4-Ingredient Banana Bread Cookies make for a naturally-sweetened healthy breakfast, snack, or dessert! Gluten-free, vegan.
I don’t know about you, but give me a 4-ingredient cookie recipe that I can make by memory, and I’m a happy girl. Bonus points for healthy, naturally-sweetened, and versatile.
These 4-ingredient banana bread cookies are just that. Made with a simple base of bananas and gluten-free oats, the bananas double as a binder and a natural sweetener. Cinnamon and vanilla extract give the essence of freshly baked banana bread, and optional mix-in’s like walnuts and cacao nibs add crunch, flavor, and additional nutrition.
Bananas are a pretty powerful fruit. In addition to being packed with potassium, vitamin C, and other minerals, bananas have anti-fungal and antibiotic compounds that can help fight viruses. Who wouldn’t want a little extra of that this time of year?
What I love most about these simple cookies is their versatility. Healthy enough to serve as a breakfast cookie, easy to take on the go, and sweet enough to feel like dessert!
Pro tip: pop a cookie into the microwave for 5-10 seconds, and you’ll have that warm banana bread experience on the spot.
In the mood for some classic banana bread? Check out Brianna’s gluten-free banana bread recipe!
4-Ingredient Banana Bread Cookies
4-Ingredient Banana Bread Cookies make for a naturally sweetened healthy breakfast, snack, or dessert! Gluten-free, vegan.
Ingredients
- 2 medium ripe bananas, mashed
- 1 cup gluten-free oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- pinch salt
Optional Mix-in's
- 1-2 tablespoons cacao nibs or mini chocolate chips
- 1/4 cup walnut pieces
- 1-2 tablespoons raisins
Instructions
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Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
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In a medium bowl, mash bananas with a fork. Add oats, cinnamon, vanilla extract, and salt. Add additional mix-in's if desired. Stir until oats are coated and mixture is evenly combined.
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Using a tablespoon, scoop batter and form into ball. Place onto baking sheet.
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Bake for 12-14 minutes. Remove from oven and allow to sit on cookie sheet for 1-2 minutes before transferring to a cooling rack.
Store in an airtight container.
Mary Ann | The Beach House Kitchen says
I’ve got those 4 ingredients at my house all the time! I know what I’ll be making!
Traci | Vanilla And Bean says
Simple little cookies – so in looove! Easy and healthy – and we’re on the same brain wave this week love! xo Beautifully captured Tessa. Hope you’re staying warm!
puja says
Drooling..Pinning and making this weekend!!! Thanks for sharing…
Donna says
Just made, didn’t like. Doubled raisins & they didn’t seem cooked goin to make a butter icing to try and save.
Jill says
So simple and yum. I tried a batch w raisins and a batch with mini chips. Both good. May mix next time. Appreciate that there is no added sugar. Really ripe bananas do the trick. Thanks for sharing.
Can these be frozen and then thawed to eat or heated??
Tessa says
Thank you, Jill! Those mix-in’s sound great too. I haven’t tried freezing them, but if you give it a go, I’d love to hear how it worked out!