Name: Banana Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Jump to Recipe Rate Recipe

As an Amazon Associate I earn from qualifying purchases.

These 3 ingredient Banana Oatmeal Cookies are quick and easy to make with mashed bananas, oats and chocolate chips. Vegan and gluten-free, they’re the perfect healthy breakfast or snack for the whole family. Naturally sweet, soft and so chewy!

If you’re always looking for ways to use ripe bananas, you should definitely try my banana bars, Greek yogurt banana bread, protein granola bars and, of course, these simple biscuits.

Today I will teach you how to turn your breakfast oatmeal into cookies. Delicious biscuits that taste and look like desserts but that are actually healthy and good for you. This recipe is very simple, it comes together in a bowl in under 20 minutes – baking time included. Plus, it’s incredibly versatile and great for meal prepping. You, your family, your kinds and your friends will all love it.

Recipe highlights
Ingredients and substitutes
How to make banana oatmeal cookies
Recipe variations
Success tips
How to store and freeze
More recipes with bananas and oats
Banana Oatmeal Cookies Recipe

Recipe highlights

Quick and easy. You’ll only need 3 ingredients, a bowl and less than 20 minutes of your day, baking time included. Further, this recipe comes in handy for when you have leftover ripe bananas and don’t know what to do.
Healthy and filling. This banana oat cookie recipe is gluten-free, eggless, flourless, dairy-free, added sugar-free and vegan. Clocking at 75 calories each, these cookies are also good for the diet, rich in nutrients such as fibers and vitamins.
Sweet and chewy. Have a bite and you’ll be impressed at how delicious they are. They’re packed with natural sweetness and banana flavors, plus they’re soft and perfectly chewy.
Meal-prep friendly. Bake a batch on Sunday to have breakfasts and snacks for the entire week. They store well in the fridge for up to 5 days, and can be frozen for months.
Customizable. From chopped walnuts to protein powder, the ways how you can add your own touch are endless. Choc chips and pecans is my favorite combo.

Ingredients and substitutes

For these banana chocolate chip oat cookies you just need basic kitchen staples. Yet, for the best result there are a couple of tips you should keep in mind. Read further for all details, along with substitutes. Precise measurements can be found in the recipe card at the bottom.

Ripe bananas. Choose ripe bananas, the ones with brown spots all over their skin. These are sweeter, moister, and packed with flavors.
Quick oats. Quick oats are recommended, they soak and combine well with mashed bananas. Old fashioned rolled oats can also work, but you’ll have the refrigerate the dough for at least 20 minutes before baking. Use gluten-free if necessary.
Chocolate chips. Pick and choose the chocolate chips you like the most, vegan if desired. My favorite are extra dark chocolate chips with zero sugar, but semi-sweet and milk chocolate chips taste delicious as well.

How to make banana oatmeal cookies

A simple recipe you’ll be making time and again: mash bananas, mix with oats and chocolate chips, then bake for 10 minutes. The real challenge will be resisting any temptation of eating them all right away. Here are the complete directions, divided into 3 easy-to-follow steps.

Step 1 – Make the batter. In a large bowl, use a fork or a potato masher to mash the ripe bananas until smooth. Add oats and chocolate chips, then stir the mixture into a dough. If the dough is too wet, add more oats. If it’s too dry, mix in a splash of milk, adjusting based on size and ripeness of the bananas.

Step 2 – Shape cookies. Scoop the dough onto the lined baking tray, dividing it into 8 to 10 portions. Shape each into a ball, then gently flatten down into cookies using your hands or the back of a fork.

Step 3 – Bake. Bake in hot oven for 10 to 13 minutes or until lightly golden on top. Serve immediately or store for later.

3 Ingredient Oatmeal Cookies with Bananas

Recipe variations

High protein. Substitute half a cup (50 grams) of the oats with your favorite protein powder, I recommend vanilla plant protein and vanilla casein.
Mix-ins. Fold through a generous handful of chopped walnuts, pecans, pumpkin seeds, peanut butter, cranberries or raisins. A great alternative to healthy oatmeal raisin cookies.
Spices. Add more flavor with half a teaspoon of ground cinnamon or pumpkin pie spice mix, and a dash of pure vanilla extract. A touch of sea salt will enhance flavors even further.
Extra sweetness. If you have the biggest sweet tooth of if you prepare this recipe for kids, feel free to include two to three tablespoons of maple syrup, honey, agave or date syrup.
Banana replacements. You can either replace all or just part of the bananas with applesauce and make oatmeal cookies with applesauce and bananas. Pumpkin purée or mashed sweet potatoes are also suitable.
Rolled oats. You can make banana cookies with rolled oats (also known as “old-fashioned” oatmeal), allowing the dough to chill in the fridge for at least 20 minutes.
Air fryer. If you don’t have an oven, line the biscuits in the basket of a preheated air fryer and cook for 8 to 10 minutes at 320°F (120°C).

Success tips

Choose ripe bananas – As this recipe uses no sugar, bananas need to be perfectly ripe to provide enough sweetness and moisture. Frozen bananas are not recommended.
Prefer quick oats – Although old fashioned oatmeal can also work, quick oats soak better and gives cookies a softer, chewier texture. Just make sure they are natural, with no added sugars and gluten-free if necessary.
Flatten the cookies. Banana cookies with oats and no eggs or butter won’t spread as much while baking. So, use your hands to flatten them into round discs.
Avoid overbaking. This quick recipe will take maximum 13 minutes in hot oven, 10 minutes 30 seconds for me. Cooking for too long will make them dry and tough.

How to store and freeze

To store leftovers. Allow the cookies to cool completely after baking. Once cooled, transfer them to an airtight container or pack into zipper bags. At room temperature in the cupboard they’ll last for 2-3 days, in the fridge they will remain fresh for up to 5 days. Don’t worry if they become slightly dark, this is normal when baking with bananas.

To freeze. After cooling, place in an airtight container or a freezer-safe bag and freeze for up to 4 months. Reheat in the microwave for 20-30 seconds or bake some minutes without thawing.

To store before baking. Shape the dough into balls and place them on a parchment-lined baking sheet. Cover with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days.

More recipes with bananas and oats

Save Pin Print

5 from 2 votes