3 Ingredient Banana Oatmeal Chocolate Chip Cookies are easy, healthy, and plenty sweet are easy, healthy, and plenty sweet. The healthy breakfast cookies you didn’t know you needed. Such yummy cookies, it’s like eating dessert.
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Mix It, Bake It, & Eat Banana Oatmeal Chocolate Chip Cookies
I find that, too often, am I trying to find something to make with ripened bananas. My littles love these healthy banana oatmeal cookies for breakfast, snacks, or even dessert. Cute bite-sized little treats that are absolutely delicious.
There are always recipes that need your ripened bananas. Try my Chocolate Chip Banana Bread or these super easy Bisquick Banana Muffins with Chocolate Chips. What else goes well with bananas? Peanut Butter Bread, one of my new favorites! Top it with natural peanut butter, jam and sliced bananas.
Why You’ll Love Banana Oatmeal Cookies
- Healthy snack or dessert option
- Only 3 ingredients!
- Quick and easy. Your little ones could easily help with these cookies.
- Easy on the go snack.
Gathering Your Ingredients
- Ripe bananas – Don’t be afraid of those black bananas, provided they haven’t started to mold, the black bananas have the sweetest and most intense banana flavor.
- Rolled oats – Old-fashioned oats are perfect. Instant oatmeal or quick oats can also be used. I wouldn’t recommend using steel cut oats, as they’ll be too thick and dry and the cookies would crumble.
- Milk chocolate chips – Milk chocolate is perfect for these cookies that don’t contain any actual sugar. If you can find mini chocolate chips in the milk chocolate variety then use those! I could not find them anywhere. Swap for dark chocolate chips, semi sweet chocolate chips, white chocolate chips, or peanut butter chips, or a mix!
- Optional spices – Often times I like to add cinnamon or pumpkin pie spice.
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How To Make 3 Ingredient Banana Cookies
Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper or cooking spray.
In a large mixing bowl, mash bananas with a fork until smooth.
Add the rolled oats and chocolate chips to the mashed bananas and stir until well combined.
Use a small or medium cookie scoop and drop scoopfuls of the cookie mixture onto the prepared cookie sheet.
Use a cup to gently flatten the cookie dough slightly. It can be slightly sticky, if that’s the case use a small piece of parchment paper between the cookie and the cup.
Bake for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Storage Recommendations:
Store in an airtight container at room temperature for 3-4 days or refrigerate for up to 5-7 days.
Can I freeze banana breakfast cookies? Once cooled, freeze in an airtight container or freezer-safe resealable bag for up to 3 months. Thaw for a few hours before enjoying!
Recipe Variations:
- Drizzle with a bit of honey, warmed almond butter, or maple syrup.
- Add sweetened or regular shredded coconut for flavor and texture.
- For healthy cookies, add chia seeds and whole or ground flax seeds.
- Add chopped walnuts or dried fruit like dried cranberries, raisins, or cherries.
- For a fall inspired cookie, add pumpkin pie spice or apple pie spice.
Recipe FAQs:
Can I use frozen bananas for banana oatmeal cookies?
Yes! If you’re like me and have a bundle or two of ripe bananas in the freezer, you can easily thaw them and make cookies. You can also use bananas that have already been mashed and stored. I like to store mashed bananas in Souper Cubes! Just note, that frozen bananas may have a slightly different texture and could potentially add a bit more moisture to the cookie.
Can I use quick cooking oats instead of rolled oats?
Yes, you can use quick oats instead of rolled oats. The texture depends on which type of oats you use. Rolled oats will give the cookies a chewier texture, while instant or quick cooking oats will make them softer as they’ll absorb more moisture. Adjust the baking time as needed.
Expert Tips
- Make a double batch with different healthy ingredients.
Try these other banana and cookie recipes!
- Bisquick Banana Muffins With Chocolate Chips
- Banana Pudding Trifle
- Chewy Oatmeal Raisin Cookies
- Pumpkin Oatmeal Cookies with Brown Butter
- Old Fashioned No Bake Chocolate Oatmeal Cookies with Peanut Butter
Banana Oatmeal Cookies (3 ingredients)
3 ingredient banana oatmeal cookies are easy, healthy, and plenty sweet. The healthy breakfast cookies you didn’t know you needed. Such yummy cookies, it’s like eating dessert.
- Total Time: 25 minutes
- Yield: 12 cookies 1x
Ingredients
2 Ripe bananas, medium sized
1 cup Rolled oats
1/4 cup Chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
- In a medium mixing bowl, mash the bananas until smooth.
- Add the rolled oats and chocolate chips and stir until well combined.
- Use a small or medium cookie scoop and drop scoopfuls of the cookie mixture onto the prepared baking sheet.
- Use a cup to gently flatten the cookie dough slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baked
Nutrition
- Serving Size: 1 cookie
- Calories: 71
- Sugar: 5.1 g
- Sodium: 0.2 mg
- Fat: 1.4 g
- Carbohydrates: 12.8 g
- Fiber: 1.6 g
- Protein: 1.5 g
- Cholesterol: 0 mg
