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Oatmeal cookies (4 ingredients)

Oats are a staple of mine. I can’t remember the last time I didn’t have oatmeal for breakfast. It was probably back in the spring, months before we moved to Spain. (And now we are in Croatia, so that’s more than five months ago.) At any rate, lately, I’ve also been using oats in cookies. I make oatmeal cookies every few days because they’re that good. We can’t resist them!

These are our favourite cookies because they’re completely free from oil and refined sugar, but still satisfying and delicious with a coffee or tea. Best of all, these cookies are easy to make. No complicated baking technique or equipment required; anyone can make them!

You just need four ingredients: oats, oat flour, ripe bananas, and chopped nuts, dark chocolate, cocoa powder, dried fruit, or whatever you want to add in. Currently, our favourite cookie add-ins are sliced almonds, cocoa powder, or dark chocolate chunks.

In addition to enjoying a cookie or six with a coffee or tea, we like to take these cookies hiking since they’re easily transportable. They would also work as a healthy breakfast on-the-go option. The ingredients used to make one batch of cookiesย is basically what I use to make my oatmeal every morning (with the exception of the oat flour). One batch of six cookies would make a nourishing breakfast, indeed!

I really like this recipe because these cookies are super easy to make. Since we only use what we have in the kitchen, we can whip up a batch anytime. We donโ€™t need to buy baking powder or all-purpose flour or anything we wouldnโ€™t normally use. Simple is best!

These cookies taste great! And since theyโ€™re healthy, you can eat all of them with no regrets.

Give this recipe a try and let me know what you think. Enjoy!

Oatmeal cookies

These cookies are healthy and delicious without any added sugar or sweetener. One batch makes six cookies, so you might want to double it if you plan on sharing. ๐Ÿ™‚

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 person
Author Lisa Lansing

Ingredients

  • 1.5 medium ripe bananas (~180 g)
  • 86 grams oat pieces (1 cup + 1 Tablespoon)
  • 16 grams oat flour (2 Tablespoons)
  • 30 grams sliced almonds (or chopped dark chocolate) (1/4 cup)

Instructions

  1. Preheat your oven to 180โ„ƒ (350โ„‰) and line a pan with parchment paper or a silicone baking mat. Set aside.

  2. Using a fork, mash the banana in a large bowl until smooth. Add the oat pieces and oat flour and mix well. Stir in the almond pieces (or dark chocolate chunks) until combined.

  3. Portion the batter into six roundish cookies in the pan. Flatten them so they are around 1.5 cm (or half an inch) thick.

  4. Bake for 20-25 minutes on the centre rack until the cookies start to brown around the edges. Rotate the pan halfway through the baking time. I recommend setting the timer for 10 minutes, rotating the pan, and then setting the timer for 10 more. Check the cookies at this point, if they need a few more minutes bake them for 5 minutes longer.

  5. Let cool for 5-10 minutes before digging in.

Recipe Notes

  • Try baking two different flavours in the same pan. Simply weight out ingredients for two batches, mix one flavour and portion out the cookies in the pan, and then repeat with the other flavour.ย 
  • The larger the banana, the better. This recipe works best with 170-180 grams of mashed banana, which usually means 1.5 medium ones but occasionally we'd find giant bananas close to that weight.
  • We tried this recipe with whole oat pieces and the cookies turned out fine. The chopped oat pieces make a softer cookie so we prefer those.
  • Try adding 1 Tablespoon of cocoa powder instead of chopped dark chocolate if you want a lighter cookie with a subtle chocolate flavour.

By Lisa

In Oct. 2014, I quit my job and started downsizing my life by selling and rehoming all my belongings. Even though Iโ€™ve moved around all my life, I officially left the States in Dec. 2015 and have been travelling abroad ever since. I hope to inspire you to simplify your life so you live with intention. Iโ€™m an avid writer, videography enthusiast, and a major foodie with a passion for sustainable living.

9 replies on “Oatmeal cookies (4 ingredients)”

Thanks a lot for your recipe. I made one batch with dried apples and another with dark chocolate chips. I didn’t have any oat flour, so I just blended some oats in the blender. My husband liked them too!

Made em. Loved em! I used Oat Bran cuz I didn’t have Oat meal & used Coconut flour just cuz I had it. YUM!

Hi I have tried to find oat flour but am unable to so could I use almond or coconut flour or any other suggestions? Also if I blend oats in the blender would that make flour that would work? Thanks for sharing your recipes they are easy and delicious which I love. I just started my vegan lifestyle and am enjoying the journey.

Hi Karen! Blending oats in the blender would work fine. Some almond flour or coconut flour should work as well but they might make the cookies denser. If you try the other flours, let me know how the cookies turn out! Thank you so much, I’m happy to share my recipes with you. ๐Ÿ™‚ Well done on taking that step! I wish you the best on your vegan journey and I’m here if you have any questions or need some support.

Hey Lisa! I tried making these in a Pensonic convection oven, but they didn’t turn out as crispy-looking as yours ๐Ÿ™ Any tweaks I should make to the temp, etc.? ๐Ÿ™‚ <3

oops, I replied earlier thinking you commented on the oil-free chips recipe! My mistake. You could try flattening the cookies more, so they are thinner, and/or baking them for longer. The cookies pictured here are soft and slightly crispy on the edges. Also using whole oat pieces will give you a crunchier cookie, but in general these cookies are more soft than crispy! I hope that helps ๐Ÿ™‚

I LOVE this recipe! So simple, tasty and filling. Plus it’s so adaptable! I’ve made a batch everyday for three days and have settled on adding both almond chunks and chocolate as my favourite. I’ve been using big whole oat pieces so they turn out more of a chunky biscuit but are still delicious! I’ve also been adding chia seeds and using plain gluten free flour in place of oat flour (just because of what was available in my cupboard). Really filling and will definitely go on our regular rotation for hikes, snacks and pre-yoga deliciousness! Thanks for another great recipe xx

I’m glad you like the recipe Sigourney! Cookies every day sounds perfect to me! ๐Ÿ™‚ I’ll have to try almond and chocolate together, along with some chia seeds. Thanks for the suggestions! ๐Ÿ™‚

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