3-Ingredient Banana Oatmeal Cookies

DF GF V VG

Banana oatmeal cookies made with just 3 simple ingredients. They’re vegan, gluten-free and perfect for an on-the-go breakfast or healthy treat.

It doesn’t get much better than cookies made with just three ingredients! You likely have everything in your pantry so you can make a batch whenever you need a simple breakfast or a healthy, delicious treat.

This recipe is definitely reminiscent of a bowl of oatmeal… but you’re eating it in cookie form which is pretty fun! Because these have such minimal ingredients, I give them to Liv too. She loves munching on them for breakfast or a snack. If you have older kiddos, this would be the perfect after-school snack for those hungry little bellies!

An overhead shot of 5 cookies on a plate.

Healthy Breakfast Cookies

Cookies for breakfast? You better believe it! I refer to these cookies as “breakfast cookies” because they are packed with nutritious ingredients to keep you fueled all morning long. I kept them super simple so you can whip them up the morning of, or you can meal prep them ahead of time for a grab-and-go meal or snack.

Ingredients measured out to make banana oatmeal cookies: chocolate chips, quick oats and ripe bananas.

What You Need

  • bananas – make sure you are using ripe bananas! The riper the bananas the sweeter they’ll be. And you’ll be mashing them so you want them to pretty soft and caramel-y. The banana peels should be speckled with brown spots.
  • quick oats – grab gluten-free oats if necessary! Quick oats are pre-cooked, dried, rolled and pressed slightly thinner than rolled oats which make them a great quick-cooking base for these cookies!
  • chocolate chips – I recommend Lily’s chocolate chips which are low in sugar and calories. I also like Enjoy Life chocolate chips which are allergen friendly.
  • optional add-ins – I kept these cookies super simple with just three ingredients but if you want to take these cookies to the next level, you can add in vanilla extract, ground cinnamon, nut butter, sea salt, etc.
Collage for four photos showing the steps on how to make banana oatmeal cookies: mashed banana and oats in a bowl. Mixture mixed together with a spoon, adding chocolate chips and then stirring in the chips.

How to Make Banana Oatmeal Cookies

I bet you’ll find yourself making these cookies quite often because of how easy they are to make! Here’s how simple they are to make:

Mash: Mash bananas using the back of a fork. You want the bananas to have a fairly smooth consistency, but a few small chunks are okay.

Mix: Add in oats and gently stir until oats and bananas are fully combined and a thick dough forms. Gently stir in chocolate chips.

Scoop: Using a 1 Tablespoon measuring spoon, scoop mixture and place on baking sheet about 1 to 2 inches apart. These cookies don’t spread while baking, so make sure to press each ball into a cookie shape. Add a few extra chocolate chips on top if you prefer.

Bake: Place in the oven and bake for 12 – 15 minutes. Remove from oven, let cool a few minutes and enjoy!

A stack of 5 banana cookies on a white plate, there are two cookies in the bottom left out of focus and ingredients in the background.

Oatmeal Cookies Tips

  • Shape the cookies – these cookies won’t spread during baking like traditional cookies do so make sure you shape them into a cookie before baking.
  • Use ripe bananas – I mentioned this above but the riper and more brown-speckled your bananas are the better! Also, make sure you’re using fresh, not previously frozen and thawed bananas.
  • Have fun with more mix-ins – try adding chopped nuts, dried fruit or other mix-ins of choice! The options are endless!
  • Double the recipe – since these cookies freeze so well, I recommend doubling the recipe and storing some of the cookies in the freezer for a later date.
An overhead shot of 6 cookies on a plate with chocolate chips sprinkled around. You can also see a banana and cup of chocolate chips in the top corners.

How to Store Leftovers

After allowing these cookies to cool completely, store them in an airtight container on the counter for 2-3 days, in the refrigerator for up to a week or freezer for up to 3 months. If freezing, make sure to thaw overnight in the fridge before enjoying.

