3 Ingredient Oatmeal Cookies (Ready in 15 Minutes)
When you need a quick, fuss-free cookie that actually tastes good, these 3 ingredient oatmeal cookies are the answer. They come together with just ripe bananas, rolled oats, and chocolate chips, no eggs or added sugar required.
The bananas do all the heavy lifting, binding everything together and adding natural sweetness. In about 15 minutes, you’ll have soft, chewy cookies that feel like a treat without any of the work.
Why These Oatmeal Cookies Just Work
I keep coming back to this recipe because it’s one of those rare treats that feels almost too simple to be good, but the texture and flavor always surprise me. The bananas give them a soft, tender center that stays moist for days.
The edges firm up just enough in the oven to hold together, while the oats keep them chewy. And with chocolate in every bite, you don’t miss the butter or eggs at all.
Ingredients
- 2 large ripe bananas, spotty brown: the riper they are, the sweeter your cookies will be.
- 1 cup rolled oats: old-fashioned oats give the best chew; quick oats work but make a softer cookie.
- ½ cup chocolate chips: semisweet, dark, or even white chocolate chips all work here.
Variations / Substitutions
- Use raisins instead of chocolate chips: for a classic oatmeal raisin twist.
- Make them nutty: by swapping half the chocolate chips for chopped walnuts or pecans.
- Go dairy-free: with dairy-free chocolate chips.
For another simple banana treat, 2 Ingredient Banana Pancakes are worth trying.
How To Make 3 Ingredient Oatmeal Cookies
Step 1: Mash the Bananas
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mash the 2 ripe bananas with a fork until smooth and no large lumps remain; a few small lumps are okay.
Step 2: Fold in the Oats and Chocolate Chips
Add the 1 cup rolled oats and ½ cup chocolate chips to the mashed bananas. Stir everything together with a spatula or wooden spoon until the oats are evenly coated and the chips are distributed. The dough will be thick and slightly sticky.
Step 3: Scoop and Bake the Cookies
Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges look set and the bottoms turn golden. Let the cookies cool on the sheet for 5 minutes before moving them to a rack, then serve warm or at room temperature.
Tips for the Best Cookies
- Use very ripe bananas: with plenty of brown spots. They’re sweeter and mash more easily, giving you a naturally sweet cookie with no added sugar.
- Don’t overmix: once you add the oats and chips. Stir just until combined to keep the cookies tender.
- For thinner, crispier edges, gently press each mound of dough with the back of a fork before baking. The cookies spread a bit more and get a nice, chewy-crisp edge.
- A pinch of salt or a dash of vanilla extract: isn’t required, but if you have them on hand, they round out the flavor beautifully.
Bake times can vary based on cookie size:
| Cookie Size | Approximate Bake Time |
|---|---|
| Small (teaspoonful) | 8 to 10 minutes |
| Medium (tablespoonful) | 10 to 12 minutes |
| Large (heaping tablespoonful) | 12 to 14 minutes |
Storing Leftover Cookies
Refrigerate – Keep baked cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy.
Freeze – For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag; they’ll keep for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, quick oats will work but produce a softer, less chewy cookie. The dough may also feel a bit stickier.
Are these cookies gluten-free?
They can be, as long as you use certified gluten-free rolled oats. Check the chocolate chip label as well.
Can I skip the chocolate chips?
Absolutely. The cookies will be plain banana-oat cookies. Try adding raisins, dried cranberries, or a handful of chopped nuts instead.
My bananas aren’t very ripe. What can I do?
Mash them with a fork and taste the batter. If it’s not sweet enough, you can add 1 to 2 teaspoons of honey or maple syrup, but that will change the 3-ingredient count.
3 Ingredient Oatmeal Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Mash bananas in a bowl until smooth.
- Stir in oats and chocolate chips until evenly combined.
- Drop tablespoonfuls of dough onto the sheet, spacing 2 inches apart. Bake 10 to 12 minutes until edges are set and bottoms are golden. Cool on the sheet 5 minutes, then serve.
