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These are the best banana oatmeal cookies thanks to three simple ingredients. Sweeten them naturally with banana (no added sugar) and enjoy this easy recipe for a quick breakfast or healthy snack.
Are you like me and barely leave yourself enough time in the morning to get out the door and need recipes to meal prep? Then I’ve got you covered! Just like our air fryer scrambled eggs, these healthy banana oatmeal breakfast cookies make meal prep and weekday breakfast easy and delicious.
I shared my apple cinnamon breakfast cookies last year and got such great feedback I thought it was about time I made another version! This one is only 3 ingredients. Ones that you might have in your pantry and fridge at this moment.
I love the idea of eating a cookie for breakfast (hello gluten-free biscotti), especially when I’m not in the mood for brown butter banana bread, and want something a little lighter. The gluten-free oats are full of fiber and complex carbs and there’s protein from the egg. You could even add a scoop or two of protein powder to them if you want.
The additions to this banana oatmeal cookie recipe are endless. You can leave them simple with three ingredients or add in your favorite things like chocolate, nuts, or even raisins!
Ingredient Notes
Here are the simple ingredients for these healthy banana oatmeal cookies. They’re pantry staples and easy (and affordable) to find at the grocery store. Jump down to the recipe card for exact measurements.
- Oats: rolled oats give the cookies their structure. We used Bob’s Red mill gluten-free rolled oats. I don’t recommend quick oats becuase they have a finer texture and won’t hold together as well.
- Overripe bananas: the bananas sweeten these healthy cookies naturally and bind together the cookie dough. Bananas with several brown spots are ideal. They should look very similar to bananas before making healthy banana bread.
- Egg: an egg keeps the cookies together and adds a little protein at the same time.
Optional Mix-Ins
These 3 ingredient cookies are delicious on their own, but you can add a few other flavors and textures if you have them on hand. You can also add a few things to ramp up the protein and fiber! Here are some of our favorite mix-ins.
- Cinnamon or nutmeg
- Vanilla extract
- Chocolate chips
- Ground flax seeds, hemp seeds or chia seeds for fiber
- Plain or vanilla protein powder
- Chopped nuts
- Nut butter like almond butter, cashew butter, or even sunflower seed butter add healthy fats.
HOW TO MAKE BANANA OATMEAL COOKIES
This is an overview of how to make chewy banana oatmeal cookies. Full printable instructions and a video tutorial are in the recipe card below.
Add the bananas to a medium bowl and mash bananas using the back of a fork or a potato masher. A few lumps are ok. Add the egg and oats to the mashed banana and stir well until combined. Add a little bit of chocolate chips or your other favorite mix-ins.
Use a large cookie scoop to drop the cookies onto a large baking sheet lined with parchment paper or a silicone mat. Roll them into a cookie shape then bake at 350°F for 16-18 minutes, or until the edges and tops of the cookies are set.
Banana Oatmeal Chocolate Chip Cookies: FAQs
Yes! They’re filled with fiber, healthy carbs and some protein and they fit into both a gluten free and dairy free diet. It’s great on the go breakfast for an anti-inflammatory diet!
Store your banana oatmeal cookies in an airtight container at room temperature, in the fridge, or in the freezer. If they’re at room temperature they will last up to 2 days or up to 5 days in the fridge. Cookies freeze well for up to 3 months.
Yes, you can freeze these breakfast cookies! Just place them in an air tight container and keep them in the freezer for up to two months. To thaw them, place them in the fridge or on the counter overnight.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Healthy Cookie Recipes
Banana Oatmeal Cookies
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Ingredients
- 2 1/4 cups rolled oats (gluten-free if needed)
- 1 1/2 cups mashed ripe bananas (about 3 large ripe banans)
- 1 large egg
- Optional: a dash of cinnamon, chocolate chips, chopped nuts or dried fruit
Instructions
- Preheat the oven to 350°F. Line a large cookie sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, add all ingredients and stir to combine with a rubber spatula or wooden spoon. Add additional mix-ins, protein powder, or fiber, if desired, and stir again (Note 1).
- Use a 1/3 cup measuring cup to scoop out the mixture and place on the prepared baking sheet. You should get about 9 large cookies. Gently flatten with the back of the measuring cup. Cookies won't spread much in the oven.
- Bake for 18-20 minutes, or until set. Allow them to cool slightly on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely.
Notes
Video
Equipment
- Baking Sheet
- Parchment paper or silicone mat
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Easy to make even my nonhealthy eaters loved these.
Thanks, Cathy!
I was wondering if you have the calorie count and fat count?
Thank you!
Hi Cathy! I just updated the recipe with the nutrition info. There are approximately 118 calories and 1g of fat. That’s not including any of the additions like chocolate chips. Thanks!
I’m obsessed with these! They’re so easy to make and super delicious! ?
Hi Molly! I’m wondering if I can use quick cooking rolled oats in this recipe?
Hi Ashley! Yes you should be able to use the quick cooking rolled oats, just try to avoid the instant oats because the texture will be different.
Now that’s my kind of cookie.
Hi it’s Gloria Yumm thanks for recipe I’m going to make it