Healthy Banana Oatmeal Cookies are so easy to make and require just 3 simple ingredients. Vegan and easily made gluten-free, these cookies are perfect for breakfast, dessert, or a snack.
I'm all about easy recipes, you know this. And, this has to be one of the easiest recipes in the world. It kinda pokes a bunch of holes in that "healthy food is expensive and difficult" crap.
Wait for a second! Healthy cookies? Yes, that's what I said. Imagine, if you will, a bowl of oatmeal that's been scooped and baked to give you a batch of delicious chewy cookies.
So, how is it possible these cookies would even be worth eating with so few ingredients and very little effort? Trust me. The hardest part about this recipe will be not consuming all the cookies at once.
Bananas make it sweet so there's no need for any added sugar. The oatmeal binds everything together and provides fiber so you don't get all bound up. And, the chocolate chips? Well, I really don't feel I need to defend my position on the matter.
If you're looking for a healthy snack or breakfast on the go for you or your kids, this is it! Oh, this recipe is easily doubled or tripled and the ingredients are cheap. So, I would just go ahead and plan on making extra. You're gonna need it.
Let's bake!
Adapted from Dani's Chocolate Chip Banana Breakfast Cookies at Clean & Delicious
Ingredients
Three wholesome ingredients are combined to make these healthy chocolate chip banana oatmeal cookies. No dairy, flour, peanut butter, or oil. Guilt-free and delicious!
Here's what you'll need:
- Oats: use old-fashioned oats, aka rolled oats
- Bananas: You want ripe bananas or overripe bananas
- Vegan Chocolate Chips: Enjoy Life mini chocolate chips are my favorite. There are many other brands of dark chocolate chips that are vegan. Just be sure and read the label.
How To Make 3-Ingredient Banana Oatmeal Cookies
The full printable recipe with complete details and measurements is found in the recipe card below the post.
- Preheat your oven to 350˚F and line a baking sheet with parchment paper.
- Peel and place the bananas into a large bowl. Mash the bananas with a potato masher or fork until they are smooth. If there are a few chunks, that's totally fine.
- Add the oats to the mashed banana and mix using a wooden spoon or rubber spatula. Then, fold in the chocolate chips until everything is well combined.
- Spoon 1 heaping tablespoon of the mixture using a cookie scoop or a 1 tablespoon measuring spoon and place it onto the baking sheet. Use the back of a spoon to flatten the dough out just a bit. Continue until you have made 12 cookies or all of the cookie dough is gone.
- Place into the oven and bake for 12-15 minutes. The cookies should be slightly golden.
- Remove, cool for a few minutes, and enjoy!
That's it!
Tips For Perfect Banana Oatmeal Cookies
- Use ripe to overripe bananas – the darker the banana the sweeter the cookie. That's important because there is no sweetener in the recipe. If your bananas aren't quite ripe enough, you may need to add a little bit of maple syrup.
- If you want "flatter" cookies, you will need to form them with your hands before placing them on the cookie sheet or use the back of a spoon to flatten them once they're on the cookie sheet. Remember, these will not spread like regular cookies.
- This recipe is easily made gluten-free simply by using gluten-free oats.
Optional Add-ins
Here are some other ways to add creative and yummy ideas to the mixture.
- Replace the chocolate chips with dried cranberries or raisins
- ⅓ cup shredded coconut
- ¼ cup chopped walnuts
- 1 tsp. cinnamon
These cookies are the perfect dessert, anytime snack, or when you just need a quick breakfast on the go.
Banana Oatmeal Cookies FAQ
Healthy banana oatmeal cookies can be kept in an airtight container at room temperature on the counter. You can also store them in the refrigerator for up to 7 days.
Yes! Place them in a freezer-safe container once they’ve cooled and store them in the freezer for up to 3 months.
You may use quick oats if that’s all you have available. But, you may need to add extra if that mixture is a little wet. No biggie.
More Easy Cookie Recipes
Let me know if you make these 3-Ingredient Banana Oatmeal Chocolate Chip Cookies! Please leave a comment below with a star rating. I would greatly appreciate it.
3 Ingredient Banana Oatmeal Cookies
Healthy Banana Oatmeal Cookies are so easy to make and require just 3 simple ingredients. Vegan and easily made gluten-free, these cookies are perfect for breakfast, dessert, or a snack.
- Prep Time: 5 mins.
- Cook Time: 15 mins.
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Vegan Breakfast Recipes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 3 very ripe bananas
- 2 cups old fashioned oats
- ¼ cup mini chocolate chips (I prefer Enjoy Life mini chips)
Instructions
- Preheat your oven to 350˚F and line a baking sheet with parchment paper.
- Peel and place the bananas into a medium-sized mixing bowl. Using a potato masher or fork mash the bananas until they are kind of smooth. If there are a few chunks that’s totally fine.
- Add the oats and combine them with the bananas using a wooden spoon or rubber spatula. Fold in the chocolate chips until everything is well combined.
- Spoon out 1 heaping tablespoon of the mixture using a cookie scoop or a 1 tablespoon measuring spoon and place it onto the baking sheet. Use the back of a spoon to flatten the dough out just a bit. Continue until you have made 12 cookies or all of the cookie dough is gone.
- Place into the oven and bake for 12-15 minutes. The cookies should be slightly golden.
- Remove and let cool for a few minutes. Enjoy!
Notes
3 Ingredient Banana Oatmeal Cookies can be frozen for up to 3 months. Place in the refrigerator overnight to thaw.
If you want “flatter” cookies form them with your hands before placing them on the baking. They do not spread like regular cookies.
Be sure and gluten-free oats for a gluten-free version.
Healthy banana oatmeal cookies can be kept in an airtight container at room temperature on the counter. You can also store them in the refrigerator for up to 7 days.
