These chewy healthy breakfast cookies are super simple to make, are egg-free, flour-free, gluten-free (if using gluten-free oats) and sugar-free.
Don’t throw out those spotty bananas! Make these quick and easy cookies instead!
They’re so good for you, you can happily eat three (or six, for that matter) of them. Carefree and guiltless cookies that double as breakfast. Yes, please!
Normally, when I see spotty, ripe bananas in my kitchen, my mind goes “banana bread!”. But, I didn’t have any applesauce for my easy vegan banana bread recipe and frankly didn’t have that much time on my hands.
So, today when I saw those ripe bananas, instead my mind went “breakfast cookies!”. This is a much faster and easier version, kinda like a simplified and healthy no sugar added “banana bread breakfast cookie”.
What’s in these 3 ingredient cookies?
These cookies have:
- ripe, spotty bananas
- rolled oats (old fashioned or quick cooking oatmeal)
- ground cinnamon
The ripe, spotty bananas offer sweetness and moisture. The oatmeal offers substance, nutrition and helps everything stick together. And, the ground cinnamon is for flavor! You can switch up the cinnamon, if you’d like. See my recipe notes below for suggestions on alternative spices and flavoring.
No egg at all is required (or recommended) for these cookies. The bananas and oatmeal work in tandem to hold everything together. So, that also means you can eat the batter, if you want (I won’t tell).
All the stick togetherness in these breakfast cookies comes from the oatmeal and the mashed banana. There’s no need for flour and seeing as flour is higher in calories than a whole plant food like rolled oats, that’s great for the waistline, too.
This is a 3 ingredient no sugar cookie recipe. Yay! The sweetness comes from the ripe bananas. Since sugar usually plays the role of making cookies sweet and crispy, you can expect this cookie to be mildly sweet, chewy and somewhat dense. Kind of like a soft breakfast granola bar that’s ready in less than 30 minutes, start to finish.
That means these are healthy cookies for kids – yay!
These simple, chewy cookies are great for breakfast or a guilt-free snack throughout the day. They keep, stored in the refrigerator, for 3-4 days, but do not have to stay chilled, so you can throw them in your kids’ lunch box for school. Or, in your purse for running errands.
Since these cookies have no sugar, you can feel good about feeding them to your kids and toddlers. For toddlers that can’t chew well yet, make sure and break up the cookie into small pieces for them.
You can make these cookies any size without adjusting the ingredients. You would only need to adjust the time in the oven. For smaller cookies, reduce the time by 3-5 minutes. For large cookies, increase by 2-3 minutes.
A small 2-inch cookie size would be great for your kids to run around with snacking on, while a large 4-inch cookie size would make a fantastic and filling breakfast bar for you.
What’s the process?
As far as kitchen equipment goes, you’ll need: one bowl, one measuring cup, one measuring teaspoon, a potato masher (or fork), a stirring spoon, a baking sheet and some parchment paper or a silicone mat.
Mash the bananas
You’ll want them be mashed very well, with only very small chunks remaining.
Add oats and cinnamon
Stir in your rolled oats and cinnamon (or other spice).
Spoon and shape cookies, then bake!
Drop spoonfuls of batter on a baking tray and then shape them with your hands. These cookies will not spread out, so make them into the shape, width and height you want from the beginning.
Take my advice and use a silicone mat or parchment paper to line your baking sheet, because these will stick without it.
Amp up your 3 ingredient cookies with these toppings
What if you wanna make these a little fancier? There’s all sorts of beautiful things you can stir in or top these healthy banana oatmeal cookies with, my favorite being dark chocolate and walnuts.
Try these toppings or mix-ins:
- Dark chocolate chips or shavings
- Walnuts (halved or chopped)
- Pecans (halved or chopped)
- Sunflower seeds
- Smear of fruit preserves, jam or jelly
- Peanut butter (or other nut butter)
- Fresh sliced berries
- Dried cranberries
- Flaxseed (a teaspoon mixed in)
- Wheat germ (a teaspoon mixed in works well)
For those of you familiar with Dr. John McDougall and his books like The Healthiest Diet on the Planet and The Starch Solution, these cookies are compliant with his high-carb, low-fat way of eating. If you are following his Maximum Weight Loss plan, top these with the lower calorie suggestions above (fresh sliced berries, wheat germ or fruit preserves, jam or jelly).
So, without further ado, don’t throw out those spotty bananas, use them to make these quick and easy 3 ingredient banana oatmeal cookies.
If you make these, please let me know by leaving me a comment here, rating my recipe or tagging me on Instagram @veryveganish, using hashtag #veryveganish!
- 2 ripe, spotty bananas, mashed
- 1 cup rolled oats, old fashioned or quick cooking
- 1 teaspoon ground cinnamon
- Preheat oven to 350 F. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, with only small chunks remaining.
- Stir in rolled oats and cinnamon. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.
- Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step).
- Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
- Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
- Remove from oven and allow to cool slightly before enjoying.
If making small 2-in wide cookies, reduce cooking time by 3-5 minutes. If making large 4-in wide cookies, increase cooking time by 2-3 minutes.
Spices & Flavoring: Instead of cinnamon, try using 1 teaspoon of vanilla extract instead. Or, 1/4 teaspoon of cardamom + 1/4 teaspoon of cinnamon. 1 teaspoon of pumpkin spice seasoning is another good option.
Toppings: dark chocolate chips or shavings, walnut halves, chopped walnuts, pecan halves, chopped pecans, sunflower seeds, smear of fruit preserves, jam or jelly, berries, raisins, dried cranberries, flaxseed, coconut or wheat germ.