3-Ingredient Banana Oatmeal Cookies are made with rolled oats, mashed bananas, and chocolate chips. The perfect way to use the ripe bananas sitting on your counter. They’re quick (20 minutes from start to finish), easy, and absolutely addictive. Naturally vegan and gluten-free, they have no butter, oil, or refined sugars (amazing!).
Oatmeal and bananas are just made for each other. It’s a classic combo that will never let you down, and these 3-ingredient cookies are no exception.
But let’s be clear—these are not your average cookies. They’re soft, chewy, and taste a lot like banana bread. But unlike a traditional soft oatmeal raisin cookie, this recipe uses only oats, ripe bananas, and chocolate chips. Think of them as a healthy bowl of oatmeal baked into cookie form, that tastes like dessert!
Whether you enjoy them as a breakfast cookie (breakfast on-the-go, anyone?), a healthy post-workout snack (be sure to pair them with some protein💪), or a sweet-bite to pack into a lunchbox, one thing’s for sure: they’re quick, easy, delicious—and you’ll want to make them on repeat!
Featured Review
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How to make this yummy cookie recipe
One thing to keep in mind before you jump in: be sure to use super ripe bananas! The riper the banana, the sweeter the banana, and therefore, the more delicious your cookies will be.
Ok! Now don’t blink or look away, because this recipe comes together so quickly —it feels like cheating even to call it a recipe.
PRO TIP: I like to use a combination of quick oats and old-fashioned oats in this recipe. Quick oats are slightly more processed and will absorb more of the wet ingredients, resulting in a better texture. In contrast, the old-fashioned oars provide a nice, hearty texture.
If you don’t have quick oats on hand, no worries! You can make your own (see note at the bottom of the recipe).
Whatevr you do, don’t use steel-cut oats (I made that mistake when testing this recipe!). They’re too hard and don’t soften enough to make a soft, chewy cookie.
WATCH MY BANANA OATMEAL BREAKFAST COOKIE VIDEO
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3-Ingredient Banana Oatmeal Cookies (with chocolate chips!)
Ingredients
- 2 medium bananas
- 1.5 cups oatmeal, I used 1/2 cup rolled oats and 1 cup quick oats
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with a Silpat mat or coat with some cooking spray. Using the back of a fork, mash bananas in a medium bowl until they are broken down.
- Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
- Sprinkle in the chocolate chips and mix until well combined.
- Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
- Bake for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
Notes
- Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days.
- Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
- Oats: Be sure to use a combo of quick and rolled oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. They are sold right next to the whole rolled oats. You can also make quick oats at home – simply measure 1 cup of whole oats and pulse in the blender or food processor about 5 times.
- Can I use steel-cut oats? I don’t recommend it. They are too hard and will not soften enough.
- Baking Instructions: These cookies will not spread in the oven, so be sure to form them into a cookie before placing them on a baking sheet.
Nutrition
Comments
Sue says
I absolutely love these! They have been a life saver for me as I’ve had to change my diet. . I have been using all old fashioned oats and adding walnuts. So healthy and yummy!
Dani Spies says
I’m so glad, Sue! And I love the addition of walnuts… yum!
Denise says
Recipe was great. I added a little apple sauce for moisture
Melissa says
How much applesauce did you add by chance?
Annie says
I just made these and so good! Easy, too! Applesauce sounds good. But I used 3 ripe bananas. Then raisins instead of coco chips. Just right!
Becky says
I made these yesterday and they are delicious. My 2 youngest grandboys( 2 & 1 yr old loved them ) Thank you for sharing all of your recipes. I love them
Kathryn Pearson says
What a delicious and healthy treat. I’m enjoying with my Sunday coffee. I can’t emphasize enough how good they taste! These are plenty sweet, you won’t miss the sugar. I added an extra banana. So three banana’s 1.5 cups oats, I just ground old fashioned oats, and a splash of vanilla. I pressed the chocolate chips on the tops of the cookies, so they would have an even distribution of chips.
Kate says
Couldn’t be more simple or delicious!!! Amazing!!
Jess says
On a weekly rotation. Sometimes I add peanut butter. YUM!
Julia Brogan says
Can you use instant oatmeal in place of quick oats?
Dani Spies says
YES!
Sandra Travis says
I LOVE this recipe. I only have old fashioned oats and steel cut. I used the old fashioned the cookies had a thick oatmeal texture.
Dani Spies says
Thanks for the review! I’m so glad you enjoyed them!
Cara says
Great recipe! My family prefers these cookies instead of granola bars, and I love that they are so simple to make and healthy. We love them as a hiking / camping snack or a quick breakfast.
Christine says
I just made these cookies and I really like them. I used chopped walnuts instead off chips. They are so easy to make. I love the fact the there is NO SUGAR! Next time I make these I am going to add peanut butter. Thank you for this healthy recipe.
M says
What a simple and healthy way to use up my really ripe banana! I halved your recipe since I had only one banana, and its even better refrigerated. Thank you for sharing this surprisingly delicious recipe.
Fern says
I loved this recipe! I recently switched to WFPB eating to conquer heart disease and this one of the first “dessert” recipes I tried. I will subscribe to your videos on UTube.
Mel says
My husband had a HA and I makde them when we went wfpb, too. I use nondairy chocochips. Delicious!