Banana Oatmeal Cookies

4 from 226 votes
Banana oatmeal cookies made with just 3 simple ingredients. They're vegan, gluten-free and perfect for an on-the-go breakfast or healthy treat.
An overhead shot of 5 cookies on a plate.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 11 cookies

Ingredients

  • 2 ripe bananas, about 1 cup mashed
  • 1 cup quick oats
  • ¼ cup chocolate chips
  • Optional add-ins: ¼ tsp vanilla, ½ tsp cinnamon, 1 Tablespoon nut butter, pinch of sea salt

Instructions
 

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
  • Mash bananas using the back of a fork. You want the bananas to have a fairly smooth consistency, but a few small chunks are okay.
    A mixing bowl with oats on one side and mashed banana on the other, prior to being mixed together. A silver spoon rests inside the bowl.
  • Add in oats and gently stir until oats and bananas are fully combined and a thick dough forms.
    Banana and oats mixed together inside of a bowl with a silver spoon.
  • Gently fold in chocolate chips.
    A mixing bowl with the ingredients for banana cookies all mixed together. There is a silver spoon resting inside the bowl.
  • Using a 1 Tablespoon measuring spoon, scoop mixture and place on baking sheet about 1 to 2 inches apart. Press each ball into a cookie shape and add a few extra chocolate chips on top if you prefer.
    A sheet pan lined with parchment paper with cookies scooped onto it. There is a cookie scoop resting on the sheet pan.
  • Bake for 12-15 minutes.
  • Remove from oven, let cool and serve.

Nutrition

Serving: 1 cookie Calories: 63kcal Carbohydrates: 13g Protein: 2g Fat: 2g Saturated Fat: 1g Potassium: 77mg Fiber: 2g Sugar: 3g
Course: Dessert
Cuisine: American
Keyword: banana oatmeal cookies

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published.

Recipe Rating




    184 comments
    1. Haleigh
      September 23, 2022 AT 3:24 pm

      5 stars
      These are so easy and so yummy! Thanks for the recipe!

      1. Brittany Mullins
        September 26, 2022 AT 9:20 am

        Of course! Thank you for your review & star rating, I appreciate you so much for being here, Haleigh!

    2. Rachel
      September 12, 2022 AT 7:02 pm

      5 stars
      I was surprised at how good these were! Especially with so few ingredients. Thanks for the recipe.

      1. Brittany Mullins
        September 12, 2022 AT 10:45 pm

        Woo! This makes me so happy to hear, Rachel! Thanks for coming back to leave a comment and star rating!

    3. sarah
      August 25, 2022 AT 10:57 am

      5 stars
      Loooved these! great use of bananas and so simple, but delish! I didn’t use chocolate chips, but added walnuts and cinnamon.

      1. Brittany Mullins
        August 25, 2022 AT 3:23 pm

        So glad you loved these cookies, Sarah. Thanks for coming back to leave a review and comment. I so appreciate it!

    4. Sue
      July 17, 2022 AT 2:29 pm

      5 stars
      I truly couldn’t believe how delicious these turned out to be! I did add the cinnamon and salt she suggested as add ins. I also decided to put in 2 Tbsp of peanut butter powder and 1 Tbsp of water. These are more delicious than a traditional cookies, and with no sugar, butter, or flour! I plan on using them for a quick snack on the way to work.

      1. Brittany Mullins
        July 18, 2022 AT 10:04 am

        Yay! I am so happy that you have enjoyed this recipe, Sue. Thank you for coming back and leaving your review + star rating, I appreciate it!

    5. kathy balcom
      June 18, 2022 AT 12:35 pm

      5 stars
      Great way to use up those super ripe bananas. (I use a potato masher to mash bananas). Made these using the suggested additions but substituted raisins for the chocolate chips. Taste really good and very easy and quick to make.

      1. Brittany Mullins
        June 20, 2022 AT 9:32 am

        Thanks for trying this one out, Kathy! So glad you enjoyed it. Thank you for leaving a comment and review, I appreciate it!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X