Banana Oatmeal Fitness Cookies (25 Min, Vegan)

Banana Oatmeal Fitness Cookies. For when you need an energy boost | #vegan #cookie | hurrythefoodup.com

How can baking cookies ever be quick? You usually have to get a scale, carefully measure out all the ingredients, caress the dough for ages, cut out little cookies into heart, moon and star shapes and then wait another century ‘til they’re baked. NEVER EVER would I bake cookies under these circumstances. That’s just not how I roll. But then I came across these Banana Oatmeal Fitness Cookies (that’s what I call them, anyway.)

Ok, they don’t taste exactly like the cookies you get around Christmas time. Instead they are a little more gooey and don’t crumble at all. But what mostly convinced me was that you can have them ready in 25 minutes including the baking time! No shit.

Probably the most surprising thing about the cookies is that they call for only 2 ingredients! Yep that’s right, and anybody can mix two ingredients. Though if you want to make them even tastier and/or healthier you can pimp them up with a few add ons like raisins, walnuts or cinnamon. That’s up to you!

Banana Oatmeal Fitness Cookies. For when you need an energy boost | #vegan #cookie | hurrythefoodup.com

It sounds more and more like a sales pitch (it’s not – nobody’s gonna pay me if you eat them), but I have to say one more awesome thing about these cookies. They’re tasty! Yep, once I’d had the first I finished the rest within an hour.

They’re perfect for hiking trips or other occasions where you need a quick energizing snack on the go. Nowadays I keep them as a quick snack in my backpack.

It must also be mentioned that they’re vegan. No eggs, no milk, none of the usual cookie suspects. Just oats and bananas.

Banana Oatmeal Fitness Cookies. For when you need an energy boost | #vegan #cookie | hurrythefoodup.com

Health Benefits – Banana Oatmeal Fitness Cookies

Banana Oatmeal Fitness Cookies. For when you need an energy boost | #vegan #cookie | hurrythefoodup.com
1 serving = 1 cookie. One batch made 15 cookies

First I wanted to call them “Fitness Cookies” – because I think these are the only truly healthy cookies that have yet been made by humanity*.

Take oats for example. Not only do they lower your cholesterol levels which in turn helps you prevent developing heart disease or diabetes, but they also energise you with good carbs and nutrients to keep you going for longer during the day (1).

Those nutrients include manganese, good for bone production and skin integrity (2) as well as magnesium – important for energy production to make you feel more awake (3).

Same with bananas – the favourite fruit among athletes – not only because they contain a decent amount of good carbs (4) but for being the big players in the potassium game.

Potassium is a very important nutrient for avoiding fatigue and muscle cramps (5, 6). Pretty good if you’ve got a hard day ahead of you.

As you can see, I’m a big fan.

Here’s an example of when I could have done with a couple of these cookies. Sadly, I didn’t have them with me.

Banana Oatmeal Fitness Cookies

Banana Oatmeal Fitness Cookies – for when you’re stuck in rubble 3.5k metres high

So tell me…

  • What’s your favourite on the go food?
  • Have you ever been stuck somewhere in nature and thought “damn I’m in trouble!” ? If yes, where? I want to go 😀

*I don’t have proof of this 😉

4.59 from 24 votes
Print

Banana Oatmeal Fitness Cookies

2 Ingredient Cookies. Just mix bananas and oats and bake them for 15 minutes. Perfect for when you need an energy boost on the go. Enjoy!

Course Snack
Cuisine Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies (roughly)
Calories 43 kcal
Author HurryTheFoodUp

Ingredients

  • 2 ripe bananas
  • 1 cup rolled oats (oatmeal or porridge oats work really well) One cup = 85gr

Optional:

Instructions

  1. Preheat the oven to 180°C (360°F)
  2. Get a bowl and and mash the bananas until they’re mushy
  3. Add the cup of oats and any of the optional ingredients
  4. Stir until everything is nicely mixed
  5. Put baking paper on the tray so the cookies don’t stick. If you don’t have that make sure to grease the baking tray with butter (or olive oil if you’re vegan)
  6. To make the cookie shape just grab a spoon and scoop a decent amount from the mixture onto the baking tray like I did in the photo above. It’s super quick and easy.
  7. Off it goes into the oven for about 15 - 20 minutes.
  8. Done!

Recipe Notes

EQUIPMENT: You just need a solid baking tray and some parchment paper, cool as.


IF YOU LIKED THIS RECIPE: This was quicker and easier than you thought, right? If you like that style then you need to check out the Banana Egg Pancakes (also just 2 ingredients) or these Cinnamon Baked Pears (3 ingredients). Good food can be so simple.

And if you still can't get enough of oats, then you should start making lots of overnight oats in a jar batches! We're addicted to them already 🙂

Adapted from The Burlap Bag (brilliant recipe, thanks!!)

 

81 comments

  1. I have some ripe bananas on top of our fridge just screaming to be made into banana bread, but I think I just found something else to make with my bananas! These look so yummy! 🙂

    • Great! Let us know how you got on 🙂

      • Hi Dave.thanks for this real easy recipe.2 questions.. 1.What would happen if I added an egg 2.a cup would be approx 90 grams ?

