Healthy Banana Oatmeal Cookies
This post may contain affiliate links. Please read the disclosure policy.
These Banana Oatmeal Cookies are healthy and delicious with a moist and chewy texture! This easy cookie recipe uses just 3 ingredients: ripe bananas, oats and chocolate chips. Perfect for snacking or even breakfast!
Banana oatmeal cookies are one of my all-time favorite treats. They’re a guilt-free snack or breakfast idea that’s vegan and gluten-free with no dairy or refined sugar! These 3 ingredient cookies are amazingly simple while steering clear of the butter, sugar, flour and eggs found in most cookie recipes.
The best part? They’re incredibly easy to make in just 20 minutes and are so soft coming out of the oven. Plus, you get amazing aromas wafting out of your oven while they bake!
These healthy 3-ingredient cookies have no flour, no butter, no eggs and no sugar! Here’s what you’ll need for this recipe:
- Bananas: we used large, overripe bananas (the common yellow variety)
- Oatmeal: you can use large old-fashioned oats or quick oats. Avoid instant oats, which are too powdery. For gluten-free cookies, be sure to use gluten free oats.
- Chocolate chips: semisweet chips work well; use dark chocolate chips to make it vegan and sugar-free chocolate chips for sugar free cookies.
Note that these cookies are flourless! The mashed bananas work instead to bind together the other ingredients.
The banana oat combo is considered to have a range of health benefits. Oats and bananas both contain soluble and insoluble fiber for digestive health, while bananas provide potassium, magnesium, folate and other vitamins and minerals.
- This is a great way to use up ripe bananas. Look for bananas with brown spots that haven’t turned completely brown. The riper the banana, the sweeter the cookie!
- The batter should have the same consistency as regular cookie batter. If it seems wet, simply add a few more tablespoons of oats to absorb the excess moisture.
- Always flatten the cookies to about a ½ inch thick on the baking sheet before baking, as they don’t spread out like other cookies.
Breakfast cookies are a convenient and energy-boosting start to the day, as long as they’re healthy cookies like these ones. . Serve them with some fruit and yogurt for a healthy breakfast, or simply grab and go!
Yes, banana cookies freeze well. Just let them cool completely and place in an airtight container with parchment or wax paper in between the layers to prevent sticking. To thaw, remove the cookies from the container to prevent them from becoming soggy.
Healthy Banana Oatmeal Chocolate Chip Cookies
- 2 large bananas, ripe*
- 1 1/2 cup old-fashioned oats, large oats
- 2/3 cup semisweet chocolate chips, see note
- Set the oven rack to the upper-middle position. Then preheat the oven to 350°F (177°C).
- Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- Peel the bananas and place on a large plate. Using a fork, mash them until smooth with no more lumps.
- Add the oats and mashed bananas to a medium-size bowl and mix well. If the mixture seems too wet, mix in a few more tablespoons of oats.
- Add the chocolate chips and stir to combine.
- Scoop one tablespoon of batter onto the baking sheet and flatten it to about ½-inch (12 mm) thick with your fingertips. Repeat for the rest of the batter, spacing the cookies an inch apart.
- Bake for 15 – 20 minutes until puffy.
- Remove from oven. Let the cookies cool for 5-10 minutes and then use a rigid spatula to remove to a wire rack to cool completely.
- * Look for ripe bananas with brown spots. If they’ve turned completely brown on the inside, they’re too ripe.
- Make it gluten-free: simply use gluten-free oats to avoid any risk of contamination from wheat.
- Make it sugar-free: simply use sugar-free chocolate chips instead of regular semisweet chocolate chips.
- Storage: Let the cookies cool completely and store in an airtight container at room temperature for up to 2 days. You can also freeze for up to 3 months in an airtight container with layers of parchment or wax paper in between to prevent sticking.
Please read our nutrition disclaimer.
More healthy recipes
Editor note: Originally published May 17, 2017 and updated Nov 6, 2019