Three-Ingredient Banana Oat Cookies
Soft little cookies from banana, oats and whatever you fold in. No sugar, no flour, no egg. They bake while you clean up.
Method
- Heat the oven to 180C and line a tray. Yes this one needs the oven, but the hands-on time is five minutes and the rest is waiting.
- Mash the bananas properly with a fork until almost no lumps are left. Lumps of banana make wet spots in the cookies.
- Stir in the oats and the salt until it all holds together.
- Fold in the chocolate chips.
- Spoon small mounds onto the tray and flatten them a little, since they will not spread on their own.
- Bake 12 minutes until set and turning golden at the edges.
Soft little cookies from banana, oats and whatever you fold in. No sugar, no flour, no egg. They bake while you clean up.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 1 g
- Fibre
- 1 g
- Sugar
- 5 g
- Sodium
- 25 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Call these what they are. They are a soft, oaty, banana snack, not a chewy bakery cookie, and if you go in expecting the second thing you will be let down. What they are is genuinely useful. My kid eats them, they use up sad bananas, and there is no sugar crash after. The riper the banana the sweeter and softer they come out, so wait for the ones with brown spots.
Substitutions
- Banana: this is the binder and the sweetener, do not swap it — Chocolate chips: raisins, chopped nuts, or a spoon of peanut butter|Rolled oats: quick oats give a smoother, softer cookie
Serving suggestions
A glass of milk. Warm from the oven they are at their best while the chocolate is still soft.
Storage
Store in a sealed tub for three days. They go softer over time.
Reheating
A few seconds in the microwave brings back the just-baked softness.
Equipment
- Mixing bowl
- Fork
- Baking tray
Variations
- Peanut butter
- swirl a tablespoon through the mix
- Spiced
- add cinnamon and a pinch of nutmeg
- Coconut
- fold in a handful of desiccated coconut
Why it works
Ripe banana is mostly broken-down starch and sugar, and it is sticky enough to bind the oats without egg or flour. In the oven the banana sets around the oats as it dries, holding the cookie together.
Frequently asked questions
Why are mine mushy in the middle?
Under-baked or the banana was not mashed enough. Bake a few minutes longer.
Can I make them vegan?
They already are, just use dairy-free chocolate.
Do they freeze?
Yes, freeze baked and thaw at room temperature.
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