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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.

three banana oatmeal cookies stacked on a countertop
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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.
picking an oatmeal banana cookie off a plate

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.


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 on a baking sheet

Banana Oatmeal Chocolate Chip Cookies: FAQs

Are oatmeal banana cookies healthy?

Yes! They’re filled with fiber, healthy carbs and some protein and they fit into both a gluten free and dairy free diet. Love a good anti-inflammatory breakfast to go!

How long do banana oat cookies last in the fridge?

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.

Can you freeze them?

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.

a bite taken out of a banana oatmeal chocolate chip cookie on a countertop

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!

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4.20 from 10 votes

Banana Oatmeal Cookies

Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes
These are the best banana oatmeal cookies thanks to three simple ingredients. Sweeten them naturally with banana and enjoy this easy recipe for a quick breakfast or healthy snack.

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Servings: 9 cookies


  • 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


  • 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.
Last step! If you make this, please leave a review letting us know how it was!


Note 1. Fiber or protein. Mix in 2 tablespoons of chia seeds or 1/4 cup of ground flax seeds. You could also mix in 1/4 cup of your favorite protein powder. You will need to add a splash of milk or melted coconut oil to offset the additional dry ingredients.
Storage: store leftover cookies in an airtight container in the fridge for up to 5 days. Warm them up in the microwave or eat them cold on the go.
To freeze: allow to cool completely then store in an airtight container or bag for up to 3 months. Thaw overnight and warm up in the microwave or oven at 350°F until warmed all the way through.
Nutritional information is for one cookie without any chocolate chips or mix-ins.



  • Baking Sheet
  • Parchment paper or silicone mat


Serving: 1cookie | Calories: 118kcal | Carbohydrates: 22.5g | Protein: 3.6g | Fat: 0.7g | Cholesterol: 20.7mg | Sodium: 8.3mg | Fiber: 3g | Sugar: 4.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Cathy M Cherry says:

    5 stars
    Delicious! Easy to make even my nonhealthy eaters loved these.

    1. Molly Thompson says:

      Thanks, Cathy!

  2. Cathy says:

    I was wondering if you have the calorie count and fat count?
    Thank you!

    1. Molly Thompson says:

      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!

  3. Angela says:

    5 stars
    I’m obsessed with these! They’re so easy to make and super delicious! ?

  4. Ashley says:

    Hi Molly! I’m wondering if I can use quick cooking rolled oats in this recipe?

    1. Molly Leonard says:

      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.

  5. Lewis Johnson says:

    Now that’s my kind of cookie.

  6. Gloria Molano says:

    Hi it’s Gloria Yumm thanks for recipe I’m going to make it