Three Ingredient Banana Oatmeal Cookies

These simple, three ingredient banana oatmeal cookies are a staple in the Mostert household. The best part? They are guilt-free! This recipe is vegan, flourless, and dairy-free. Whether you eat these cookies for breakfast or as a mid-day snack, you can’t go wrong!

 

INGREDIENTS

2 ripe bananas, mashed

1 – 2 cups Quick Oats, depending on banana size

1 tablespoon of your favorite peanut butter

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees and lightly coat cookie sheet with cooking spray – I use PAM Canola Oil.
  2. In a medium mixing bowl, mash 2 ripened bananas with a fork.
  3. Mix in 1 cup of Quick Oats – I used 365 Everyday Value Organic Quick Oats from Whole Foods, but I have also used Quaker Quick Oats before too. Your dough might require more Quick Oats as bananas vary in size. For these cookies, I needed another 1/2 cup of oats (1 1/2 cups total). Go by the way the dough looks. It should be clumpy, but moist throughout.
  4. Add in 1 tablespoon of peanut butter – I used Justin’s Classic Peanut Butter.
  5. Spoon 1 tablespoon portions onto prepared baking sheet. Note: the cookies will not spread like normal cookies, so don’t worry about spacing. This recipe yields around a dozen cookies.
  6. Bake at 350 degrees for 12 minutes or until cookie edges are beautifully golden brown.

Enjoy fresh out of the oven! Save remaining cookies in the refrigerator for up to 3 days.

 

Looking for bakeware items?
You can purchase my favorite Calphalon baking items by clicking on the pictures below!

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