3-Ingredient Banana Oatmeal Cookies
Published Sep 21, 2021, Updated Jun 08, 2023
This post may include affiliate links. Thank you for your support.
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!
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.
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.
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!
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.
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.
Try These Breakfast Cookie Recipes
- Sweet Potato Breakfast Cookies
- Carrot Cake Breakfast Cookies
- No Bake Protein Cookies
- Oatmeal Raisin Protein Cookies
- Blueberry Sweet Potato Breakfast Cookies
The Most Popular Cookie Recipes
- Healthy No Bake Cookies
- Chocolate Chip Tahini Cookies
- Almond Crescent Cookies
- Cottage Cheese Cookies
- Almond Flour Cookies
- Monster Cookies
- Peanut Butter Cookies
- Healthy Oatmeal Chocolate Chip Cookies
Banana Oatmeal Cookies
- 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
- 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.
- Add in oats and gently stir until oats and bananas are fully combined and a thick dough forms.
- Gently fold in chocolate chips.
- 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.
- Bake for 12-15 minutes.
- Remove from oven, let cool and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Loooved these! great use of bananas and so simple, but delish! I didn’t use chocolate chips, but added walnuts and cinnamon.
So glad you loved these cookies, Sarah. Thanks for coming back to leave a review and comment. I so appreciate it!
I was surprised at how good these were! Especially with so few ingredients. Thanks for the recipe.
Woo! This makes me so happy to hear, Rachel! Thanks for coming back to leave a comment and star rating!
These are so easy and so yummy! Thanks for the recipe!
Of course! Thank you for your review & star rating, I appreciate you so much for being here, Haleigh!
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!
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.
Sorry, meant “ripe” (not rope) bananas!
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.
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!
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!
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!
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.
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!
I added 1/4 cup chocolate protein powder and substituted raisins for the chocolate chips. Delicious!!
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!
See More Comments