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Easy Healthy Banana Oatmeal Cookies (No Flour)

  • Author: Kindly Unspoken
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 16 cookies 1x
  • Category: Breakfast, Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

Easy Healthy Banana Oatmeal Cookies are made with just 3 ingredients including bananas, almond butter, and rolled oats. No flour, no refined sugar, no butter! Add in some chocolate chips for a healthy dessert or breakfast treat!


Ingredients

Scale
  • 2, large ripe bananas mashed (the riper the better!)
  • 1/3 cup natural almond butter
  • 2 cups rolled oats*

Optional Add-In Ingredients

  • 1 tsp vanilla extract
  • 1 tbsp pure maple syrup (or 1 1/2 tsp stevia)
  • chocolate chips (dark, semi-sweet, or milk chocolate)

Instructions

  • Preheat oven to 350 degrees F and line a large cookie sheet with parchment paper.
  • In a large mixing bowl, mash two large, ripe bananas with a fork until mushy.
  • Add in almond butter, vanilla, and maple syrup, and stir together until combined.
  • Add in the rolled oats and fold until fully combined.
  • Use a small cookie scoop and place 16 cookie balls onto a parchment lined cookie sheet. Use the bottom of a glass that has been lightly sprayed with non-stick cooking spray to flatten the cookies.
  • Bake in the oven for 15 minutes or until a light golden brown.
  • Let the cookies cool completely before storing in an airtight container in the refrigerator.

Notes

  • Use overripe bananas to make these cookies taste as sweet as possible. The riper the bananas = the sweeter the cookie!
  • These cookies are made healthiest with just oats, banana, and almond butter. Maple syrup, vanilla, chocolate chips, and other add-ins such as nuts and seeds can be added for extra flavor and sweetness, but feel free to adjust to fit your dietary needs/preferences.
  • If you don’t have rolled oats, you can use quick oats, but they will have a slightly different texture and won’t be as healthy.
  • Cookies should be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

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