You know those days when you need a snack that’s both delicious and doesn’t make you feel guilty? That’s exactly how I discovered these magical banana oatmeal cookies. One afternoon, my kids were begging for cookies, but all I had were some sad-looking bananas and a half-empty bag of oats. Three ingredients and 20 minutes later, we had warm, chewy cookies that disappeared faster than I could say “second batch!”
What I love most about these banana oatmeal cookies is how ridiculously simple they are – no flour, no fancy equipment, just wholesome ingredients you probably already have. They’ve become our go-to after-school snack, midnight craving fix, and even breakfast on busy mornings (don’t judge!). The best part? You can customize them endlessly with whatever mix-ins you’ve got hanging around your pantry.
Why You’ll Love These Banana Oatmeal Cookies
Let me count the ways these little miracles will steal your heart:
- 3 ingredients – Seriously, that’s it! No hunting for obscure pantry items
- No flour needed – Just oats doing all the work (and doing it beautifully)
- Ready in 20 minutes – From sad bananas to happy cookies faster than takeout
- Kid-approved magic – My picky eaters devour these like they’re going out of style
- Breakfast-worthy – Who says you can’t have cookies for breakfast when they’re this wholesome?
Trust me, once you try these, you’ll wonder how you ever lived without them in your snack rotation.
Ingredients for Banana Oatmeal Cookies
Here’s the beautiful simplicity of what you’ll need – I bet you’ve got most of this already! The magic happens when these basic ingredients come together:
- 2 ripe bananas – The spottier, the better! They should mash easily with just a fork (no blender needed)
- 2 cups old-fashioned rolled oats – Not quick oats! The thicker texture makes all the difference
- 1/3 cup chocolate chips – Or go wild with extras for topping (my kids love pressing a few extra chips on top before baking)
That’s seriously it for the base recipe! But if you’re feeling fancy, here are some fun add-ins I’ve tried:
- A handful of chopped walnuts or pecans for crunch
- A dash of cinnamon or nutmeg for warmth
- A tablespoon of honey if your bananas aren’t super ripe
- Swap chocolate chips for raisins or dried cranberries
See what I mean about customization? The basic trio works perfectly, but your pantry is your playground here.
How to Make Banana Oatmeal Cookies
Okay, let’s get baking! These cookies come together so fast you’ll barely have time to preheat the oven. Here’s exactly how I make them (with all my little tricks learned from dozens of batches):
- Preheat your oven to 350°F – Line a baking sheet with parchment paper (trust me, it’s worth the extra second for easy cleanup).
- Mash those bananas – In a medium bowl, smash your ripe bananas with a fork until they’re mostly smooth (a few small lumps are totally fine – adds character!).
- Stir in the oats – Add the rolled oats and mix until everything’s fully combined. The mixture should hold together when pressed – if it seems too wet, add a tablespoon more oats.
- Fold in the goodies – Gently stir in your chocolate chips (or whatever mix-ins you’re using). Don’t overmix here – we want tender cookies!
- Scoop and shape – Use a tablespoon to drop mounds onto your prepared sheet, then gently flatten them with your fingers (they won’t spread much, so shape them how you want them).
- Bake to perfection – 10-12 minutes is the sweet spot! Look for lightly golden edges and tops that look set. They’ll firm up as they cool.
- Cool (if you can wait!) – Let them sit on the pan for 5 minutes (this helps them set), then transfer to a rack. The smell will test your patience!
Tips for Perfect Cookies
After making these more times than I can count, here are my golden rules:
- Banana ripeness is key – The spottier the better! Green-tipped bananas won’t mash well or sweeten properly.
- Don’t overmix – Stir just until combined to keep the texture perfect.
- Flatten evenly – Uniform thickness means even baking – no raw centers!
- Customize freely – Swap chocolate chips for raisins, nuts, or even coconut flakes.
- Watch closely – Ovens vary! Start checking at 10 minutes to prevent over-baking.
See? I told you it was easy! Now go make your kitchen smell amazing.
Ingredient Substitutions & Notes
The beauty of these cookies is how flexible they are! Here are my favorite swaps when I’m mixing things up:
- No chocolate chips? Try raisins, chopped nuts, or even dried cranberries instead
- Need extra sweetness? Stir in a tablespoon of honey or maple syrup if your bananas aren’t super ripe
- Gluten-free? Just make sure your oats are certified gluten-free – that’s it!
- Out of rolled oats? Quick oats work in a pinch, but your cookies will be slightly denser
Really, the only non-negotiable is those ripe bananas – they’re the glue (and the sweetness) that holds everything together!
