Don’t throw out those spotty bananas! Make these quick and easy 3 ingredient banana oat breakfast cookies instead! This versatile recipe requires no egg, no flour, is gluten-free (if using gluten-free oats) and sugar-free.
They’re so useful for you, you can cheerfully eat three (or six, besides) of these banana bread treats. Cheerful and guiltless treats that twofold as breakfast. Indeed, please!.The ready, inconsistent bananas offer pleasantness and dampness. The cereal offers substance, sustenance and assists everything with staying together.And, the ground cinnamon is for flavor! You can change around the cinnamon, in the event that you’d like. See my formula notes beneath for ideas on elective flavors and enhancing.
No egg at all is required (or suggested) for these treats. The bananas and oats work couple to hold everything together.So, that additionally implies you can eat the player, on the off chance that you need (I will not tell).All the stick harmony in these morning meal treats comes from the cereal and the crushed banana.There’s no requirement for flour and seeing as flour is higher in calories than an entire plant food like moved oats, that is incredible for the waistline, too.If you’re searching for a vegetarian banana bread formula with flour rather than oats, here’s mine: Easy Vegan Banana Bread.
This is a 3 fixing no sugar treat formula. Whoopee! The pleasantness comes from the ready bananas.Since sugar for the most part assumes the part of making treats sweet and firm, you can anticipate that this cookie should be somewhat sweet, chewy and to some degree dense.Kind of like a delicate breakfast granola bar that is prepared in under 30 minutes, beginning to end.
3 Ingredient Cookies that are quick and easy to make. These healthy, sugar free banana oatmeal cookies are guilt-free and great for kids and toddlers!
Ingredients
- 2 ripe, spotty bananas, mashed
- 1 cup rolled oats, old fashioned or quick cooking
- 1 teaspoon ground cinnamon.
Instructions
- Preheat oven to 350 F. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, with only small chunks remaining.
- Stir in rolled oats and cinnamon. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.
- Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step).
- Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
- Add optional toppings, if using.
- Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
- Remove from oven and allow to cool slightly before enjoying.
Notes
- If making small 2-in wide cookies, reduce cooking time by 3-5 minutes. If making large 4-in wide cookies, increase cooking time by 2-3 minutes.
- Spices & Flavoring: Instead of cinnamon, try using 1 teaspoon of vanilla extract instead. Or, ¼ teaspoon of cardamom + ¼ teaspoon of cinnamon. 1 teaspoon of pumpkin spice seasoning is another good option.
- Toppings: dark chocolate chips or shavings, walnut halves, chopped walnuts, pecan halves, chopped pecans, sunflower seeds, smear of fruit preserves, jam or jelly, berries, raisins, dried cranberries, flaxseed, coconut or wheat germ.
