Banana Oatmeal Cookies
These 3-ingredient Banana Oatmeal Cookies may be the healthiest and easiest cookie recipe you’ll ever make! And they’re naturally gluten-free!
Banana, oatmeal, and peanut butter make the basic version of this moist and chewy treat, or you can add your own mix-ins like coconut flakes or chocolate chips!
When you hear the words “Banana Oatmeal Cookies” and “just 3 ingredients,” your first reaction might be: “Yes, please”! And you’d be right! These snacks are moist, chewy, and so easy to make with just 3 ingredients …
… well, 4 if you want to add chocolate chips. But a batch of Healthy Banana Oatmeal Chocolate Chip Cookies is totally worth that fourth ingredient, right?
This recipe is wholesome, delicious, and so simple, your little ones will love helping you make it. These make a great recipe for Breakfast Cookies too!
What’s In Them?
There’s no added sugar, but (shh!) the kiddos don’t need to know that. The base of these Banana Cookies is made with ripe bananas, quick oats, and chunky peanut butter.
You could also add in vanilla extract, dried cranberries, chopped walnuts, and more for added texture and flavor.
How To Make Them:
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper and set aside.
- In a large bowl, mash the overripe bananas with a fork until only small lumps remain. Add the peanut butter, oatmeal, and chocolate chips to the mashed banana and mix until evenly combined.
- Use a medium cookie scoop to measure heaping scoops of the cookie dough onto the prepared baking sheet. Use your fingers or palm to gently flatten the cookies.
- Bake for about 15 minutes, remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These hearty cookies are actually a great source of protein and fiber. They’re also perfect for families with members who have food allergies or sensitivities to dairy, gluten, or eggs.
Do you ever find yourself rummaging through your pantry after being hit with a sweet tooth? You can whip these up with ingredients you probably already have in your kitchen. Or, maybe you just want a healthy, yummy treat on hand!
How Many Calories in Banana Oatmeal Cookies?
You might be wondering: Are Banana Oatmeal Cookies good for you? Well, each cookie is under 100 calories and makes a satisfying snack with a glass of milk.
That being said there isn’t an overwhelming amount of nutritional benefit in these but they are a much healthier option than tradition chocolate chip cookies.
I enjoy snagging one or two of these for an energy-boosting snack. They also make a great breakfast cookie, and sometimes I snag one or two in the morning with my coffee.
How To Freeze Them:
Make according to recipe directions and allow the cookies to cool completely before adding to an airtight container and freezing for up to 3 months. Thaw at room temperature.
Go ahead and tell your family they can have these cookies for breakfast. What they won’t know is that they’re basically eating a bowl of oatmeal, peanut butter, and bananas on the run!
Another thing I love: you can add your own mix-ins to this simple cookie recipe.
My favorite is chocolate chips, and you can even use the dairy-free kind if you want. You can also try adding nuts, dried fruit, or shredded coconut. Basically, whatever is in your pantry works!
All-natural and wholesome with just 3 ingredients, Banana Oatmeal Cookies are a healthy treat. Make a big batch, and feel good about sharing these with your family (or just enjoying them yourself)!
Readers have loved this recipe since I first shared it here and I hope you do too!
More Delicious Banana Recipes
- Banana Cake
- Starbucks Banana Bread
- Banana Nut Muffins
- Banoffee Pie
- Banana Blondies
- Chocolate Chip Banana Bars
Banana Oatmeal Cookies
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Peanut Butter Banana Oatmeal Cookies
Ingredients
- 2 very ripe bananas
- 1/4 cup crunchy peanut butter
- 3/4 cup 1-minute oatmeal
- 1/3 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper and set aside.
- In a large bowl, mash the bananas with a fork until only small lumps remain. Add the peanut butter, oatmeal, and chocolate chips to the mashed banana and mix until evenly combined.
- Use a medium cookie scoop to measure heaping scoops of the cookie dough onto the prepared baking sheet. Use your fingers or palm to gently flatten the cookies.
- Bake for 15 to 17 minutes, remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Video
Notes
- To Freeze: Make according to recipe directions and allow the cookies to cool completely before adding to an airtight container and freezing for up to 3 months. Thaw at room temperature.
- You could also add in dried cranberries, chopped walnuts, and more for added texture and flavor.
- Nutritional information is an estimate per cookie including chocolate chips.
- Adapted from Fresh Magazine.
Nutrition
Did You Make This Recipe?
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I don’t understand all the negative feedback! I made it, came out perfect! I am making another two batch just to freeze it! Thank you Rebecca!
Could you bake these in a bar form?
I’m sure you can, probably in an 8×8 pan but I’m not sure on the bake time as I have never tried it myself.
I made these for my 94 year old dad. He loves them. I used more peanut butter than the recipe calls for. I also let the dough set in refrigerator overnight and made them in the morning for brunch. I only baked them half the time called for because my oven is quite powerful. I’ll definitely be making them regularly. I love that there’s no sugar added. I added vanilla/white chocolate chips and they’re perfectly sweet enough
I don’t eat peanuts and used cashew butter. Turned out delish! Added some honey & it’s a little too sweet if you ask me. Husband loves them!
Thank you for a semi-healthy cookie recipe. Might have been due to the all natural peanut butter I used but they needed a pinch of salt.
I just made these with my 3 year old. They turned out fantastic! We used old fashioned oats added chocolate chips as well as coconut flakes. And at my son’s instance, a squirt of honey. We baked for 20 minutes. I’m enjoying my third one as we speak!
so glad you liked them and your son could help!
These were so yummy!!
I’m so glad you enjoyed them!
perhaps SALTED peanut butter was required and so recipe fail for me using Trader Joe’s organic crunchy no salt valencia peanut butter. my fault. Also I used organic whole grain rolled oats (NOT 1-minute oats)… and organic milk chocolate chips. The cookies were just ok not great as I had hoped.
Hi Marie, yes, salt is essential and so are the 1-minute oats, otherwise they will lack flavor and the texture won’t be soft enough. I’m sorry you didn’t enjoy them.
I was intrigued by this recipe, but in truth the cookies seemed a bit weird. They looked OK and seemed done, but the inside wasn’t, even after more than the recommended 17 minutes. And the ingredients seemed to have sort of melded into a pasty mush, in which I couldn’t really taste any of the flavours – not even the chocolate! Interesting experiment, but I have better recipes for using up ripe bananas…
I’m sorry you didn’t enjoy them, Margaret.
Can you use normal oats instead of instant oats?
Hi Raf, you can, but the texture will be a bit tougher because old-fashioned oats don’t soften as quickly as 1-minute oats.
Do you have to cook them for longer or add another ingredient to make them chewier? I only have old fashioned oats at hand 😑
Cooking them for longer won’t make them chewier. Unfortunately, the minute oats are necessary for this recipe.
Thank you Rebecca!! Your recipes are such an inspiration for me. My whole family loves your healthy approach to good eating. I have to make several batches of these cookies for my grandson alone. Thanks again!
I’m so glad you enjoyed them!
Totally making these for my GF Hubby and Daughter ! Yum!
Enjoy!
Do you refrigerate these cookies after baking them?
You don’t have to, but you can. You can also freeze after baking, just allow them to cool to room temperature first.