I started Eat with Erika to inspire others to start viewing food as fuel and the basis of health.
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Whether you're gluten-free, dairy-free, vegan, vegetarian, low-carb, or just eat anything and everything, there's something delicious for you!
You read that right! Three simple ingredients is all you need to make these Banana Oat Cookies that are chewy, chocolate-y, oh so yummy, and completely vegan & gluten-free. Make a large batch to grab as a snack or on-the-go breakfast.
I have always loved the idea of baking, but to be honest I’ve never been good at it. With cooking, you can really get creative and switch things up in a recipe, which I love. Baking doesn’t really allow for that… at all. If you mess up in the slightest, your entire recipe can go wrong. So finding baked goods that are super easy to make (and delicious) is what I need… and these Banana Oat Cookies are just that!
Not only is this recipe super easy to make, but it also doesn’t leave a mess in the kitchen. You literally only need one bowl and one spoon! The cookies take under 20 minutes to prepare and I love making them in advance to have a yummy sweet snack or on-the-go breakfast readily available.
As an added bonus, this recipe is gluten-free, plant-based, vegan, AND refined sugar free. A baked good that literally everyone can enjoy. Now that’s a win!
As you can tell from the title, this is a three ingredient recipe, but you really only need two! The third ingredient can be whatever you want based on personal preference or what you have available at home. The possibilities are truly endless and I always switch up this recipe, so I’ll offer some of my favorite variations. But before we get into that, here are the basic ingredients you’ll need…
Rolled oats – I prefer to use old fashioned rolled oats for this recipe. You could also try steel oats to switch it up, but these usually take much longer to cook and will give the cookie a much different texture. So just keep that in mind! Also, if you want to make this recipe fully gluten-free, just make sure to opt for gluten-free labeled oats. I like to use the Bob’s Red Mill brand!
Banana – In this case, the more ripe, the better (just like banana bread)! This helps bind everything together and create a better consistency. Plus, it will add a natural sweetness to the cookie, which we obviously want!
Chocolate chips – Because I love chocolate and a little extra crunch! But you can use coconut flakes, nuts, dried fruit, or even your favorite nut butter! To keep this recipe completely vegan and refined sugar-free, my favorite chocolate to use is Lily’s Sweets!
As promised, recipe variations! An extra ingredient or two will transform these cookies and you can create so many different combinations with what you already have in the pantry. Below are some of my go-to’s, but there are infinite ways to make these!
First preheat the oven to 350F and line a baking sheet with parchment paper.
Next, peel the banana and place it into a bowl and mash until soft. Once you reach a goopy texture, add in the oats and chocolate chips and mix until well combined.
Scoop the batter one tablespoon at a time onto the baking sheet and flatten out using your hands or a spoon. These won’t spread, so you can make them as big or as little as you want!
Bake the cookies for 10-12 minutes, allow to cool, and dig in!
Pro Tip: These cookies can last up to four days, so I recommend doubling up this recipe to enjoy throughout the week! They’re great for breakfast or you can make them into bars instead.
Keep the cookies in an airtight container and store them in the fridge to maximize shelf life. I recommend heating them up in the microwave or tossing them in a toaster for a fresh out of the oven taste when you’re ready to enjoy.
If you love these cookies, you have to try my Banana Oat Pancakes next! And make sure to let me know how you like them!