These yummy banana oatmeal cookies are soft and chewy and have no added sugar.
Our 4-ingredient banana oatmeal cookies are wonderfully soft, chewy and delicately spiced, almost like banana bread.
They make great breakfast cookies and are perfect as a healthy snack, in lunchboxes or on the go.
These easy oatmeal cookies are slightly different to traditional cookies as they don’t require any dairy, eggs or raising agents and the dough doesn’t need to rest in the fridge.
Using four ingredients you probably already have in your pantry we love how super easy and quick they are to make, simply mix, shape and bake!
And they are good for you! With no added sugar they are naturally sweetened with banana and dates plus they are high in fiber, vitamins and minerals.
In a nutshell, these cookies are gluten-free (use gf oats), dairy-free, egg-free, sugar-free and vegan.
Make our easy oatmeal cookies your healthy start to the day and read more about why an oatmeal breakfast is such a great way to start the day.
Run out of dates or bananas? Try our suggestions listed below.
For more easy and healthy breakfast ideas you may like these bliss balls, our refreshing persimmon dessert or broccoli cheese muffins.
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The ingredients you will need:
- oats – use quick cook oats.
- dates – soft dates such as medjool.
- bananas – use yellow ripe bananas with a few dark spots, too ripe and the cookies may taste of overripe banana.
- cinnamon – ground.
See recipe card for quantities.
Step by step instructions
Remove the stones and chop dates.
Mash banana to a pulp then add all ingredients to a medium mixing bowl.
Mix the ingredients well.
Roll into small balls and arrange on a lined baking sheet.
Flatten to make small cookie shapes and bake for 15 minutes.
Cool before removing from baking sheet.
Note: These oatmeal cookies should be soft and chewy and will not spread during baking.
Feel free to tweak the recipe according to what you have available or what is in season. Here are our suggestions:
- no dates – use dried cranberries or raisins (no need to chop them up).
- no banana – use 4 tablespoons (¼ cup) peanut butter or almond butter.
- chocolate chips – mix in a handful of milk, dark or white chocolate chips to the mixture before baking.
- nuts – mix in chopped walnuts or pecans.
- fresh fruit – mix in diced strawberries/apples/pears.
- candied ginger, lemon or orange peel – chopped into small pieces.
Store in a closed container and keep in the fridge for up to 3 days.
These oat cookies can be frozen. Place in a freezer bag or sealed container with parchment paper separating the layers and freeze for up to three months. Thaw and bring to room temperature before serving.
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4 Ingredient Banana Oatmeal Cookies (Vegan)
- 120 g quick cook oats 1½ cups
- 2 medium bananas yellow, ripe (not overripe)
- 85 g dates stone removed and diced
- ½ teaspoon cinnamon powder
- Preheat oven to 180℃ fan/350℉ and line a baking sheet with parchment paper.
- Mash 2 medium bananas to a pulp and mix together with ½ teaspoon cinnamon, 120 g quick cook oats and 85 g dates in a mixing bowl till combined.
- Lightly wet your hands and make 12 small balls from the mixture and arrange an inch apart on the lined baking sheet. Bake for 15 minutes or till golden. Cool before serving.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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