These 3-ingredient Banana Oatmeal Cookies are fast and simple to prepare with just mashed bananas, oats and chocolate chips. Vegan and gluten-free, they make a healthy breakfast or snack the whole family will enjoy. Naturally sweet, soft and chewy.
If you have ripe bananas to use up, try them in banana bars, Greek yogurt banana bread, protein granola bars or these easy cookies.
This recipe transforms your morning oatmeal into a cookie. It comes together in a bowl in under 20 minutes including baking, is versatile for meal prep, and produces treats that look like dessert but are actually wholesome and nutritious.
Recipe highlights
- Quick and easy. Only three ingredients, one bowl and under 20 minutes total time. A great way to use up overripe bananas.
- Healthy and filling. Gluten-free, eggless, flourless, dairy-free and vegan. At roughly 75 calories per cookie, these are nutrient-dense snacks with fiber and vitamins.
- Sweet and chewy. The ripe bananas provide natural sweetness and moisture for a soft, chewy texture.
- Meal-prep friendly. Bake a batch ahead for breakfasts and snacks. They keep well in the fridge for up to 5 days and freeze for months.
- Customizable. Add nuts, seeds, protein powder or different chocolate chips to make them your own. Chocolate chips and pecans are a favorite pairing.
Ingredients and substitutes
These banana chocolate chip oat cookies use pantry staples. For the best result follow the tips below. Exact amounts are listed in the recipe card further down.
- Ripe bananas. Use bananas with brown spots for the best sweetness and moisture.
- Quick oats. Quick oats blend smoothly with the mashed banana. Rolled oats can be used, but chill the dough for 20 minutes first. Choose gluten-free oats if needed.
- Chocolate chips. Any chips will work—vegan, dark, semi-sweet or milk. I like extra-dark chips with no added sugar for a richer flavor.
How to make banana oatmeal cookies
Mash bananas, stir in oats and chocolate chips, shape and bake. It’s that simple. Follow these three easy steps for consistent results.
Step 1 – Make the batter. In a large bowl mash ripe bananas with a fork or potato masher until mostly smooth. Add oats and chocolate chips and mix until combined. If the mixture is too wet add more oats; if it’s too dry add a splash of milk to reach cookie-dough consistency.
Step 2 – Shape cookies. Scoop the dough onto a parchment-lined baking sheet in 8–10 portions. Shape each portion into a ball and gently flatten into discs with your hands or the back of a fork.
Step 3 – Bake. Bake in a preheated oven for 10–13 minutes, until lightly golden on top. Serve warm or cool and store.
Recipe variations
- High-protein. Replace ½ cup (about 50 g) of oats with protein powder (vanilla works well) for a protein boost.
- Mix-ins. Stir in chopped walnuts, pecans, pumpkin seeds, peanut butter, dried cranberries or raisins for extra texture and flavor.
- Spiced. Add ½ teaspoon ground cinnamon or pumpkin pie spice and a splash of vanilla extract. A pinch of sea salt will enhance the flavors.
- Extra sweetness. For a sweeter cookie add 2–3 tablespoons maple syrup, honey, agave or date syrup, especially when serving kids.
- Banana alternatives. Substitute some or all of the banana with applesauce, pumpkin purée or mashed sweet potato for different flavors and textures.
- Rolled oats option. If using rolled (old-fashioned) oats, chill the dough at least 20 minutes so the oats soften before baking.
- Air fryer. If you don’t have an oven, arrange the cookies in a preheated air fryer basket and cook 8–10 minutes at 320°F (160°C) until set.
Success tips
- Use ripe bananas. Because there’s no added sugar, ripe bananas are essential for natural sweetness and moisture. Avoid frozen bananas.
- Prefer quick oats. Quick oats yield a softer, chewier cookie. If you use rolled oats, allow the dough to rest so they absorb moisture.
- Flatten before baking. Without eggs or butter the cookies won’t spread much, so flatten them into discs before baking for an even texture.
- Don’t overbake. Bake 10–13 minutes; overbaking will dry the cookies out. They should be slightly golden and still soft in the center.
How to store and freeze
To store leftovers. Cool completely, then place cookies in an airtight container or zip-top bag. At room temperature they last 2–3 days; refrigerated they stay fresh up to 5 days. A slight darkening is normal when baking with bananas.
To freeze. After cooling, freeze in an airtight container or freezer bag for up to 4 months. Reheat in the microwave for 20–30 seconds or bake briefly from frozen.
To store before baking. Shape dough into balls on a parchment-lined sheet, cover or transfer to an airtight container, and refrigerate for up to 3 days before baking.
More recipes with bananas and oats
- Oatmeal breakfast bars
- Oatmeal chocolate chip bars
- Strawberry oatmeal bars
- Banana oat bars
- Oatmeal protein cookies
- Protein granola bars
- Banana baked oatmeal cups
- Oatmeal cake
Banana Oatmeal Cookies
Ingredients
- 2 medium ripe bananas, about 7.5 oz (215 g)
- 1 ½ cup (140 g) quick oats, or rolled oats (see notes)
- ¼ cup (40 g) chocolate chips
Instructions
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Preheat oven to 350ºF (180°C) and line a baking sheet with parchment paper.
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Mash ripe bananas in a large bowl until mostly smooth. Add oats and chocolate chips and stir to combine. Adjust texture with more oats if too wet or a splash of milk if too dry.
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Scoop dough into 8–10 portions on the lined tray. Shape into balls and gently flatten into cookies.
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Bake 10–13 minutes until lightly golden on top. Cool slightly and enjoy or store for later.
Notes
- Rolled oats option. Use rolled oats if you prefer, but chill the dough at least 20 minutes so the oats soften.
Storage directions
- To store leftovers: Once cooled, keep cookies in an airtight container. Room temperature: 2–3 days. Refrigerator: up to 5 days.
- To freeze: After cooling, freeze in an airtight container or freezer bag for up to 4 months. Reheat briefly in the microwave or bake from frozen.
- To store before baking: Shape dough into balls on a lined sheet, cover and refrigerate up to 3 days before baking.
Nutrition
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