Oat Cookies
Super easy 3 Ingredient Oat Cookies with just 5 minutes of prep!
Servings: 6 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!
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Once cool, keep in an airtight container at room temperature for up to 2 days.
To Freeze: Allow them to cool, then freeze in an airtight container for up to 3 months. Defrost at room temperature.
Tip 1: You can use smooth or crunchy peanut butter.
Tip 2: Allow the cookies for cool for approximately 10 minutes before tucking in, this allows them to firm up.
Tip 3: You can freeze these so batch make them!
Tip 4: Air fryer (not tested by me yet): aim for 10 to 12 minutes at 180°C, until golden.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Fiber: 4g | Sugar: 6g
https://healthylivingjames.co.uk/3-ingredient-oat-cookies/
If you want to come back to this recipe for step by step images, FAQ's and top tips then scan this QR code