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These healthy 3 ingredient oatmeal banana cookies are incredibly easy to whip up, taste amazing, and won’t load you down with tons of manufactured sugars or flour.
When I think of cookies, I often think of something like double chocolate chip, loaded with calories and deliciously unhealthy for you goodness.
But with these 3 ingredient oatmeal banana cookies, you’re getting the silky smooth milk chocolate, a soft and chewy cookie, and a lot fewer calories.
These are cookies you can start your day with, and that’s something to be happy about!
These breakfast cookies use the banana to bind the oats together, and the chocolate chips are a fun extra – but you can get creative with what else you throw in.
It also means you don’t need any crazy ingredients, no eggs, no flour, no baking powder or baking soda – just some oatmeal, bananas, and some mix-ins.
Ingredients You’ll Need
To make these oatmeal banana cookies, you’ll need:
- 1 and 1/2 cup oats (140 grams)
- 2 ripe or overripe bananas
- 1/4 cup chocolate chips (40 grams)
Can You Freeze Oatmeal Banana Cookies?
Yes, you can freeze these cookies for up to a month, but honestly they are the best fresh and they take about 20 minutes to make, so I wouldn’t plan on making too many extras that you’ll need to save for later.
What Kind of Oatmeal to Use
To make these cookies, we want to use steel cut oats or rolled oats, not instant oats. Just good old fashioned oats.
Should the Bananas be Ripe?
The bananas, for best results, should be a bit past ripe – you can use really overripe bananas in this recipe, which is a great way to use them up.
But if they’re not ripe yet, they’re going to be really hard to mash so leave them for a few days before making.
How to Make Oatmeal Banana Cookies
To make banana oatmeal cookies, put your bananas in a large bowl and mash them with a fork until you have banana mash and it can be stirred.
Then, gradually add in the oats and keep adding until they are completely mixed in.
You don’t want the “dough” to be super sticky, so keep adding oats until you’ve got a sturdy mixture.
Add in the chocolate chips or other mix-ins and fold into the dough.
Scoop out about a heaping tablespoon of the mixture and shape into a ball, putting them 2 inches apart on a baking sheet.
You can either leave them as balls or smash them down with the back of your fork to make them look more like cookies.
Bake for about 15 minutes at 400 F or 200 C and take out when the edges start to brown.
These are really the best to enjoy straight out of the oven, so let them cool slightly and enjoy!
