3-Ingredient Banana Oatmeal Chocolate Chip Cookies
These 3-ingredient banana oatmeal chocolate chip cookies are the laziest, most satisfying way to use up spotty bananas.
They come together in one bowl, bake in 12 minutes, and taste like a cozy slice of banana bread colliding with a chewy oatmeal cookie.
Why These Cookies Work
The texture is what gets me every time. The edges crisp up while the centers stay soft and chewy, thanks to the oats and the small hit of baking soda that gives them a gentle lift.
And there is no added sugar beyond the chocolate chips, so they feel like a treat you can throw together on a slow afternoon without a second thought. The banana brings all the sweetness you need.
Ingredients
- 2 large ripe bananas, mashed (about 1 cup):: spotty bananas are key — they bring sweetness and moisture.
- 1 cup old-fashioned rolled oats:: do not use quick oats, they will turn gummy.
- 1/2 cup semi-sweet chocolate chips:: use any chocolate you like, just keep the amount tight.
- 1/2 tsp vanilla extract:: adds a soft, warm note.
- 1/2 tsp baking soda:: helps the cookies puff and brown.
- 1/4 tsp fine sea salt:: pulls the flavors forward.
Variations / Substitutions
- Swap the add-ins:: try peanut butter chips, chopped walnuts, or dried cranberries for a different cookie.
- Make them nutty:: stir 2 tbsp almond butter or peanut butter into the mash for a richer texture.
- Go dairy-free:: use dairy-free chocolate chips in the same measure.
- Add spice:: a pinch of cinnamon (about 1/4 tsp) makes them taste like a cozy morning.
If you love these, you might also try my classic banana bread or peanut butter oatmeal cookies.
How to Make Banana Oatmeal Chocolate Chip Cookies
Step 1: Mix the Cookie Batter
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl, mash the 2 bananas until smooth, then stir in the 1/2 tsp vanilla, 1/2 tsp baking soda, and 1/4 tsp salt until combined. Add the 1 cup oats and 1/2 cup chocolate chips, and fold everything together until no dry oats remain.
The batter will look wetter than typical cookie dough, but that is exactly right. The oats will absorb the moisture as they bake, creating a chewy center.
Step 2: Scoop the Dough
Use a cookie scoop or a tablespoon to drop heaping spoonfuls of dough onto the prepared sheet, leaving about 2 inches between them because they spread a little.
These cookies do not flatten on their own, so press each mound down gently with the back of a fork or your fingers until it is about half an inch thick. That helps them bake evenly and gives you a nice craggy surface.
Step 3: Bake and Cool
Bake for 10 to 12 minutes, until the edges are golden and the tops look set. The centers will still feel soft, but they will firm up as they cool.
Let them rest on the hot sheet for 5 minutes, then transfer to a rack. This is the hardest part, because the kitchen will smell incredible and you will want one straight away, but that little rest makes all the difference for a cookie that holds together.
A Few Tips for the Best Cookies
- Don’t skip the parchment paper. These cookies are a little sticky and will cling to an unlined pan.
- If your bananas aren’t super ripe, add a teaspoon of maple syrup or honey to the mash. It rounds out the sweetness nicely without throwing off the texture.
- For a crispier edge, leave them in the oven an extra 2 minutes — just watch the bottoms.
- These keep well at room temperature, so a double batch never goes to waste. Scoop the extra dough straight onto a lined tray, freeze until solid, then bag and freeze for up to a month. Bake from frozen, adding 2 to 3 minutes.
Storing Leftovers
Room temperature: Store baked cookies in an airtight container for up to 3 days. They stay soft. Freezer: Freeze baked cookies in a single layer, then transfer to a bag for up to a month. Thaw at room temperature, or warm them briefly. Reheating: If you like a warm cookie, pop them in a 300°F oven for 2 to 3 minutes, or give them 10 seconds in the microwave.
Frequently Asked Questions
Can I use quick oats?
No, stick with old-fashioned rolled oats. Quick oats will turn gummy and the cookies won’t hold their shape.
How can I make these gluten-free?
Use certified gluten-free rolled oats. All the other ingredients are naturally gluten-free.
Why are my cookies spreading too much?
Your banana might have been unusually large or watery. Drain any excess liquid after mashing, and be sure you used a level cup of oats.
Can I add other mix-ins?
Absolutely, just keep the total to about 1/2 cup so the cookies stay balanced. Chopped walnuts, dried cranberries, or white chocolate chips all work.
Banana Oatmeal Chocolate Chip Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment. In a medium bowl, mash bananas until smooth. Stir in vanilla, baking soda, and salt. Fold in oats and chocolate chips until no dry oats remain.
- Drop heaping tablespoonfuls of dough onto the sheet, spacing them 2 inches apart. Gently press each mound to about half an inch thick.
- Bake 10 to 12 minutes, until edges are golden and tops are set. Let cool on the sheet for 5 minutes, then transfer to a rack and serve warm or at room temperature.
