Name: Easy 3 Ingredient Banana Oatmeal Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 large Ripe Bananas - heavily spotted or brown, mashed (about 1 cup mashed); 1 1/2 cups Old-Fashioned Rolled Oats - not quick oats or instant; 1/3 cup Semi-Sweet Chocolate Chips - or dark chocolate chips

Jump to Recipe Print Recipe

Mash ripe bananas into rolled oats, fold in chocolate chips, and bake until golden. These naturally sweetened cookies need no butter, no eggs, no added sugar. Just three ingredients and 15 minutes between you and warm, chewy cookies that taste like morning oatmeal met dessert.

Quick Summary

These banana oatmeal cookies prove simple works. Overripe bananas replace all the fat and sugar, oats provide structure and chew, and chocolate chips add just enough sweetness. Perfect for using up spotted bananas sitting on your counter, and they’re ready faster than you can preheat the oven twice.

Why This Recipe Works

Overripe bananas act as both sweetener and binder — their natural sugars caramelize during baking while the starches hold everything together
Rolled oats absorb banana moisture — creating a chewy texture without flour or eggs
Minimal ingredients mean maximum banana flavor — nothing competes with the natural sweetness
Quick assembly with no creaming or mixing technique required — just mash, stir, and scoop

Ingredient Notes

Bananas — Use very ripe bananas with brown spots covering at least 50% of the peel. They’re sweeter, mash easier, and bind better. The darker, the better.

Rolled Oats — Old-fashioned rolled oats work best. They hold their shape and create texture. Quick oats turn mushy. Steel-cut oats won’t soften enough. Use certified gluten-free oats if needed.

Chocolate Chips — Semi-sweet or dark chocolate chips add sweetness without overwhelming the banana. Mini chips distribute more evenly. You can skip them for plain banana cookies, but they make these feel like a treat.

How to Make Banana Oatmeal Cookies

Prep the Banana Base

Mash your bananas until mostly smooth with just a few small lumps remaining. You want the consistency of thick applesauce. Undermashing leaves big chunks that won’t bind the oats. Overmashing doesn’t hurt anything.

Combine with Oats

Stir the oats into the mashed banana until every oat piece is coated. The mixture will look wet and sticky, almost like thick oatmeal. Let it sit for 5 minutes so the oats can absorb some moisture. This resting period prevents flat, spreading cookies.

Add Chocolate

Fold in chocolate chips gently. Don’t overmix or you’ll break down the oat structure you just created.

Shape and Bake

Scoop mounds onto your baking sheet using a spoon or cookie scoop. These cookies don’t spread, so shape them how you want them to look when done. Flatten each mound slightly with the back of your spoon or your fingers. Bake until the edges turn golden brown and the tops look set, not wet.

The cookies will feel soft when you first remove them from the oven. That’s normal. They firm up as they cool. Wait at least 5 minutes on the baking sheet before moving them.

Pro Tip

Line your baking sheet with parchment paper, not just for easy cleanup but to prevent sticking. These cookies have no fat, so they grip bare metal. If you don’t have parchment, use a silicone mat or grease the pan lightly with coconut oil.

Expert Tips

Visual doneness check: Look for golden-brown edges and a matte (not shiny) surface on top. If the centers still look wet or glossy, they need more time.

Banana ripeness matters more than you think: Yellow bananas with just a few brown spots won’t provide enough sweetness or binding power. Wait until they’re heavily speckled or mostly brown.

Size consistency keeps baking even: Use a cookie scoop or measuring spoon to portion them identically. Mixed sizes mean some burn while others stay raw.

Don’t skip the resting step: That 5-minute wait after mixing oats and banana prevents pancake-flat cookies. The oats need time to hydrate.

Storage & Freezing

Room temperature: Store in an airtight container for up to 3 days. They’ll soften slightly as they sit but maintain their chew.

Refrigerator: Keep for up to 1 week in a sealed container. Let them come to room temperature before eating, or warm for 10 seconds in the microwave to restore softness.

Freezer: Place cooled cookies in a freezer bag with parchment between layers. Freeze for up to 3 months. Thaw at room temperature for 20 minutes or microwave for 15-20 seconds.

FAQ

Can I make these without chocolate chips? Yes, they work as plain banana oat cookies. Add 1/2 teaspoon cinnamon or vanilla extract to boost flavor. You can also substitute raisins, dried cranberries, or chopped nuts.

Why are my cookies flat and spreading? Your bananas weren’t ripe enough, or you didn’t let the mixture rest before baking. The oats need time to absorb moisture and create structure.

Can I use instant oats? Not recommended. Instant oats are too fine and turn the cookies mushy. Stick with old-fashioned rolled oats for the best texture.

Are these actually healthy? They’re naturally sweetened with fruit and contain no refined sugar, butter, or oil. They have fiber from oats and potassium from bananas. They’re healthier than traditional cookies but still contain chocolate and calories.

Can I make these ahead? Mix the banana and oats, cover, and refrigerate for up to 24 hours before adding chocolate chips and baking. The flavor actually improves as it sits.