These simple cookies taste a bit like banana bread, but they contain only 5g of sugar per serving and come together quickly. They vary in sweetness depending on how ripe your bananas are—opt for yellow bananas with just a few black specks for the best results. Read the label when buying dried cranberries (aka Craisins). Some are loaded with added sugar. We recommend reduced sugar or apple juice-sweetened varieties.
This is a great option for a no-added-sugar dessert with some whole grains and fruit. Be sure to get certified gluten-free oats if you’re sensitive or allergic to gluten.
Fun fact: You can explore and save over 2,000 recipes in the MyFitnessPal app.
3-Ingredient Banana-Oat Cookies
Serves: 10 | Serving Size: 2 cookies
Active time: 10 minutes Total time: 30 minutes
Ingredients
- 1 1/2 cups (150g) old-fashioned rolled oats
- 3 medium semi-ripe bananas (385g total unpeeled weight)
- 3 tablespoons reduced-sugar dried cranberries
Directions
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Put 1 cup (100g) of the oats in a food processor and pulse until the oats turn into flour, about 10, 1-second pulses.
Peel the bananas and mash them up in a large bowl. Add the pulsed oats, remaining oats and cranberries; stir with a wooden spoon to combine. Set aside for 5 minutes.
Scoop the dough by heaping tablespoons onto the prepared baking sheets. Push down on the cookies to flatten slightly. Bake until the cookies feel firm on the edges, about 20 minutes for slightly chewy cookies; a little longer for crispy cookies. Store in an airtight container at room temperature for up to 5 days.
Nutrition (per serving):
Calories: 87; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Carbohydrate: 17g; Dietary Fiber: 2g; Sugar: 5g; Protein: 2g
