side angle view of group of stacked banana oatmeal chocolate chip cookies on a white plate with items surrounding.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 39 reviews

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.


  • 2 very ripe bananas (about 3/41 cup), mashed
  • 1 cup oats, rolled or quick (I used GF)
  • 1/4 cup semi-sweet chocolate chips (Enjoy Life mini chips)

Optional add-ins:

  • 1/2 teaspoon cinnamon (our favorite)
  • 1/21 teaspoon vanilla extract
  • 1/4 cup shredded coconut
  • 1/4 cup chopped nuts
  • 1/4 cup dried fruit
  • 2 tablespoons nut butter (homemade Almond Butter)


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!).


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!