These 3-Ingredient Banana Oatmeal Cookies are the ultimate in simplicity and wholesome snacking. Made with just ripe bananas, rolled oats, and mini dark chocolate chips, they’re chewy, naturally sweet, and incredibly easy to make. Perfect for breakfast, dessert, or a guilt-free treat any time of day.
Why You’ll Love This Recipe
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Only 3 ingredients—no flour, sugar, or dairy required.
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Naturally sweetened with ripe bananas.
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Perfect for kids and adults alike.
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Quick prep and bake time—ready in under 30 minutes.
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Gluten-free and vegan-friendly (use certified GF oats and dairy-free chips).
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Freezer-friendly, so you can always have some on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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ripe bananas, mashed
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old-fashioned rolled oats
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mini dark chocolate chips
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, mash the bananas with a fork until smooth.
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Add the oats and chocolate chips, and stir until well combined.
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Use a spoon or cookie scoop to form evenly sized balls of the mixture and place them on the prepared baking sheet.
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Bake for 15 minutes, or until the edges are lightly golden.
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Allow the cookies to cool completely before serving.
Servings and timing
Yield: 16 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
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Add-ins: Mix in chopped nuts, shredded coconut, or dried cranberries for more texture.
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Spices: Add a pinch of cinnamon or nutmeg for warm flavor.
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Nut butter twist: Stir in 1–2 tablespoons of peanut or almond butter for added richness.
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Berry version: Swap chocolate chips for blueberries or raisins.
Storage/Reheating
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Refrigerate: Store in an airtight container in the fridge for up to 5 days.
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Freeze: Place in a sealed bag or container and freeze for up to 2 months. Eat them frozen for a chewy, satisfying texture or thaw before enjoying.
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To reheat: Optional—warm slightly in the microwave for 10–15 seconds if desired.
FAQs
Can I use instant oats instead of rolled oats?
Yes, though the texture will be softer. Rolled oats provide more chew.
Are these cookies gluten-free?
They are naturally gluten-free if you use certified gluten-free oats.
Can I make these without chocolate chips?
Absolutely. You can leave them plain or add another mix-in like raisins or chopped nuts.
How ripe should the bananas be?
Very ripe with lots of brown spots—they’re sweeter and mash more easily.
Can I double the recipe?
Yes, this recipe scales easily if you want to make a bigger batch.
Can I add sweetener?
If you prefer sweeter cookies, add a tablespoon of maple syrup or honey (note: honey is not vegan).
What’s the best way to mash bananas?
A fork works well, but a potato masher or food processor can be used for a smoother texture.
Can I use steel-cut oats?
No, they’re too coarse for this recipe. Stick with rolled or quick oats.
Are these good for toddlers?
Yes, these cookies are soft, naturally sweet, and have no added sugar, making them great for young kids.
Do they spread while baking?
Not much. You may want to flatten them slightly before baking if you prefer a traditional cookie shape.
Conclusion
These 3-Ingredient Banana Oatmeal Cookies are proof that delicious treats don’t need to be complicated. With minimal prep and wholesome ingredients, they’re a smart choice for quick snacks, lunchbox additions, or a light dessert. Keep a batch in your fridge—or better yet, your freezer—and enjoy a nutritious cookie any time the craving hits.
