Just bananas, oats, and chocolate chips and you have soft chewy cookies with zero flour, zero sugar, and zero guilt. ♡
The mashed banana acts as the sweetener AND the binder so you do not need eggs, butter, flour, or sugar. The oats give them structure and chew. Throw in some chocolate chips because kids deserve something fun, and you have cookies you can actually feel good about handing out at snack time.
Kids love mashing the bananas and stirring everything together. Let’s make it together.
Ingredients
3 Ingredient Banana Oat Cookies
- 2 ripe bananas (the riper the sweeter)
- 1 cup rolled oats
- 1/4 cup chocolate chips
Optional add-ins:
- 1/2 teaspoon cinnamon
- 2 tablespoons peanut butter
- 2 tablespoons shredded coconut
- Dried cranberries or raisins
- 1 teaspoon vanilla extract
How to Make 3 Ingredient Banana Oat Cookies
- Mash. Peel the bananas and mash them in a bowl with a fork until smooth with only a few small lumps. The riper the banana, the sweeter your cookies will be.
- Mix. Stir in the rolled oats and chocolate chips until everything is evenly combined. The dough will be wet and sticky. That is normal.
- Scoop. Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten each one slightly with the back of the spoon since they do not spread much.
- Bake. Bake at 350F for 12 to 15 minutes until the edges are golden and the tops feel set when you touch them lightly. They firm up more as they cool.
- Cool. Let them sit on the baking sheet for 5 minutes before moving to a wire rack. They are fragile when hot but firm up perfectly once cooled.
Tips
- Use very ripe bananas with lots of brown spots. Green bananas will not be sweet enough and the cookies will taste bland.
- Do not use quick oats. Rolled oats give you the best texture. Quick oats make the cookies too mushy.
- Let kids mash the bananas. It is the best part and gets their hands involved in cooking.
- Flatten the cookies before baking because they do not spread on their own like regular cookies.
- Store in the fridge for a chewier texture that holds up better in lunchboxes.
Variations
- PB Banana: Add 2 tablespoons of peanut butter for a richer, more filling cookie.
- Cinnamon Raisin: Add cinnamon and swap chocolate chips for raisins.
- Coconut Tropical: Mix in shredded coconut and dried mango pieces.
- Double Chocolate: Add a tablespoon of cocoa powder to the batter with the chocolate chips.
- Cookie Butter: Swirl in a spoonful of cookie butter before baking for a caramel flavor.
FAQ
Do these taste like real cookies?
They taste like a soft, chewy banana oat bar with chocolate chips. They are not as sweet or buttery as traditional cookies, but kids love them and they are a much healthier option.
Can I use instant oats instead of rolled?
You can but the texture will be mushier and less cookie-like. Rolled oats (old-fashioned oats) give you the best chew and hold their shape better during baking.
How do I store banana oat cookies?
Keep them in an airtight container in the fridge for up to 5 days. They also freeze well for up to 2 months. They hold up better cold than at room temperature.
Why are my cookies falling apart?
The bananas might not be ripe enough to act as a good binder. Make sure they are very ripe with brown spots. You can also try adding one egg to the batter for extra binding.
Are these healthy enough for babies?
Yes. With no added sugar, no flour, and no eggs, these are a great first cookie for babies 9 months and up. Skip the chocolate chips and use mashed blueberries instead for very young ones.
3 Ingredient Banana Oat Cookies
Soft chewy cookies made with just bananas, oats, and chocolate chips. No flour, no sugar, no eggs needed.
Ingredients
Method
- Mash. Mash bananas until smooth.
- Mix. Stir in oats and chocolate chips.
- Scoop. Drop tablespoons onto lined baking sheet, flatten slightly.
- Bake. 350F for 12-15 minutes until edges are golden.
- Cool. Rest 5 minutes on sheet before moving.
Notes
Use very ripe bananas for maximum sweetness.
Rolled oats work best. Quick oats make cookies too mushy.
Rolled oats work best. Quick oats make cookies too mushy.
