I absolutely love this 3 Ingredient Banana Oat Chocolate Chip Cookies Recipe because it’s so simple yet incredibly satisfying. With just ripe bananas, oats, and chocolate chips, you can whip up a batch of wholesome cookies that feel like a treat without any fuss or guilt. It’s perfect for those moments when you want something sweet but don’t want a pan full of complicated ingredients or a long ingredient list.
When I first tried this recipe, I was amazed at how moist and chewy the cookies turned out, thanks to the natural sweetness and moisture from the bananas. You’ll find that these cookies work wonderfully as a quick snack, a lunchbox surprise for kids, or even a cozy addition to your afternoon coffee break. Trust me, once you try this 3 Ingredient Banana Oat Chocolate Chip Cookies Recipe, it’ll become a staple in your kitchen!
Why You’ll Love This Recipe
- Only 3 Basic Ingredients: No need to keep a stocked pantry of fancy baking supplies to make these cookies.
- Naturally Sweet and Wholesome: Ripe bananas add sweetness and oats provide fiber, making it a healthier option.
- Perfect for Busy Days: Come together in under half an hour, which is ideal for a quick homemade treat.
- Great for All Ages: Kids love them, and adults appreciate the wholesome goodness and chocolatey twist.
Ingredients You’ll Need
These three ingredients balance each other beautifully to create cookies that are soft, chewy, and sweet. When shopping, it’s best to choose fully ripe bananas for maximum flavor and sweetness.
- Bananas: Use ripe bananas with lots of brown spots for natural sweetness and soft texture.
- Quick Oats: These give structure and chewiness without any refined flour.
- Chocolate Chips: Semi-sweet or dark chocolate works best to add that melty, sweet surprise.
Variations
I like to keep this 3 Ingredient Banana Oat Chocolate Chip Cookies Recipe flexible, so feel free to experiment with add-ins or tweaks to suit your taste buds and dietary needs.
- Add Nuts: I often toss in chopped walnuts or pecans for a nice crunch—the family loves the extra texture.
- Use Different Chocolate: Swap chocolate chips for peanut butter chips or white chocolate for a fun twist.
- Make It Vegan: This recipe is naturally vegan as long as your chocolate chips are dairy-free.
- Spice It Up: A pinch of cinnamon or a splash of vanilla extract adds warmth and depth.
How to Make 3 Ingredient Banana Oat Chocolate Chip Cookies Recipe
Step 1: Mash Those Bananas Just Right
Start by peeling your ripe bananas and mashing them in a large bowl using a fork or potato masher. I like to get them mostly smooth but a few small lumps left in give the cookies some texture. Make sure to use ripe bananas — their natural sugars are what sweetens these cookies without any added sugar.
Step 2: Mix in the Oats and Chocolate Chips
Add the quick oats to the mashed bananas and stir until evenly combined. Then fold in the chocolate chips gently; this helps spread the chocolate evenly without melting it. This mixture comes together quickly and doesn’t require any special equipment — I often just use a wooden spoon.
Step 3: Shape and Bake Your Cookies
Scoop about 2 tablespoons of the cookie dough onto a parchment-lined baking sheet and press down gently to form a 2½ inch disc. Leave about an inch between each cookie because these don’t really spread during baking, so you can place them fairly close. Bake in a preheated 350°F (180°C) oven for 15-20 minutes until the tops are golden and set to the touch.
Step 4: Cool and Enjoy
Once baked, let your cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This resting step helps them set up perfectly without crumbling. I love sneaking one warm with a glass of milk — it’s pure comfort!
Pro Tips for Making 3 Ingredient Banana Oat Chocolate Chip Cookies Recipe
- Choosing Bananas: Use bananas that are very ripe — the blacker the spots, the sweeter and more flavorful your cookies will turn out.
- Oat Texture: Quick oats work best for tender cookies, but if you only have old-fashioned oats, pulse them briefly in a food processor to break them down a bit.
- Don’t Flatten Too Thin: Press the cookie discs just enough to shape them, as thinner cookies can dry out or become brittle.
- Watch Your Oven: Every oven is a little different — check the cookies at 15 minutes to prevent overbaking and keep them chewy.
How to Serve 3 Ingredient Banana Oat Chocolate Chip Cookies Recipe
Garnishes
I often sprinkle a few extra chocolate chips on top of the cookies just before baking for extra chocolatey pockets. Sometimes, just a tiny sprinkle of flaky sea salt on top after baking really brightens the flavors and balances the sweetness—highly recommend it!
Side Dishes
These cookies are fantastic alongside a cup of strong coffee, hot tea, or even a creamy glass of milk. For a wholesome snack, pair them with some fresh fruit or a yogurt parfait.
Creative Ways to Present
When I want to impress guests, I arrange a stack of these cookies on a pretty plate with a drizzle of melted chocolate over the top and fresh berries scattered around. They also look adorable served in small brown paper bags tied with twine for gift-giving or party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to two days, which keeps them soft and fresh. If your kitchen is warm, you might want to store them in the fridge to prevent the chocolate from melting, though that can slightly firm up the texture.
Freezing
These cookies freeze beautifully! Just place them in a freezer-safe container or ziplock bag and separate layers with parchment paper. When I’m ready to enjoy, I thaw them at room temperature or give them a quick zap in the microwave for a warm treat.
Reheating
To refresh these cookies, I warm them in the microwave for about 10-15 seconds or pop them in a toaster oven for a few minutes. This brings back that fresh-baked softness and melts the chocolate chips just right.
FAQs
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Can I use old-fashioned oats instead of quick oats for this recipe?
Yes, you can use old-fashioned oats, but your cookies might be a bit chewier and denser. To mimic the texture of quick oats, pulse old-fashioned oats briefly in a food processor before mixing them in.
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Are these cookies gluten-free?
They can be gluten-free if you use certified gluten-free oats. Regular oats are often cross-contaminated, so check the packaging if gluten-free is important to you.
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Can I make this recipe without chocolate chips?
Absolutely! You can skip the chocolate chips for a simple banana oat cookie or substitute them with raisins, nuts, or coconut flakes for different flavors and textures.
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How ripe should the bananas be?
The bananas should be very ripe, ideally with brown spots or even mostly brown skins. This ensures maximum sweetness and moisture, which is key to getting the right cookie texture.
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Can I add nuts or other mix-ins to the dough?
Yes! Adding chopped nuts, seeds, or dried fruit can enhance the flavor and texture. I like to add walnuts or pecans for crunch.
Final Thoughts
This 3 Ingredient Banana Oat Chocolate Chip Cookies Recipe is one of those joyful kitchen discoveries that feels like a little hug in cookie form. It’s so approachable, uses ingredients you probably have on hand, and delivers results everyone will enjoy. Next time you want a quick, healthy snack or a sweet pick-me-up, give this recipe a try—I promise it’ll make your day a little sweeter and your baking a lot easier.
Print
3 Ingredient Banana Oat Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These 3 Ingredient Banana Oat Chocolate Chip Cookies are a simple, wholesome treat made from ripe bananas, quick oats, and chocolate chips. Naturally sweetened and easy to prepare, they offer a healthier alternative to traditional cookies with minimal ingredients and no added refined sugar. Perfect for a quick snack or a guilt-free dessert.
Ingredients
Ingredients
- 2 large ripe bananas
- 1 ¾ cup (5 ¼ oz / 160 g) quick oats
- ½ cup (3 oz / 85 g) chocolate chips (semi-sweet or dark)
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mash the bananas: In a large bowl, mash the ripe bananas thoroughly until smooth to serve as the natural sweetener and binder for the cookies.
- Combine the dry ingredients: Add the quick oats to the mashed bananas and mix well to combine into a uniform dough.
- Add the chocolate chips: Gently fold in the chocolate chips, distributing them evenly without overmixing the dough.
- Shape the cookies: Scoop 2 tablespoons of the dough per cookie onto the prepared baking sheet. Flatten each into a 2 ½ inch (5 cm) disc. Arrange cookies about 1 inch apart as they will not spread significantly during baking.
- Bake the cookies: Bake in the preheated oven for 15-20 minutes until the cookies turn golden on top and are just set to the touch.
- Cool and store: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 2 days to keep them fresh.
Notes
- Make sure the bananas are very ripe for best natural sweetness and easier mashing.
- You can substitute quick oats with rolled oats but the texture might be slightly chewier.
- Use dark chocolate chips for a richer flavor or semi-sweet for a balanced sweetness.
- These cookies do not spread much due to the lack of added fat or leavening agents.
- Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 1mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 0mg
