M&M Christmas Cookies
Easy M&M Christmas Cookies: soft, chewy holiday cookies studded with red and green M&Ms. Includes in...
25
total time
8
servings
25 kcal
calories
Introduction
Three-Ingredient Healthy Chocolate Cookies are a simple treat built from ripe bananas, rolled oats, and unsweetened cocoa powder. This approach appeals to busy mornings, families with picky eaters, and anyone who loves a rich chocolate taste without heavy sugar or processed fats. The idea is straightforward: mash ripe bananas until smooth, stir in oats and cocoa, and bake until the edges set. The cookies come out naturally sweet and moist thanks to the fruit, and the oats provide structure for a sturdy bite. This recipe requires no butter or oil, making it naturally lower in fat and suitable for vegan eaters when dairy is avoided. The result is chewy, chocolate rich, and surprisingly satisfying. Because ingredients are minimal, you can customize with add ins after you bake or before baking. The method is forgiving and beginner friendly. The cookies bake quickly and you can make a batch when you have ripe fruit or an extra banana. These cookies are great for a quick snack or a healthier dessert option for families who want to cut refined sugar. You can adjust sweetness by choosing very ripe bananas and by adding a dash of cinnamon or vanilla. In this article you will find practical tips, substitutions, and serving ideas to help you get the most from this simple recipe.
Gathering Ingredients
To begin, gather two ripe bananas that yield well when mashed, one cup of rolled oats, and two tablespoons of unsweetened cocoa powder. A pinch of salt helps balance the flavors, and a splash of vanilla extract is optional but recommended if you want a little aromatic depth. This trio forms the backbone of the recipe, giving you a chewy texture and a rich chocolate note without extra fats. When selecting bananas, look for fruit with lots of brown spots as they mash more easily and bring natural sweetness. If you prefer a dairy free version, there is no dairy to begin with, but you can add a few chocolate chips or a tiny amount of dairy free milk if you want a softer center. Equipment you will need includes a mixing bowl, a fork or potato masher, a spoon, a baking sheet, and parchment paper. Prepared parchment helps the cookies release cleanly from the sheet. If you want to streamline, you can pre measure the oats and cocoa into a small bowl so you can mix in a hurry. This section sets up a smooth bake and a quick cleanup, so you can enjoy cookies with minimal fuss after a busy day or a school activity. The ingredients are affordable and easy to source in most markets, which makes this recipe accessible to beginners and seasoned cooks alike.
Ingredient Substitutions and Tips
Every recipe has room for small adjustments, and this three-ingredient cookie plan is no exception. If rolled oats are not available, quick oats can be used with similar results, though the texture may be a touch softer. For gluten free diets, ensure the oats are certified gluten free and avoid cross contamination during preparation. If you are not fond of the banana flavor, you can experiment with a slightly riper fruit such as plantain, which boosts starch content and helps bind the dough. In a pinch you could try applesauce for a non banana binding, but this risks altering the structure and moisture balance. The cocoa powder choice matters for depth of flavor; natural cocoa powder yields a brighter chocolate note, while Dutch processed cocoa brings a smoother, mellower taste. Keep it simple and resist the urge to add extra fats or sugar, as the aim is a healthy treat. If you want a more indulgent cookie without adding ingredients, consider a handful of dairy free chocolate chips stirred in before shaping. For a stronger aroma, a tiny amount of vanilla or cinnamon can be folded in without deviating from the core three ingredients. Finally, if the mixture seems dry, a teaspoon of plant based milk can be added gradually until the dough holds together without becoming greasy. These tips help tailor the cookies to your pantry and taste preferences while keeping the recipe accessible and healthy.
Texture and Shape: Chewy vs Crisp
Texture is influenced by how you handle the dough and how long you bake. With three basic ingredients, you can still shape the cookies to suit your preference. For a chewier center, keep the dough slightly moist and bake just until the tops look set but the edges remain soft. The result is a fudgy interior with a delicate outer crust. If you prefer a crisper edge, flatten the dough a bit more on the parchment and bake a minute or two longer, watching carefully to avoid burning. The oats act as a natural binder, offering a satisfying bite without added eggs or fats. The banana moisture provides the glue and sweetness that lets you skip extra sugar. You can also alter the thickness by using a spoon to form tablespoon sized mounds or by using your hands to roll small balls and pressing them flat. If you use larger mounds, you might need a longer bake time. The key is to observe as the cookies bake and remove them when they have a slight color at the edges. Allow them to rest on the sheet for a few minutes before moving to a cooling rack. Properly chilled cookies hold their shape and remain tender rather than crumbly. This section shows how simple adjustments can yield either chewy or crisp results while staying true to the three ingredients.
Cooking Process
Preheat the oven to 350F (177C) to set up an even baking environment. In a bowl, mash the bananas until smooth with a fork or masher. The goal is a uniform, well blended puree with no large chunks that could hinder binding. Add the rolled oats and unsweetened cocoa powder, then mix thoroughly until a thick, cohesive dough forms. The mixture should come together easily, but if it seems crumbly add a small amount of water or a splash of vanilla to assist binding. Line a baking sheet with parchment paper to prevent sticking and to ensure easy cleanup. Scoop or spoon the dough onto the sheet in small rounds, spacing them a couple of inches apart. If you prefer a neater appearance, you can flatten each scoop slightly with the back of the spoon to create even discs. Bake for about 12 to 14 minutes, checking around the 12 minute mark. The cookies are done when the edges are set and the centers still appear soft. Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring to a wire rack to finish cooling. These cookies will continue to firm up as they cool, developing a chewy center with a slightly crisp exterior. This section provides a clear, practical workflow from prep to finish and emphasizes a hands off approach suitable for busy cooks.
