Description
Simple, chewy, and plant-based cookies made with just ripe bananas, rolled oats, and dark chocolate. These gluten-free, refined sugar-free treats are perfect for a healthy snack or breakfast on the go.
Ingredients
Scale
- 3 medium overripe bananas (about 350g mashed)
- 1 ½ cups rolled oats (old-fashioned)
- ½ cup dark chocolate chunks (70% cocoa or higher)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- Optional: ½ cup walnuts or pecans, 1 tablespoon chia seeds, or peanut butter chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Peel bananas and mash them in a large bowl with a fork until mostly smooth but with some small lumps.
- Stir in vanilla extract, cinnamon, and salt until combined.
- Add rolled oats and dark chocolate chunks, folding gently until evenly distributed.
- Scoop dough onto the prepared baking sheet, spacing mounds about 2 inches apart, and gently flatten with the back of a spoon.
- Bake for 12-15 minutes until edges are golden brown and centers look set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Ensure bananas are very ripe (black skins) for natural sweetness and binding. Do not overmix the dough to maintain a tender crumb. Chop chocolate bars into chunks rather than using chips for better melting. Store in an airtight container with a slice of bread to keep soft.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9
- Sodium: 10
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Keywords: vegan cookies, banana oat cookies, healthy snacks, gluten-free, 3-ingredient recipe, plant-based, no-bake alternative, easy baking