4 Ingredient Crispy Banana Oatmeal Cookies
These healthy banana oatmeal cookies are very crispy. The cookies need just four ingredients and don't contain any flour, eggs, refined sugar or dairy.
Ingredients
- 2 tbsp (31 g) mashed bananas, (see note on amount to use)
- 1 tbsp (15 g) melted coconut butter
- 2 tbsp (30 ml) maple syrup
- 1 cup (86 g) rolled oats
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add banana, coconut butter and maple syrup to a large mixing bowl. Mix with a spatula until the ingredients are completely and evenly combined and uniform in color.
- Add in oats. Mix and stir with your spatula until the oats are all evenly and fully coated in the banana mixture.
- Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be a little loose and not fully hold together. Repeat with remaining mixture, spacing the cookie mixture about 2 inches apart.
- Use the back of a metal spoon or your fingers to flatten and shape the cookies until they become 1/8 inch thick rounds. See photo in post for reference. Make sure to not make the cookies any thicker than 1/8 inch because if the cookies are thicker, they will not crisp up and will remain soft.
- Bake the cookies for about 16-18 minutes or until the edges are a medium brown and the surface is lightly browned. The longer you bake the cookies, the crispier they will be so I like to bake mine as long as possible and only remove them earlier if the edges get too dark.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. The cookies will be soft when they come out of the oven but when they finish cooling, they should firm up and be crispy. Once the cookies are fully cooled you should be able to easily peel them off the parchment paper or silicone baking mat.
Notes
- I tested several variations of this recipe and found this version had the best crunch while also still having some banana flavor. You will taste the banana but it's not super strong in this version. If you want cookies with a strong banana flavor and don't mind them not being as sweet, you can use 3 tbsp of banana (instead of 2 tbsp) and decrease the maple syrup to 1 tbsp (instead of 2). Increasing any more than that will cause the cookies to stay soft.
- I like to bake my cookies until the edges are medium to slightly dark brown so that the cookies are extra crispy throughout.
- You will need about half a banana for this recipe. Make sure to mash the banana before measuring out the 2 tablespoons needed.
- Coconut butter can be found at stores like Whole Foods, Amazon, Target and Sprouts. I did try using coconut oil instead but the cookies did not crisp up.
- Make sure to melt the coconut butter before measuring the 1 tablespoon.
- I like to use this large baking sheet.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 50kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 0.5mg, Fiber: 1g, Sugar: 3g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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