Becky says
I made these and my family liked them but we used peanut butter like a frosting on them and we thought that was even better. Will make again .
nancy Bynumm says
These turned out GREAT! I love them!
Dani Spies says
I’m so glad they were a hit! Thanks for coming back to let me know.
Melissa says
This may be a silly question, but what brand of “mini” chocolate chips do you use that are “clean?” By clean, I mean no bad oils. Thank you!
Dani Spies says
Hi Melissa! Enjoy life has exactly what you are looking for – > https://amzn.to/3TXArlK
Melissa says
Thank you so much! Can’t wait to make these. ☺️
Jennifer says
Pretty good for the limited ingredients. I love that they are clean cookies. I’ll e having mine for Breakfasts! I added cacao nibs in a few and they are good.
Dani Spies says
Thanks, Jennifer! So glad you enjoyed them and I love the addition of cacao nibs.
Dalton says
I been making these for a few years. 3 naners, 1.5c oats, 1/4c chips,1/4c peanut butter and 1/4 c of blueberries. So amazing. Even my 14 year old daughter has gotten into making them.
Dani Spies says
Oh yum! I just love how versatile this recipe is!Thanks for sharing.
Constantina Zlemaris says
I absolutely love this recipe. Not only is it simple, it’s fast and it’s delicious!! I make them probably every 2nd day or 3 Rd how fast they get eaten up! Thank you so much for this amazing recipe!
Dani Spies says
It’s my ypleasure! I am so glad you are enjoying this recipe – it really is a good one! So easy and so delicious.
Kim says
Hi Dani, I’m always on the hunt for good grab-and-go breakfasts, especially since I’m trying to stop eating processed food like protein bars. These look easy, healthy, and like they’ll keep me going all day long! I can’t wait to try them!
Dani Spies says
Enjoy them, Kim!
Carrie says
These are so good and the add-in possibilities are endless! Thank you!
Dani Spies says
My pleasure! So glad they were a hit, Carrie.
Danita Arnold says
Can i use all quick oats
Dani Spies says
Yes! Quick oats will work for this recipe.
Genevieve C says
While I love the basic recipe, I’ve added to suit my nutritional needs by adding hemp hearts, and chopped, toasted pecans, vanilla and sea salt for added flavor ! I make these at least once a week. They’re a hit with family. Thank you much !!!
lindsay says
perfect recipe. simple, and tasty. thanks!
Sylvia says
Can o use frozen bananas and if so how much? 1 cup of smashed bananas?
Dani Spies says
Yes, frozen bananas would work! The measurements would be the same.
Lumi says
Hi,
This looks so nice and simple! Would it be possible to use applesauce instead of bananas? Also, blueberries instead of chocolate chips?
Thank you!
Dani Spies says
I bet appleasuce would work in place of bananas! I will definitely give this a try to see.
C.Mahoney says
Quick and simple. Great use of bananas on the verge of being tossed. I added a super light sprinkle of cinnamon (1/4 tsp-ish) for a tiny depth of flavor. Used all quick oats as that’s what I had. For an allergy family…. grateful.
Sheri says
Thank you for not having any kind of Peanut butter or seeds!
These look so yummy.
I’m going to make them tomorrow!
tova says
hi dani! 🙂 i absolutely adore these cookies- they’re simply scrumptious! thank you so much for sharing this recipe. just a quick question- do you think i could sneak some protein powder into them? i have a whole tub of (really awful ;-;) amazonia raw isolate vanilla protein powder collecting cobwebs in my cupboard, and i’m hoping the banana might just mask the grittiness. not sure how it’ll turn out, but i’d love to hear what you think! thanks!! <3
Dani Spies says
I’m so glad you love these cookies. You can definitely try adding some protein powder- the banana should help with the grittiness a bit. I would start with a small amount and see how the texture holds up. Let me know how it turns out!
Jada says
I left mine out on the counter overnight. I failed to read they should be refrigerated. Do you think they are ok to eat? We like them very much. Feel.better about no added sugar. I, too, added crunchy peanut butter and walnuts.
Dani Spies says
Yes! They are totally safe to eat if yo lefty them out overnight! I just prefer them cold 🙂
Lisa Need says
I love these cookies, try to have them around for snacks or I’ll have one or two in the morning for a quick breakfast. I add a teaspoon of cinnamon and 1/4 c of whatever nuts I have, pecans, walnuts, they both are delicious and add a little crunch. Of course it’s no longer 3 ingredients but oh well. A friend turned me on to this recipe and makes them with her grandson a lot.
Colleen Spring says
Can these be baked in Silicon mini muffin trays?
Dani Spies says
What a great question! I’m not sure, lol! I would be curious to give this a try and see. If you test it out, please let me know how it goes.
Claudia says
This is an easy, delicious, and nutritious cookie. I make this all the time for my family. Thank you!
Dani Spies says
My pleasure!! Thanks for taking the time to let me know.
Anna Barcone says
My athletes (ages 17 & 18) love these. I add protein powder. So good and healthy especially for athletes.
Dani Spies says
What a great idea to add the protein powder! I’m going to try that myself. Thanks for sharing and I’m so glad you all are enjoying the recipe.
Gina says
I have made these about 20 times. They are perfect as snacks and a quick pick-me-up. I now add a splash of vanilla and almond extract. Oh, and a little cinnamon. I keep a jar of them in the refrigerator.