Introduction

These 3-ingredient banana oatmeal cookies are a simple, wholesome treat perfect for a quick snack or breakfast on the go. With just bananas, oats, and chocolate chips, they come together easily without any fuss.

The image shows close-up oatmeal cookies with chocolate chips on white crumpled parchment paper over a white marbled surface. Each cookie has one thick layer made of golden-brown oats mixed with dark brown chocolate chips with a slightly shiny texture, scattered evenly throughout. To the left, there is a single sliced banana piece, pale yellow with a soft texture, placed flat on the parchment paper. The whole scene is bright and natural, showing the rough and chunky texture of the cookies clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium bananas
1.5 cups oatmeal (a mix of ½ cup rolled oats and 1 cup quick oats works well)
⅓ cup mini chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with a Silpat mat or lightly coat it with cooking spray.
Step 2: In a medium bowl, mash the bananas thoroughly using the back of a fork until smooth.
Step 3: Add the oats to the mashed bananas and gently stir until the mixture forms a thick cookie batter.
Step 4: Sprinkle in the mini chocolate chips and mix well to distribute them evenly.
Step 5: Scoop one heaping tablespoon of the dough and shape it into a cookie with your hands. Place on the prepared cookie sheet. Repeat to make 12 cookies.
Step 6: Bake for 12 to 15 minutes until the cookies are set and lightly golden. Allow to cool before enjoying.

Tips & Variations

For a nutty twist, add a pinch of cinnamon or chopped nuts to the dough.
Replace chocolate chips with raisins or dried cranberries for a different flavor.
Use all rolled oats if you prefer a chewier texture in the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Reheat briefly in the microwave for a soft, warm cookie.

How to Serve

The image shows a close-up of a single oatmeal cookie with chocolate chips, placed on a crumpled white paper. The cookie is textured with visible oats on the top layer, golden brown in color, and dotted with melted dark brown chocolate chips. The middle layer reveals a soft, moist interior filled with gooey, melted chocolate, adding a rich contrast to the oats. In the background, there are more similar cookies slightly out of focus, along with a small blurry stack of sliced bananas on the left. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe or overripe bananas?

Yes, overripe bananas are ideal as they are sweeter and mash easily, enhancing the cookie’s flavor and texture.

Are these cookies gluten-free?

They can be gluten-free if you use certified gluten-free oats. Otherwise, regular oats may contain traces of gluten.

3-Ingredient Banana Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

These 3-Ingredient Banana Oatmeal Cookies are a simple, wholesome treat perfect for a quick snack or healthy dessert. Made with ripe bananas, oatmeal, and mini chocolate chips, they require no added sugar or flour, making them naturally sweet and gluten-free. The cookies come together easily with minimal ingredients and bake up soft and chewy with a hint of chocolate goodness.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Banana Mixture

2 medium ripe bananas

Oats

1.5 cups oatmeal (1/2 cup rolled oats and 1 cup quick oats)

Add-ins

1/3 cup mini chocolate chips

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a rimmed baking sheet with a Silpat mat or lightly coat it with cooking spray to prevent sticking.
Mash Bananas: Using the back of a fork, mash the bananas thoroughly in a medium bowl until smooth and broken down, forming the base of the cookie batter.
Combine Oats: Stir in the oatmeal gently until the bananas and oats are fully incorporated, creating a thick cookie batter consistency.
Add Chocolate Chips: Sprinkle the mini chocolate chips into the mixture and mix well to evenly distribute them throughout the batter.
Form Cookies: Scoop heaping tablespoons of the dough into your hands and shape into cookie forms. Place each cookie onto the prepared baking sheet, spacing them evenly. You should get about 12 cookies.
Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies are set through and have a light golden color on the edges.
Cool and Serve: Allow the cookies to cool completely on the baking sheet before enjoying to let them firm up and enhance flavor.

Notes

Use ripe bananas for natural sweetness and easier mashing.
You can substitute mini chocolate chips with raisins or chopped nuts for variation.
For a gluten-free version, ensure your oats are certified gluten-free.
These cookies freeze well; store in an airtight container for up to 2 weeks.
Do not overmix the batter to keep the cookies soft and tender.

Keywords: banana oatmeal cookies, 3 ingredient cookies, healthy banana cookies, gluten free cookies, easy dessert, quick snack, chocolate chip cookies