Late one night, with my sweet tooth screaming and pantry looking pathetically bare, I found myself staring at three overripe bananas on my counter. The 3 ingredient banana cookies recipe was born that night out of pure desperation and a refusal to put on pants for a grocery store run.
I’d been experimenting with healthy banana cookies for months, trying to create something my picky five-year-old would actually eat for breakfast. Most attempts were met with dramatic gagging and declarations that I was “the meanest mom ever” for trying to pass off “healthy stuff” as cookies.
These banana oatmeal cookies changed everything. When my son asked for “more chocolate cookies” the next morning, I felt like I’d won the lottery. Who knew that my laziest baking experiment would become our family’s most requested treat? Sometimes the best recipes happen when you have the fewest ingredients!
Why You’ll Love This Dish
Ridiculously Simple
Just three ingredients and you’re done! These easy banana cookies come together faster than you can find your favorite show on Netflix. Perfect for busy parents or anyone who wants homemade goodness without the hassle.
Naturally Sweet
No added sugar needed! The ripe banana recipes always win in the natural sweetness department. These cookies let the natural sugars in overripe bananas do all the heavy lifting for a guilt-free treat.
Customizable Champion
Think of this as your base recipe for endless experiments. Add nuts, dried fruit, spices, or swap dark chocolate for milk chocolate. These banana cookies are basically a blank canvas for your culinary creativity.
Sneakily Nutritious
These healthy chocolate cookies pack fiber, potassium, and antioxidants while tasting like a treat. It’s the ultimate parenting hack—dessert that counts as a legitimate breakfast option!
Budget-Friendly
Made with pantry staples that cost pennies per serving! These chocolate banana cookies might be the most economical baking project you’ll ever undertake, especially when rescuing bananas from their bin destiny.
No Baking Expertise Required
If you can mash a banana and stir, you can make these. Seriously, chocolate cookie recipes don’t get more foolproof than this. It’s impossible to mess up—perfect for kitchen newbies or baking with kids.
Ingredients for the 3 Ingredient Banana Cookies Recipe:
- 2 large overripe bananas
- 1 cup quick-cooking oats
- 1/4 cup chocolate chips or chunks
- Optional Add-ins: cinnamon, vanilla extract, or a pinch of salt
Cooking Equipment Needed:
- Mixing bowl
- Fork or potato masher
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups
Cooking Instructions for the 3 Ingredient Banana Cookies Recipe
Step 1: Prep Your Workspace
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
Step 2: Mash Those Bananas
In your mixing bowl, thoroughly mash the bananas with a fork until no large chunks remain. The riper your bananas, the sweeter your healthy banana cookies will be!
Step 3: Mix In The Oats
Add the quick-cooking oats to your mashed bananas and stir until completely combined. The mixture should be thick enough to hold its shape when scooped.
Step 4: Fold In The Chocolate
Gently fold in the chocolate chips, distributing them evenly throughout the mixture. This is where the magic happens—transforming simple ingredients into chocolate banana cookies.
Step 5: Form Your Cookies
Drop rounded tablespoons of the mixture onto your prepared baking sheet, slightly flattening each cookie with the back of a spoon. They won’t spread much during baking.
Step 6: Bake To Perfection
Bake for 12-15 minutes until the edges turn golden brown. The centers will remain soft and chewy—exactly how banana oatmeal cookies should be!
Step 7: Cool And Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up slightly as they cool but maintain their chewy texture.
Notes:
- Banana Ripeness Matters: The spottier and darker your bananas, the sweeter your cookies will be without added sugar.
- Storage Smarts: Keep in an airtight container for 3 days at room temperature or refrigerate for up to a week.
- Freezer Friendly: Make a double batch and freeze half for up to 3 months for instant treats.
- Texture Tip: For crispier edges, flatten cookies more before baking; for chewier cookies, leave them thicker.
- Quick Breakfast Hack: Make them larger for grab-and-go breakfast cookies that’ll keep you full all morning.
Macronutrients (per cookie, recipe makes 12):
- Calories: 65
- Protein: 1.5g
- Carbohydrates: 12g
- Fiber: 1.5g
- Sugar: 5g (all natural, no added sugar)
- Fat: 1.5g
- Saturated Fat: 0.8g
- Sodium: 2mg
- Potassium: 85mg
Pro Tips for Perfect Banana Cookies
Mash Wisely
Leave tiny banana chunks for texture variation and pockets of intense banana flavor throughout your banana cookies.
Chocolate Distribution
Reserve a few chocolate chips to press into tops before baking for that bakery-style, chocolate-studded appearance.
Oat Options
Try a mix of quick and rolled oats for more interesting texture in your banana oatmeal cookies.
Size Matters
Make them all the same size for even baking—a cookie scoop works perfectly for consistent portions.
Cooling Patience
Let them cool completely for the best texture—they’ll firm up as they sit, transforming from fragile to perfectly chewy.
Flavor Boosters
A tiny splash of vanilla extract or pinch of cinnamon elevates these healthy chocolate cookies to gourmet status without additional ingredients.
Cookie Conundrums: Your Questions Answered
Can I use steel-cut oats instead?
Not recommended—they’ll remain too hard. Stick with quick oats for your banana oatmeal cookies, or pulse regular rolled oats in a food processor first.
How do I know when my bananas are ripe enough?
The perfect bananas for this recipe should be heavily spotted or mostly brown—the ones you’d typically consider too ripe for eating.
What can I serve with these cookies?
They pair beautifully with morning coffee, afternoon tea, or a cold glass of milk. Also delicious alongside fresh fruit for breakfast!
Can I make these vegan?
Absolutely! Just use dairy-free chocolate chips, and your ripe banana recipes instantly become vegan-friendly without sacrificing taste.
How to make these cookies more filling?
Add a tablespoon of nut butter to the mixture or sprinkle in some chia seeds for extra protein and staying power.
Can I add nuts or dried fruit?
Yes! Chopped walnuts, pecans, or dried cranberries are fantastic additions to these easy banana cookies—about 2 tablespoons of add-ins works perfectly.
