You’ll want to put these 3-Ingredient No-Bake Banana Oatmeal Cookies on repeat during the warm months of the year! No need to turn on the oven to make a batch of these healthier yet addicting cookies that folks of all ages absolutely adore!
My partner is this cookie’s number one fan. His endearing adoration is truly remarkable.
When it comes to sweets, we’re both like small children. Always in, and always insatiable.
Well the good news is, these health-conscious cookies contain zero added sweetener, butter or oil, and are easy to adapt depending on your own health goals.
We take ours with plenty of chocolate chips, because we’re rowdy like that.
Vegan, gluten-free, dairy-free, and egg-free this simple recipe is allergy-friendly for most individuals.
After making my 3-Ingredient Oatmeal Cookies months ago, it dawned on me that the planet needs a no-bake version of the recipe, because it quickly became evident that while baking adds an amazing goo factor to the chocolate chips, heating the dough is, in fact, not necessary for the success of the cookie.
So here we are, sliding these no-bake babies into your DMs to have and to hold because let’s face it – all it takes is one cookie and you’ll be committed.
A very close relative to those cookies and my 4-Ingredient Banana Oatmeal Bars, this version is exactly as it sounds. A no oven required dessert made with very basic, clean ingredients.
Let’s talk about the simple ingredients needed for these powerhouse lumps of gold.
Ingredients for No-Bake Banana Oatmeal Cookies:
All we need to make this healthier cookie recipe work is ripe bananas, rolled oats, and peanut butter. Lettuce discuss.
Ripe Bananas: The more ripe, the better! Riper bananas will make the cookies taste sweeter, so be sure you’re using bananas that have plenty of brown spots and not an ounce of green on them. Trust me, it is worth the wait if your bananas aren’t ripe yet!
Rolled Oats: Providing that unparalleled oatmeal yumminess, a hearty texture and indescribable nutty flavor, we use old fashioned rolled oats. Instant oats or quick oats will work, although the texture isn’t as great if you ask me. I use gluten-free sprouted oats because the sprouting process unlocks the nutrients so that they are more bioavailable.
Peanut Butter (or seed or nut butter of choice): Creamy peanut butter provides yummy flavor and is also the glue that holds these beauties together. Use any well-stirred nut or seed butter you like! I love this recipe with sunflower seed butter, and it is also great with unsweetened almond butter.
Chocolate chips, sea salt, and ground cinnamon are all paramount in adding tasty flavor to the cookies, but all of them are optional.
You can even add ½ to 1 teaspoon of pure vanilla extract if you’d like.
Chopped raw walnuts or raw pecans are also great for some nutty crunch.
If you like dried fruit, you can add raisins or dried cranberries in addition to or in lieu of the chocolate chips.
For a grain-free version of these cookies which feature nuts instead of oats, make my 3-Ingredient Nutty Banana Cookies, but turn them into a no-bake adventure by freezing them for one hour then keeping them refrigerated.
Now that you’re an expert on all the options for these healthy oatmeal cookies, let’s make them!
How to Make 3-Ingredient No-Bake Banana Oatmeal Cookies:
Mash the bananas in a mixing bowl until they are nice and creamy.
Mix in the peanut butter (or nut butter of choice) until thick and creamy.
Stir in the oats and chocolate chips, sea salt, and ground cinnamon (if adding) until everything is well incorporated.
Line a large baking sheet with parchment paper and drop moundfuls of dough on the sheet, creating whatever size cookies you like.
Transfer the tray of cookies to the freezer and freeze for at least one hour, or until the cookies have set up.
Serve the banana oatmeal cookies, and enjoy!
How to Store These Cookies:
Once the cookies have completed their initial hour in the freezer, you can transfer them to an airtight container and store them in the refrigerator for up to 1 week. The cookies do need to be stored at a cold temperature in order to hold up.
You can also store them in the freezer for up to 3 months in a zip lock bag.
Just be sure the cookies don’t stay at room temperature for an extended period of time, as they will loosen up and will fall apart easily.
The way I see it, these cookies are fabulous for kids of all ages, especially for parents who try to keep sweets lower in sugar.
Also amazing as a post or pre-workout snack or just an all around health-conscious bite for anyone to enjoy.
There we are! An easy no-bake cookie recipe that you’ll want to put on repeat so you can have them on hand anytime someone needs a little pick me up.
3-Ingredient No-Bake Banana Oatmeal Cookies
- 3 ripe bananas mashed
- ½ cup creamy peanut butter*
- 3 cups rolled oats
- ⅔ cup chocolate chips optional
- Pinch Sea Salt
- ½ tsp ground cinnamon optional
- Mash the bananas in a mixing bowl until they are nice and creamy.
- Mix in the peanut butter (or nut butter of choice) until thick and creamy.
- Stir in the oats and chocolate chips, sea salt, and ground cinnamon (if adding) until everything is well incorporated.
- Line a large baking sheet with parchment paper and drop mounds of dough on the sheet, creating whatever size cookies you like.
- Transfer the tray of cookies to the freezer and freeze for at least one hour, or until the cookies have set up.
- Serve the banana oatmeal cookies, and enjoy!