4 Ingredient Tropical Oatmeal Cookies
These healthy oatmeal cookies are soft and chewy and taste like flavors you would find on a tropical island. The cookies are just 4 ingredients and don't contain any flour, eggs, added sugar or dairy butter.
Ingredients
- 1/2 cup (115 g) mashed very ripe bananas
- 1/4 cup (56 g) no sugar added crushed canned pineapples, drained (see note)
- 1 cup (85 g) rolled oats
- 2 tbsp (31 g) melted coconut butter, or 1/3 cup (30 g) unsweetened shredded coconut
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add mashed bananas and crushed pineapples to a large mixing bowl. Stir with a spatula until the ingredients are evenly combined.
- Add in the rolled oats. Stir with spatula until the oats are fully incorporated and evenly coated.
- Stir in the melted coconut butter or the shredded coconut. Mix until the coconut is evenly mixed in.
- Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk (about 1/4 inch thick). Smooth and round the sides of the cookie disks if desired. The cookies will not spread or rise during baking so you want to shape the cookies to how you want the final outcome to be.
- Bake cookies for about 25-30 minutes (20-25 minutes for the shredded coconut version) or until the edges are browned and the tops are starting to brown. For the coconut butter version, the longer the cookies bake, the crispier the edges and surface will be so I would lean towards a longer bake time if you aren't sure if they are ready. Let the cookies cool on their baking sheet until they are cool enough to touch before removing them. The cookies should peel off easily once cooled. Cookies are best enjoyed soon after baking. Store uneaten cookies in the fridge or freezer. I recommend reheating stored cookies in the air fryer or toaster oven before eating.
Notes
- This recipe was made with no sugar added canned crushed pineapples. This is the kind that where the pineapple pieces sit in pineapple juice and not syrup. When measuring out the pineapples for the recipe, scoop up 1/4 cup of crushed pineapples, trying your best to avoid the liquid. Then put the crushed pineapples into a fine mesh strainer with a bowl underneath to remove excess liquid. You do not need to crush the pineapples further to strain out all the liquid. You are just lightly straining out the excess liquid the pineapples sit in so that your cookie mixture isn't too wet. When the strainer is done removing the excess liquid, place the strained crushed pineapples in with the bananas. You can drink or discard the pineapple juice collected in your bowl.
- If you make the unsweetened shredded coconut* version you will have about 13 cookies instead of 11.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Coconut oil is not a substitute for coconut butter.
- Nutrition is calculated for the coconut butter version of these cookies.
Serving: 1cookie, Calories: 60kcal, Carbohydrates: 9g, Protein: 1g, Fat: 2g, Saturated Fat: 2g, Sodium: 1mg, Fiber: 2g, Sugar: 2g, 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.
Did you make this recipe?Please leave a star rating and review below!