I’ll be honest with you these aren’t your typical cookies. If you’re expecting something that tastes like a bakery chocolate chip cookie, this isn’t it. But here’s what they are: a warm, naturally sweet treat that uses up those brown bananas sitting on your counter, requires only three ingredients you probably already have, and actually makes you feel good after eating them. I’ve made these 3 ingredient banana oatmeal cookies dozens of times, and every single time, they disappear faster than I expect.
What I love most about these 3 ingredient banana oatmeal cookies is how forgiving they are. Bananas too ripe? Perfect. Out of eggs? Don’t need them. Trying to avoid refined sugar? Already done. They’re soft, chewy, naturally sweet, and work as breakfast, snack, or dessert. Plus, they’re naturally gluten-free when you use certified gluten-free oats, vegan, dairy-free, and kid-approved.
What Makes These 3 Ingredient Banana Oatmeal Cookies Different
Let me set realistic expectations. These healthy banana oat cookies have a texture closer to banana bread than a crispy cookie. They’re best eaten warm, right out of the oven, when they’re soft and chewy with that fresh-baked smell filling your kitchen. As they cool, they firm up a bit but never get crunchy like traditional cookies.
The magic here is in the simplicity. Mashed overripe bananas act as both your sweetener and your binder no eggs, no butter, no added sugar needed. According to Harvard’s Nutrition Source, one medium banana provides about 110 calories, 3 grams of fiber, and 450 mg of potassium, making it a nutrient-dense natural sweetener[web:12]. The oats give structure and that satisfying chew. And if you add walnuts (my favorite version), you get healthy fats, protein, and a little crunch that makes these feel more substantial.
I’ve tested these in different ways air fryer versions, no-bake attempts, chocolate chip additions and the classic oven-baked method with walnuts remains my go-to. But I’ll walk you through the variations so you can customize based on what you have and what your family likes.
Why Overripe Bananas Are Essential for These 3 Ingredient Banana Oatmeal Cookies
Here’s something I learned after making batch after batch of 3 ingredient banana oatmeal cookies: the riper your bananas, the better your cookies. Those bananas with brown spots all over? That’s exactly what you want. As bananas ripen, their starches convert to natural sugars, which means more sweetness without adding a single grain of sugar.
Overripe bananas also mash more easily and create a smoother, stickier consistency that helps bind the oats together. Research from USDA’s SNAP-Ed Connection confirms that bananas contain zero added sugars all 14 grams per medium banana are naturally occurring[web:11]. If your bananas are still yellow or just starting to speckle, these cookies will work but won’t be as sweet or hold together as well. The banana flavor will also be more prominent (and less dessert-like) if the bananas aren’t fully ripe.
If you’re in a hurry and your bananas aren’t ripe enough, you can speed things up by roasting them in a 300°F oven for about 15-20 minutes until the skins turn black. It’s not quite the same as natural ripening, but it works in a pinch for banana bread and these 3 ingredient banana oatmeal cookies.
The Three Simple Ingredients You Need for Banana Oatmeal Cookies
1. Two Medium Overripe Bananas
This is your base for these 3 ingredient banana oatmeal cookies. The bananas should be heavily spotted or even completely brown. Each banana should be about 4-5 inches long. If yours are smaller, use three. If they’re huge, one and a half might do it. You want roughly 1 cup of mashed banana. The mushier, the better no chunks left behind.
2. One Cup Quick Oats (or Rolled Oats)
Quick oats give you a softer, more tender cookie. Rolled oats work too, but the texture will be heartier and chewier. For gluten-free banana oatmeal cookies, make sure your oats are certified gluten-free. Bob’s Red Mill is my trusted brand. Don’t use instant oatmeal packets those are too processed and often contain added sugar and flavoring. According to Harvard’s research on whole grain oats, oats are associated with lower heart disease risk and improved blood sugar regulation[web:17].
3. One-Quarter Cup Crushed Walnuts
Technically optional, but I always include them in my 3 ingredient banana oatmeal cookies. Walnuts add healthy omega-3 fats, protein, a little crunch, and a subtle earthy flavor that balances the sweetness. You can substitute with almonds, pecans, or even pistachios. Or skip the nuts entirely and add chocolate chips, raisins, or dried cranberries instead.
How to Make 3 Ingredient Banana Oatmeal Cookies (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat (Silpat is what I use). Don’t skip this step these 3 ingredient banana oatmeal cookies can stick without proper lining, and you’ll lose half of them trying to scrape them off the pan.
