Perfectly Simple Ingredient Oatmeal Cookies Recipe

Warm oats, toasty and sweet, smelled like comfort the first time I baked these ingredient oatmeal cookies. They came out soft in the middle, just a little crisp on the edgeslike something Grandma might’ve offered with a splash of milk before bed. Folks love these because they’re quick, healthy(ish), and still feel like a treat.

You only need ripe bananas, rolled oats, and a handful of add-ins. That’s it. They’re chewy and naturally sweet, like a cross between banana bread and a snickerdoodle. No eggs, no flour, and no fancy toolsjust a mixing bowl and a fork will do. It’s one of those healthy 3 ingredient recipes that actually satisfies a cookie craving.

I first made these during a busy spring in 2018, when I had a toddler on my hip and barely time to think. My neighbor peeked in as they baked and said, “Smells like your kitchen gave someone a hug.” What I learned? Smash those bananas well and use old-fashioned oats for the best texture. After 10+ years of writing recipes, this is still one I come back to when life’s just a little too full but I still want homemade.

Yesica Andrews

Ingredient Oatmeal Cookies Healthy and Irresistible

These ingredient oatmeal cookies are a delightful treat featuring just three simple, wholesome ingredients. Perfectly chewy and quick to prepare, this recipe is a shining example of 3 ingredient recipes healthy, with oats and bananas coming together for a nutritious snack or breakfast. Enjoy this healthy 3 ingredient recipes option when you crave a naturally sweet and satisfying cookie.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 18 cookies

Ingredients Method Notes

Ingredients

  

• 1½ cups mashed banana about 3 medium bananas
• ½ cup (128 g) peanut butter
• 2 cups (160 g) rolled oats use GF if needed
• 1 teaspoon vanilla extract, optional
• ¼ teaspoon salt, optional
• ½ cup (85 g) chocolate chips, optional

Method

 

1. Set your oven to preheat at 350°F (177°C) and prepare two baking sheets by lining them with parchment paper.
2. In a mixing bowl, mash the bananas until mostly smooth but still slightly chunky. Blend in the peanut butter and vanilla extract if you like, mixing until evenly combined.
3. Add the oats and chocolate chips if using, stirring all ingredients until the mixture is fully combined.
4. Cover your cookie dough and let it rest for 20 to 30 minutes while the oven heats up.
5. Scoop about two tablespoons of dough per cookie onto the lined sheets; gently flatten the tops if you prefer thinner cookies and sprinkle extra chocolate chips if desired.
6. Bake the cookies for 10 to 12 minutes, until the edges hold firm and display a light golden color.
7. Allow the cookies to cool for at least 15 minutes on the baking sheet before moving them to a rack to finish cooling to room temperature.
8. Enjoy your wholesome and delicious oatmeal cookies as a snack or dessert.

Notes

• Store leftover cookies in an airtight container in the refrigerator for up to five days. For variations, check the blog post for ways to make these cookies without bananas.

Why You’ll Love These Ingredient Oatmeal Cookies

These cookies feel like a warm hug in the form of a treat. Here’s what makes them so special:

• Healthy and nostalgic: They’re naturally sweetened, flourless, and remind me of banana bread fresh from grandma’s kitchen.
• Three ingredients, endless possibilities: Ripe bananas, rolled oats, and peanut butter form the base, but you can add chocolate chips or vanilla to customize them to your taste.
• Quick and practical: With just a fork and a baking sheet, you can whip these up in under 40 minutes, start to finish.
• Perfect for everyone: They’re gluten-free (if you use certified GF oats) and dairy-free, making them suitable for various dietary needs.

Key Ingredients and Tools You’ll Need

Let’s keep it simplethe beauty of this recipe lies in using what most of us already have in the pantry and fridge:

• Bananas: You’ll need about 3 ripe ones for mashing. The riper, the sweeter!
• Rolled oats: Old-fashioned oats are key for a chewy texture. Avoid instant oats as they can make your cookies mushy.
• Peanut butter: Creamy or chunky both workjust make sure it’s smooth enough to mix!
• Optional add-ins: Vanilla extract, salt, and chocolate chips (or skip them to keep it purely 3-ingredient).

For tools, grab a mixing bowl, fork, and spatula. A cookie scoop isn’t necessary, but it makes shaping easier.

Step-by-Step: How to Make These Ingredient Oatmeal Cookies

This recipe couldn’t be simpler. Here’s how to do it:

1. Preheat and prep: Set your oven to 350°F and line baking sheets with parchment paper for easy cleanup.
2. Mash and mix: In a large bowl, mash the bananas until smooth with a few lumps remaining. Stir in the peanut butter and, if using, the vanilla and salt until creamy and well combined. Add the oats and any chocolate chips last, folding everything together gently.
3. Let it rest: Cover the dough and let it sit for about 20 minutes. This helps the oats absorb moisture and prevents spreading.
4. Scoop and bake: Drop 2-tablespoon-sized scoops of dough onto the sheet. Flatten gently if you prefer a traditional cookie shape. Bake for 10–12 minutes, until edges are golden.
5. Cool and enjoy: Let the cookies cool for 15 minutes before transferring to a rack. They’ll firm up as they cool!

Tweaks, Tips, and Troubleshooting

Here’s how to make these cookies practically foolproof every time:

• Don’t overmash bananas: A few lumps keep the cookies moist but not sticky.
• Shape matters: The dough won’t spread much, so press the cookies into discs if that’s the look you prefer.
• Resting is crucial: Skipping the resting time can lead to uneven baking or cookies that fall apart.

If your dough feels too wet, stir in an extra spoonful of oats. Too dry? Add a drizzle of peanut butter or a splash of water to balance it out.

Serving and Storing Your Cookies

These cookies are perfect as a quick breakfast on the go, a snack with coffee, or a cozy treat before bed.

Pro Tip: Thaw frozen cookies at room temperature or warm for a few seconds in the microwave to enjoy that freshly-baked vibe!

Expert Says

Oatmeal cookies benefit from the complex carbohydrates and soluble fiber found in oats, which help regulate blood sugar and provide sustained energy. When baking, using old-fashioned rolled oats adds a chewier texture, while quick oats create a softer cookie, allowing for customization based on preference.

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Finding the Perfect Balance with Ingredient Oatmeal Cookies

After several rounds of tweakingsome batches crumbly, others too sweetI finally settled on this ingredient oatmeal cookies recipe. Each attempt helped me understand how oats and spices interact, resulting in a cookie that’s wholesome, lightly sweetened, and just right for family snack time.

FAQs ( Ingredient Oatmeal Cookies )

Conclusion

In just about 40 minutes, you’ll have these soft, chewy ingredient oatmeal cookies filling your kitchen with warm, cozy aromas. They’re simple to make, comforting to eat, and just sweet enough to feel like a little homemade hug.

Try stirring in a handful of chopped nuts or dried fruit for a fun twist, or swap peanut butter for almond butter if you like. A quick tip from my pantry: store leftovers in an airtight container, or warm them gently to revive that fresh-baked feeljust like my aunt used to do.

Did these cookies bring back any memories for you? I’d love to see your pictures or hear your storiesfeel free to share and save this recipe for those moments when your family needs a little extra comfort. Happy baking, friend; this one’s a keeper!