Place in a freezer-safe container once they've cooled and store for up to 3 months in the freezer.
You may use quick oats if that's all that's available. But, you may need to add extra the mixture is a little wet.
Nutrition
- Serving Size: 1 cookie
- Calories: 114
- Sugar: 5.9 g
- Sodium: 0.3 mg
- Fat: 1.8 g
- Carbohydrates: 20.3 g
- Fiber: 2.7 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Thank you for sharing this recipe! These were so delicious and simple to make. I added a handful of raisins and a touch of cinnamon, leaving out the chocolate chips, as I was trying to replicate an oatmeal raisin cookie. Do you have any suggestions on how to make the cookie have a harder/tougher or crunchier texture? While I will keep making them for me at least, I think I can keep my hubby interested (he enjoyed the flavor) if he can get a more traditional mouth-feel cookie. Thank you in advance!
I’ve made these a few times prior to today. They’re incredible! I had my doubts because they’re so simple to make, but they are so good! Healthy breakfast in a cookie! With no garbage ingredients! What a concept!
Thanks once again, Shane!
Thanks Shane! Another great recipe! Loved it – especially how simple and quick it is to make! Blessings!
These “3-ingredient oatmeal cookies” sound great. I love a bite of something sweet after a savory lunch or dinner. I was wondering how many cookies are considered a serving?
1 cookie per serving. I have modified the recipe just a bit by reducing the measurement of chocolate chips from 1/3 cup to 1/4 cup. FYI, these cookies are also very satisfying without the chocolate chips as well.
Thanks
These were soooo good! I only had one banana, so I adjusted the recipe. Also added a little cinnamon and a heaping tablespoon of peanut butter powder. I will definitely be making these again!!!
Thanks for sharing.
Will dates paste work to sweeten them?
Thanks!
Sure. I don’t think it needs it, but you can.
If I just use oatmeal ,over ripe bananas, cinnamon and maybe walnuts. And leave out the chocolate chips will they be sweet enough?
I think so.
I made these and used 1/2 chocolate chips and half raisens. The sweetness combo with the hearty oatmeal is a great cookie combo. I plan on using them as a quick grab and go breakfast.
Made these today and we loved them. Thanks Shane. Your recipes are all great.
Hi. Thank you for the yummy recipe! Tonight was the third time I’ve made these and I did not have very many chocolate chips so I threw in some raisins and my oh my were they delicious!
Bananas vary so much in size. About how much volume of banana do you use in this recipe?
Usually medium-sized bananas.
This is my husband’s ‘go to’ cookie. He prefers no calories from the chocolate chips and loves them without. Today we tried them with 1 Tablespoon Grandmas Molasses. He loved them!!!
Awesome!
Note on Bananas: I freeze bananas past their prime. When I want to make these cookies I throw 3-4 frozen bananas in a pan and roast them at 350 degrees for 20-25 minutes. Slit them immediately and spoon out the banana into a bowl for use. I have also roasted frozen and fresh together and that works. I always roast the bananas when making these cookies.
Like this…thanks for sharing!
I made these Cookies and my Family loved them. I added the Choc Chips, Cinnamon & Walnuts. Thank you Shane for sharing your delicious Recipes ❤️
I just made these for the first time! Omg they’re amazing!
I added a dash of cinnamon to the mixture!
Thank you for sharing!!!
I made these and love them! I am making these to freeze when I have a total left knee replacement. These are great for a quick breakfast.
Just starting on the vegan journey and decided to try these. I have made several recipes from both Shane and other vegan recipe sites. SHANE NEVER DISAPPOINTS!!! These “cookies” are delicious. I did add the pecans and then put raisins on top of a few of the cookies just to experiment. Both were yummy. Will be getting vegan chocolate chips to try as well. Wondering if equal amounts of pumpkin can be substituted instead of banana as I love all things pumpkin…..
I’m not a banana fan and was wondering if applesauce will work. This is the first I’ve seen this recipe post. I’m not sure pumpkin would be sweet enough. wondering the same about applesauce but plan to try. I’ll post when I do but…. don’t hold your breath 🙂 I’ve so many recipes to try!!!! Just made again Shane’s Easy Vegan Sausage Patties. They are keepers in our house. I just need to remember to make a double batch to freeze some. Note- I use smoked paprika instead of Liquid Smoke.Thank you Shane.
Hi, Louise! Applesauce will not work for this recipe as it is not thick enough. The bananas hold everything together.
PERFECT healthy treat!! These little cookies are super quick to make, sweet and comforting. This recipe is a keeper.
Ok, I haven’t made them yet, but I definitely will as soon as I get some bananas. I love the way the cookies look, the no added sweetener or oils, and the short ingredient list, and especially that they’re made with wholesome ingredients (the chocolate chips, well, nothing’s perfect). Additionally, other healthy ingredients can be added or can substitute for the chocolate chips (like nuts and seeds, fresh or dried fruit). Thank you Shane! I expect these will become a staple at my house. Melissa
Hi, I made these for the first time yesterday. So the top wasn’t soft but the rest of the cookie was. I’m wondering if I didn’t bake them long enough? What kind of consistency should they be? Thanks
Hi, April! Every appliance is different but what you’re describing sounds about right. You want the inside to be more soft and moist.
Grandkids live them too
Healthy Banana Oatmeal Cookies are so easy to make and require just 3 simple ingredients. Vegan and easily made gluten-free, these cookies are perfect for breakfast, dessert, or a snack.
I made this today to help my boyfriend curb his sweet tooth.. I swapped the chocolate chips with dried blueberries and its not bad at all. I got 15 out of this recipe. Its definitely a keeper to use up bananas past their prime.
Thanks again for a healthy cookie.