Step 2: Mash the Bananas
Peel your overripe bananas and place them in a medium mixing bowl. Use a fork or potato masher to mash them completely. You want a smooth, pudding-like consistency with no large chunks. This should take about 1-2 minutes. If you see lumps, keep mashing. Lumpy banana means uneven banana oat cookies.
Step 3: Mix in the Oats
Add your cup of oats directly to the mashed banana. Use a spatula or wooden spoon to fold everything together until the oats are fully coated and the mixture looks like thick, sticky oatmeal. Let this sit for about 2-3 minutes. The oats need a little time to absorb moisture from the banana, which helps the 3 ingredient banana oatmeal cookies hold their shape.
Step 4: Fold in the Walnuts
Add your crushed walnuts and gently fold them in. Don’t overmix you just want them evenly distributed. If you’re adding chocolate chips, cinnamon, or other mix-ins, this is when you do it. For 3 ingredient banana oatmeal chocolate chip cookies, add 1/4 cup mini chocolate chips here.
Step 5: Scoop and Shape
Use a tablespoon or small cookie scoop to portion out the dough onto your prepared baking sheet. These 3 ingredient banana oatmeal cookies don’t spread much, so you can place them about 1 inch apart. Each scoop should be about 1 heaping tablespoon. Gently flatten each mound slightly with the back of your spoon or your fingers they won’t spread on their own like traditional cookie dough.
Step 6: Bake
Bake for 15 minutes. The cookies are done when the edges look set and slightly golden. The centers might still look a little soft that’s fine. They’ll firm up as they cool. Don’t overbake, or they’ll dry out and lose that soft, chewy texture that makes these healthy banana cookies so good.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Eat them warm for the best experience. Once fully cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze them for up to 3 months.
3 Ingredient Banana Oatmeal Cookies Recipe Card
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3 Ingredient Banana Oatmeal Cookies – Healthy, No Sugar, Simple Recipe
- Total Time: 25 minutes
- Yield: 16 cookies 1x
Description
Simple, naturally sweet 3 ingredient banana oatmeal cookies made with overripe bananas, oats, and walnuts. No sugar, no flour, no eggs. Perfect for healthy snacking, breakfast, or dessert. Gluten-free, vegan, and kid-approved.
Ingredients
2 medium overripe bananas (mashed until smooth, about 1 cup)
1 cup quick oats (or rolled oats, use certified gluten-free if needed)
1/4 cup crushed walnuts (optional but recommended)
Optional add-ins: 1/4 cup mini chocolate chips, 1/2 tsp cinnamon, 2 tbsp natural peanut butter, or 1/4 cup raisins
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Mash the bananas in a medium bowl until completely smooth with no lumps remaining.
3. Add oats to the mashed bananas and stir until fully combined. Let the mixture sit for 2-3 minutes to allow oats to absorb moisture.
4. Fold in crushed walnuts (or any optional add-ins like chocolate chips or cinnamon).
5. Scoop tablespoon-sized portions onto the prepared baking sheet and flatten each cookie slightly with the back of a spoon or your fingers.
6. Bake for 15 minutes until edges are set and lightly golden. Centers may look slightly soft but will firm up as they cool.
7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Enjoy warm or store in an airtight container for up to 2 days at room temperature or 5 days refrigerated. Can be frozen for up to 3 months.
Notes
Use super ripe bananas with heavy brown spots for maximum natural sweetness—the riper, the sweeter.
For gluten-free cookies, use certified gluten-free oats like Bob’s Red Mill brand.
Cookies can be frozen for up to 3 months. Reheat in microwave for 15-20 seconds to restore fresh-baked texture.
For air fryer version: Cook at 320°F for 8-10 minutes, checking at 8 minutes.
Substitute walnuts with almonds, pecans, chocolate chips, or dried fruit as desired.
For babies: Skip walnuts, make smaller (1 tsp) cookies, ensure completely cooled before serving.
These cookies are best eaten warm—texture is softer and more banana bread-like than traditional crispy cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast, Snack, Healthy Treats
- Method: Baking
- Cuisine: American, Healthy, Clean Eating
Nutrition
- Serving Size: 2 cookies
- Calories: 93
- Sugar: 4.5g
- Sodium: 0.5mg
- Fat: 3.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: 3 ingredient banana oatmeal cookies, banana oat cookies, healthy banana cookies, no sugar banana cookies, eggless banana cookies, gluten free banana cookies, vegan banana cookies, 3 ingredient cookies, banana oatmeal breakfast cookies
Variations of 3 Ingredient Banana Oatmeal Cookies You’ll Want to Try
3 Ingredient Banana Oatmeal Cookies Air Fryer Version
Preheat your air fryer to 320°F. Line the basket with parchment paper (cut to fit). Place 4-6 cookies at a time, leaving space between them. Air fry for 8-10 minutes, checking at 8 minutes. They cook faster than in the oven, so watch them closely. This method gives you a slightly crisper edge with a soft center for your 3 ingredient banana oatmeal cookies.
