Turn ripe bananas into a delicious and healthy treat with these easy 3 Ingredient Banana Oatmeal Cookies with Chocolate Chips! These vegan oat cookies are flourless, eggless, and free of refined sugar, butter, and oil.
Plus, they're gluten-free and dairy-free, making them perfect for everyone. With just one bowl and minimal ingredients, you can whip up a satisfying breakfast or quick snack in minutes.
As a huge fan of bananas and oatmeal for breakfast, I'm always looking for new ways to incorporate this tasty combo.
Whether it's a creamy oatmeal smoothie, fluffy banana blackberry oatmeal muffins, or warm and comforting baked oatmeal, there are endless delicious possibilities.
These banana oatmeal vegan cookies offer another fantastic way to enjoy this classic pairing in a simple and easy treat. They're chewy, hearty, and filling, with bursts of melty chocolate chips in every bite. Perfect for dipping into a glass of homemade oat milk!
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More Eggless Oatmeal Cookies
- Apple banana oatmeal cookies
- Raisin oatmeal cookies (no baking soda or powder)
- Cranberry orange oatmeal cookies
- No-bake chocolate tahini cookies
Why You'll Love This Recipe
- Meal-prep friendly: These cookies are ideal for packing in lunchboxes or satisfying after-school snacks. They're quick to make, portable, and sure to be a hit with kids (and adults!).
- Perfect for dietary needs: Plant-based, egg-free, gluten-free, flour-free, oil-free, and nut-free – these cookies are a delicious option for everyone.
- Quick & easy: No chilling, no fancy equipment, and just one bowl needed. These cookies come together in minutes.
- Naturally sweet: Ripe bananas add sweetness without refined sugar.
- Budget-friendly: These cookies are made with inexpensive ingredients, making them a cheap sweet snack option.
Ingredients
The best part? These clean oatmeal banana chocolate chip cookies are incredibly easy to make! With just 3 ingredients (you might already have them on hand!), they come together in one bowl and bake in just 20 minutes. Here's what you'll need:
- Rolled/Old-fashioned oats (use certified gluten-free if needed). The base of these cookies provides a satisfying texture and a healthy dose of fiber.
- Ripe bananas. The natural sweetener, adds sweetness and moisture to the cookies. The riper the bananas, the sweeter the cookies.
- Mini chocolate chips. Feel free to use dark, semi-sweet, or your favorite variety. Cacao nibs or chopped dark chocolate work as well!
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Banana Oatmeal Chocolate Chip Cookes
Prep & mash bananas. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl mash bananas until mostly smooth.
Add oats. Next, add oats and mix until well incorporated.
Mix in chocolate chips. Gently fold in chocolate chips into the banana-oat mixture.
Shape & bake. Using about 1 + ½ tablespoons of dough, shape it into a cookie with your hands. Arrange on a cookie sheet and bake for 13 to 15 minutes. Allow to cool, then enjoy!
Tip: These cookies won't spread much while baking, so shaping them into a round shape is important.
Storage
Store leftover cookies in an airtight container in the refrigerator for 3-4 days. You can also freeze them for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Substitutions and Variations
- Oats - If you don't have rolled oats, you can try using quick oats, though the cookies may be slightly less chewy. Steel-cut oats won't work for this recipe.
- Bananas - While ripe bananas work best, you can substitute unsweetened applesauce in a 1:1 ratio (1 cup mashed banana = 1 cup applesauce) although the cookies may be slightly less sweet and have a different texture. You may need to add a little extra oats (around ¼ cup) to compensate for the additional moisture.
- Chocolate chips - Use dark chocolate, semi-sweet, or white chocolate chips. You can also try chopped nuts, chopped dried fruit like raisins or cranberries, carob chips, or even a sprinkle of chopped apricots for a different flavor profile.
- Spices - Add a pinch of cinnamon, nutmeg, or ginger for a warm flavor twist.
- Coconut - Add shredded coconut flakes to the dough for a tropical twist and extra texture.
- Vanilla extract - A teaspoon of vanilla extract can add a subtle sweetness and depth of flavor.
Top Tips
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cookies will be. Overripe bananas with brown spots are ideal for this recipe as they mash easily and provide natural sweetness.
- Flatten the cookies. Since these cookies don't spread much during baking, flatten them slightly with your hands before baking to achieve your desired thickness.
- Experiment with mix-ins. Feel free to customize your cookies by adding in extras like shredded coconut, dried fruit, or seeds for added texture and flavor.
Frequently Asked Questions (FAQ's)
These cookies freeze great! Make a batch ahead of time and store them in a freezer-safe container for up to 2 months. That way, you'll always have a delicious and healthy snack on hand. Just thaw them in the fridge before enjoying!
Yes, these banana oatmeal cookies can be considered healthy-ish. They're naturally sweetened with bananas, contain fiber-rich oats, and are free from common allergens like eggs, flour, and dairy. They're a good option for a more nutritious treat compared to traditional cookies, but still enjoy them in moderation.
Looking for more recipes for healthy desserts?
- 15 Minute No-Bake Tahini Cookies
- Crunchy Homemade PB Granola Bars
- 30 Minute Moist Chocolate Muffins (no refined sugar)
- Hearty No-Bake Almond Milk Pulp Cake
- Soft Chocolate Chip Pumpkin Cookies
- Luscious Chocolate Brownies (no baking required)
- 6 Ingredient Superfood Spirulina Energy Balls
Easy Recipes That Use Ripe Bananas
📖 Recipe
Chewy Chocolate Chip Banana Oat Cookies (3 Ingredients only)
Equipment
- 1 medium bowl
- 1 Fork
- 1 baking sheet lined with parchment paper
Ingredients
- 2 cups rolled oats use gluten-free if needed
- 1 cup mashed bananas 2 large ripe bananas
- ⅓ cup vegan mini chocolate chips OR chopped dark chocolate/cacao nibs
Optional
- ½ teaspoon vanilla extract
- pinch sea salt
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl mash bananas until mostly smooth.
- Next, add oats and mix until well incorporated.
- Gently fold in chocolate chips into the banana-oat mixture.
- Using about 1 + ½ tablespoons of dough, shape it into a cookie with your hands. Arrange on a cookie sheet and bake for 13 to 15 minutes. Allow to cool, then enjoy!
Notes
- Storage. Store leftover cookies in an airtight container in the refrigerator for 3-4 days. You can also freeze them for up to 2 months. Thaw overnight in the refrigerator before enjoying.
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cookies will be. Overripe bananas with brown spots are ideal for this recipe as they mash easily and provide natural sweetness.
- Flatten the cookies. Since these cookies don't spread much during baking, flatten them slightly with your hands before baking to achieve your desired thickness.
- Experiment with mix-ins. Feel free to customize your cookies by adding in extras like shredded coconut, dried fruit, or seeds for added texture and flavor.
Nutrition
Love these banana oat cookies? Rate them below, leave a comment, and share a pic on Instagram with #go_eatgreen! I'd love to see your creations.
Looking for more plant-based inspiration? Follow me on Pinterest for easy and delicious vegan recipes!
Andrea says
love how simple these oat cookies are to make! sweet and delicious!
Marinela says
Yes, they're so fast and simple to make, indeed, I'm glad you like them, Andrea. Thank you for your feedback!