Description
Satisfy your sweet tooth the healthy way with these no bake banana oatmeal cookies! Made with ripe bananas, oats, and peanut butter, they’re naturally sweetened, quick to make, and perfect for a wholesome snack or dessert. Vegan, gluten-free adaptable, and packed with nutrients!
Ingredients
- 2 medium ripe bananas (the spottier, the sweeter)
- 1½ cups rolled oats (use certified gluten-free if needed)
- ¼ cup natural peanut butter (or almond/sunflower seed butter)
- 2 tablespoons honey or maple syrup (maple syrup for vegan option)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips (mini, dairy-free if needed)
- Optional: ¼ cup chopped nuts, dried cranberries, coconut flakes, or chia seeds
Instructions
Step 1: Line a baking sheet with parchment paper or a silicone mat.
Step 2: Mash the bananas in a large bowl until smooth.
Step 3: Stir in peanut butter, honey/maple syrup, and vanilla extract until fully combined.
Step 4: Add oats, cinnamon, and salt. Mix well until oats are fully coated.
Step 5: Fold in chocolate chips and any optional mix-ins.
Step 6: Drop spoonfuls onto the prepared sheet and flatten slightly.
Step 7: Refrigerate for 30 minutes or freeze for 15 minutes until set.
Notes
- Use very ripe bananas for best sweetness.
- Don’t skip the chilling step – it’s key for firmness.
- Store in fridge up to 5 days or freeze up to 3 months.
- Instant oats are not recommended—they make cookies mushy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg