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Say hello to these incredible Oat Cookies (or healthy oat biscuits, if you prefer)! These delicious cookies are super easy to make using 3 simple ingredients that you’ll already have in the house. Plus with just 5 minutes of prep they are baked and ready to eat in under 25 minutes! If you love oats for breakfast too, try my Baked Oats.
Oat Cookies at a Glance
James's tipUse bananas with plenty of brown spots, and press each cookie flat before baking. They do not spread in the oven, so the shape you press is the shape you get.
Key ingredients
- Ripe bananas
- Oats
- Peanut butter
Why you'll love it
- About 180 kcal a cookie
- About 4g of fibre a cookie
- Sweetened with ripe banana
Quick summary
These oat cookies mix 2 ripe bananas, 125g of oats and 65g of peanut butter, then bake for 20 minutes. They take 5 minutes of prep, make 6 cookies and are about 180 kcal each.
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Why this recipe works
These healthy oatmeal cookies are going to be a total crowd pleaser your family will love! They use ripe bananas as a natural sweetener, there is no flour, butter or egg, and each cookie is about 180 kcal with 4g of fibre. They also happen to suit most diets: there is no dairy or egg in them, and they are gluten free if you use oats labelled gluten free.
As this healthy cookie recipe is so versatile it’s perfect as a quick breakfast, snack on the go, or even a simple dessert!
Oh and if you have kids, the best part is these baked cookies are the perfect healthy snack and because it’s such an easy recipe they’ll totally love making and sure to become their new favourite cookies.
I added this recipe into my Best 33 Vegan Desserts and 35 Gluten Free Desserts and 10 Healthy Baking For Kids Recipes round up!
Ingredients to make Oat Cookies
- Ripe bananas: the riper the banana the better! Frozen bananas work too, once defrosted. Got more ripe bananas? Try my Eggless Banana Bread.
- Peanut butter: the hero ingredient! I love the texture that crunchy peanut butter offers to these peanut butter oatmeal cookies, however smooth peanut butter would also work.
- Oats: I have opted for gluten free oats, however standard rolled oats, old-fashioned oats, instant oats or quick oats would also work perfectly well in these 3 Ingredient Oat Cookies. If you need them gluten free, use oats labelled gluten free.
See recipe card for full information on ingredients and quantities.
Substitutions
- Bananas: If you don’t like bananas or have an allergy to them, you could try substituting them for apple sauce instead.
- Peanut butter: If you have an allergy to peanuts or don’t have any in the cupboard you could substitute this for other nut butters such as almond butter. For a nut free version, tahini works too.
- Oats: Oats in this recipe could be substituted for buckwheat flakes.
Variations
- Kid-friendly: If you have kids these chewy Cookies are the perfect baking recipe for them to make either on their own or with your guidance. Add in chocolate chips or chocolate chunks to make them into healthy chocolate chip cookies.
- Deluxe: You could easily add extra ingredients to make these the best oatmeal cookies. Seeds, vanilla extract, orange zest, sea salt, hemp seeds or raisins would make them into delicious oatmeal raisin cookies that everyone will love.
How to make Oat Cookies
Step 1: Firstly, preheat the oven to 180°C fan (200°C conventional, gas 6). Then peel and mash the ripe bananas in a large bowl.
Step 2: Now add in the oats and peanut butter to the mixing bowl.
Step 3: Mix together the oat mixture until it’s sticky and well combined.
Step 4: Finally roll into 6 ball shapes (or use a cookie scoop) and place them onto a baking tray lined with baking paper. Press the balls down with a fork into round cookie shapes. They do not spread in the oven, so press them to the size you want. Bake for 20 minutes until golden brown but still with soft centres. Allow to cool (on a wire rack if you have one) at room temperature for 10 minutes before tucking in!
Leftovers
Allow these banana Oat Cookies to cool completely, then keep them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months. Defrost at room temperature, or in the microwave in short bursts if you are on the go.
Recipe FAQs
Yes. Bake them, let them cool completely, then freeze them in an airtight container for up to 3 months. Defrost at room temperature, or in the microwave in short bursts.
Yes, any nut butter works in this recipe. If you have a nut allergy, try tahini instead.
Each cookie is about 180 kcal with 4g of fibre and 6g of protein. They are sweetened only by the ripe banana (about 6g of sugar a cookie, all from the fruit, oats and peanut butter), with no flour, butter or egg.
I haven’t tested them in an air fryer myself, but it should work: aim for 10 to 12 minutes at 180°C, on a liner, with the cookies pressed flat, until golden. Air fryers vary, so check them after 10 minutes.
Yes. Defrost them first, then drain off any liquid and mash as normal. Very ripe or frozen bananas give the sweetest cookies.
Let them cool for about 10 minutes first. They firm up as they cool and the texture becomes chewy. They stay soft in the middle, more like a soft cookie than a crisp biscuit.
More Oatmeal Recipes
- Breakfast Banana Bars
- Banana Oat Pancakes
- Baked Oats
- Overnight Protein Oats
- Oat Crumble Topping
- Chocolate Flapjacks
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Oat Cookies
Ingredients
- 2 ripe bananas , mashed
- 125 g oats , rolled oats, labelled gluten free if you need it (1.5 cups)
- 65 g peanut butter, crunchy or smooth (¼ cup)
Instructions
- Pre-heat your oven to 180°C fan (200°C conventional, gas 6). To a large mixing bowl add the 2 peeled bananas and mash with a fork.
- Now add the oats and peanut butter and mix together.
- Mix together the oat mixture until it’s sticky and well combined.
- Finally, roll into 6 ball shapes (or use a cookie scoop) and place them onto a baking sheet lined with baking paper. Press the balls down with a fork into round cookie shapes; they do not spread, so press them to the size you want. Bake for 20 minutes until golden brown.
- Allow to cool for 5 to 10 minutes before eating. This helps them to firm up more!
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Did them today and they are soooo goodddd!!!!!
Thank you!!!
Whoop 🙂 pleased you enjoyed them Mariana 🙂
These cookies were really easy to make and my son loved them, success! Very tempting to eat the last one I’ve left for him to have as a snack .
Awesome thank you Zacc 🙂
Great, simple, healthy and yummy idea!
Crunchy and chewy in one!
I’ve used speculus butter instead peanut. And I will defenetly try with almond butter!
Sooo easy and tasty! Will definitely be making these again soon!
Thank you Lisa 🙂 so pleased you enjoyed them!
I really like this cookies. I also tried adding raisins and cinnamon and they were even better. Thanks for all your great recipes
Made these yesterday and they are so quick and easy and so tasty. Added a bit of chocolate on top just for that extra treat. Will definitely be one of my go-to bakes. Yummy
Thank you for the great feedback Helga 🙂
Can you use normal butter instead of peanut butter? As I can’t have any nuts.
Hey Tina, not tried it myself but peanut butter helps to bind the cookies as it’s a little sticky. Give it a try with butter though and let me know how you get on. P.S you can always try tahini instead of nut butter?
I am avoiding bananas at the moment while bringing my blood sugars down. If I softened a pear in a bit of water do you think this would substitute ok?
Hey Catherine, not tried it myself but definitely worth a go! Let me know how you get on 🙂
Simple, quick to make and really really tasty! I love!!
Thank you Tam 🙂
Easy and quick to make. Only had frozen bananas so sliced thinly and mashed when softish. Also lovely with choc chips as not too sweet. Thanks James
Thank you Cathy 🙂 pleased you enjoyed them!