A healthy cookie made with just three ingredients! Mashed ripe bananas, oatmeal and walnuts. OMG, these really ARE healthy!
Cookie’s for breakfast, cookies for lunch, cookies, cookies coooookies.
I’m really so excited about these cookies, can’t you tell? Thank you, thank you to the person who emailed me this recipe. It was actually a recipe for a two ingredient cookie, but walnuts and bananas really do it for me, think banana bread.. in a cookie.
The cookies are best right out of the oven, they are chewy and soft – just how I like my cookies.
I’m anxiously awaiting my next batch of bananas to get super ripe so I can make them again. This time, I’m going to add almonds and see how they turn out. Next time, maybe raisins? chocolate chips? Cinnamon, pumpkin spice, vanilla… can’t wait!
Egg free, dairy free, gluten free (use gf oats), vegetarian, vegan, kid friendly… what else can I say??
Be sure your bananas are super ripe. I’ve only tested them with quick oats, so I’m not sure how they work with rolled oats. My gut tells me stick with the quick oats.
If you’re on Weight Watchers; each cookie is 1 points plus. Quick breakfast to go; 5 cookies and a piece of fruit = 5 point plus! Leave the nuts out, they are still 1 point each. Replace the nuts with mini chocolate chips… still 1 point. Make these today!
Servings: 8 • Size: 2 cookies • Points +: 2 pts • Smart Points: 3
Calories: 93 • Fat: 3.5 g • Carb: 15 g • Fiber: 2 g • Protein: 2 g • Sugar: 4.5 g
Sodium: 0.4 mg
- 2 medium ripe bananas, mashed
- 1 cup of uncooked quick oats*
- 1/4 cup crushed walnuts
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet.
Bake 15 minutes. Makes 16 cookies.
*Use gluten free oats such as Bob’s Red Mill quick oats to make them gluten free.
Adapted from the Burlap Bag.