Moreish chewy banana oatmeal cookies made with no eggs, no flour and gluten-free. Quick and easy, and ready in just 20 minutes, they’re perfect for a grab-and-go breakfast or snack. This banana oatmeal cookies recipe is sure to please the whole family!
Banana Oatmeal Cookies
Healthy and delicious, these banana oatmeal cookies are ideal for a simple breakfast or tasty snack. I couldn’t believe how easy it is to make naturally sweetened, wholesome snacks in no time at all!
If you’re anything like me, sometimes (often!) you’re a bit rushed in the morning. But no matter how rushed I am, I never go without breakfast. It gives me the energy kick I need to get on with my day.
So, if I know I’ve got a busy day or two ahead, I have these quick and easy oats cookies ready to go. They’re my emergency on the go breakfast food. And these healthy breakfast cookies never disappoint!
Master this recipe and you’ll feel more in control of your mornings. Enjoy a tasty, healthy breakfast, and ensure you have an energy boost to get on with your day.
Bring joy to you and your family with these healthy oatmeal banana cookies. They’re gluten-free, egg-free and also happen to be vegan friendly!
Why This Recipe is So Good
These healthy banana oatmeal cookies are not your everyday cookies. The cookie mixture is made with banana and oats. They’re chewy, healthy and are best enjoyed straight out of the oven.
Versatile
I tried and tested lots of different options for the third ingredient. Chocolate chips were delicious with the banana, but while I love chocolate, I wanted something a bit healthier for breakfast.
My favourite third ingredient for breakfast is nuts. And for me, for this recipe, it’s crushed walnuts. Walnuts are protein rich and nutritious and give you the best energy boost to start your day on the right note. And for these oats cookies with banana, they’re a super tasty companion for the ripened banana and oats.
You will also enjoy with:
- almonds
- peanut butter (peanut butter banana cookies)
- chocolate chips
- raisin (banana oatmeal raisin cookies)
- almond butter
- coconut flakes
- dates
You can also make your own 4-ingredient banana oatmeal cookies by adding an extra ingredient. Let me know which combination went well for you in the comments section below!
Ingredients for oats and banana cookies
Banana: Use extra ripe bananas. These cookies are naturally sweetened and do not involve adding any sugar, so extra ripe bananas are best. If you cannot wait for them to ripen, add a tablespoon of maple syrup.
Oats: I enjoy rolled oats best. If you'd like to save a bit more baking time, quick oats can also work. If you need gluten free, check the label to make sure they’re gluten-free. I use oats from Bob's Red Mill.
Nuts: My favourite is crushed walnuts for this recipe. You can experiment with almonds, cashews or macadamias. Really, it’s up to you, pretty much any nuts work.
How to Make Banana Oatmeal Cookies
Mash fully ripen bananas with a fork or a masher in a bowl until the texture becomes even. Add rolled oats and crushed walnuts. Gently fold the mixture with a spatula or fork and don’t over mix it.
Scoop up with a cookie scoop or a tablespoon and place each scoop on parchment paper or a oil sprayed baking plate (it makes 8 cookies). Bake them in a preheated oven for 15 minutes.
That's it! Serve immediately!
Tips for these easy banana oatmeal cookies
Nothing is complicated about these oatmeal breakfast cookies but read on for a few tips.
Keep the dough soft
When I first made these cookies, I made the mistake of flattening out the mixture by hand and compressing the cookies, as I was trying to make perfectly formed shop like cookies. They turned out hard and chewy!
So don’t be tempted to roll the cookies or flatten them out in any way. That was my mistake! Instead, fold the oats, banana and walnut mixture gently and keep it soft and airy. Not only will the texture be better, they’ll be far tastier, and I like the look of them too – home made and delicious!
How to store the oats cookies
Transfer the leftover cookies into an airtight container and keep them in the fridge for four days. Or place them in a ziploc bag and leave them in the freezer for up to a month. I prefer to thaw them naturally but you can heat them up in the microwave for a few seconds if you’re in a hurry.
MIKLIA Healthy Breakfast Recipes
Fluffy Pancakes
Fluffy French Toast (Melts in Your Mouth)
Banana Oatmeal Cookies
Ingredients
- 2 bananas medium sized
- 1 cup rolled oats (old fashioned oats)
- ⅓ cup walnuts crushed
- 1 teaspoon maple syrup
Instructions
- Preheat the oven at 350°F. Line a baking plate with a baking paper.
- In a bowl, mash bananas into a moist, even consistency with a fork.
- Add oats and crushed walnuts and combine with the banana. No need to over mix, just fold them into the mashed banana gently with a spatula or spoon.
- Scoop up the mixture with a cookie scoop or tablespoon and place onto the baking paper. The mixture should make 8 cookies. Ensure each cookie is separated by one inch.
- Bake for 13-15 minutes until lightly browned.
- Remove the cookies and place onto a cake cooler before eating. That's it enjoy!
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