3 Ingredient Banana Oatmeal Cookies (No Flour or Eggs)

These 3 ingredient banana oatmeal cookies are a simple way to use up ripe bananas. You only need bananas, rolled oats, and chocolate chips—no flour, eggs, or butter. The result is a soft, lightly chewy cookie rather than a crisp bakery-style one.

They work well as a quick snack or make-ahead treat. The key is to use very ripe bananas, measure the oats, and shape the cookies before they go into the oven.

3 Ingredient Banana Oatmeal Cookies at a Glance

• Yield: about 12 small cookies
• Prep time: about 10 minutes
• Bake time: 12–15 minutes
• Oven temperature: 350°F (175°C)
• Texture: soft and oat-forward; not crisp
• Equipment: bowl, fork, spoon, baking sheet, parchment paper

Ingredients

• 2 very ripe medium bananas, peeled (about 200–230 g total)
• 1½ cups old-fashioned rolled oats (about 135 g)
• ⅓ cup mini chocolate chips (about 55 g)

Why these work: The bananas provide moisture and natural sweetness, the oats give the dough structure, and the chocolate chips add small pockets of chocolate. Banana size varies, so the mixture may need a spoonful more oats if it looks runny.

How to Make Banana Oatmeal Cookies

1. Heat the oven

Preheat to 350°F (175°C). Line a baking sheet with parchment paper so the cookies release easily.

2. Mash the bananas

Put the peeled bananas in a medium bowl and mash with a fork until mostly smooth. A few small lumps are fine, but large chunks can make the cookies uneven.

3. Stir in the oats and chocolate

Fold in the rolled oats, then the chocolate chips. Leave the mixture for 2–3 minutes so the oats can absorb some moisture. It should be thick enough to hold a scoop. If it spreads like porridge, mix in 1–2 tablespoons of extra oats; if it is unusually dry, add a small spoonful of mashed banana.

4. Scoop and shape

Divide the mixture into roughly 12 portions, about a heaping tablespoon each. Place on the prepared sheet, leaving a little space between them, and gently press each portion into a thick disc. These cookies barely spread while baking.

5. Bake and cool

Bake for 12–15 minutes, until the edges look set and the bottoms are lightly colored. Let the cookies cool on the baking sheet for at least 5 minutes before moving them to a wire rack. They firm up as they cool but stay soft inside.

Tips for Better Texture

• Use spotted, ripe bananas. Firm yellow bananas are less sweet and harder to mash.
• Keep the cookies fairly small and even in thickness so the middles cook at the same rate.
• Do not expect a crunchy cookie; there is no butter or flour to create that classic crisp edge.
• If your bananas are particularly large, use the weight guide and adjust with a little extra oats.
• Choose mini chips for more even chocolate distribution in small cookies.

Simple Variations

For a 2-ingredient version, leave out the chocolate chips. For a dairy-free version, use dairy-free chocolate chips; for a gluten-free version, choose oats labeled certified gluten-free if that matters for your diet. Cinnamon or vanilla can add flavor, but they count as extra ingredients.

Why Are My Banana Oat Cookies Too Soft?

They are meant to be soft, but wet or gummy centers can result from oversized bananas, thick scoops, or underbaking. Flatten the portions, measure ingredients consistently, and give them time to cool. If the raw dough looks loose, add a tablespoon of oats before scooping.

Storage and Freezing

Cool completely before storing. Keep them in a sealed container in the refrigerator for up to 4 days, with parchment between layers if needed. Freeze cooled cookies in a freezer-safe container for up to 2 months. Thaw in the refrigerator or briefly warm before eating.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes. Quick oats absorb moisture faster and give a softer, more uniform texture. Start with a similar measured amount and check the dough consistency before shaping.

Can I make these cookies without chocolate chips?

Yes. Banana and oats alone make a basic two-ingredient cookie. It will taste less sweet and less dessert-like without the chocolate.

Do these cookies spread in the oven?

Not much. Press them into their final shape before baking instead of expecting the dough to spread like traditional cookie dough.

Are these cookies egg-free?

The base recipe does not contain eggs. If you’re baking for someone with allergies, also check the packaging of your oats and chocolate chips for cross-contact warnings.

More Easy Baking Ideas

If you have more ripe bananas, try our easy homemade banana bread or banana oat muffins. For another oat-based treat, see these oatmeal cookie cups.

Recipe note: This is an editorial recipe guide based on standard banana-oat cookie ratios; this specific version has not been independently test-baked by the site.