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This healthy banana oatmeal cookie recipe is made with only 3 simple ingredients. They are delicious, chewy, and so easy to make—the perfect treat to enjoy as breakfast, snack, or dessert.
Making cookies has never been this easy with this oatmeal banana cookie recipe. You only need 3 ingredients: oatmeal, chocolate chips, and bananas. No eggs, sugar, or flour are needed to make these oatmeal banana cookies. Mix in the 3 ingredients, bake for 15 minutes, and enjoy delicious, soft, and chewy cookies.
These healthier banana oat cookies are so rich in flavor and can easily be made vegan-friendly by using dairy-free chocolate chips.
You may also like my oatmeal raisin cookies or my oatmeal chocolate chip cookies.
Recipe Overview
Frequently asked questions
Have some ripe bananas and not sure what to do with them? There are many options for you. First, you can certainly make these healthy banana oatmeal cookies. Other great options to make our healthy banana bread, banana ice cream, peanut butter banana muffins, or blueberry banana pancakes.
Yes, you can add any chopped nuts of your choice to these cookies. I would add them on step 2 when you add the chocolate chips
Technically, you can, but it is not recommended because the texture of the cookies will be completely different and more on the dry side.
I like to keep these on the counter covered for 24 hours. After that, I place them in a container and store them in the fridge for up to 7 days.
Before you get started
- Allow the cookies to cool completely on the sheet pan before removing them.
- Use rolled oats instead of quick oats if you can. If you have any gluten allergies, use gluten-free rolled oats.
- Ripe bananas will work best.
- For a kick-in flavor, consider adding 1 teaspoon of cinnamon. Mix them in with the oats first before adding them over the mashed bananas.
- For a vegan-friendly option, use dairy-free chocolate chips
- Add-ons: other ingredients you can add to these are shredded coconut, chia seeds, and nuts.
Ingredient Needed
- Ripe bananas: This is one of the main ingredients. Be sure to use ripe bananas. If you must use another ingredient you can substitute it with pumpkin puree.
- Rolled oats: Use gluten-free rolled oats for any gluten allergies. You can use quick oats but they will come out a bit more chewy with a different texture.
- Chocolate chips: depending on your dietary needs, you can use dairy-free for vegan options or sugar-free chocolate chips.
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Pin ItHow to make banana oatmeal cookies
Here’s how to make the perfect banana oatmeal cookies every time. First, preheat the oven to 400°F and line a baking sheet with parchment paper.
1️⃣ Mash the bananas
In a shallow dish, mash the bananas with a fork.
✏️ Use ripe bananas here if you can. You can also use a potato masher.
2️⃣ Add the oats and Chocolate Chips
Add the rolled oats and chocolate chips and mix well to combine.
✏️ If you feel like adding other ingredients like chopped nuts or shredded coconut, you can do so here.
3️⃣ Add to the sheet pan
Take spoonfuls of the mixture and, using your clean hands, shape into cookies. Place them on the prepared baking sheet pan.
✏️ They won’t change their shape while baking, so make sure you give them the final look.
4️⃣ Bake them
Bake for 12-15 minutes, or until golden. Serve them warm or completely cool for a crispier texture.
3-ingredient Healthy Banana Oatmeal Cookies
Video
Ingredients
- 2 very ripe bananas
- 1 cup rolled oats
- ¼ cup semi-sweet chocolate chips, may use sugar-free or dairy-free
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. In a shallow dish, mash the 2 very ripe bananas with a fork
- Add the 1 cup rolled oats, and ¼ cup semi-sweet chocolate chipsand mix well.
- Take spoonfuls of the mixture and using your clean hands, shape into cookies. They won’t change their shape while baking, so make sure you give them the final look.
- Place them on the prepared baking sheet and bake for 12-15 minutes or until golden.
- Serve them warm or completely cool for a crispier texture.
Notes
- Allow the cookies to cool completely on the sheet pan before removing them.
- Use rolled oats instead of quick oats if you can. If you have any gluten allergies, use gluten-free rolled oats.
- For a kick-in flavor, consider adding 1 teaspoon of cinnamon. Mix them in with the oats first before adding them over the mashed bananas.
- For a vegan-friendly option, use dairy-free chocolate chips
- Add-ons: other ingredients you can add to these are shredded coconut, chia seeds, and nuts
- Store cookies in an airtight container on the kitchen counter for 2 days. You can store them in the fridge for up to 7 days.
- Reheat a cookie in the microwave for 10-15 seconds if you like them served warm
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and reheating
Storing: These banana oatmeal cookies can be left on your kitchen counter covered at room temperature for a few hours and up to one day without having to worry. After that, store the cookies in an airtight container in the fridge for up to 7 days.
Reheating: Simply place these cookies in the microwave and reheat them for 10-15 seconds or until heated through.
More cookie recipes
- Protein Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
- Healthy Oatmeal Raisin Cookies
- Peanut Butter Oatmeal Cookies
- Easy Peanut Butter Keto Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
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Yum! Great, easy recipe and easy to play with!
I blended 1/4 of the oats (to make a flour) and added 1/4 cup almond flour.
I also added 1 tbsp hemp seeds + 1 tbsp chia seeds and 1 tbsp flax meal
This made them like little breakfast cookies / muffin tops.
Baked 400C for 15 mins.
Nice. Thanks for the feedback
So easy to make and yum. I added around 2 tbsp of chia seeds, pumpkin seeds and pecans. Then in some I added chopped strawberries and others added dark chocolate. So many things you can add! I cooked them at 400 degrees for 15 minutes. Thank you for sharing!
Just made these and they were great. I added a scoop of whey protein as well. Nice and easy and a good treat.
Thanks for the feedback. Glad you loved it. Great idea with the addition of protein
Excellent!! Before or after the gym. Love them + will make them often.
These just fell apart and the taste was pretty flavourless. I won’t be making these again.
Question: Does anyone know how much (cups) is 2 bananas? 1 cup? I like measurements 🙂
Loved these! Added walnuts. I’m type 1diabetic.
These are a big hit with my partner, I just made a batch and within half an hour they’re all gone. I added craisins too! So easy and so healthy
Absolutely delicious! And easy to make -my first criteria for any recipe.
I love snacking and this is the perfect substitute for cookies and other sugar-filled treats.
Question, please: can one freeze the cookies after they’re done? Not that they last long enough, but always good to know.
Thank you for sharing!
V.
Yes. But once thawed the texture will change
Love this recipe! Is it 2 cookies per serving?
Thanks Natalie. If you make 12 cookies then its per cookie
Can you use defrosted frozen bananas?
Yes
Do they taste of banana?
Its not overpowering
Can you make these without the chocolate chips? I can use them but I am not a huge fan of chocolate. (yes I am strange)
yes. make it without.or add raisins
This recipe is quick and easy!! My daughter and husband loved it – it was so good they didn’t leave me any to try!! That only means I must make these again
Thanks for the feedback.
How much pumpkin purée should I substitute for bananas?
Hi Nel. I haven’t measured. But If I were to make it, I will start with 3/4 cup. If you feel like its more on the dry side and it could use another 1/4 cup then add on to it.
Made them for breakfast today. Yum! Thank you for sharing this wonderful recipe. It’s nice to have a healthy treat option
yay. glad you loved them
Shirley,
I tried this recipe. It is my new favorite! I did add nuts and used half of the chips called for. I used dark chocolate chips, and I did add in 1 scoop of vanilla protein powder. Thank you for this recipe!!
Can you add peanut butter?
I’m keen to know this as well!