        • Hi Nadine! I just measured a cup of oats and it came to 85g, but 90 sounds good to me too! I’ve updated it in the recipe, thanks. Mmm hard to say with the egg – it could overpower the natural sweetness of the recipe and taste a bit ‘eggy’ I guess. In my opinion I don’t think the recipe really needs it, only one way to find out though 😉

      • So yummy. So easy. I added chocolate chips. Maybe not so healthy anymore but so good. Ate them out of the oven!

        • Haha well maybe not quite as healthy anymore, but still nutritious! Glad you enjoyed them Emily, I’m making a batch this evening for my son’s kindergarten party 🙂

  2. I made these cookies yesterday and love them. I added cranberries and almonds.. Delicious! I also used wholemeal oats for that added bit of goodness 🙂
    Being pregnant and getting cramps.. These are perfect for the extra magnesium and fibre needed, and now I can get it from a great tasting snack!

  3. These are great. My 2 year old has named them ‘breakfast cookies’. We added cashews, craisins and cinnamon to the basic recipe.

  4. hi, love this recipe.could you try to come up with a low sugar, low cal one for making banana bread? livethem but i already eat toast on a daily basis, shouldn’t amp up my carbs too much :/

    • Haha, well that might be a little tricky to come up with such a banana bread. Especially because we focus on quick recipes. But if I stumble across a recipe like that, I’ll definitely let you know!!

  5. I’m allergic to bananas … is there any other fruit or substance I can use in place of them?

  6. Put in a second batch and the first batch is almost gone. They are very good. I added a bit of vanilla, raisins and chopped pecans.

    • Pecans!! I like your style 😀
      Raisins are a MUST in my opinion. They make the cookies just so much fresher 🙂
      Apparently dry apricots also work very well, but I didn’t try it so far.
      Thanks for sharing, Katie!

  7. These went down a treat with my husband who does tree surgery around powerlines (so high energy work), he has a real sweet tooth though so added vanilla esence and some chocolate chips!

  8. Sir,thanks for sharing this amazing recipe. i’ve done it last night and my housemates really love it and they want me to make it again… God bless you all

  9. I’m really excited about this, as I don’t eat sugar, dairy and gluten (I’m using gluten free oats). They are in the oven now, and it’s the longest 15 mins ever!!!!! hehe

  10. These cookies are awesome! I tried them first a week ago and am currently baking another batch – they are now my go-to easy (and oh how incredibly easy) healthy cookies. I added chia seeds, chopped medjool dates, cinnamon, pecans and walnuts so they are pretty substantial and I eat them as breakfast and/or snacks. What a great recipe! Thanks so much!

    • Woah, Gordana!! Thanks so much for the feedback – Cool idea to add chia seeds or pecans!
      It’s definitely a go to recipe for me as well, especially when I’m travelling 🙂
      Have a great Sunday!

  11. Do they need to be refrigerated once done.

    • Nope, you can eat them right off the baking tray 🙂

      • How many days can they stay in a Tupperware ?

        • Hi Bobbie!
          Definitely at least 3 days. That was the time I went for a hike and on the last day they were still excellent. I’m sure they’ll be fine for longer, but didn’t test it yet, sorry.

        • @Bobbie & Bluebell- they have no preservatives, so yes, they do require refrigeration. I live in FL, and if we put them in a tupperware (without refrigeration) they are moldy in 2-3 days. So, we refrigerate them for 2 days max, after that, place in freezer. They easily thaw in microwave (if you’re in the need for a snack QUiCKLY) or just left out to thaw. It’s like that with any baked goods (that don’t have preservatives) if you live in a high humidity climate.

  12. Thank you for posting this! Am so excited to have found this site, I stumbled across it this morning looking for oat recipes. Fabulous idea and healthy, fast and cheap is perfect for me as I have no patience in the kitchen. I added toasted sesame seeds, they were delicious, scoffed the lot before they had even cooled down. Will definitely be making again.
    Next on my list from you recipes is the peanut soup 🙂

    • Oh wowww!! That’s a brilliant idea with the toasted sesame seeds. Will add this to the recipe, if you don’t mind 🙂
      Glad you like our blog, Alia!! Yesss, that’s pretty much why we started: we needed a source with easy, quick and healthy recipes. Hope you like the peanut soup, oh I’m curious now 😀

      • Be my guest, am chuffed, can say in all honesty that that is the first time anybody has taken a food tip from me 🙂 After 20 odd years of pescestarianism, six weeks ago I converted from to a vegan diet as a three week experiment. There’s no looking back – contrary to expectations, rather than being more restricted, my diet has become way more diverse and food preparation much more enjoyable. And sites like yours make it all the more fun, opening up a world of new possibilities.

        Will keep you posted on the peanut soup. 🙂

        • Well, people should listen more often too your tips then!! 🙂
          Wow, all the best with your vegan challenge! I’m curious to hear how it works our for you. And fingers crossed you like the Peanut Soup, hahah 😀
          Yeess, I experienced the same with a “more restrictive” diet. All of a sudden it opens up so many possibilities you didn’t know of!

