These no bake banana oatmeal cookies are an easy snack. They don’t require any baking or cooking. The cookies are just 3 ingredients and don’t require flour, eggs, added sugar or oil. They take only about ten minutes to make and store well.
After making quite a few indulgent desserts lately, I’m starting to think about healthier treats again. These no bake oatmeal cookies are an easy and healthy snack. They don’t contain any flour, eggs, added sugar or oil. Unlike traditional no bake oatmeal cookies, they don’t require any cooking either.
- Peanut Butter (or other nut butters)
- Banana Puree
- Quick Oats
Peanut Butter: Make sure to use natural creamy unsweetened peanut butter (the kind that needs to be stirred before using and only has peanuts and salt in the ingredient list). You can substitute with natural almond butter or natural cashew butter if you don’t like peanut butter flavor. For a nut-free version you can use natural sunflower seed butter.
Banana Puree: The bananas need to be pureed until liquid. Use very ripe bananas for best results. I used a mini food processor to puree the banana. You should need a little less than 1 large banana.
No Bake Banana Oatmeal Cookie Texture
These cookies do not have your classic baked cookie texture. They have a texture more like energy bars but in cookie form. If you add mix-ins like chocolate chips or dried fruit, they taste more like cookies.
These cookies taste great on their own but you can also add in other mix-ins to add more flavor or sweetness. These cookies are only very lightly sweetened with the banana. If you prefer a sweeter cookie, I definitely recommend adding in some chocolate chips. You can also add dried fruit or nuts.
More Easy No Bake Cookie Recipes
- 3 Ingredient Healthy No Bake Cookies
- 2 Ingredient No Bake Chocolate Cookies
- 3 Ingredient No Bake Chocolate Oatmeal Cookies
3 Ingredient No Bake Banana Oatmeal Cookies
- 1/2 cup (128 g) unsweetened natural creamy peanut butter
- 6 tbsp (88 g) banana puree
- 1 cup (88 g) quick oats
- Line a large cookie sheet with parchment paper.
- Add all three ingredients to a large mixing bowl. Stir and mix with a spatula until ingredients are thoroughly combined, oats are fully coated, and mixture turns into a thick dough. The mixture will initially be liquidy but as you continue to stir and incorporate the banana and oats, the mixture will thicken. Continue to mix until it forms a thick dough. If using any mix-ins, fold them in now.
- Using a 1.5 tbsp cookie scoop, scoop cookie dough. Release dough ball into your hand and press dough ball between the palms of your hands to compress the ball further. Roll ball between hands to form a round ball. Place round ball onto prepared baking pan. Press down on dough ball with hand to form a thick round disk. If dough cracks around the edges you can smooth and reshape as needed. Cookies should be about 1/2 inch thick. Do not spread cookie dough out too thin because it will make the cookies less sturdy.
- Cookies can be enjoyed right away but I recommend placing them in the fridge for about 30-60 minutes. This will firm up the cookies further and will also give the oats time to soften. Store uneaten cookies in the fridge in an airtight container.
- This recipe works best with natural peanut butter or natural other nut butters (just nuts and salt in the ingredients and no added oils). Regular peanut butter does not thicken the same way when it interacts with the banana and oats.
- Make sure to use very ripe bananas. Puree them until they are liquid consistency otherwise you won't have enough liquid in your dough.
- These cookies are supposed to be very low sugar. They are only very lightly sweetened with the banana. To add more sweetness, add chocolate chips or dried fruit.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.