Storing & Reheating Banana Oatmeal Cookies
Here’s the best part about these cookies – they stay delicious for days! I always make a double batch because they disappear fast in my house, but here’s how to keep them fresh:
- Room temperature: Store in an airtight container with a piece of parchment between layers for up to 3 days (if they last that long!)
- Fridge magic: They’ll keep for 5 days refrigerated – I love them cold straight from the fridge!
- Freezer friendly: These freeze beautifully! Just pop cooled cookies in a freezer bag for up to 2 months. No thawing needed – my kids eat them frozen like little cookie popsicles.
Want that fresh-from-the-oven warmth? A quick 10-second zap in the microwave brings them right back to life. Or toast them lightly in the oven for a crispier edge – my husband’s favorite way to enjoy them with his morning coffee!
Nutritional Information for Banana Oatmeal Cookies
Let’s talk numbers – because one of the best things about these cookies is how wholesome they are! Here’s the breakdown per cookie (based on making 12 cookies with the standard recipe):
- Calories: About 110 per cookie
- Fat: 3g (mostly from the chocolate chips)
- Carbs: 20g (the good kind from bananas and oats!)
- Fiber: 2g – not bad for a cookie!
- Protein: 3g (thanks to those hearty oats)
- Sugar: 5g (all natural from the bananas)
Now, here’s my little disclaimer – these numbers can change based on your mix-ins. Swap chocolate chips for raisins? The fat goes down but sugar might increase slightly. Add nuts? You’ll get more protein and healthy fats. That’s why I love this recipe – you can tweak it to fit exactly what your body needs!
The best part? Unlike store-bought cookies packed with refined sugar and preservatives, every bite here gives you real food energy. My nutritionist friend actually approved these for my kids’ lunchboxes – now that’s a win in my book!
Frequently Asked Questions
I’ve gotten so many questions about these banana oatmeal cookies over the years – here are the ones that pop up most often:
Can I use quick oats instead of old-fashioned rolled oats?
You can, but the texture will be slightly different! Quick oats make denser cookies since they absorb more moisture. If that’s all you’ve got, reduce the amount by about 1/4 cup and check the dough consistency – it should hold together when pressed without being too wet.
What if I want to skip the chocolate chips?
Absolutely! These cookies work beautifully plain or with other mix-ins. Try raisins, chopped nuts, or even shredded coconut. My neighbor swears by adding a teaspoon of cinnamon instead – says it tastes like banana bread in cookie form!
How can I make them crispier?
Two tricks: First, flatten them thinner before baking (about 1/4 inch thick). Second, bake them a minute or two longer until the edges turn golden brown. Let them cool completely on the baking sheet – they’ll crisp up as they cool!
Can I make these without bananas?
Honestly? The bananas are the magic here – they bind everything together and add natural sweetness. If you’re out of bananas, this might not be the recipe for today. But keep those overripe bananas in your freezer for next time!
Why are my cookies too soft/sticky?
Usually this means your bananas were extra large or very ripe (which isn’t bad!). Next time, add an extra tablespoon or two of oats to balance the moisture. And don’t skip the cooling time – they firm up as they sit!
Share Your Banana Oatmeal Cookies
Now it’s your turn! I’d love to hear how your banana oatmeal cookies turned out. Did you stick with classic chocolate chips or get creative with mix-ins? Maybe you discovered the perfect baking time for your oven? Drop me a comment below – your tips might help another baker!
And if you snapped a photo of your cookie masterpiece (we all know the first batch never lasts long enough for pictures), I’d be thrilled to see it. There’s something magical about how everyone’s cookies turn out just a little different – like edible fingerprints!
Most importantly – enjoy every bite. After all, that’s what simple, wholesome baking is all about. Happy mixing!
Print
Irresistible 3-Ingredient Banana Oatmeal Cookies You Need Now
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Healthy banana oatmeal cookies made with just 3 simple ingredients. These no-flour cookies are a perfect healthy snack option.
Ingredients
- 2 ripe bananas, mashed
- 2 cups old-fashioned rolled oats
- 1/3 cup chocolate chips (plus extra for topping, optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, mash bananas until smooth.
- Stir in oats until fully combined. Fold in chocolate chips.
- Scoop 1 1/2-tablespoon mounds onto the baking sheet and gently flatten into cookie shapes.
- Bake for 10–12 minutes, until set and lightly golden at the edges.
- Cool for 5 minutes on the pan, then transfer to a rack to finish cooling.
Notes
- Use very ripe bananas for best sweetness and texture.
- You can substitute chocolate chips with raisins or nuts if preferred.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg