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

4.97 from 62 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. I love a majority of the recipes I make from this site; but this one I’m not too crazy about. It’s a nice simple recipe but doesn’t taste the same as the real thing.3 stars

    1. Hi Tisha – I plan to post a more classic oatmeal cookie recipe soon. But this one is great for a healthy option with minimal ingredients. :)

  2. Love that it is easy and healthy! Is banana binding the cookie together? I’m asking because I’m curious if I can change it to apple/cinnamon to rotate the flavors. 5 stars

  3. Can you use frozen Bananas and if so would you add more oats or chocolate chips due to the liquidity texture from being frozen.

    1. You can use frozen bananas, but I would wait til they are completely at room temperature so you can mash it.

    1. I have a few storage tips written in the post! But you can store them either in the fridge or freezer :)

  4. Quick, easy, and delicious!! My bananas were on the smaller side so I ended up using 3 which was perfect! I just matched the consistency to your photos above. Trying next with pumpkin purée!5 stars

  5. Great recipe, thank you so much. We reduced oats to reduce calories in cookies, added vanilla flavour and substituted chocolate chips with raisins, but it was great. Love this for dessert or snack.5 stars

    1. i’d be interested how much you reduced the oats by before i start the recipe if you can let me know! thank you :)

  6. I Love these cookies so much I actually look forward to my bananas browning so I can make more!! I share with other families and everyone enjoys them!
    Definitely a 5 Star rating!

  7. Love this recipe for a quick, easy, delicious sweet treat! Tip – if you only have rolled oats instead of quick-cooking, just pop them in a food processor and pulse a few times. Then they mix together better and bake well!5 stars

    1. Thank you! I was looking for this comment. I’m actually out of quick oats and wondered if putting the old fashioned ones in the processor would help. Good to know!!5 stars

  8. Oops!! Forgot to leave a rating with my post. I would give this recipe more than 5 stars if I could. It’s delicious and so flexible. I love being able to whip these up in a jiffy.5 stars

  9. These look fabulous! Can I make them with regular oats rather than quick cooking oats? Would I need to do anything to prepare the oats beforehand?

    1. I find that the texture is much smoother with quick cooking oats. If you’re using rolled oats, pulse them in a food processor if possible!

  10. Just made these. Wow are they good!  So simple to make. I added a handful of chopped walnuts.  Will make this again and again!5 stars

  11. Yes!! Exactly what i was looking for!!
    Made it with two tablespoons of maple syrop, omg :D
    Will be making these for the coming sixty years ;)
    greetings from holland :)!5 stars

  12. Hi Lisa!
    Thanks so much for the recipe I just made it and turn out really well, loved that is not sweet but still satisfice my sweet tooth, healthy, easy and quick to make, I just had a little inconvenient that is super embarrassing, the paper stayed stick in the cookies, I don’t know if it was the brand of it or if I needed to add some kind of grease, anyways the little paper on the back of the cookies did not stop anybody in the house to finish with them tonight :) super happy everybody loved them.

    Thanks so much for sharing and I will keep practicing :)5 stars

  13. Loved the recipe! Super easy, basically a pantry recipe which is great. Any recos on how best to store the leftovers? Can they be left out or do they need to be refrigerated?5 stars

    1. Hi there! Heads up, I will always provide storage instructions in the post :) But, you can store them in the fridge or freezer (find details for each in the post) :).

  14. I really appreciate this recipe because it tastes great even though there is no flour or fat or sugar. Next time I’ll make it with cinnamon and will reduce the chocolate chips to see if it is still as good. I think it will be.5 stars

  15. Just made some tonight. But added vanilla extract, cinnamon, and protein powder. Due to intermittent fasting, I gonna taste them tomorrow morning—can’t wait!!5 stars

  16. I was surprised how good these were for only being 3 ingredients!  My chocolate chips are rather large so I had a little too many when I mixed it in with the banana oat mixture, next time I think I’ll just press the chips on top :) thanks for a easy delicious recipe 5 stars

    1. Yes! Everything on my site is actually gluten-free since I have celiac. So, I’m always making sure to buy certified gluten-free oats.

