3 Ingredient Banana Oatmeal Cookies (no egg, no flour) Recipe
Introduction
These 3 Ingredient Banana Oatmeal Cookies are a quick, easy, and healthy treat that requires no eggs or flour. With just ripe bananas, oats, and cinnamon, you can whip up a batch that’s perfect for breakfast or a guilt-free snack.
Ingredients
- 2 ripe and spotty bananas, mashed (about 200g)
- 1 cup rolled oats (old fashioned or quick cooking)
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Peel and mash the bananas in a medium bowl using a potato masher or fork until they are mostly smooth with just a few small chunks remaining.
- Step 2: Stir in the rolled oats and ground cinnamon. Let the mixture rest for a few minutes so the oats can absorb some of the moisture. If the batter feels too wet or thin, add 1 to 2 tablespoons more oats.
- Step 3: Line a baking tray with parchment paper or a silicone baking mat to prevent sticking.
- Step 4: Drop spoonfuls of batter onto the prepared tray, then shape them with your fingers into the size and thickness you want. These cookies do not spread while baking. This recipe yields about eight medium cookies, each around 3 inches wide.
- Step 5: Add any optional toppings you like, such as chocolate chips, chopped nuts, or raisins.
- Step 6: Bake the cookies for 17 minutes. Adjust the baking time as needed if you make smaller or larger cookies.
- Step 7: Remove the cookies from the oven and let them cool slightly before enjoying.
Tips & Variations
- For extra flavor and texture, fold in half a cup of chocolate chips or your favorite nuts before baking.
- If you prefer a sweeter cookie, sprinkle a little brown sugar or drizzle honey on top before baking.
- Use quick oats for a softer cookie or old-fashioned oats for a chewier texture.
- To make these cookies gluten-free, ensure your oats are certified gluten-free.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unripe bananas for this recipe?
It’s best to use ripe, spotty bananas as they are sweeter and mash easily, which helps bind the cookies and adds natural sweetness.
Do these cookies hold together well without eggs or flour?
Yes, the natural moisture and stickiness of the mashed bananas combined with the oats act as a binder, so eggs and flour aren’t necessary for these cookies to hold together.
Print3 Ingredient Banana Oatmeal Cookies (no egg, no flour) Recipe
These 3 Ingredient Banana Oatmeal Cookies are a simple, healthy, and delicious treat made without eggs or flour. Perfect for a quick snack or a wholesome breakfast, they use ripe bananas, rolled oats, and cinnamon for natural sweetness and warmth. They are easy to make, gluten-free, and require minimal ingredients, making them a fantastic option for clean eating and anyone looking for a wholesome cookie alternative.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 8 medium cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Base Ingredients
- 2 ripe and spotty bananas, mashed (about 200g)
- 1 cup rolled oats (old fashioned or quick cooking)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cookies evenly.
- Mash the bananas: Peel and place the ripe bananas in a medium bowl. Use a potato masher or fork to mash them thoroughly until mostly smooth with only small chunks remaining.
- Combine ingredients: Stir in the rolled oats and ground cinnamon with the mashed bananas. Let the mixture sit for a few minutes so the oats can absorb the moisture. If the batter feels too wet or thin, add 1-2 tablespoons more oats to achieve a firmer consistency.
- Prepare the baking tray: Line a baking tray with parchment paper or a silicone baking mat to prevent sticking, which is crucial since these cookies do not spread during baking.
- Shape the cookies: Drop spoonfuls of the batter onto the prepared tray. Use your fingers to shape the cookies to your desired width and height, around 3 inches wide. This recipe yields approximately eight medium-sized cookies.
- Add optional toppings: If you wish, sprinkle additional toppings such as nuts, seeds, or dried fruit on the cookies before baking for extra flavor and texture.
- Bake: Place the cookies in the oven and bake them for 17 minutes. If making smaller cookies, reduce the baking time slightly; for larger cookies, increase the time by a few minutes.
- Cool and serve: Remove the cookies from the oven and allow them to cool slightly on the tray before enjoying their soft, naturally sweet flavor.
Notes
- If the batter is too wet, adding extra oats helps maintain structure.
- Cookies do not spread, so shape them properly before baking.
- Adjust baking time for cookie size: smaller cookies need less time, larger might need more.
- Optional add-ins like nuts or chocolate chips can enhance flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Keywords: banana cookies, oatmeal cookies, healthy cookies, 3 ingredient cookies, gluten free, no egg cookies, easy baking, snack recipe
