If you’re looking for a sweet treat that won’t derail your healthy habits, these Banana and Oatmeal Weight Loss Cookies are about to become your new best friend. They’re soft, chewy, and bursting with natural banana flavor, with just the right amount of sweetness and a heartiness that will keep you satisfied. With wholesome ingredients and no refined sugar, you can indulge in these cookies completely guilt-free—whether you need a breakfast on the go or a wholesome snack to fuel your day. Trust me, they’re as easy to make as they are delicious, and you’ll love having a batch ready to grab whenever a craving hits!
Ingredients You’ll Need
One of the best things about Banana and Oatmeal Weight Loss Cookies is how straightforward and nourishing the ingredient list is. Each addition has a role to play, bringing flavor, texture, and nutrition to these irresistible cookies. Here’s what you’ll need and why it matters:
- Ripe bananas: These provide natural sweetness and moisture, creating that classic chewy texture.
- Rolled oats: Oats add heartiness and fiber, making each cookie more filling and giving that signature oatmeal cookie bite.
- Natural peanut butter or almond butter: Nut butter binds everything together and adds a creamy richness with a boost of healthy fats.
- Vanilla extract: Just a teaspoon brings a lovely warmth and depth to the flavor profile.
- Cinnamon: A dash of cinnamon adds cozy spice and rounds out the sweetness of the bananas.
- Pinch of salt: Salt balances the flavors and brings out the best in every ingredient.
- Ground flaxseed (optional): For extra fiber and a subtle nutty note, flaxseed is a fantastic bonus.
- Dark chocolate chips or raisins (optional): Want a touch of indulgence or extra chew? Fold these in for a fun twist.
How to Make Banana and Oatmeal Weight Loss Cookies
Step 1: Prep the Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C). While that warms up, line a baking sheet with parchment paper. This not only keeps the cookies from sticking but also makes cleanup a breeze—so you can spend more time enjoying your Banana and Oatmeal Weight Loss Cookies and less time scrubbing pans.
Step 2: Mix the Wet Ingredients
Grab a medium bowl and toss in your ripe bananas. Mash them well using a fork until smooth and creamy. Add your nut butter and vanilla extract, stirring until everything is beautifully combined. This mixture is the flavorful foundation that keeps the cookies moist and naturally sweet.
Step 3: Combine the Dry Ingredients
To your banana mixture, add the rolled oats, cinnamon, salt, and ground flaxseed if you’re using it. Stir until everything is evenly distributed and a thick, sticky dough forms. The oats soak up the banana goodness, while cinnamon and salt weave their magic in the background.
Step 4: Add Mix-Ins and Shape the Cookies
If you love a bit of extra texture or indulgence, fold in those dark chocolate chips or raisins now. Using a spoon or cookie scoop, drop heaping tablespoons of dough onto your lined baking sheet. Flatten them gently into classic cookie shapes—these won’t spread much, so shape them now just the way you want them.
Step 5: Bake and Cool
Slide the tray into your preheated oven and bake for 12 to 15 minutes, until the cookies are set and lightly golden at the edges. Let them cool on the pan for about 5 minutes before transferring to a wire rack. This little rest helps them firm up and makes them easier to handle. Now, you’re ready to enjoy warm, freshly baked Banana and Oatmeal Weight Loss Cookies!
How to Serve Banana and Oatmeal Weight Loss Cookies
Garnishes
For a touch of elegance, sprinkle a few extra oats or a dusting of cinnamon over the warm cookies right before serving. You can also drizzle a hint of melted dark chocolate or a dollop of Greek yogurt for extra flair, making each cookie look bakery-worthy.
Side Dishes
Pair these cookies with a cup of your favorite herbal tea, a frothy cappuccino, or even a cold glass of almond milk. If you’re serving them for breakfast, try alongside a fresh fruit salad or a bowl of unsweetened yogurt for a balanced, energizing meal.
