This recipe for Banana Oatmeal Cookies uses only three ingredients - mashed bananas, oats, and mini chocolate chips. The healthy cookies are naturally gluten-free and eggless. Enjoy one with breakfast, for a snack, or as a healthy dessert.
Healthy cookies made with bananas are a great alternative when the sugar cravings hit. This banana oatmeal cookie recipe is quick and delivers delicious results in minutes. Like with 3-ingredient almond butter cookies, you only need three ingredients to make a delicious batch of cookies.
The easy recipe starts with mashed bananas and a combination of rolled and quick oats. The banana oatmeal cookie dough is complete with a healthy amount of mini semi-sweet chocolate chips.
With a chewy texture and a flavor reminiscent of banana bread, these banana oat cookies are the perfect treat. Enjoy one (or two) as a healthy snack or a quick grab-go breakfast.
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Healthy Banana Oatmeal Cookies
Healthy banana cookies are a great way to use up overripe bananas. The riper the banana, the better. The banana flavor shines through in every bite. Oats provide a delicious, chewy texture, and the softened, sweet chocolate chips complete the simply delicious flavor profile.
Do you need more reasons to make a batch of banana chocolate chip cookies? Here is why you will love this recipe:
- Easy Recipe - This banana cookie recipe requires only three ingredients and takes minutes to prepare. There is no fancy equipment needed. The dough is mixed by hand.
- Simple Ingredients - It does not get easier than 3-ingredient cookies. Thanks to the basic, wholesome ingredients, you can whip up a batch of these healthy cookies any time.
- Healthy Cookies - Thanks to the mashed banana and hearty oats, these cookies are low in fat and sugar and full of healthy carbs. Each cookie has 2g of protein and fiber.
Ingredients
- Ripe Bananas - The bananas need to be ripe for this recipe. Ripe bananas are softer and sweeter.
- Oats (rolled and quick oats) - I tried this recipe with just old-fashioned rolled oats and then a combination of rolled and quick oats. The texture and flavor of the cookies using the combination of oats were superior.
- Mini Semi-Sweet Chocolate Chips - I found that the mini chocolate chips were easier to incorporate into the thick cookie dough and had a better bite when combined with the other ingredients, thanks to their small size.
See the recipe card for the ingredient quantities.
Instructions
PREPARE - Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Mash the banana in a large bowl using the back of a fork.
- Add the oats and mix until combined.
- Stir in the mini chocolate chips.
- Scoop the cookies onto the prepared baking sheet using a cookie scoop. Gently smash the cookies down with the back of a spoon. *The cookies do not spread in the oven.
- Bake the cookies in the oven for 12-15 minutes, until set and golden brown.
Variations
- Gluten-Free - These cookies are naturally gluten-free but use certified gluten-free oats.
- Vegan - Make sure to use non-dairy chocolate chips.
- Vanilla - Add ½ teaspoon of vanilla extract for additional flavor.
- Favorite Mix-Ins - Some of my favorite add-ins include chia and flax seeds. You can swap the mini chocolate chips for dried cranberries, white chocolate chips, or semi-sweet chocolate chunks.
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Glass Mixing Bowl- I love using glass bowls for baking because you can visibly see that everything has been properly mixed.
- Farberware Professional Heat Resistant Meat and Potato Masher - This potato masher is an all-star in the kitchen. It is excellent for sweet and savory tasks. Use a potato masher or the back of a fork to mash up the bananas.
- OXO Good Grips Medium Cookie Scoop - A cookie scoop keeps the cookies evenly sized, making portioning a breeze.
Storage
For the freshest results, store leftovers in an airtight container in the refrigerator. When refrigerated, the banana cookies stay fresh for up to 5 days.
Delicious Cookie Recipes
- White Chocolate Cranberry Cookies
- Chewy Chocolate Sugar Cookies
- Mocha Cookies
- Pistachio White Chocolate Cookies
- Funfetti Cake Mix Cookies
Expert Tips
- Bake the cookies in a preheated oven for even baking.
- Use ripe bananas. (This is an absolute must!)
- Let the mixture sit for about five minutes before scooping. This extra time allows the oats to absorb the moisture from the mashed bananas.
- Use a cookie scoop to portion the cookies for equal sizing.
Frequently Asked Questions
Banana oatmeal cookies contain healthy carbohydrates from the banana and oats and are low in sugar. One cookie has 2g of protein and 2g of fiber, making these cookies a healthy breakfast or a snack option. With no butter or oil, each cookie has only 3g of fat, meaning banana cookies are a low-fat dessert option.
Transfer banana oatmeal cookies to a freezer bag or freezer-safe sealed container and freeze them for up to 3 months. Thaw the cookies completely before eating them.
You can use all old-fashioned rolled oats in this recipe, but the texture is much better with the combination of rolled and quick oats. The rolled oats add a chewy texture, while the quick oats help absorb the moisture of the bananas.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
3-Ingredient Banana Oatmeal Cookies
Equipment
Ingredients
- 2 bananas mashed, about 1 cup
- ⅔ cup old-fashioned rolled oats
- ⅔ cup quick oats
- ⅓ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Mash the banana in a large bowl using the back of a fork.
- Add the oats and mix until combined. Stir in the mini chocolate chips.
- Scoop the cookies onto the prepared baking sheet using a cookie scoop. Gently smash the cookies down with the back of a spoon. *The cookies do not spread in the oven.
- Bake the cookies for 12-15 minutes, until set and golden brown.
Nutrition
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