Healthy Banana Oatmeal Cookies (No Butter, Sugar, Flour Or Dairy)
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These healthy banana oatmeal cookies are dairy-free and, depending on your add-ins, gluten-free and sugar-free too. They’re so yummy and healthy you could serve them for breakfast!
healthy banana oatmeal cookies
I just can’t believe a cookie made with so few ingredients can taste so good!
It’s true – all you need to make these healthy banana oatmeal cookies are ripe bananas, quick-cooking oats, Almond milk, and your choice of optional add-ins.
For today’s healthy banana oatmeal cookies, I used craisins, white chocolate chips, and a bit of coconut, though the last time I made these, I used chocolate chips and walnuts.
healthy oatmeal cookies no sugar
Now, keep in mind that these cookies WILL NOT taste like a normal sugary oatmeal raisin cookie, so if that is what you are expecting, this recipe is not for you, lol.
Why you’ll love these Healthy Banana and Oatmeal Cookies
I can’t begin to tell you how awesome these little banana oatmeal cookies are- you just have to try them to believe it!
Ingredients
(Ingredients at a glance; you can find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
For the liquid in this recipe, I used unsweetened vanilla Almond milk, but any milk product you choose will work fine.
- Bananas: Make sure to use ripe bananas so your cookies are nice and sweet.
- Quick oats: 2 cups of quick oats
- Almond Milk: 1/4 cup of milk. Any type of plant-based or dairy milk is fine.
- Salt: Adding a pinch of salt to the oatmeal banana cookies enhances the flavor and sweetness.
- Optional Add-ins: Use the add-ins of your choice. Mini chocolate chips take these healthy cookies from a bit boring to almost like a regular cookie. In the batch I made today, I used 1/3 cup of white chocolate chips, Craisins, and 1/4 cup of shredded coconut. Even though the white chocolate and Craisins aren’t exactly considered healthy, the amount per cookie is very little, but just that small amount really made for an amazing, yet still healthy, cookie.
How To Make These Banana Oatmeal Cookies
1 Prep: Preheat the oven to 350 F.
2 Combine: In a large bowl, mash the bananas, add the quick oats, almond milk, and salt, and stir everything together. If you want to add any mix-ins, do it here.
3 Spoon cookie dough: Portion the cookie dough mixture and spoon onto a well-greased cookie sheet. Use a fork or the back of a measuring cup to flatten the tops of the cookies since they will not spread when they bake and you want them to cook evenly.
4 Bake: Bake the cookies in the preheated oven for 15-20 minutes or until they look done. Let the cookies cool for about 5 minutes before transferring them to a cooling rack.
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Recipe Tips
- Rolled oats or old-fashioned oats can be used in place of quick oats. (they will be a bit crunchier than cookies made with the quick oats.) But steel-cut oats won’t work.
- Pick up the bananas a few days before you want to make these cookies so they have time to ripen. Don’t use green bananas. The riper the banana, the sweeter the cookie will be.
- Use a cookie scoop for same-sized cookies.
- Use parchment paper or a sil-pat mat for easy clean-up
- Watch the cookies well; you don’t want to overbake them.
Variations
- Change up the add-ins. There are so many ways to change up these cookies. Add berries, raisins, fresh cranberries, a dash of cinnamon, flax seed, a scoop of protein powder, pecans, or your favorite nuts. You name it, you can probably add it.
- Stir in a tablespoon of nut butter, almond or peanut will both work.
- Add a teaspoon vanilla extract for a slightly sweeter cookie.
- Mix in a touch of cinnamon or pumpkin spice for a touch of spice.
- Worried your cookie won’t be sweet enough? Sprinkle the top of the unbaked cookie with turbinado sugar for a delightfully sweet crunch.
Storage Suggestions
Once completely cooled, store these banana and oat cookies in an airtight container at room temperature for two days, in the refrigerator for up to 1 week,
Leftover cookies can be frozen. Let them cool, then wrap them tightly in plastic wrap and place them in the freezer.
FAQs
Do I really not need any butter or sugar for these cookies?
Nope, not a smidgen of butter or a sprinkle of sugar! The ripe bananas in this recipe bring all the natural sweetness and moisture you need. Trust me, they’re like Mother Nature’s candy—perfectly sweet and oh-so-gooey.
Are banana oatmeal cookies healthy?
Yes! This recipe uses only bananas, oats, and milk. (Plus whatever add-ins you choose.) They’re a perfectly healthy, low-calorie treat.
Are these Cookies Vegan?
Just make sure any add-ins you use are vegan, and you are good.
Are these cookies suitable for breakfast?
Believe it or not, yes! With all the goodness of whole oats and bananas, you’ve got a morning treat that’s equal parts nutritious and delicious. Dunk ’em in your morning cuppa for a blissful start to your day.
How long do these cookies last once baked?
Well, if you don’t gobble them all up straight from the oven (no judgment here), they’ll keep nicely for a few days in an airtight container.
I can’t begin to tell you how awesome these little banana oat cookies are- you just have to try them to believe it!
Other healthy snacks you might enjoy:
- 3 Ingredient Protein Pancakes
- Pina Colada “Ice Cream”
- 3 Ingredient Peanut Butter Dip
- Make Ahead Chia Seed Pudding
- Baked Apple Chips
- Chocolate Breakfast Cookies
Tried these Healthy banana oatmeal cookies?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
Healthy Banana Oatmeal Cookies
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 20 to 24 cookies 1x
- Category: desserts
- Method: oven
Description
Healthy Banana Oatmeal Cookies: These healthy banana oat cookies are dairy free and, depending on your add-ins, gluten and sugar-free too. So yummy and healthy, you could serve them for breakfast.
Ingredients
- 4 ripe Bananas
- 2 cups of quick oats
- 1/4 cup of Almond Milk (or regular milk if that is all you have.)
- pinch of salt
- Add-ins of your choice ( used 1/3 cup of white chocolate chips, Craisins and 1/4 cup of shredded coconut)
Instructions
Directions:
- Mash the 4 bananas and mix in the quick oats, salt, and almond milk. Stir everything together and add in your optional mix-ins.
- Spoon Cookie dough onto a very well-greased baking sheet. (I just used my pampered chef scoop and flattened the tops of the cookies out just a bit since they will not spread and I wanted them to cook evenly.)
- Cook at 350 for 15 to 20 minutes or until the cookies look done.
Notes
Nutrition is calculated based on 24 cookies and no additional add-ins.
Nutrition
- Serving Size: 1 cookie
- Calories: 59
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