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 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.

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4.40 from 248 votes

Banana Oatmeal Cookies

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.
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: banana oatmeal cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




195 Comments

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

  2. 5 stars
    I love how simple these are to make! But yet they are very tasty! They are perfect for when you are trying to use up rope bananas!

    1. WOO! I am excited to hear that you are loving this recipe, Tanya. Thank you so much for sharing your review + star rating, I so appreciate it.

  3. 5 stars
    So easy and healthy! A great way to use those over ripe bananas! I added in the vanilla, walnuts, a sprinkle of salt and used mini chocolate chips! Perfect for my husbands cardiac diet.

    1. Ah yay! I am so excited to hear that you are loving this recipe, Diane. Thank you so much for coming back and leaving your review & star rating, I really appreciate it!

  4. 5 stars
    What a great recipe! I used rolled oats & they turned out so good, I ate an entire batch in 2 days & made a double batch the next day. I like the texture best the day after they are baked, or if they sit in an airtight container to get more moist. I used not very ripe bananas (I couldnt wait for them to ripen haha), added vanilla extract & salt plus a little ground flax. I love that they are so easy to make & they are healthy, yet w/enough chocolate to be a treat. Thank you!

    1. Woo! I am excited to hear that this recipe is such a hit, Lulu. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  5. 5 stars
    Yum! Made these last night to use up some ripe bananas. I used rolled oats and just let the mix sit for a few minutes to help it combine. Love the 3 ingredient ease of it. I can’t wait to have a couple for breakfast!! I love that you give us base recipes that we can build off. Thanks for helping me eat healthier foods that aren’t over complicated.

    1. It is my pleasure, Arlene. I am so glad that you are loving this recipe and finding recipes that are helping you eat better. Thank you for your review + star rating, I really appreciate it!

  6. 5 stars
    I added 1/4 cup chocolate protein powder and substituted raisins for the chocolate chips. Delicious!!

    1. Yum! Great idea, Maggie. I am so glad you are enjoying this recipe and they turned out great! Thank you for coming back and sharing your review + star rating, I so appreciate it!

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