Banana Oatmeal Cookies with chocolate chips are made with just 3 simple ingredients and make healthy, wholesome oatmeal breakfast cookies or snack everyone will love!
This is one of the simplest baked recipes ever! It’s labeled a cookie, but I think of it more as a banana bread bites because they are soft, moist and chewy like banana bread.
Healthy 3 ingredient banana oatmeal cookies start with banana and oats with chocolate chips mixed in for a little something extra. For being so simple, it’s really delicious and lends many possibilities with the other optional add-ins.
There is no need for sugar here as the ripened bananas will sweeten it just fine. The riper the banana the sweeter it will be. With no flours, butters or oils, these vegan banana oatmeal cookies are a wonderful addition to the recipe collection.
Enjoy these for a quick breakfast, for an afternoon snack or after dinner snack as well. Pretty much any time of day is good with these healthy cookies. They are best served straight from the oven, but will hold well for a day or two – if they last that long!
If you like these oatmeal style cookies, you’ll love these Chunky Apple Cinnamon Oatmeal Breakfast Cookies with only 4 ingredients. They are wholesome and delicious!
Ingredients You’ll Need
In this easy recipe, oat, banana, and chocolate chips are mixed together and baked into wholesome cookies free of dairy and eggs. These banana oatmeal chocolate chip cookies are kid tested and mother approved!
Here is everything you will need:
- Oats – Use old fashioned or quick oats, even a combo is good
- Banana – opt for ripe to overripe bananas
- Chocolate Chips (or cacao nibs) – my favorite are these vegan Enjoy Life mini chips
Optional add-ins:
Change up the cookies by adding 1 or more of these add-ins for flavor or texture:
- vanilla extract
- cinnamon
- shredded coconut
- chopped nuts
- dried fruit
How To Make 3 Ingredient Banana Oatmeal Cookies
Here you’ll find a look at the process of making Banana Oatmeal Cookies. You can find the full printable recipe at the bottom of the post.
- Mix: In a medium size bowl, mash bananas to a fairly smooth consistency (a few small chunks is ok). Add oats and mix well (shown above). Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (shown below).
- Scoop: Using a 1 tablespoon measuring spoon or trigger scooper, scoop up mixture and place on cookie sheet 1 to 2 inches apart. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. You should get anywhere from 12 – 16, depending on the size you scoop out.
- Bake: Place in the oven on the center rack and bake for 15 – 20 minutes. If you made the scoops on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating.
And now you are ready to enjoy!
Soft, moist and chewy, just like a bite of banana bread!
These are perfect for breakfast, snacking, or anytime you are craving a healthy cookie with simple ingredients!
Top Tips
- Add-ins: Change it up with optional add-ins such as cinnamon, chopped nuts, shredded coconut, etc. Alternatively, don’t use any add-ins for a 2 ingredient cookie.
- Recipe can easily be doubled!
How To Store
- Counter: Banana Oatmeal Cookies are best eaten right away, but can be stored loosely covered on the counter for 2 – 3 days.
- Refrigerator: You can keep them in the refrigerator for up to 6 – 7 days.
- Freezer: Banana Oatmeal Cookies are freezer friendly for up to 2 months. To freeze, let cool completely and store in freezer safe containers. Let thaw in the refrigerator or loosely covered on the counter.
Adjusting For Dietary Restrictions
- Refined sugar-free: Use cacao nibs in place of chocolate chips.
- Gluten-Free: For gluten-free oatmeal, make sure the oats are labeled gluten-free, meaning they are processed in a facility that does not also process foods containing gluten.
