Banana Oatmeal Cookies

5 from 105 votes

Easy and quick to make with 3 ingredients only, these healthy banana oatmeal cookies are gluten-free, refined sugar free and kid-friendly!

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These delicious 3 ingredient banana oatmeal cookies are a breeze to make! Vegan friendly and gluten-free, you can feel good about eating these treats! Made with no refined sugar, they are a healthy way to satisfy your sweet tooth.

Banana oatmeal cookies on a plate with chocolate chips

Ingredients to make the cookies

  • Bananas: Use over-ripe rather than under-ripe bananas. They are naturally sweeter and also contain more antioxidants.
  • Quick Oats: Oats are a great source of fiber and protein, and keep these cookies gluten-free. You can make them with regulars oats but the consistency is better with quick oats.
  • Chocolate Chips: You can use any kind of chocolate chips for this recipe. Use dairy-free to make them vegan, or use semi-sweet, milk or white if you prefer. I recommend mini chocolate chips though if possible.
3 ingredients to make the recipe

How to make banana oatmeal cookies

  1. Mash the bananas in a bowl until very soft.
  2. Add the oats on top.
  3. Stir until well combined and the mixture forms a paste-like consistency.
  4. Fold in the chocolate chips.
4 image collage to show how to mix the cookie dough in one bowl
  • Divide the dough into balls and place on a baking sheet and flatten slightly. Bake until set and golden brown.
Cookie dough before baking on parchment paper

Tips for making the recipe well

  1. Change up the add-ins! I used chocolate chips for this recipe, but you can use raisins or other dried fruits like cranberries or mango if you prefer.
  2. Make you own quick oats. If all you have is rolled oats, you can pulse them in a food processor or blender a few times until they break down slightly so they’re smaller and softer.
  3. Add more flavor. Add in a teaspoon of cinnamon or vanilla extract. If your bananas aren’t over-ripe, you can add in a tablespoon of honey or maple syrup to make them a little sweeter.
  4. Allow the cookies to cool before eating them. It’s so tempting to grab a warm cookie from the oven and bite into it. But the texture of these cookies improves and gets chewier when cooled before eating.

Frequently asked questions

What are the best oats to use?

I like to use quick oats for this recipe. You can also use old fashioned oats but the cookie might be more crumbly that way. It’s best to avoid steel cut oats, as these can be quite tough in texture and need more cooking time.

How long do they keep?

These banana oatmeal cookies have a pretty good shelf life, and will keep either at room temperature or in the fridge for around 7 days. Store them in an airtight container.

Can you freeze them

Yes! You can freeze these, so be sure to make a double batch! Let the cookies cool completely before freezing solid on a baking sheet. You can then transfer them to a bag or airtight container and they will keep well for a month or two.

Banana oatmeal cookies after baking on a blue plate

These banana oatmeal cookies are a great healthy snack and the perfect option if you are trying to cut back on refined sugar. They are super quick to make, so are great to have on hand when you get a sweet craving!

If you’ve tried this healthy-ish feel good Banana Oatmeal Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Banana Oatmeal Cookies

Easy and quick to make with 3 ingredients only, these healthy banana oatmeal cookies are gluten-free, refined sugar free and kid-friendly!
5 from 105 votes
Servings 15 cookies
Course Dessert, Snack
Calories 74
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


  • 2 cups quick oats
  • 2 overripe bananas
  • cup chocolate chips


  • Preheat oven to 350°F. Line a baking sheet with parchment paper
  • In a large bowl, mash the bananas with a fork until they have a liquid-like consistency. Add the oats and stir with a fork to combine. Fold in the chocolate chips.
  • Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and flatten them slightly with a spatula. Makes about 15.
  • Bake for 9-11 minutes or until cookies are set and slightly lightly brown and set.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge or on the countertop.
Freezing Instructions: To freeze the cookies, shape them into balls and place them on a baking sheet in the freezer until very cold and solid, about 20 minutes. Then transfer to a freezer-safe plastic bag. Freeze for up to 1 month for best taste.


Calories: 74kcal, Carbohydrates: 14g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 3mg, Potassium: 95mg, Fiber: 2g, Sugar: 5g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Banana oatmeal cookies on a plate with chocolate chips

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