You’ll want to repeat these 3-ingredient unbaked banana oatmeal cookies during the warm months of the year! No need to turn on the oven to make a batch of these healthier yet addictive cookies that people of all ages love!
My partner is the number one fan of this cookie. Their endearing worship is truly remarkable.
When it comes to candy, we’re both like little kids. Always inside, and always insatiable.
Well, the
good news is that these health-conscious cookies contain zero added sweeteners, butter or oil, and are easy to adapt depending on your own health goals
.
We took ours with lots of chocolate chips, because we’re loud that way
. Vegan, gluten-free,
dairy-free and egg-free, this simple recipe is suitable for allergy sufferers for most people.
After making my 3-ingredient oatmeal cookies months ago, I realized that the planet needs a non-baked version of the recipe, because it quickly became apparent that while baking adds an incredible sticky factor to chocolate chips, Heating the dough is not, in fact, necessary for the success of the cookie.
So here we are, sliding these unbaked babies into their DMs to have and hold because, let’s face it, all it takes is a cookie and it will compromise
.
A very close relative to those cookies and my 4-ingredient banana oatmeal bars, this version is exactly what it sounds like. A dessert without oven made with very basic and clean ingredients.
Let’s talk about the simple ingredients needed for these powerful pieces of gold
. Ingredients for
Unbaked Banana
Oatmeal Cookies:
All we need to make this healthier cookie recipe work are ripe bananas, rolled oatmeal, and peanut butter. Lettuce discuss.
Ripe bananas: The ripe, the better! Ripe bananas will make cookies taste sweeter, so be sure to use bananas that have lots of brown spots and not an ounce of green. Trust me, it’s worth waiting if your bananas aren’t ripe yet!
Rolled oats
: Providing that delicious oatmeal like no other, a hearty texture and an indescribable nutty flavor, we use old-fashioned rolled oats. Instant oatmeal or fast oatmeal will work, although the texture isn’t that good if you ask me. I use gluten-free sprouted oats because the sprouting process unlocks the nutrients to make them more bioavailable.
Peanut butter (or seed butter or
nuts of choice): Creamy peanut butter provides a delicious flavor and is also the glue that holds these beauties together. Use any well-scrambled nut or seed butter you like! I love this recipe with sunflower seed butter, and it’s also great with unsweetened almond butter.
Optional additions:
Chocolate chips, sea salt, and ground cinnamon are paramount for adding a flavorful flavor to cookies, but they’re all optional
.
You can even add 1/2 to 1 teaspoon of pure vanilla extract if desired
.
Chopped raw nuts or raw nuts are also great for a nutty crunch.
If you like dried fruits, you can add raisins or dried cranberries in addition to or instead of chocolate chips.
For a grain-free version of these cookies that contain nuts instead of oatmeal,
make my banana cookies with 3-ingredient nuts, but turn them into a no-bake adventure by freezing them for an hour and then keeping them refrigerated.
<img
src=”https://www.theroastedroot.net/wp-content/uploads/2022/05/no-bake-banana-oatmeal-cookies-5.jpg” alt=”Top to bottom photo of oatmeal and banana cookies” />
Now that you’re an expert on all the options for these healthy oatmeal cookies, let’s make them!
How to Make 3-Ingredient Baking Unbaked Oatmeal Cookies:
Mash bananas in a mixing bowl until they are pleasant and creamy
. Mix the
peanut butter (or nut butter of your choice) until thick and creamy
.
Add the oatmeal and chocolate chips, sea salt, and ground cinnamon (if added) until everything is well incorporated.
Line a large baking sheet with parchment paper and drop piles of dough onto the sheet, creating the size of cookies you want
.
Transfer the cookie tray to the freezer and freeze for at least an hour, or until the cookies have been set up. Serve the banana oatmeal
cookies, and
enjoy!
How to store
these cookies:
Once the cookies have completed their initial time in the freezer, you can transfer them to an airtight container and store them in the refrigerator for up to 1 week. Cookies must be stored at a cold temperature in order to be maintained.
You can also store them in the freezer for up to 3 months in a zip-lock bag
.
Just make sure the cookies don’t stay at room temperature for an extended period of time, as they will loosen and fall apart easily.
The way I see it, these cookies are fabulous for kids of all ages, especially for parents trying to keep sweets lower in sugar.
It’s also amazing as a post- or pre-workout snack or just a health-conscious snack for anyone to enjoy.
There we are! An easy recipe for unbaked cookies that you’ll want to repeat so you can have them on hand anytime someone needs to pick me up.
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