking sheet, and cover. Refrigerate for up to 3 days.