3 Ingredients Banana Oatmeal Cookies
If you’ve got a couple of sad, spotty bananas sitting on your counter right now, you’re halfway to cookies. These 3 Ingredient Banana Oatmeal Cookies are so easy. Just mash some ripe bananas, stir in oats, and toss in whatever extras (usually that’s just dark chocolate chips for me). No flour, no sugar, no eggs. My kids call them “breakfast cookies,” and I don’t argue because when something is this easy and doesn’t come from a box, I’m calling it a win. They’re soft, chewy, naturally sweet, and surprisingly filling for something that takes five minutes to prep.
How to make 3 Ingredients Banana Oatmeal Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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3 Ingredients Banana Oatmeal Cookie Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- 2 medium ripe bananas
- 1 cup rolled oats
- ¼ cup chocolate chips optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- In a medium mixing bowl, mash the bananas until smooth.
- Add the rolled oats and chocolate chips and stir until well combined.
- Use a small or medium cookie scoop and drop scoopfuls of the cookie mixture onto the prepared baking sheet.
- Use a cup to gently flatten the cookie dough slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy 3 Ingredients Banana Oatmeal Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Make This Recipe Yours With Additions
- Peanut butter: Stir in a spoonful of peanut butter for that classic banana-chocolate combo. Almond or cashew butter works too, if you’re feeling bougie.
- Chopped nuts: Walnuts, pecans, or almonds add a satisfying crunch and a little protein boost. Also makes you feel like you’re eating something super healthy.
- Coconut flakes: Toss in a handful of shredded coconut for a tropical twist. Bonus points if you eat one while hiding in the kitchen pretending you’re on vacation.
- Cinnamon or pumpkin spice: Just a pinch takes the flavor up a notch. Your kitchen will smell like you actually know what you’re doing.
- Dried fruit: Raisins, cranberries, chopped dates—perfect if you’re not in the mood for chocolate (again, can’t relate, but go off).
- Vanilla extract: A tiny splash adds a warm, cozy flavor. Think banana bread but in cookie form.
Recipe Tips
- Use super ripe bananas: Like, the kind you’d normally consider throwing out. The riper they are, the sweeter and softer your cookies will be—plus, they mash like a dream.
- Mash ’em well: Get those bananas nice and smooth before adding the oats. No one wants surprise banana chunks in their cookie unless it’s on purpose.
- Let the mixture sit for a few minutes: After mixing, give it 5–10 minutes to rest. The oats soak up some moisture and help the cookies hold together better when baked.
- Scoop evenly: Use a cookie scoop or tablespoon to make uniform little mounds. They won’t spread much in the oven, so you can gently flatten them if you like a more “cookie” look.
- Don’t overbake: These cookies are meant to be soft and chewy, not crispy. 12–15 minutes is usually perfect—pull them out when the edges are set but the centers still look a little soft.
- Let them cool: They firm up more as they cool, so resist the urge to snatch one straight off the tray (or at least blow on it like you mean it).
Quick Recipe Help and Common Questions
Can I use quick oats instead of rolled oats?
Yep! Quick oats will give you a softer, more blended texture, but they work just fine. I wouldn’t recommend steel-cut oats unless you enjoy crunchy chaos.
What if my bananas aren’t ripe enough?
If they’re yellow and not quite mushy, you can microwave them (peeled) for 20–30 seconds to soften them up. Or pop them in a 300°F oven (in the peel) for about 15 minutes. Instant ripeness, no time machine needed.
Help! My cookies are too soft or too dry!
If they’re too soft, you might need to bake them a minute or two longer. If they’re dry, try using slightly larger bananas next time or reducing the oats just a smidge.
