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Banana oat cookies studded with mini chocolate chips cooling on a wire rack
Whole-Food Desserts · No-Bake Treats

3-Ingredient Banana Oat Cookies

August 17, 2026 Total time: 23 min Makes: 12 cookies

This is the cookie I make when I have two overripe bananas and don't want to think about it any further. Three ingredients, no flour, no eggs, and it still comes out of the oven looking and tasting like an actual cookie.

They bake up soft and cakey rather than crisp, that's just the nature of a flourless oat cookie. Properly spotted, ripe bananas are what make or break the batch, underripe ones won't give the dough enough sweetness to hold together.

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3-Ingredient Banana Oat Cookies

Ripe bananas, rolled oats, and chocolate chips, nothing else, and they still come out looking and tasting like an actual cookie.

Prep 10 min
Cook 13 min
Total 23 min
Yield 12 cookies

Ingredients

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a bowl, mash the bananas well with a fork until mostly smooth, a few small lumps are fine.
  3. Stir in the rolled oats and mix until fully combined and the oats have absorbed some of the banana moisture, about a minute of stirring.
  4. Fold in the chocolate chips.
  5. Scoop rounded tablespoons of dough onto the prepared baking sheet, flattening each slightly with the back of the spoon (these do not spread much on their own).
  6. Bake 12 to 15 minutes, until the edges are lightly golden.
  7. Cool on the pan for 5 minutes before moving to a wire rack.

Nutrition (approximate, per serving)

Calories70
Fat2g
Carbs12g
Fiber2g
Sugar4g
Protein2g

Macros are per serving, and a serving here is one of twelve cookies. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Use bananas that are properly ripe, well spotted with brown, not just yellow. Underripe bananas will not give the dough enough sweetness or moisture to hold together.
  • These are soft, cakey cookies rather than crisp ones, that is the nature of a flourless oat cookie.
  • Add a pinch of cinnamon or a spoonful of peanut butter to the dough if you want to switch up the flavor without adding a fourth real ingredient.
  • Store in an airtight container at room temperature for 2 days, or the fridge for a week, they get softer the longer they sit.

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