3-Ingredient Oatmeal Cookies

Quick and healthy oatmeal cookies made with just three simple ingredients—ripe bananas, almond butter, and rolled oats. These cookies are vegan, gluten-free, flourless, dairy-free, and contain no added sweeteners, making them a perfect guilt-free treat.

Ingredients:

– 2 large ripe bananas, mashed

– ½ cup almond butter or peanut butter

– 1½ cups rolled oats

Optional Additions:

– ½ teaspoon ground cinnamon

– ½ teaspoon pure vanilla extract

– ¼ teaspoon sea salt

– ⅓ cup chocolate chips or raisins

– ¼ cup chopped nuts

Directions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the mashed bananas and almond butter until smooth.

Stir in the rolled oats until the mixture is well combined. If using, fold in any optional additions like cinnamon, vanilla extract, sea salt, chocolate chips, or nuts.

Drop spoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly with the back of the spoon.

Bake for 12-15 minutes, or until the cookies are set and lightly golden.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 5 minutes | Cooking Time: 12-15 minutes | Total Time: 20 minutes

Kcal: 90 kcal | Servings: 12 cookies


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3-Ingredient Oatmeal Cookies


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  • Author: Isabella
  • Total Time: 20 minutes
  • Yield: 12 cookies
  • Diet: Vegan

Description

Quick and healthy 3-Ingredient Oatmeal Cookies made with mashed bananas, almond butter, and rolled oats. These vegan, gluten-free, and dairy-free cookies are perfect for a guilt-free treat or snack. Add optional mix-ins like chocolate chips or nuts for extra flavor!


Ingredients

  • 2 large ripe bananas, mashed
  • ½ cup almond butter or peanut butter
  • 1½ cups rolled oats
    Optional Additions:
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon sea salt
  • ⅓ cup chocolate chips or raisins
  • ¼ cup chopped nuts

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, mash the bananas and mix them with almond butter until smooth.
  • Stir in the rolled oats until fully combined. Add any optional ingredients if desired.
  • Scoop spoonfuls of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
  • Bake for 12-15 minutes, until the cookies are set and lightly golden.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Notes

  • For a sweeter cookie, add chocolate chips or raisins.
  • The texture of the cookies can be adjusted by adding more oats for firmness or reducing them for softness.
  • Use gluten-free oats if you’re ensuring the cookies are gluten-free.
  • Prep Time: 5 minutes
  • Cook Time: 12-15 minutes
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

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