3-Ingredient Banana Oatmeal Cookies Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Honestly, some days the idea of dirtying 15 bowls, 3 spatulas, and a measuring scale makes me want to cry into a bag of chips instead. But what if I told you that you can whip up cookies—yes, real cookies—with just THREE ingredients? No fancy mixer, no complicated steps, no “whisk until just combined” stress. Just you, a couple of bananas, oats, and something sweet. Boom. Done.

This is literally the easiest cookie recipe in the universe. You could probably make it half-asleep (not that I recommend sleep-baking, but still).

Table of Contents

Why This Recipe is Awesome

Alright, let’s cut the fluff and get straight to the cookie dough (see what I did there?). Here’s why this recipe is a game-changer:

It’s idiot-proof. If you can mash a banana and stir, you can make these cookies. Even toddlers could do it—though maybe don’t trust them with the oven.
Zero guilt, all the yum. These cookies are naturally sweetened with bananas. No butter. No refined sugar. No regret at midnight when you eat five in a row.
Customizable as heck. Sure, it’s “3 ingredients,” but you can toss in chocolate chips, nuts, dried fruit, or a sprinkle of cinnamon if you’re feeling wild.
Budget-friendly. Bananas + oats = the cheapest cookie recipe you’ll ever meet. It’s basically dessert for spare change.
One bowl. One spoon. Minimal mess. Because who likes doing dishes? Not me. Not anyone.

PIN IT

Ingredients You’ll Need for 3-Ingredient Banana Oatmeal Cookies

Ready for the shortest shopping list ever? Here you go:

2 ripe bananas – the more brown spots, the better. If your bananas look like they’ve seen better days, they’re perfect.
1 cup rolled oats – old-fashioned oats work best. Instant oats work too, but they’ll make your cookies softer and less chewy.
1/4 cup add-ins (optional but recommended) – chocolate chips, raisins, chopped nuts, peanut butter, cinnamon, shredded coconut… basically whatever makes your taste buds happy.

That’s literally it. Told you this was easy.

Step-by-Step Instructions

Preheat your oven. Set it to 350°F (175°C). Yes, you actually need to preheat this time—don’t be lazy. Your cookies deserve warmth.
Mash the bananas. Grab a bowl, peel your bananas, and smash them with a fork until smooth and creamy. It’s stress relief and cooking all in one.
Add the oats. Stir in the oats until everything is well coated. You’re basically making a sticky oatmeal blob here.
Mix in your add-ins. Toss in some chocolate chips, nuts, or whatever you fancy. Pro tip: chocolate chips = happiness.
Scoop onto a baking sheet. Line it with parchment paper (unless you enjoy chiseling baked-on banana off a pan). Scoop out small spoonfuls and flatten them slightly into cookie shapes.
Bake. Pop those babies in the oven for 12–15 minutes, or until they’re golden brown and slightly firm.
Cool & devour. Let them sit for a couple of minutes, then eat. Preferably with coffee, tea, or while hiding from anyone who might ask you to share.

Common Mistakes to Avoid

Even though this recipe is basically foolproof, people still manage to mess it up. Don’t be one of those people.

Using unripe bananas. If your banana is still green, don’t even think about it. Your cookies will taste like sadness.
Forgetting to preheat. Cold oven = uneven baking. Rookie mistake.
Overloading with extras. Yes, chocolate chips are amazing. But if your dough is 80% add-ins, the cookies won’t hold together. Balance, my friend.
Expecting bakery-style cookies. These aren’t gooey Toll House knock-offs. They’re soft, chewy, and a little rustic. Manage your expectations.

Alternatives & Substitutions

One of the best things about this recipe? It’s flexible. Don’t like one of the ingredients? Swap it out.

Bananas → Try unsweetened applesauce, pumpkin puree, or mashed sweet potatoes. Just know the flavor will change (pumpkin cookies in fall? Yes, please).
Oats → Quinoa flakes, crushed cereal, or even almond meal. But honestly, oats are cheapest and best here.
Sweetness → Want them sweeter? Add honey, maple syrup, or a drizzle of melted chocolate on top.
Add-ins → Go wild. Peanut butter swirl? Done. Cinnamon & raisins? Classic. Coconut & dark chocolate? Fancy vibes unlocked.

Basically, think of this as a cookie template. You get to be the Picasso of snack time. 🎨

FAQS about 3-Ingredient Banana Oatmeal Cookies

Q: Can I make these without an oven?

A: Technically, yes—you can try an air fryer. Or just eat the dough raw. It’s basically oatmeal, no one will judge.

Q: Do these taste like “real” cookies?

A: Define real. They’re not buttery sugar bombs, but they’re chewy, sweet, and satisfying. If you want gooey chocolate-chip bakery cookies, this ain’t it.

Q: Can I freeze them?

A: Yep! Freeze baked cookies in a zip bag for up to 2 months. Warm them up in the microwave when the midnight snack monster strikes.

Q: Do I need ripe bananas?

A: YES. Stop asking. Green bananas will not give you sweet cookies. They’ll give you regret.

Q: Are these actually healthy?

A: Compared to a triple-layer brownie sundae? Absolutely. Compared to kale? Not so much. But hey, balance, right?

Q: Can I double the recipe?

A: Please do. These disappear faster than you think.

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Final Thoughts about 3-Ingredient Banana Oatmeal Cookies

And there you have it—3-Ingredient Banana Oatmeal Cookies that won’t wreck your kitchen, your wallet, or your diet. They’re the perfect “I want cookies now but I don’t want to work for them” recipe.

So go grab those sad, spotty bananas sitting on your counter and give them a second chance at life. Bake a batch, pour yourself a cup of coffee, and enjoy your new status as a cookie-making genius.

Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it. 🍌🍪