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Ready to whip up some simple, healthy 3-ingredient cookies with no egg your little ones will adore? Since they’re free of common allergens, these delicious cookies are perfect for sending to school in your kids’ lunch boxes or to enjoy with a cold glass of milk after school. {Gluten-Free, Vegan, Dairy-Free}
Banana Oatmeal 3 Ingredient Cookies
One of my favourite ingredients ever is banana because it’s the perfect way to add moisture and natural sweetness to any recipe.
Just like how overripe bananas make the best banana bread, they’re an easy way to skip the added sugar in these healthier 3-ingredient cookies!
Why We Love This Recipe
- Incredibly easy: Even if you’re a novice baker, you can totally follow the simple steps to make these cookies. All you need to do is mash and stir!
- Satisfy a sweet craving: These cookies are a great way to satisfy your little one’s sweet tooth without loading them up with tons of sugar.
- 3 ingredient recipe: What could be easier than gathering and measuring just 3 common pantry staples? No scouring your pantry for baking powder or brown sugar; you just need 3 simple ingredients.
Ingredient Notes
- Bananas: Choose ripe bananas that are already turning brown. These bananas have more sweetness and will add extra moisture to bind these cookies together.
- Quick oats: The “flour” in these 3-ingredient cookies with banana is regular oats. Feel free to substitute rolled oats, too.
- Mini chocolate chips: This is the best part! Mini chips are perfect for young kids and for adding a little extra sweetness and yummy crunch in this great recipe.
Step-by-Step Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth. Mix in the oats until combined. Fold in the chocolate chips until evenly distributed.
- Using your hands or a cookie scoop, place the cookie dough onto your prepared baking tray.
- Bake in a preheated oven for 12-15 minutes, until lightly golden brown and slightly firm to the touch. Allow cookies to cool on the cookie sheet. They will firm up as they cool.
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- Use overripe bananas as they will lend extra sweetness and will be easier to mash.
- These cookies are easily adaptable. For variety, add vanilla extract, cinnamon, chopped walnuts, a tablespoon of nut butter, flaxseed, hemp hearts, raisins, or a pinch of salt.
- You can use quick oats or rolled oats if you prefer a chewier cookie. Or use a combination of the two for more texture. If using rolled, you may wish to allow the cookie mixture to sit for several minutes before baking to allow the oats to soften up slightly.
Recipe FAQs
This easy cookie recipe is much healthier than regular cookies! It has no fat or butter, no sugar, no flour, etc. These cookies are naturally sweetened except for the mini chips, which add just a small amount of sugar. Compared to other cookie recipes, these cookies are both healthy and delicious!
If you use certified gluten-free oats, these banana oatmeal chocolate chip cookies are completely gluten-free.
Since these cookies don’t have any butter, white sugar, or baking soda, they have a softer, chewy texture perfect for kids, especially toddlers.
Storage Guidelines
- Room temperature: Store your 3 ingredient cookies in an airtight container at room temperature for 3-5 days.
- Refrigerator: Your cookies will last longer in the fridge (5-7 days) and will naturally have a firmer texture. Make a double batch to have enough cookies to send as a healthier dessert in your kid’s lunch box every day!
- Freezer: If you have leftover cookies, store them in a freezer-safe bag in the freezer for 1-3 months. Simply thaw the cookies in the fridge overnight before eating.
Optional Add-Ins
Although this simple recipe has just 3 ingredients, you can always add more to spruce them up further! Add about a tablespoon or so of all kinds of yummy ingredients to make them your own.
Try:
- Other types of chocolate chip (milk chocolate, butterscotch, etc)
- Dried fruit (apples, raisins, cranberries, etc)
- Add some maple syrup or brown sugar for extra sweetness
- Your favourite nut, like peanuts or walnuts
- Natural peanut butter or a different nut butter for a nutty flavor
- Cinnamon
- A teaspoon of vanilla extract
- Hemp hearts
- Sprinkle a little sea salt on top of the cookies to draw out the sweetness
Recipe Variations
- Cookie balls – Technically, this eggless cookie recipe doesn’t have to be baked! Roll them into round cookie dough balls and refrigerate for a yummy energy ball.
- Healthy Oatmeal Scotchies – Replace the chocolate chips with butterscotch chips for a healthier take on Oatmeal Scotchies.
- Healthy Oatmeal Raisin Cookies – If you’re not a fan of giving your little one chocolate chips, try raisins or dried cranberries for a healthy twist on the classic recipe.
- To make dairy-free – Use dairy-free mini chocolate chips.
More Similar Recipes
- 3-Ingredient Banana Brownies
- 3-Ingredient Banana Oatmeal Muffins
- 3-Ingredient Applesauce Oatmeal Cookies
- Heart Cookies with Jam
- 3-Ingredient Peanut Butter Oatmeal Balls
- 3-Ingredient Protein Waffles
- Banana Pumpkin Bars
Did you make this recipe? Scroll down to leave a star rating and review!
3-Ingredient Cookies {No Egg, No Butter}
Ingredients
- 2 large overripe bananas
- 1 cup quick oats (or sub in rolled oats)
- 1/4 – 1/3 cup mini dark chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth. Mix in the oats until combined. Fold in the chocolate chips until evenly distributed.
- Bake for 12-15 minutes, until lightly golden and slightly firm to the touch. Allow cookies to cool. They will firm up as they cool.
Notes
- Use overripe bananas as they will lend extra sweetness and will be easier to mash.
- These cookies are easily adaptable. For variety, add vanilla extract, cinnamon, chopped walnuts, a tablespoon of nut butter, flaxseed, hemp hearts, raisins, or a pinch of salt.
- You can use quick oats or rolled oats if you prefer a chewier cookie. Or use a combination of the two for more texture. If using rolled, you may wish to allow the cookie mixture to sit for several minutes before baking to allow the oats to soften up slightly.