More Healthy Oatmeal Recipes
- Chunky Apple Cinnamon Oatmeal Breakfast Cookies
- 1 Bowl Apple Baked Oatmeal
- DIY Muesli
- Vegan Oatmeal Pancakes
- Healthy Oatmeal (Customizable + Easy)
If you try this banana oatmeal chocolate chip cookies recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintBANANA OATMEAL COOKIES (3 INGREDIENTS)
With only 3 ingredients, these Banana Oatmeal Cookies with chocolate chips are little mounds of healthy goodness! Perfect for the morning time, a grab and go snack or anytime you feel like having a healthy treat.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 12 - 16 1x
- Category: Breakfast, Snack
- Method: bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 very ripe bananas, mashed
- 1 cup oats, rolled or quick (I used GF)
- ¼ cup semi-sweet chocolate chips (Enjoy Life mini chips)
Optional add-ins:
- ½ teaspoon cinnamon (our favorite)
- ½ – 1 teaspoon vanilla extract
- ¼ cup shredded coconut
- ¼ cup chopped nuts
- ¼ cup dried fruit
- 2 tablespoons nut butter (homemade Almond Butter)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, silicone mat, or lightly grease with oil.
Mix: In a medium size bowl, mash bananas to a fairly smooth consistency (a few small chunks is ok). Add oats and mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes).
Scoop: Using a 1 tablespoon measuring spoon or trigger scooper, scoop heaping scoops of mixture and place on cookie sheet. Leave in a dome shape or flatten it out a bit with your fingers to make a flatter shape. Depending on the size you scoop, you should get anywhere from 12 – 16 cookies.
Bake: Place in oven, on the center rack, and bake for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating.
Makes about 12 – 16
Store: Leftovers can be kept loosely covered and eat within a 1 – 2 days (if they last that long!).
Notes
Looking to make this refined sugar free, use cacao nibs in place of chocolate chips.
The riper the banana, the sweeter your end result will be. I’ve used rolled oats (like you see here) and quick oats, both with great success. Also, I’ve had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana.
I’ve made this recipe many times since sharing. I find that each time my mixture might be a little different. It’s never been too dry but sometimes seems too wet. This may be that my bananas were large, or extra ripe and soft. If you happen to think the mixture is too wet, add more oats.
You can play around with adding more bananas and oats making a larger batch as well. Since these don’t spread on the baking sheet. I’ve made 24 on an average baking sheet.
Try using this DIY Muesli Mix in place of plain oats. It delicious and makes it more of a trail cookie!
Updated: 3 Ingredient Banana Oatmeal Chocolate Chip Cookies was originally published in September 2013. It has been retested and updated with new photos and helpful tips in September 2020.
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Raquel says
These are soooo delicious! I added vanilla extract and made them in muffin tins greased with coconut oil. I sprinkled the top with chopped peanuts… and OMG. Heavenly.
★★★★★
Andrea says
Just made these!
They are amazing! I had one fresh from the oven and it reminded me of my favourite banana bread recipe my mom would make when I was a kid.
I made a half batch w/ only the four ingredients with cinnamon, then used the other half to add all the optional items. Both are so amazing.
Thank you!
★★★★★
Amanda rojas says
Five stars for me! Easy and quick added vanilla extract and walnuts amazing. Thanks for this easy tasty treat!!!
Gina says
I loved it. Loved how easy and quick it is to make, love the taste and texture.
Just hoping my three year old super picky eater will too. Thanks for the recipe.
★★★★★
April says
So delicious and a perfect snack for people on a limited ingredient or gluten free eating plan…
It was so yummy.. i did add pistachios and chocolate chip coursed in food processor and I added a bit of vanilla and a tablespoon of honey .
2 thumbs up
??♀️
I made sure to cook on middle rack at 350 in a confection oven which may be more like 375 in regular oven. I baked for 20 min and flattened them out a bit.
★★★★★
Julie | The Simple Veganista says
So sorry they didn’t turn out for you! Nothing worse than wasted ingredients, so I feel you there!
As for me, I absolutely love these little cookie/bread bites, and make them all the time. On occasion, I’ll have a batch that’s a little off, but 98% of the time, they turn out perfect. I also use very overripe bananas, especially since there are no sugars. But if you try them again, you can always add a 2 – 3 tablespoons cup of sugar. And maybe only use quick oats, as they are smaller and will bind a little better. I do hope you try them again in the future with better luck!