3 Ingredient Banana Oatmeal Cookies No Bake
Honestly, I don’t love the no-bake version as much, but it works if you’re avoiding the oven. Mix the ingredients as directed, then refrigerate the dough for 30 minutes. Scoop and flatten on a parchment-lined tray. Freeze for 1 hour until firm. Store in the freezer and eat them cold. They have a texture more like energy bites than cookies.
Chocolate Chip Banana Oatmeal Cookies
Add 1/4 to 1/3 cup mini chocolate chips or dark chocolate chunks to the dough after mixing in the oats. This is a favorite with kids and turns these 3 ingredient banana oatmeal cookies into more of a treat than a breakfast item. For a healthier option, use sugar-free chocolate chips or cacao nibs.
Peanut Butter Banana Oatmeal Cookies
Swap the walnuts for 2 tablespoons of natural peanut butter or almond butter. Mix it in with the mashed bananas before adding the oats. This makes the 3 ingredient cookies richer and adds extra protein. You can also drizzle melted peanut butter on top after baking for extra flavor.
Cinnamon Spice Banana Oat Cookies
Add 1/2 teaspoon cinnamon and a pinch of nutmeg or pumpkin spice to the mashed bananas. This version tastes like fall and pairs perfectly with morning tea or coffee. You can also add a handful of raisins or dried cranberries for extra chewiness.
Tips for Perfect 3 Ingredient Banana Oatmeal Cookies Every Time
Use Super Ripe Bananas
I can’t stress this enough for 3 ingredient banana oatmeal cookies. If your bananas aren’t covered in brown spots or mostly brown, wait another day or two. The natural sweetness comes entirely from the fruit, so ripeness matters. Research shows that bananas contain 14.4 grams of natural sugars per 100 grams, all from the fruit itself with no added sugars[web:13]. No ripe bananas? No great cookies.
Don’t Skip the Resting Time
After mixing the oats with the banana, let the mixture sit for 2-3 minutes before scooping. This allows the oats to absorb moisture, which helps the 3 ingredient banana oatmeal cookies hold together better and prevents them from falling apart after baking.
Flatten the Dough Before Baking
These banana oat cookies won’t spread like traditional cookie dough. If you leave them in rounded mounds, they’ll bake that way thick in the middle and undercooked. Flatten each scoop slightly with your fingers or the back of a spoon for even baking.
Check for Gluten-Free Oats
If you need these 3 ingredient banana oatmeal cookies to be gluten-free, make sure your oats are certified gluten-free. Regular oats are often processed in facilities that handle wheat, so cross-contamination is common. Brands like Bob’s Red Mill and Quaker offer certified gluten-free options.
Store Properly to Maintain Texture
These healthy banana oatmeal cookies are best fresh. If you’re storing them, keep them in an airtight container with a piece of bread or a damp paper towel to retain moisture. They dry out faster than traditional cookies because there’s no butter or oil. Reheating them in the microwave for 10-15 seconds brings back that fresh-baked softness.
Storing, Freezing, and Reheating Your 3 Ingredient Banana Oatmeal Cookies
Room Temperature Storage
Store cooled 3 ingredient banana oatmeal cookies in an airtight container at room temperature for up to 2 days. After that, they start to dry out and lose their soft texture. If you live in a humid climate, they might only last 1 day before getting too soft or developing an off taste.
Refrigerator Storage
For longer storage, refrigerate your banana oat cookies in an airtight container for up to 5 days. Let them come to room temperature before eating, or warm them in the microwave for 10-15 seconds. The cold firms them up quite a bit, so reheating is key.
Freezer Storage
These 3 ingredient banana oatmeal cookies freeze beautifully. Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze for 1 hour. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature for 30 minutes or microwave from frozen for 20-30 seconds.
Best Way to Reheat
Microwave for 10-15 seconds if refrigerated, 20-30 seconds if frozen. You can also reheat them in a 300°F oven for 5-7 minutes wrapped in foil. This brings back that fresh-from-the-oven softness and makes your 3 ingredient banana oatmeal cookies taste like you just baked them.
