3-Ingredient Banana Oatmeal Cookies

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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 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 63 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?

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Recipe Rating




    10 comments
    1. Caroline Morrell
      October 2, 2021 AT 7:34 pm

      5 stars
      Just made these with unsweetened applesauce and they came out great! Gluten free oats and 1TB of crunchy almond butter was my twist. Loved them!

      1. Brittany Mullins
        October 4, 2021 AT 1:08 pm

        Woo! Pumped to hear these cookies were a success, Caroline! Thanks for letting me know!!

    2. Nikki
      September 28, 2021 AT 9:49 am

      I made these with old fashion oats. It never turned into a thick dough probably because the oats didn’t absorb the banana like the instant oats would have. I added an extra half cup of oats to make it thicker. I’m not sure if the cookies turned out how they were supposed to but they were still very good and a great way to use up ripe bananas. I added the peanut butter, cinnamon, and vanilla as recommended. Delish!

    3. Caroline Morrell
      September 26, 2021 AT 1:43 pm

      Would old fashioned oats work?

      1. Brittany Mullins
        September 27, 2021 AT 5:58 pm

        I think that would be just fine! They might take a bit longer to bake, but just keep an eye on them. 🙂 Let me know how they turn out for you!

    4. Mary
      September 22, 2021 AT 9:27 am

      These cookies are really, really good. So easy to make as well. I love your recipes Brittany! My husband now asks me, “what does Eating Bird Food have for us today?”

      1. Brittany Mullins
        September 22, 2021 AT 12:23 pm

        Ah yay!! This makes me so happy to hear, Mary. I’m so pumped you loved these cookies. Thanks so much for making them and coming back to leave a review. I so appreciate it!

    5. Kim
      September 21, 2021 AT 8:52 pm

      5 stars
      So easy! These were great. A little banana-y but I used not quite ripe bananas, which may have been why. I also added a bit of vanilla and cinnamon; will add more next time. And a batch with strawberry and blueberries instead of chocolate chips. So I make the oatmeal bars all the time. I eat them for bfast, I’m working on my cholesterol. Unfortunately my family all loves them too! But if I am counting calories, these new cookies win!! Plus, so easy to make. Less cook time. I doubled the batch and it made 25.

Parchment paper lined with protein balls.

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