3-Ingredient Oatmeal Cookies

This 3-Ingredient Oatmeal Cookies recipe offers a sweet wholesome treat with minimal effort. Combining rolled oats, ripe bananas, and a handful of chocolate chips, these cookies require no flour, eggs, or added sugars.

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Overhead image of 3-ingredient oatmeal cookies on a wire cooling rack.

Healthy cookies like these oatmeal banana cookies are always good to have bookmarked – as a dessert and a healthy breakfast option. If you like healthy banana recipes we also recommend these Banana Protein Muffins and this Gluten Free Banana Bars recipe.

Why YOU will love this recipe

  • The end result is a naturally sweet and chewy cookie that’s both satisfying and guilt-free.
  • These banana oat cookies are flourless, contain no eggs, and best of all, no refined sugars. They are literally healthy enough to eat as a breakfast cookie.
  • This recipe is naturally gluten-free, dairy-free, and vegan. Bonus!
A hand holding a 3-ingredient oatmeal cookie.

Ingredients

  • rolled oats – we recommend using rolled oats, or old-fashioned oats for the best texture but quick oats will also work. Look for certified gluten-free on the label to guarantee they are gluten-free oats, if there are any allergy concerns.
  • bananas – ripe bananas are much sweeter so this is the best recipe for using up those brown bananas on the counter!
  • dark chocolate chips – also be sure to read the label for milk products if you are looking for dairy-free or vegan.
Ingredients on a baking sheet.

Equipment

Instructions

Step 1

First, preheat your oven to 350 and line the cookie sheet with parchment paper. Set the sheet aside.

Step 2

Next, in a large bowl, use a potato masher or a fork to mash bananas until they are no longer lumpy.

This shouldn’t take long if you are using a really ripe banana.

Banana being mashed in a bowl.

Step 3

Then, stir in the oats.

I use a small spatula to scrape down the sides as I mix the ingredients together.

Ingredients being mixed in a bowl.

Step 4

Next, the most important ingredient – chocolate chips!

It’s like cookies aren’t worth making without chocolate chips. As mentioned above, be sure to read the label and check for any milk products if you are looking to avoid dairy.

You can find vegan chocolate chips on Amazon pretty easily if you can’t source them locally.

Chocolate chips being added to a mixture in a bowl.

Step 5

Scoop out heaping tablespoons of the mixture onto the parchment-lined sheet.

Space them evenly apart and shape them into cookies.

Cookie dough on a baking sheet.

Step 6

Finally, bake until golden. Rotate the baking sheet halfway through to ensure the cookies are baking evenly.

Remove from the oven and let them cool for 5 minutes before transferring them to a wire rack.

Freshly baked cookies on a baking sheet.

Expert tip

Use a wire rack to cool your cookies!

It allows better air circulation, which helps the cookies cool more quickly and evenly. This also prevents the cookies from becoming soggy on the bottom and maintains their structure.

A rack of 3-ingredient oatmeal cookies.

Recipe variations

  • For a little crunch add nuts like toasted pecans or walnuts. Balance it with a handful of raisins or dried cranberries for a chewy texture.
  • Sprinkle in a little ground cinnamon and a splash of vanilla extract for a warm and classic flavor.
  • Fold in finely diced apples and ground cinnamon to create a cookie that tastes like a bite of apple pie.

Serving suggestions

  • Serve these 3-ingredient oatmeal cookies as healthy after-school snacks. Kids love the taste!
  • Get cozy and enjoy these freshly baked cookies alongside a cup of Chai Coffee or Warm Almond Milk.
  • Perfect to pack with you to work for a healthy afternoon snack.

FAQS

Are these cookies gluten-free?

If you use certified gluten-free rolled oats, then yes! They are. If you have gluten sensitivity or intolerance, ensure that all ingredients used are free from gluten contamination

Can I use these cookies as a breakfast option?

Absolutely! These cookies can make a nutritious and portable breakfast, especially when paired with a decent source of protein, like natural Greek yogurt.

Storage tips

Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, store the container in the fridge for up to a week.

To freeze these cookies, place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw them at room temperature or reheat them in a microwave for a few seconds when ready to eat.

A rack of 3-ingredient oatmeal cookies.

More healthy recipes with ripe bananas

**This recipe was originally posted on July 28, 2014, updated on January 27, 2020, and updated again on August 20, 2023, with recipe notes, writing, and new photos.**

If you’ve tried our 3-ingredient banana oatmeal cookies, please rate the recipe and let us know how it turned out by leaving me a comment below. We’re always interested in feedback!