Nutrition Information for 3 Ingredient Banana Oatmeal Cookies
These healthy banana cookies are naturally low in calories and high in fiber. Here’s the breakdown per serving (2 cookies):
Calories: 93 kcal
Protein: 2g
Carbohydrates: 15g
Fat: 3.5g (mostly healthy fats from walnuts)
Fiber: 2g
Sugar: 4.5g (all naturally occurring from bananas)
Sodium: 0.5mg
They’re naturally low in sodium, contain no added sugar, and provide a good source of fiber and complex carbohydrates from the oats. The walnuts add omega-3 fatty acids, which are great for heart health and brain function. According to research published in the National Library of Medicine, whole grain oats reduce the risk of coronary heart disease and type 2 diabetes[web:14]. Compared to traditional cookies, these 3 ingredient banana oatmeal cookies are a nutritional win without sacrificing taste.
For those following specific diets, these cookies are naturally gluten-free (with GF oats), vegan, dairy-free, egg-free, and low in added sugars. They also work well for paleo diets if you use grain-free oats or almond flour as a substitute.
Frequently Asked Questions About 3 Ingredient Banana Oatmeal Cookies
What Are the Three Ingredient Oatmeal Breakfast Cookies?
The three ingredient oatmeal breakfast cookies are made with mashed ripe bananas, oats, and an optional add-in like walnuts, chocolate chips, or peanut butter. The bananas provide natural sweetness and act as a binder, replacing eggs and sugar. The oats give structure and fiber. They’re called breakfast cookies because they’re healthy enough to eat in the morning no guilt required.
What Are the Three Ingredient Cookies Peanut Butter Banana Oatmeal?
For the peanut butter version of 3 ingredient banana oatmeal cookies, you use mashed bananas, oats, and 2-3 tablespoons of natural peanut butter. Mix the peanut butter into the mashed bananas before adding the oats. This adds extra protein and healthy fats, plus a rich, nutty flavor. Some people also add a handful of chocolate chips to make them taste like a peanut butter cup.
How to Make Oat Banana Cookies?
To make oat banana cookies, mash 2 overripe bananas until smooth, mix in 1 cup of oats, and let the mixture sit for 2-3 minutes. Add any optional ingredients like walnuts or chocolate chips. Scoop tablespoon-sized portions onto a lined baking sheet, flatten slightly, and bake at 350°F for 15 minutes. Let them cool for 5 minutes before eating. These 3 ingredient banana oatmeal cookies are best enjoyed warm.
How Do You Make 3 Ingredient Banana Cookies for Babies?
For babies, use the basic 3 ingredient banana oatmeal cookies recipe but skip the walnuts (choking hazard for young babies) and any added sugar. Mash the bananas extra smooth and use quick oats for a softer texture. Bake as directed, but make smaller cookies (about 1 teaspoon each) so they’re easier for little hands to hold. Let them cool completely before serving. These are great for baby-led weaning and toddlers learning to self-feed.
Why These 3 Ingredient Banana Oatmeal Cookies Work for Weight Loss and Healthy Eating
If you’re trying to eat healthier or manage your weight, these no sugar banana cookies are a smart choice. They satisfy sweet cravings without the blood sugar spike that comes from refined sugar and white flour. The fiber from the oats and bananas helps you feel full longer, and the healthy fats from walnuts support sustained energy.
I’ve seen people use these 3 ingredient banana oatmeal cookies as part of a weight loss plan because they’re portion-controlled, naturally low in calories, and made with whole food ingredients. Pair them with a green smoothie or a cup of herbal tea, and you have a satisfying breakfast or snack that won’t derail your goals.
They also work well for people managing blood sugar or insulin sensitivity because the carbohydrates are complex and balanced with fiber and protein. Unlike store-bought cookies that spike your blood sugar and leave you hungry an hour later, these 3 ingredient banana oatmeal cookies provide steady energy and real nutrition.
Final Thoughts: Are 3 Ingredient Banana Oatmeal Cookies Worth Making?
Absolutely. If you’re looking for a simple, healthy treat that actually tastes good and uses up ingredients you already have, these 3 ingredient banana oatmeal cookies are worth your time. They take less than 30 minutes from start to finish, require no special equipment, and work for almost any dietary restriction.
Are they the same as a bakery cookie? No. But that’s not the point. They’re warm, naturally sweet, satisfying, and won’t leave you feeling sluggish or guilty afterward. My kids eat them for breakfast, I snack on them in the afternoon, and I’ve even packed them for school lunches and road trips.
The best part? You can customize these 3 ingredient banana oatmeal cookies endlessly. Add chocolate chips, peanut butter, cinnamon, dried fruit, or whatever you have on hand. Make them in the oven, the air fryer, or even no-bake. They freeze well, so you can always have a batch ready when the craving hits.
If you try these 3 ingredient banana oatmeal cookies, let me know in the comments. I’d love to hear what variations you make and how your family likes them. And if you have overripe bananas on your counter right now, you know what to do.