  17. Easy to make and delicious cookies. (Watch the video for extra tips.)

    My husband likes a moister cookie, so I made his batch according to the recipe.
    I like a crisper cookie. After baking the correct amount of time,
    I remove the cookies from the oven, turn them over, and bake 15 more minutes.
    Yum, really good with coffee, tea or hot water before bed.5 stars

  18. No more bananas going to freezer purgatory. Banana is starting to look less than desirable, I make a half batch. I have started getting creative with the add ins and I am currently adding a combination of semi sweet chocolate chips and dried cranberries. This recipe has become a definite go-to. Thank you so much for sharing5 stars

  19. I’m thrilled to find a healthier treat my husband enjoys. He can’t wait until the end of the week to offer up the too ripe bananas for this recipe. Our favorite version is using mini chocolate chips and your tip for half quick and half rolled oats.5 stars

  20. I’ve been wanting to make this recipe since it came out and finally got around to it. So easy and so delicious! Doesn’t give you that feeling of eating too many sweets. Best of all it’s so quick. This is a great treat to make with kids.5 stars

  21. Easy & Delish!! Thank you. I made these more then once, great alternative to regular cookies. I did do what others had suggested in the reviews, vanilla & walnuts. Next time I think Iwill try adding protein powder, little egg white, and peanut butter chips.5 stars

  22. I’ve been making these cookies for a few months now (found them on another blog) but love that I’m seeing them here. I’m buying extra bananas every week now just so I end up with one or two very ripe ones for baking. If my baking is delayed, I peel the bananas, pop them into a container and freeze them until I’m ready to bake. Defrosting actually brings out the moisture which is great since I use old fashioned oats. I also use mini chocolate chips instead of regular. Love these – just sweet enough and, you’re right, they’re great with coffee!5 stars

    1. You can always find the storage instructions written in the post :) But, these will keep for up to 4 days at room temperature or fridge. Alternatively, you can freeze them for up to 2 to 3 months.

  23. I can’t believe three ingredients could make something so delicious. Make sure you shape them to your liking before baking because they don’t rise or spread. 5 stars

  24. Just what I needed. I just had meniscus surgery to remove multiple tears a few days ago. Although I am weight barring I am on crutches and can’t make it down the stairs to our pantry. I gathered what I deemed essential before hand to have a few meals planned but just wanted something sweet afterwards. This was savior. I did tweak the recipe to what I had within reach. I had old fashioned oats and a open bag of chocolate and peanut butter chips. It still didn’t disappoint. They set up in the oven and worked just fine. The best part was I gathered everything I needed in a reusable bag and took it to the kitchen table. I had everything mixed up and in the oven in minutes. These cookies do have moisture. Be sure to store them with a paper towel. 5 stars

  25. These came out great (there will be no leftovers), but I am wondering if there is an equally great cookie/snack I can make that is actually crispy like a cookie?5 stars

  26. I absolutely love this recipe! If I added a chocolate/vanilla powder protein, how would that change that outcome of the cookie?5 stars

    1. Happy you love the cookies, Kyle! Yes, you could add a scoop or so of protein powder without affecting the cookies too much.

  27. This is such a great recipe to riff off of! I did one batch by the recipe, and the next with an egg, nut butter, and cinnamon and they were both great. Cookies are such a nice alternative to MORE banana bread when you’ve got old bananas!5 stars

    1. These are the easiest and so delicious. I added a couple tablespoons of peanut butter along with the mini chocolate chips. Yum.5 stars

  28. I add SALT, vanilla extract and use raisins with cinnamon for an actual meal “cookie”. With choc chips it becomes a healthier cookie. 
    I add sesame seeds or shredded coconut often too. 
    Sometimes you have to add something more if the bananas are very liquidy.

    We make these up all the time! 

  29. Delicious, although I did add a little cinnamon, salt, vanilla, maple syrup and almond butter! They were a hit with the whole family! Thank you for continuing to inspire us with healthy recipes. 5 stars

  30. Hi Lisa, these look fantastic, I can’t wait to make them. I’m wondering how long they will last if refrigerated and would you recommend freezing? Thanks for everything you do, love your recipes. 

    1. You can always find storage instructions written in the post :) But, these can be stored at room temperature in a sealed bag for up to 4 days, and also in the freezer.