Banana Oatmeal Cookies

5 from 2 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Dessert, Snack

Cuisine: Dairy-free, Gluten-free, Sugar-free, Vegan

Keyword: baking, banana, chocolate, oats

Servings: 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

Preheat oven to 350ºF (180°C) and line a baking sheet with parchment paper.
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.
Scoop the dough onto the lined baking tray, dividing it into 8 to 10 portions. Shape each into a ball, then gently flatten into cookies using your hands or the back of a fork.
Bake in hot oven for 10 to 13 minutes or until lightly golden on top. Serve immediately or store for later.

Notes

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.

Storage directions

To store leftovers: Once cooled, keep the cookies in an airtight container or zippered bags. Store at room temperature for 2-3 days or in the fridge for up to 5 days.
To freeze: After cooling, freeze in an airtight container or freezer bags for up to 4 months. Reheat in the microwave (20-30 seconds) or bake quickly without thawing.
To store before baking: Shape dough into balls, place on a lined baking sheet, and cover. Refrigerate for up to 3 days.

Nutrition