Creative Ways to Present
Turn your Banana and Oatmeal Weight Loss Cookies into a sweet snack platter by arranging them with slices of fresh banana, berries, and a few nuts. For a fun twist, sandwich a little nut butter between two cookies, or crumble them over oatmeal bowls or smoothie bowls for added crunch and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cookies in an airtight container at room temperature. They stay delicious for up to four days, making them perfect for grab-and-go breakfasts or snacks all week long. Just be sure they’re completely cool before storing to prevent sogginess.
Freezing
If you want to keep a stash on hand, Banana and Oatmeal Weight Loss Cookies freeze beautifully. Arrange them in a single layer in a freezer-safe container or bag and separate layers with parchment paper. They’ll stay fresh for up to two months—just thaw at room temperature whenever you need a quick, healthy treat.
Reheating
To enjoy that just-baked warmth, pop a cookie in the microwave for about 10 seconds. If you prefer a crispier edge, heat them in a toaster oven for a few minutes. Either way, they’ll taste like you just pulled them from the oven!
FAQs
Can I make these Banana and Oatmeal Weight Loss Cookies gluten-free?
Absolutely! Just be sure to use certified gluten-free oats, and you’ll have a batch of cookies that’s safe for gluten-sensitive snackers to enjoy.
Can I add protein powder to boost the nutrition?
Yes, you can mix in a scoop of your favorite protein powder—just be mindful that you might need a splash of almond milk or extra banana to keep the dough moist and scoopable.
Are these cookies suitable for kids?
Definitely! Banana and Oatmeal Weight Loss Cookies are naturally sweetened and free of refined sugars, making them a wholesome treat for little ones. They’re also nut-free if you use sunflower seed butter instead of peanut or almond butter.
How can I make the cookies even lower in sugar?
Skip the chocolate chips or raisins and rely on the natural sweetness of ripe bananas. You can also add a pinch more cinnamon or a couple drops of liquid stevia for extra flavor without added sugar.
Can I double the recipe for meal prep?
Yes! This recipe doubles easily, so you can bake a big batch of Banana and Oatmeal Weight Loss Cookies to enjoy throughout the week or stash extras in the freezer for later.
Final Thoughts
If you’re craving something sweet but want to stay on track with your health goals, Banana and Oatmeal Weight Loss Cookies are a must-try. They’re quick, wholesome, and totally satisfying—perfect for busy mornings or afternoon pick-me-ups. Give them a go, and you might just find yourself baking a fresh batch every week!
Print
Banana and Oatmeal Weight Loss Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Banana and Oatmeal Weight Loss Cookies are a healthy, delicious snack option perfect for those looking to enjoy a sweet treat without compromising their diet. Made with wholesome ingredients like ripe bananas, rolled oats, and natural nut butter, these cookies are naturally sweetened, packed with fiber and protein, and easy to prepare. Ideal for vegan and gluten-free diets, they also accommodate optional add-ins like flaxseed, chocolate chips, or raisins for extra flavor and nutrition.
Ingredients
Base Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ¼ cup natural peanut butter or almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
Optional Add-ins
- 2 tablespoons ground flaxseed (optional for added fiber)
- ¼ cup dark chocolate chips or raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Ingredients: In a medium bowl, combine the mashed bananas, rolled oats, natural peanut or almond butter, vanilla extract, cinnamon, and a pinch of salt. Add the ground flaxseed if using. Stir the mixture thoroughly until you get a thick, sticky dough.
- Add Optional Mix-ins: Fold in dark chocolate chips or raisins if you want to add a touch of sweetness and texture to the cookies.
- Shape Cookies: Using a spoon, scoop heaping tablespoons of the mixture onto the prepared baking sheet. Flatten each scoop slightly with the back of the spoon or your fingers to form cookie shapes.
- Bake: Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the cookies are firm to the touch and lightly golden around the edges.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve or Store: Enjoy these cookies warm or store them in an airtight container for up to 4 days. They also freeze well for longer storage.
Notes
- For added protein, incorporate a scoop of your favorite protein powder into the dough.
- You can customize these cookies by adding chopped nuts or shredded coconut for extra texture and flavor.
- These cookies freeze well—make a batch ahead for easy grab-and-go snacks.
- If you require gluten-free cookies, ensure you use certified gluten-free oats.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 4g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