Flavor Variations and Add-ins
While the core three ingredients keep the recipe simple, there are several ways to tailor the flavor without complicating the method. A pinch of cinnamon or espresso powder can boost depth without adding bulk. If you want a more pronounced chocolate note, increase the cocoa powder slightly or fold in a few dairy free chocolate chips after mixing, if you tolerate a small batch of extra ingredients. Nut free friends can still enjoy these cookies, as the base contains no nuts, but you can add a few chopped dark chocolate pieces for a more dessert like finish. If your pantry allows, a splash of vanilla extract is a quick way to brighten the aroma and balance the fruit sweetness. For a fun twist, you can dust the finished cookies with a tiny amount of cocoa powder or roll them in shredded coconut, but keep in mind that these additions go beyond the three ingredient standard. The key is to maintain the simple binder and structure while exploring complementary flavors that suit your taste. This section highlights how you can personalize the cookies without abandoning the healthful core values or turning the recipe into something too complicated for any kitchen. Enjoy experimenting and sharing your favorite version with family and friends.
Storage, Make-Ahead, and Freezing
You can prepare a batch ahead of time by shaping the dough and refrigerating the discs for up to 24 hours. Chilled dough holds its shape well during baking, producing cookies that are uniform in size and appearance. If you plan to store baked cookies, keep them in an airtight container at room temperature for up to three days. For longer storage, freeze the baked cookies on a sheet, then transfer them to a freezer bag. They can be kept for up to two months and reheated in a 350F oven for a few minutes to restore some of their original texture and warmth. If you are short on time, you can freeze the mashed banana mixture before adding the oats. This allows you to pull out a ready base and bake a small batch when needed. To ensure the best results, label containers with the date and contents. This approach makes these cookies a reliable option for meal prep, school lunches, or quick after school snacks. The ability to prepare, store, and reheat adds practical value to a lightweight dessert that fits into a busy lifestyle without sacrificing flavor or health benefits. This section walks through practical options to keep your cookies fresh, tasty, and ready when you want them. “Make ahead, store, reheat” is the core idea that makes this recipe a versatile addition to your weekly menu.
Final Presentation
The final presentation of these three ingredient cookies is simple yet appealing. Plate them on a light dish or a wooden board to showcase their rustic texture. A small glass of milk or a cup of coffee complements the chocolate notes and banana sweetness. If you want a more festive look, serve the cookies with a dusting of cocoa powder or a few edible decorations for special occasions. When sharing with others, you can present them in a small snack tray with a variety of textures, pairing the cookies with fruit slices or yogurt for a balanced dessert platter. The cookies store well, so you can prepare them in advance for gatherings, ensuring a consistent taste and texture that guests can easily enjoy. The aim is to create a pleasant, comforting experience without heavy processing or long preparation. This simple plating idea aligns with the wholesome, minimalist concept behind the recipe, offering a satisfying treat that looks as good as it tastes and can be enjoyed at any time of day. In short, the final presentation is about bringing out the natural beauty of the three ingredients while providing a comforting, crowd pleasing dessert option. The cookies look modest but deliver a big flavor payoff in every bite.
Nutritional Profile and Health Benefits
Even with a few uncomplicated ingredients, these cookies offer a modest but meaningful nutritional profile. The base of two ripe bananas contributes natural sugars, potassium, and fiber, helping to moderate energy release and provide fullness. Rolled oats add soluble fiber and complex carbohydrates that support steady energy and digestive health, while also contributing to the cookie structure. The unsweetened cocoa powder supplies antioxidants that support heart health and can enhance mood through subtle caffeine and theobromine effects. Because this recipe avoids added butter and refined sugar, it tends to be lower in saturated fat and calories per serving compared with many traditional cookies. The exact nutrition will depend on portion size and any optional add ins used. To make this a more precise fit for specific dietary goals, you can calculate the nutrition for your batch by using standard ingredient databases and adjusting portion sizes. Overall, these cookies offer a balance of flavor and simplicity with the added benefit of being more natural than many packaged dessert options. For families seeking a healthier dessert option or individuals aiming for a quick, energy boosting snack, this three ingredient approach provides a reliable, tasty choice that aligns with easy to follow healthy eating principles.
Three-Ingredient Healthy Chocolate Cookies
Whip up chewy, chocolatey cookies with just ripe bananas, oats, and cocoa powder. Simple, healthy, and family friendly.
total time
25
servings
8
calories
25 kcal
ingredients
- 2 ripe bananas 🍌🍌
- 1 cup rolled oats 🥣
- 2 tablespoons unsweetened cocoa powder 🍫
instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet.
- Mash the bananas in a bowl until smooth.
- Stir in the oats and cocoa powder until a thick dough forms.
- Scoop spoonfuls onto the prepared baking sheet and lightly flatten.
- Bake for 12–15 minutes, until the cookies are set and slightly crackled.
- Let cool on a rack before enjoying.
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