  13. I love these they r soooooooo yummy I made lots and stored them so I can eat them whenever I want to. Instead of adding the nuts and stuff I added them on th3 top of the cookie after step 6 lol.

  14. This was exactly what I was looking for and even a bit healthy.

  15. I plan on adding flax seed to one’s i make in the morning! Flax is great for breastfeeding mom’s and it has such a yummy nutty taste. That, raisins, and cinnamon for sure!

  16. Hello! It looks delicious! I would like to try it but would like to know if you know how much bananas? Can you give me a number? I can find bananas that weight from 70grams to 180!

    • Hi Gped, in all honesty I can’t give you an exact number. I always use “middle” sized bananas though and they always turn out great. Actually, I think that’s the beauty of this recipe – it even works by eyeballing the ingredients 🙂

  17. My boys and I LOVE these cookies although I reduce the oatmeal and add a cup of peanut butter and chia seeds to mine. Chia seeds are one of the only seeds that are heat stable and don’t loose their health benefits when cooked. I haven’t added raisins yet though definitely going to have to give that a try! =)

  18. just made them. added a little vanilla extract, and dark chocolate chips. sooo good and healthy

  19. Hi –

    Just made these (along with nuts & spices) but the insides are a bit pasty; is that to be expected?

    I managed to make only 10 cookies from the batch, so cooked them for 25min (which I figured would give the slightly bigger mound time to cook through), but the middle is still kinda glue-y, unless that’s the right consistency. ??

    Anyway the taste is yum, so not a total loss.

    • Hi Olivia!
      Hm, they won’t become “crumble” dry, if that is what you were expecting. But on the other hand they should dry out enough to not have this “pasty” feel anymore. My only guess would be that you made them a little too big?
      Anyway, I’m glad that they still turned out alright!!

  20. Beverly Fountain

    Can not wait to try this recipe. So many possibilities…

  21. Thank you so much for sharing this wonderful recipe! 😀 😀
    I was looking for a healthy cookie option and found it here.It is so damn delicious and healthy! <3
    I am going on a 6 days trip to Russia and thinking to take it with me.Will it last for 6-7 days in an airtight container? 😀

    • Hi Shreya, cool that you liked these cookies! Yep they definitely will be fine for 6 days:D
      Woah, it sounds like you’re about to go on an awesome journey! Enjoy!!

  22. Can you make these with minute (fast cooking) oats?

  23. I’ve made these but with cranberries rather as raisins because EUGH.
    I didn’t make them because I thought OOH YUM I made them because my little boy is going through a difficult eating phase and these look like biscuits to his little eyes but all he’s eating is goodness.
    They aren’t revolutionary or delicious but they’ve done the job in my house to get him to eat fruit and carbs for breakfast.
    Recommended 5 ⭐️

    • Very pleased to hear they got the little lad eating, Rosie! That’s great to hear 🙂 haha yep, it’s all in the presentation right? Tell them they’re eating a biscuit and they’ll believe it 😀

  24. Hi, thanks for the recipe. Simple but nice!
    It taste like ‘cekodok pisang’.
    I used to bake in halogen oven & it tooks me 5mins only.

    • You’re very welcome Shud, and thanks for letting us know you enjoyed them! I make them for the kids now as well, just ‘cos they’re quick and no processed sugar. It’s really a great all-round cookie. Have a good one!

  25. I just made them now and added some cocoa and they are a delish breakfast. ❤️❤️❤️

    • That’s awesome Kristina! I bet the cocoa worked a treat. I thought I’d tried most combos by now but that’s a new one for me. Thanks for the idea and really glad you enjoyed them!

  26. Made them with whole grain oats, cinnamon, and cranberries and they’re pretty great! I’m just not sure if it’s supposed to have that rubber like texture? Did I do something wrong? This is the first time I’ve made or eaten any cookie not made with flour so I’m not quite sure!

    • Hey Ashley! They do have a slightly different ‘bite’ than normal flour cookies, but I wouldn’t describe them as rubbery usually either, more a little chewy. So trying to work out why that could be the case – after you took them out of the oven did they very quickly go into a storage container? Sometimes cookies need a little longer to cool down naturally before being made airtight – could that be it? Would love to hear more, thanks Ashley!

  27. Just made two different kinds.. the recipe you supplied with added vanilla extract and cinnamon and the next one with cocoa, vanilla, cinnamon! So good for anyone on a healthy eating kick and needing a “treat”. I’ll be adding peanut butter to the next batch!

    Curious if you have a rough estimate on calories per cookie, for the banana and oats only recipe?

    • Hi Tianna! Awesome stuff you liked the recipe. Thanks for the question too. I looked into it and updated the nutrition card. One cookie clocks in at around 45 cals.

  28. Hi. These cookies are great and I make them pretty often in large batches. Problem is, I store them in the fridge, which makes them last longer but they lose a lot of their crispiness. So I was wondering, how long can you store these cookies safely in room temp? Thx for the recipe.

    • Heya Kim! Glad you like the cookies :). Yes they would stay crispier outside the fridge to be sure – we’d say probably no more than three days, max! An airtight cookie jar or sealable bag would be a great help too 🙂

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