The Best 3-Ingredient Banana Oatmeal Cookies (no peanut butter)

These 3-ingredient banana oatmeal cookies (no peanut butter) can make a quick breakfast or be a great snack to satisfy a sweet craving. It's hard to believe that three-ingredient cookies could be so delicious. But they are a surprisingly good little treat.

With only three wholesome ingredients, they are incredibly simple and quick to prepare. This great recipe doesn't require any added sweetener. They offer a guilt-free indulgence that can be enjoyed as a snack, breakfast cookie, or healthy dessert option.

In addition, they're made with minimal effort and can be whipped up in no time, making them a convenient option for those craving a homemade treat without spending too much time in the kitchen.

If you're craving a more traditional banana recipe, try my Banana Bread Recipe with Pancake Mix.

Why You'll Love This Recipe:

Quick and Easy Recipe - This banana cookie recipe makes a healthy snack when you only have a little time in the kitchen. You can make an entire batch in less than 30 minutes.  

Naturally Sweetened - The sweetness in these cookies primarily comes from overripe bananas, which means there's no need for added sugar. The natural sugars in bananas lend a pleasant sweetness and, when combined with the chocolate chips, provide a delightful flavor that helps create these healthy banana cookies.

Basic Ingredients and Budget-Friendly Recipe - With just three simple ingredients, these cookies are perfect for everyone, even those with certain dietary restrictions. They're not only egg-free but they're also made without peanut butter. So people with nut allergies can enjoy them as well.

Equipment

• Large Mixing Bowl
• Potato Masher (optional)
• Wooden Spoon or Rubber Spatula
• Cookie Scoop
• Parchment Paper
• Large Cookie Sheet

Ingredients

• Ripe Bananas - For best results, use bananas with brown spots on the peels for the mashed banana for this recipe. They have the perfect natural sugar to sweeten this banana oatmeal cookie recipe. And because bananas can be used in baking as a binder, it holds the cookie together without requiring an egg in this recipe.
• Old Fashioned and Quick Oats - The best type of oats for this cookie is a mixture of old-fashioned and quick oats. The old-fashioned oats create a chewy texture for these healthy cookies. You can put the oats in a food processor and pulse for a finer texture until you get the desired texture. This is similar to creating oat flour. The quick oats help absorb some of the liquid and which helps hold the cookies together. However, we liked the combination of the two different oats. Combining mashed bananas and oats gives these cookies a soft and chewy texture. They have a slight denseness due to the oats, resulting in a satisfying bite. 
• Mini Chocolate Chips - We opted for mini semi-sweet chips instead of regular-sized ones. This helps prevent the cookies from being overly bulky. The added chocolate chips provide gooey pockets of melted chocolate, enhancing the overall texture and taste.

*For specific ingredient amounts, please scroll down to the recipe card.

Substitutions

• Gluten-Free - Make these gluten-free using certified gluten-free oats instead of regular ones. I like Bob's Red Mill.
• Dairy-Free - Switch out the mini-chocolate chips for an allergen-free choice. I like the Enjoy Life brand or the Nestle Toll House allergen-free semi-sweet chocolate chips.

Variations

• Milk or Dark chocolate chips - If you prefer either of these over semi-sweet, they would be a great option. However, you may only be able to find regular-sized chips in those varieties. They will still work. Make sure not to add too many - your cookies may fall apart.
• Pecans or walnuts - If you aren't dealing with a nut allergy, add a handful or two of chopped nuts to the cookie dough.
• Other add-ins - Dried fruits, coconut flakes, or a teaspoon of cinnamon are great ways to customize this cookie.

Instructions

Step 1. Preheat oven to 350℉. Line a cookie sheet with parchment paper. Set aside.

Step 2. In a large bowl, mash bananas with a fork or potato masher. Leaving some small chunks of banana is ok.

Step 3. Add the oats and combine them with a wooden spoon or rubber spatula until incorporated.

Step 4. Fold in the mini chocolate chips.

Step 5. Using a 2 Tablespoon cookie scoop, place the dough onto the prepared baking sheet. Flatten each scoop slightly into a cookie shape.

Step 6. Place the cookie sheet on the center rack of the oven. Bake for 12-15 minutes or until the cookies are lightly golden brown.

Step 7. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes.

Step 8. Transfer to a cooling rack until completely cooled and set.

Storage and Freezing

Store in an airtight container at room temperature for up to 3 days. Alternatively, store leftovers in the refrigerator for up to 7 days.

For longer storage, place the cookies on a baking sheet in a single layer until frozen. Then place them in a freezer-safe sealed container or bag for up to 3 months.

Pro Tip

Fresh green bananas will not work for this recipe. The best bananas for these cookies are ones that are ripe and soft bananas. If you don't have any, you can ripen bananas in the oven for this recipe.

In addition, the amount of banana is really important. When creating this recipe, we made a version with about 1 ½ cups of banana and they weren't as good. Mash the bananas and then add them to a measuring cup for the correct amount (1 cup).