Breakfast,  Dairy Free,  Dessert,  Gluten Free,  Holiday,  Recipe,  Snacks,  Vegan,  Vegetarian

Healthy 6-Ingredient Oatmeal PB Banana Cookies

February 8, 2017 /

What do you say we make the theme of today quick and easy? I think that’s a great idea so I’m also keeping this post really short today.


These cookies are perfect if you’ve ever had a request for some healthy sweets. They have only 6 ingredients plus whatever additional flavors you might want to add. Also, not all of them are really necessary.

 

For example, I added some extra flavors and some added pieces for texture but they’re not necessary. They’re also quick and easy to make and great for taking on-the-go.

So that’s pretty much it. I hope you like these. I loved them and I’m pretty sure I could have eaten almost the whole batch by myself. I’d love to know what you think, so let me know in the comments!

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Healthy 6-Ingredient Oatmeal PB Banana Cookies

Make these minimal ingredient cookies to enjoy as breakfast, snacktime, or anytime you want! They're healthy and so chewy!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cookies

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 large or 3 medium overripe bananas mashed
  • 1/2 cup plant-based milk
  • 2 tablespoons natural peanut butter
  • 2 tablespoons maple syrup
  • 2 tablespoons flaxseed meal

Optional extras:

  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 cup bittersweet chocolate chips or chunks dairy free
  • 1/4 cup pepitas pumpkin seeds
  • 1/4 cup chopped dates

Instructions

Instructions

  1. Preheat the oven to 350 degrees F (180 C) and line a cookie sheet with a silicone baking pads.
  2. Combine the banana, milk, peanut butter, and any of the extra ingredients in a medium mixing bowl and stir together very well. Add the flax and oats and mix them in. Use a dough scooper or a large tablespoon to drop packed balls of the mixture onto your tray. They should be about 2 tablespoons each.
  3. Flatten the cookies slightly and place the tray in the oven to bake for 8 to 10 minutes until the edges start to turn dark brown. Remove from oven and cool for at least 5 minutes before removing from the tray. These are great while they're still warm, but they're also amazing chilled in the fridge to harden the chocolate (if using). Store them in an air-tight container for up to a week.

 

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