Amanda says
I changed up the recipe a bit….
I added peanut butter, coconut, cocoa and some other sweeteners like honey and vanilla extract to it.
Came out great.
Liz Huber says
Love this recipe! I make it all the time with my young kiddos!
★★★★★
Chelsea says
These were quite delicious! I added a touch of honey and dried cranberries.
★★★★
Leanne says
Delicious!! I made mine with 85% cocoa plain chocolate pieces, peanut butter, sunflower seeds,pumpkin seeds and coconut chips. So yummyyyy! Thank you for this recipe!
★★★★★
Briggitte says
We made these and they were really yummy and super simple. I plan on making them again with my overripe bananas!
★★★★★
Peter says
These were amazing. Made them for the whole family and everyone loved them. I added cranberries as well. Will make again. Thank you.
Julie | The Simple Veganista says
So glad these were a hit! I love the idea of adding cranberries. Great way to change it up. Cheers :)
DIane says
Just made those with extra chia seeds, a little honey and some vanilla extract. DELICIOUS!
Thanks!
Julie | The Simple Veganista says
I’m loving that you used some chia seeds! Perfect :)
Cheryl says
These are awesome. I tweeked mine by ommitting the cinnamon and adding a tablespoon of peanut butter and a teaspoon of vanilla. We are not vegan, but have recently been eating based on our blood type and these are an “approved” food :D
★★★★★
mia says
These were pretty tasty especially with the chocolate chips! I also added a couple spoonfuls of peanut butter. I think they would taste good with walnuts added too like a banana bread. They really do taste like banana bread. Tasty and easy recipe! Thanks.
Sandra says
Hi. Delicious and easy. Thank you. My 3 year old son loves them. Will they keep for 5 days? Do u think I can freeze them?
Julie | The Simple Veganista says
Hi Sandra,
So glad you all love these! I would say these are best within 3 days or so. You may be able to get away with 4 – 5 but I’ve never had them around that long to know for sure. Usually they are gone within a day or two. I haven’t tried freezing them but I don’t see why you couldn’t. Even the fridge would be great and slow the aging process. From the fridge you can warm them slightly in a toaster oven or regular oven at a low temp about 200 degrees F. for a few minutes.
If you attempt to freeze them, I’d love to know how it went for you. Hope that helps. Cheers :)
Iqraa says
Just made them. Yumm. Couldn’t stop gobbling them.
Kelly says
I had 3 bananas that needed to be used up. I ended up adding almost 2 cups of oats, vanilla, cinnamon, peanut butter, and chocolate chips! They’re quite tasty!
★★★★★
Liz says
I am really new to the Vegan world. Last week I found this website and have since tried the Garbanzo bean salad, banana oat cookies, chia pudding and am currently making granola bars. HOLY SMOKES! Your recipes are amazinggggggg. I cannot begin to thank you for simple recipes and ingredients. I am a huge hiker/backpacker and am constantly trying new bars for traveling. I think yours will more then curb my hunger and give me energy to boot.
★★★★★
Anonymous 2 says
Sorry, I was disappointed with these. Taste like something is missing. Salt? maybe pulsing the oats into flour and adding some levening . Weird texture also very rubbery. A few walnuts/pecans might help. My non picky son ate only one. I am generally not picky but these didn’t work for me. Used a high quality organic chocolate.
Julie | The Simple Veganista says
Sorry you didn’t love them. I’ve had some off batches myself texture wise and can relate to what your saying. I’ve made them so many times now that they come out great for me every time, just like banana bread bites. I always add plenty of cinnamon and vanilla extract. Sometimes I will add in baking soda but find it doesn’t really do much. Playing with the oat to banana ratio helps too. You don’t want the mix to be too wet, that’s probably where the rubberiness texture came from, adding in additional oats would help with that. Thanks for the feedback. :)