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As an Amazon Associate, I earn from qualifying purchases.

Overhead image of 3-ingredient oatmeal cookies on a wire cooling rack.

3-Ingredient Oatmeal Cookies

Sharon Rhodes
This 3-Ingredient Oatmeal Cookies recipe offers a sweet wholesome treat with minimal effort. Combining rolled oats, ripe bananas, and a handful of chocolate chips, these cookies require no flour, eggs, or added sugars.
4.87 from 36 votes
Prep Time 5 minutes
Cook Time 15 minutes
Cool 10 minutes
Total Time 20 minutes
Course cookies, Dessert, Snack
Cuisine American
Servings 16
Calories 48 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 350 and line a large baking sheet with parchment paper.
  • Mash the bananas in a large mixing bowl until most of the lumps have smoothed out.
  • Stir in the rest of the ingredients and mix well.
  • Scoop heaping tablespoon-sized portions onto the prepared baking sheet, spacing them evenly apart.
  • Bake for 15 minutes, rotating the sheet halfway through.
  • Let them cool on the baking sheet for five minutes then transfer the cookies to a wire rack to cool completely.

Video

Notes

Storage tips

  • Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, store the container in the fridge for up to a week.
  • To freeze these cookies, place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw them at room temperature or reheat them in a microwave for a few seconds when ready to eat.

Nutrition

Calories: 48kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.03mgSodium: 40mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 1mgCalcium: 12mgIron: 0.3mg
Keyword 3-ingredient oatmeal cookies
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38 Comments

  1. 5 stars
    I love this recipe! I only had regular rolled oats and they worked fine. I did use a tablespoon of light maple syrup to add a bit of sweetness and I used Lilly’s dark chocolate chips that have no sugar. They were delicious and chewy.

  2. Yum! These easy banana chocolate chip cookies look so guilt free and so delicious at the same time. I love that the recipe is gluten free and vegan too!

  3. This is great recipe, i just made them and they are delicious, only i use hazelnuts instead of the walnuts, and one teaspoon of honey to combine it. πŸ™‚

  4. What do you do if you can’t sleep at night? Make banana cookies! I added 3/4 of an organic white chocolate bar smashed up (instead of the chocolate chips), a medium sized apple chopped in tiny pieces (instead of the walnuts) and a little bit of nutmeg… and they turned out SO well.

    Thanks for the great recipe for a mid day work snack! (For the next few days.)

  5. Son and I just made these and they were great didn’t have a whole cup of oats so I filled it rest of the way with HM bisquick. Used mini chocolate chips and added a splash of milk.
    Thank you!

  6. I made these cookies for the second time and decided to look at the nutritional value. Is each cookie really 180 cal?

  7. I want to try this but I am a celiac who can not have oats not even gf oats. Can I use quinoa or coconut nut flakes?

    1. Hey Racquael! I haven’t tried this recipe with those options but I’d bet either would work. The quinoa flakes maybe better. Have a great weekend. πŸ™‚

  8. I just made these and they turned out very good! I only had regular rolled oats, not quick oats. So I threw the rolled oats in my Vitamix for a quick spin to cut them up into smaller pieces (hoping that would help them bake more like quick oats). While they turned out ok, I think I will try making these with actual quick oats next time and compare the texture. Great idea for a healthy but tasty treat πŸ™‚

  9. Lately, I’ve discovered my banana sensitivity has disappeared. This of course means that I think this sounds like a perfectly delicious recipe to try! Thanks again, amiga! πŸ™‚

    1. I’m glad to hear that! Bananas are so versatile. Smoothies, cookies, banana bread. Have a great week! πŸ™‚

  10. Sharon, these look delicious! I love that you used bananas to bind them and make them egg-free.

    1. Thanks so much, Cindy! These were so easy and simple, it was almost criminal! What would we ever do without bananas. πŸ˜‰

  11. Hey! I made similar cookies a couple of times, it’s so easy and delicious! I love the idea of adding walnuts in them… extra crunch and yumminess. πŸ™‚ MMmmm!

  12. Love cookies like these, especially with only a few ingredients!!!! but sometimes I have a hard time getting past the mixture – I tend to snack a little too much. Oops! Have a great weekend, it’s suppose to be really sunny & warm! Yay!

  13. What a great idea! Looks like a great snack. Nothing like a simple cookie recipe that’s also healthy! πŸ™‚