These wholesome oatmeal cookies are inspired by your picture, made with simple ingredients like oats, ripe banana, and apple. They are naturally sweet, soft in the middle, lightly golden on the outside, and easy to prepare without a mixer.
This is a great recipe for breakfast, a lunchbox snack, or a healthy afternoon treat. No refined sugar, butter, or white flour is needed in the basic version.
Recipe details
Prep time
10 minutes
Bake time
15–20 minutes
Makes
10–12 cookies
Difficulty
Easy
1. Ingredients
Main ingredients
- 2 cups (180 g) rolled oats
- 1 large ripe banana, mashed
- 1 medium apple, grated
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon vanilla extract, optional
- 2–3 tablespoons raisins, optional
- 1 pinch of salt, optional
Optional additions for extra flavor
- 1–2 tablespoons chopped walnuts or almonds
- 1 tablespoon chia seeds
- 1–2 tablespoons dark chocolate chips
- 1 tablespoon peanut butter or almond butter
The basic recipe contains no added sugar. The banana and apple provide natural sweetness.
2. Step-by-step instructions
Step 1: Mash the banana
Peel the ripe banana and mash it with a fork in a medium mixing bowl until mostly smooth.
A very ripe banana with brown spots gives the cookies the best natural sweetness.
Step 2: Prepare the apple
Wash and grate the apple. You can peel it first if you prefer a smoother texture.
Gently squeeze out excess juice if the grated apple is very wet; otherwise, the cookies may become too soft.
Step 3: Mix the ingredients
Add the oats, grated apple, cinnamon, vanilla, salt, and optional raisins to the mashed banana.
Stir until everything is evenly combined. The mixture should be moist enough to hold together when pressed.
Step 4: Shape the cookies
Preheat your oven to 180°C (350°F).
Line a baking tray with parchment paper. Scoop out approximately 1½ tablespoons of mixture per cookie and flatten each into a round shape.
These cookies do not spread much during baking, so shape them to your preferred thickness.
Step 5: Bake
Bake for 15–20 minutes, until the edges are lightly golden and the cookies feel set.
For a drier, firmer cookie, bake for another 2–4 minutes, watching carefully to prevent burning.
Step 6: Cool and serve
Let the cookies rest on the tray for 5–10 minutes, then transfer them to a cooling rack.
They will firm up as they cool. Enjoy them warm or store them for later.
3. Nutrition information
Approximate nutrition per cookie, assuming 12 cookies and no optional additions.
| Nutrient | Per cookie |
|---|---|
| Calories | 75–90 kcal |
| Protein | 2–3 g |
| Carbohydrates | 15–18 g |
| Fat | 1–2 g |
| Fiber | 2–3 g |
| Added sugar | 0 g |
These are estimates. Actual values depend on the size of the fruit and the oats you use. Although no sugar is added, bananas and apples contain naturally occurring sugars.
4. Complete nut information and allergy guide
The basic recipe is nut-free by ingredients, provided the oats and other ingredients have not been contaminated with nuts.
- Peanuts: Not included in the basic recipe.
- Tree nuts: Not included in the basic recipe.
- Wheat and gluten: Oats are naturally gluten-free, but they can be contaminated during processing. Choose certified gluten-free oats if required.
- Dairy: No dairy is required.
- Eggs: No eggs are required.
- Optional nut ingredients: Walnuts, almonds, peanut butter, and almond butter introduce nuts or peanuts and should be omitted for a nut-free version.
For severe allergies, check packaging for allergen and cross-contact statements.
5. Tips for perfect oatmeal cookies
- Use ripe bananas: They mash easily and sweeten the cookies naturally.
- Control moisture: Squeeze excess liquid from the grated apple if needed.
- Rest the mixture: Leave it for 5 minutes before shaping so the oats can absorb moisture.
- Flatten before baking: The cookies will not spread like traditional butter cookies.
- For crunchier cookies: Make them thinner and bake a little longer.
- For softer cookies: Keep them slightly thicker and remove them when just set.
- For extra protein: Add 2 tablespoons of peanut butter if allergies are not a concern, or serve with Greek yogurt.
6. Frequently asked questions (Q&A)
Q1. Can I make these cookies with only oats and bananas?
Yes. Mash 2 ripe bananas and mix with approximately 1½ cups of rolled oats. Shape and bake at 180°C (350°F) for about 12–18 minutes. They will be softer and less apple-flavored.
Q2. Do I need to add sugar or honey?
No. Ripe bananas and apples provide sweetness. If you prefer sweeter cookies, add a little honey or maple syrup, keeping in mind that this adds sugar.
Q3. Can I use quick oats instead of rolled oats?
Yes. Quick oats create a softer, less textured cookie. The mixture may need slightly less liquid or a little extra oats.
Q4. Why are my cookies too soft?
The apple may have released too much moisture, or the cookies may need more baking time. Let them cool completely before judging the final texture.
Q5. Can I make them without an oven?
Yes. Cook small, flattened cookies in a lightly greased covered skillet over low heat for approximately 4–6 minutes per side. Watch carefully, since banana-based cookies brown quickly.
Q6. Can I add raisins or chocolate chips?
Absolutely. Add 2–3 tablespoons of raisins or chocolate chips to the mixture before shaping.
Q7. Are these cookies suitable for weight management?
They can fit into a balanced eating plan. They contain oats and fruit, which provide fiber, but portion size and total daily intake still matter.
Q8. How can I make them higher in protein?
Serve them with plain Greek yogurt, or add a small amount of protein powder and adjust the moisture with a little milk or water if needed.
Q9. How should I store the cookies?
Because the recipe contains fresh fruit and moisture, refrigerate the cooled cookies in an airtight container and consume within 3–4 days.
Q10. Can I freeze oatmeal cookies?
Yes. Freeze them in a single layer, then transfer to a freezer-safe container for up to 2–3 months for best quality. Thaw in the refrigerator or at room temperature.
Q11. Can I make these cookies vegan?
Yes. The basic recipe is already vegan as long as the optional ingredients you choose are plant-based.
Q12. Can babies eat these cookies?
The ingredients may be suitable depending on the child’s age and readiness for solids, but serve in an age-appropriate soft texture and size. Avoid whole nuts and hard additions, and follow your child’s feeding guidance.
7. Delicious variations
Oatmeal raisin cookies
Add raisins and a little extra cinnamon for a classic sweet flavor.
Chocolate chip oatmeal cookies
Fold in dark chocolate chips for a dessert-style treat.
Apple cinnamon cookies
Increase the cinnamon slightly and add a pinch of nutmeg for a warm apple-pie flavor.
My recommendation: Start with the banana, apple, and oats version shown in your picture. Add cinnamon and raisins for extra flavor, flatten the cookies before baking, and allow them to cool completely for the best texture. 🍎🍌🍪
