Chewy Banana Oatmeal Cookies Recipe

All it takes are three simple ingredients to make these naturally sweetened Banana Oatmeal Cookies. They’re kid-friendly, gluten free, vegan, and can be prepared and baked in under 20 minutes. These cookies rely on ripe bananas for sweetness and whole-grain oats for texture, making them a delicious, wholesome snack or breakfast bite.

3 Ingredient Banana Oatmeal Cookies

These banana oatmeal cookies are intentionally simple: ripe banana, oat flour, and rolled oats form the base. A handful of dark chocolate chips is optional but highly recommended if you want a touch of indulgence. Because this recipe uses only whole-grain oats and banana as the natural sweetener, the cookies are free of refined sugar and easy to adapt to dietary needs.

You can also make them with just two ingredients by skipping the chocolate chips, but the chips add contrast and extra flavor. The cookies will be soft, slightly chewy, and naturally sweet — perfect for lunchboxes, quick snacks, or a light dessert.

What You Need

• 1 cup mashed banana (about 1 large ripe banana)
• 1 cup ground oat flour (or 1 cup rolled oats ground into flour)
• 3/4 cup rolled oats
• 1/2 cup dark chocolate chips (optional)

Note: Ground oat flour can be purchased or made at home from rolled oats. Grinding rolled oats is economical and fast — it yields a fine, whole-grain flour that works beautifully in this recipe.

Instructions

These cookies are quick and forgiving. The dough will feel wetter than traditional cookie dough because mashed banana provides moisture instead of butter or oil. That moisture is normal and important for texture; the cookies set up as they bake.

1. Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
2. In a medium bowl, mash one large ripe banana with a fork until mostly smooth and free of large chunks. A riper banana will produce a sweeter cookie.
3. Add the ground oat flour and rolled oats to the mashed banana. Stir until evenly combined. The mixture will be moist and slightly sticky.
4. Fold in the dark chocolate chips, reserving a few to press on top of each cookie if you like.
5. With slightly wet hands (to prevent sticking), scoop about 1 to 2 tablespoons of dough and shape into a cookie. These cookies do not expand during baking, so form them to the desired final size and flatten slightly with your palm. Add extra chocolate chips on top if desired.
6. Bake at 350ºF for 8–10 minutes, or until the edges are set and the tops no longer look raw. They will remain soft but should hold together when cooled slightly.
7. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

Bake Time

Bake for roughly 8–10 minutes. Because the recipe contains no eggs or leavening agents, cookies won’t rise or spread dramatically. Allow a brief rest after baking for best texture.

Banana Oatmeal Cookies — Add-In Ideas

The beauty of this recipe is its simplicity and flexibility. Try one or more of the following additions to vary flavor and texture:

• Spices: cinnamon, vanilla extract, or a pinch of chai spice for warmth and depth.
• Dried fruit: raisins, cranberries, or shredded coconut for chew and sweetness.
• Seeds and mix-ins: chia seeds, flaxseed, pumpkin seeds, or chopped nuts for crunch and nutrition.

Storage

Allow cookies to cool completely before storing. Place them in an airtight container and refrigerate for up to five days. If you prefer room temperature storage, keep them in the refrigerator-free zone for freshness; because these cookies are moist, refrigeration helps maintain texture and safety.

Freezer Instructions

1. Cool cookies completely after baking.
2. Arrange them on a baking sheet in a single layer and freeze for 30 minutes so they firm up without sticking together.
3. Transfer partially frozen cookies into a freezer-safe bag or container and store for up to three months. Thaw at room temperature or briefly warm in the oven before serving.

More of Our Favorite Oatmeal Cookies

• Vegan Cowboy Cookies — chewy, full of mix-ins
• Vegan Peanut Butter Banana Cookies — peanut butter and banana for extra protein
• Healthy Monster Cookies — packed with oats and nut butter
• 100% Whole Grain Chewy Oatmeal Cookies — classic and satisfying
• Peanut Butter Oatmeal Cookies — nutty flavor and chewy texture

Recipe Summary

Name: Oatmeal Banana Cookies

Prep time: 15 mins — Cook time: 8–10 mins — Total: ≈ 23 mins

Yield: About 12 cookies (servings vary by scoop size)

Ingredients

• 1 cup mashed banana (about 1 large ripe banana)
• 1 cup ground oat flour (or rolled oats ground to a fine flour)
• 3/4 cup rolled oats
• 1/2 cup dark chocolate chips (optional)

Instructions (condensed)

1. Preheat oven to 350ºF. Prepare a baking sheet.
2. Mash the banana until smooth. Combine with oat flour and rolled oats.
3. Stir in chocolate chips. Shape cookies; they will not spread during baking.
4. Bake 8–10 minutes. Cool on a rack.

Tips & Notes

• If you can’t find ground oat flour, make your own by processing rolled oats into a fine powder.
• Use a very ripe banana for the best natural sweetness and softer texture.
• Cookies will be soft when warm; allow a short cooling period for them to firm up.

Nutrition (approximate per cookie)

Calories: 122 kcal — Carbohydrates: 20 g — Protein: 3 g — Fat: 4 g — Fiber: 3 g — Sugar: 6 g. Nutrition values are estimates and should be used as a guide only.