Banana Oatmeal Cookies


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These are the easiest (and most delicious) banana oatmeal cookies you’ll ever make! They come together with just 3 ingredients and bake into an irresistibly chewy texture that’ll make it hard to stop at one cookie. But that’s okay – these cookies are on the healthier side!

Banana oatmeal cookies laid out on a marble plate.

Whether it’s the holidays or a typical weekday, a batch of easy-to-make banana oatmeal cookies delivers pure joy. So here’s a little nudge to keep these 3 ingredient cookies up your sleeve. They’re delightfully chewy, pretty darn healthy, and have that delicious chocolate banana flavor we all know and love.

Banana oatmeal cookies make waking up in the morning much more enjoyable with a fresh cup of coffee. You’d could even consider them a breakfast cookie, if you omit the chocolate chips. Plus, they’ll give you a fun way to cook with oats aside from your oatmeal or overnight oats routine!

Ingredients for banana oatmeal cookies on a table.

The best part is that you’ll likely have these three ingredients on hand. But there’s a few things to keep in mind to make sure your cookies turn out perfectly. Here are a few tips:

  • Bananas: Since you’ll be mashing these, make sure your bananas are quite ripe! That way, they’ll also be sweet enough where you don’t need to add additional sugars.
  • Oats: After a few test runs, I found that using quick cooking oats results in a smoother and chewier texture. You can certainly add old fashioned rolled oats into the mix, but the cookies will have a chunkier, more raw oat-y texture (as they’ll absorb less of the mashed banana).
  • Chocolate Chips: I love to use semi-sweet chocolate chips. But if you’re more of a milk chocolate or dark chocolate type of person, add in what you like! And if you’re looking to mix in other ingredients besides chocolate chips, keep reading for more ideas.

Find the printable recipe with measurements below.

How To Make Banana Oatmeal Cookies

Now that we’ve got the ingredients situated, you’ll be happy to know that the baking part is just as easy! But first, preheat your oven heated to 350°F (177°C) and line a baking sheet with parchment paper.

Make the banana oat mixture. First, mash up the bananas in a large bowl. I normally do this with a fork for a quick and easy mash. But you can also use a potato masher if you have one. Then stir in the oats and chocolate chips until everything is well combined.

Chocolate chips and dough in a bowl for banana oatmeal cookies.

Make the cookie shape. Each cookie is about 1 ½ tablespoons of dough (which should make 15 cookies). After all the dough is portioned out on the baking sheet use your fingers to flatten them into a round cookie shape as they won’t flatten as they bake.

Scooping banana oatmeal cookie dough onto a baking sheet.

It’s baking time. It only takes a short 13 to 15 minutes to bake them! Once you remove them from the oven, let them cool on the baking sheet for a couple of minutes before you enjoy.

Baked banana oatmeal cookies on a baking sheet.

A Few Tips

  • Make sure to use quick cooking oats. Technically, you can use half rolled oats and half quick cooking oats. But as I mentioned above, quick cooking oats creates a much smoother and enjoyable texture – especially for cookies.
  • Feel free to switch up the mix-ins! Treat these cookies like an energy ball and give them a nutritional boost with healthy mix-ins. You could add dried fruit (raisins and cranberries are great), chopped nuts such as almonds or pistachios, all sorts of seeds (pumpkin, chia, flax, etc.), and even spices such as cinnamon or a tiny splash of vanilla extract.
  • Use a cookie scoop for same-sized cookies. This is my all-time favorite cookie scoop whenever I make cookies.
Holding a bitten banana oatmeal cookie.

To Store

Although these cookies can easily be devoured, it’s always a good idea to save some for the following day. So here are a few ways you can store them.

  • To store: These cookies will keep at room temperature for up to 4 days in an airtight container or sealable bag (I love to use Stasher bags for this). The cookies do have quite a bit of natural moisture, so I also add a folded paper towel in the bottom of the container or one side of the bag.
  • To freeze: Make a second batch and freeze them! Trust me, they’ll come in handy when you’re craving something sweet, but don’t have the time to bake. Just store them in a freezer safe container or bag and add parchment paper in between each layer to prevent the cookies from sticking to each other. Thaw them in the fridge overnight before you’d like to enjoy.

Note: don’t be alarmed when these cookies turn darker brown. They will naturally become darker due to the banana browning over time. But they’re still safe to consume!

You can never have enough cookie ideas right? I think you’ll also love a few of these cookie recipes, so give them a try!

What’s there not to love about these banana oatmeal cookies? They’re easy and delicious! If you make them, let me know how they turned out! I’d love to hear what you think in the comments below.

Banana oatmeal cookies on a plate.

Banana Oatmeal Cookies

4.92 from 68 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 15 cookies
Author: Lisa Bryan


The best 3 ingredient banana oatmeal cookies that are irresistibly chewy, and incredibly easy to make. Watch the video below to see how I make them in my kitchen!





  • Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. In a large bowl, mash the bananas with a fork until they're smooth and pureed.
    Mashed banana in a bowl for banana oatmeal cookies.
  • Add the oats and stir until the mixture is well combined.
    Banana oatmeal cookie dough in a bowl with a fork.
  • Add the chocolate chips or your favorite mix-ins, then stir again.
    Mixing banana oatmeal cookie dough mixture in a bowl.
  • Drop 1 ½ tablespoon portions of dough onto the baking sheet (I love to use this cookie scoop), then use your fingers to flatten them into a round cookie shape.
    A baking sheet of banana oatmeal cookies
  • Bake the banana oatmeal cookies for 13 to 15 minutes. Remove from the oven, let cool for a few minutes, then enjoy.
    A marble plate with banana oatmeal cookies on top.


Calories: 74kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Banana Oatmeal Cookies, Oatmeal Cookies
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted December 2021, but updated to include new information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi, the texture of mine came out a bit gummy – what did I do wrong?
    No biggy as my toddler still loves them!4 stars

    1. Hi Jamie – these do have a bit more of a chewy texture, given the bananas and starch in the oatmeal. Glad your toddler loves them!

  2. Pretty decent. My kids gobbled them up which surprised me. When the craving for cookies hit, i think i will make again. Glad i tried them.5 stars

  3. These are so delicious and easy and perfect for a quick morning breakfast on the go or afternoon snack. I love them with mini chocolate chips and dried cranberries and sometimes toasted pecans. Yum!5 stars

    1. Hi Lynette – I usually write storage instructions in the post or recipe card notes. But, these cookies will keep at room temperature for up to 4 days in an airtight container or sealable bag.

  4. LOVED this recipe soooo much that I had to send huge THANKS for sharing this easy and simple ingredients recipe. I made my first batch today but this will be my go-to recipe whenever I’m craving cookies! I didn’t have quick oats so I put my rolled oats in the blender and it came out perfectly shredded. Very excited about this wonderful base recipe! Can’t wait to experiment with other ingredients…maple syrup and pistachios…mmmmmm :D5 stars

  5. Overall tasty and easy to make. Added golden raisins to mine. Not sure how I messed up a 3 ingredient recipe but when I baked these, mine didn’t flatten into a cookie. They just stayed in a ball. Not bad though and my toddler is eating them up!

    1. Hi Shana – in step 4 it says you need to flatten them with your fingers. :) These don’t flatten on their own. Glad you and your little one still loved them!

  6. Delicious! No chocolate.
    I made multiple other additions:
    Walnuts and a “preserve” of blueberry, black nerry, seedless grapes, maple syrup & cocoa.
    Baked 24 minutes!!!

  7. These were extremely easy to make and have such good flavor! My bananas were small so had to use three and I added a smidge of vanilla on my husband’s request. I also added raisins for him as well. What a great recipe!! Thank you Lisa!!5 stars

  8. Hello Lisa,

    This recipe is great, thanks.

    My 2 year old daughter loves helping me mashing the bananas and mixing it with the oats.
    I have made these with more bananas when I have no chocolate chips and with raisins instead of chocolate chips.

    María5 stars

  9. Made these today after my daughter let me taste hers. I used mini dark chocolate chips. Next time I will do the same but might try a handful of fresh coconut. Thank you for this recipe 😊5 stars

    1. You’re more than welcome, Katherine! I’m glad you enjoyed the recipe, and you can definitely tweak the flavor profile with fresh coconut. Enjoy!

  10. I did this today and doubled the recipe. Had lots of bananas to use up so it came out delicious and it’s great to have them at hand for a quick bite of hunger or sweet cravings, thanks a lot! Love these few ingredients recipes. Be safe and send in some more quick short recipes, love them.5 stars

    1. Greetings from Singapore!

      Love the recipe! I actually baked them in my little toaster oven and they turned out yummy5 stars

  11. I have made these several times, I did switch to mini-chocolate chips the 2nd time I made them, and today I used mini-cinnamon chips! Yummy!5 stars

  12. I’m obsessed with these. I’ve been raving all day after having them about how mad I am for not knowing about them sooner!!!! So easy. So delicious. So good for you. A new staple in my home. @tattedmamaonthemove5 stars

  13. Simple, delicious and incredible easy. I didn’t have enough oatmeal so I only made 1/4 of the recipe, and I added some toasted coconut as well. It was Just enough to leave me wanting more. Tonight I’ll be making it again and I’m so much looking forward to treating myself to a healthy snack/cookie.5 stars

  14. I enjoyed this! Thank you. Shared it with my family. A few changes I made were soaking the oats in the bananas for a bit, adding 2 tsp vanilla and 2 dashes of salt because my bananas were kinda bitter. Oh and I used mini chips. 5 stars

  15. Excellent way to use ripe bananas. Great base recipe to build on depending on what taste you want. I added vanilla, cinnamon and some almond butter. Nice breakfast cookie or a snack with tea.5 stars

  16. Made this tonight. Added unsweetened shredded coconut, and only put one tiny stevia-sweetened chocolate chip on each because they were already sweet, but they needed to look less . . . anemic. Also used old fashioned oats (didn’t have the quick-cooking variety at hand). The results look promising. They’re still cooling off.5 stars