Banana Oatmeal Cookies
These are the easiest (and most delicious) banana oatmeal cookies you’ll ever make! They come together with just 3 ingredients and bake into an irresistibly chewy texture that’ll make it hard to stop at one cookie. But that’s okay – these cookies are on the healthier side!
The Best 3 Ingredient Banana Oatmeal Cookie Recipe
Whether it’s the holidays or a typical weekday, a batch of easy-to-make banana oatmeal cookies delivers pure joy. So here’s a little nudge to keep these 3 ingredient cookies up your sleeve. They’re delightfully chewy, pretty darn healthy, and have that delicious chocolate banana flavor we all know and love.
Banana oatmeal cookies make waking up in the morning much more enjoyable with a fresh cup of coffee. You’d could even consider them a breakfast cookie, if you omit the chocolate chips. Plus, they’ll give you a fun way to cook with oats aside from your oatmeal or overnight oats routine!
What’s In These Oatmeal Cookies?
The best part is that you’ll likely have these three ingredients on hand. But there’s a few things to keep in mind (per ingredient) to make sure your cookies turn out perfectly. Here’s a few tips:
- Bananas: Since you’ll be mashing these, make sure your bananas are quite ripe! That way, they’ll also be sweet enough where you don’t need to add additional sugars.
- Oats: After a few test runs, I found that using quick cooking oats results in a smoother and chewier texture. You can certainly add old fashioned rolled oats into the mix, but the cookies will have a chunkier, more raw oat-y texture (as they’ll absorb less of the mashed banana).
- Chocolate Chips: I love to use semi-sweet chocolate chips. But if you’re more of a milk or dark chocolate type of person – add in what you like! And if you’re looking to mix in other ingredients besides chocolate chips, keep on reading for more ideas.
Find the printable recipe with measurements below.
How To Make Banana Oatmeal Cookies
Now that we’ve got the ingredients situated, you’ll be glad to hear the baking part is just as easy! But first, preheat your oven heated to 350°F (177°C) and line a baking sheet with parchment paper.
Make the banana oat mixture. First, mash up the bananas in a large bowl. I normally do this with a fork for a quick and easy mash. But you can also use a potato masher if you have one. Then stir in the oats until everything is well combined.
Add the chocolate chips. This is where you can add your favorite add-ins, whether that’s chocolate chips or something else. Just give it all a stir until the cookie dough is perfectly combined.
Make the cookie shape. Each cookie is about 1 ½ tablespoons of dough (which should make 15 cookies). After all the dough is portioned out on the baking sheet use your fingers to flatten them into a round cookie shape as they won’t flatten as they bake.
It’s baking time. This will take a short 13 to 15 minutes! Once you remove them from the oven, let them cool on the baking sheet for a couple of minutes before you enjoy.
A Few Tips…
- Make sure to use quick cooking oats. Technically, you can use half rolled oats and half quick cooking oats. But as I mentioned above, quick cooking oats creates a much smoother and enjoyable texture – especially for cookies.
- Feel free to switch up the mix-ins! Treat these cookies like an energy ball and give them a nutritional boost with healthy mix-ins. You could add dried fruit (raisins and cranberries are great), chopped nuts such as almonds or pistachios, all sorts of seeds (pumpkin, chia, flax, etc.), and even spices such as cinnamon or a tiny splash of vanilla extract.
- Use a cookie scoop for same-sized cookies. This is my all-time favorite cookie scoop whenever I make cookies.
Ways To Store
Although these cookies can easily be devoured, it’s always a good idea to save some for the following day. So here’s a few ways you can store them either for a week or to enjoy months later!
- To store: These cookies will keep at room temperature for up to 4 days in an airtight container or sealable bag (I love to use Stasher bags for this). The cookies do have quite a bit of natural moisture, so I also add a folded paper towel in the bottom of the container or one side of the bag.
- To freeze: Make a second batch and freeze them! Trust me, they’ll come in handy when you’re craving something sweet, but don’t have the time to bake. Just store them in a freezer safe container or bag and add parchment paper in between each layer to prevent the cookies from sticking to each other. Thaw them in the fridge overnight before you’d like to enjoy.
Side note: don’t be alarmed when these cookies turn darker brown. They will naturally become darker due to the banana browning over time. But they’re still safe to consume!
Banana Oatmeal Cookies Recipe Video
Watch how easy these oatmeal cookies come together in the video below!
More Easy Cookie Recipes
You can never have enough cookie ideas right? I think you’ll also love a few of these cookie recipes, so give them a try!
- No Bake Cookies
- Gluten-Free Chocolate Chip Cookies
- Mint Double Chocolate Cookies
- Flourless Almond Butter Cookies
- Vegan Chocolate Chip Cookies
What’s there not to love about these banana oatmeal cookies? They’re easy and delicious! If you make them, let me know how they turned out! I’d love to hear what you think in the comments below.
Banana Oatmeal Cookies
Recipe Video
Ingredients
- 2 large ripe bananas, about 1 cup mashed
- 1 ½ cups quick cooking oats
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. In a large bowl, mash the bananas with a fork until they're smooth and pureed.
- Add the oats and stir until the mixture is well combined.
- Add the chocolate chips or your favorite mix-ins, then stir again.
- Drop 1 ½ tablespoon portions of dough onto the baking sheet (I love to use this cookie scoop), then use your fingers to flatten them into a round cookie shape.
- Bake the banana oatmeal cookies for 13 to 15 minutes. Remove from the oven, let cool for a few minutes, then enjoy.
Lisa’s Tips
- If you need new baking sheets, I swear by these heavy duty baking sheets!
Super yummy 😋
Excellent way to use ripe bananas. Great base recipe to build on depending on what taste you want. I added vanilla, cinnamon and some almond butter. Nice breakfast cookie or a snack with tea.
Made this tonight. Added unsweetened shredded coconut, and only put one tiny stevia-sweetened chocolate chip on each because they were already sweet, but they needed to look less . . . anemic. Also used old fashioned oats (didn’t have the quick-cooking variety at hand). The results look promising. They’re still cooling off.