These 3 Ingredient Banana Oat Chocolate Chip Cookies are a dream come true for busy bakers craving something wholesome yet indulgent. With just bananas, oats, and chocolate chips, you’ll whip up a batch in *10 minutes*, leaving you more time to enjoy their chewy texture and rich, chocolatey bursts of flavor.
Perfect for a quick snack or dessert, these cookies are naturally sweetened and packed with fiber, making them as satisfying as they are delicious.
In just *15 minutes of baking*, your kitchen will be filled with the irresistible aroma of warm bananas and melted chocolate. Each bite offers a delightful contrast of soft oatmeal, gooey chocolate, and a hint of fruity sweetness. These cookies are not only easy to make but also a guilt-free treat you’ll feel good about sharing—or keeping all to yourself!
Simple Ingredients for Delicious Cookies
- 2 large bananas (ripe, for easier mashing)
- 1 ¾ cups (5 ¼ oz/160 g) quick oats
- ½ cup (3 oz/85 g) chocolate chips (semi-sweet or dark, or substitute with nuts or dried fruit for a different twist)
Step-by-Step Baking Instructions
- Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper.
- In a large bowl, mash the bananas until smooth. Add the quick oats and mix until well combined.
- Gently fold in the chocolate chips to distribute them evenly through the mixture.
- Scoop 2 tablespoons of the dough for each cookie onto the prepared cookie sheet. Flatten them into discs approximately 2 ½ inches (5 cm) in diameter, spacing them about 1 inch apart as they will not spread much during baking.
- Bake in the preheated oven for 15 to 20 minutes, or until the cookies are golden on top and set to the touch.
- Remove from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an air-tight container for up to 2 days. Enjoy your delicious, healthy treats!
Easy Recipe Variations to Try
Switch up your cookies by adding 1/4 cup of peanut butter for a nutty twist or 1 teaspoon of cinnamon for a warm, spiced flavor. For a healthier option, swap chocolate chips with dried cranberries or chopped nuts. Gluten-free? Use certified gluten-free oats to keep it safe and delicious!
Storage Tips for Freshness
Store your cookies in an air-tight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature or pop them in the microwave for 10 seconds for a warm treat.
Perfect Pairings for Serving
Enjoy these cookies with a glass of almond milk or a cup of your favorite tea for a cozy snack. They also make a great addition to a breakfast spread alongside fresh fruit and yogurt. For a fun dessert, crumble them over vanilla ice cream!
Time-Saving Tips for Busy Bakers
Use a cookie scoop to portion the dough quickly and evenly. If you’re short on time, skip flattening the dough—they’ll still taste amazing! Pre-measure your ingredients the night before to make the process even smoother.
Common Questions Answered
Can I use rolled oats instead of quick oats? Yes, but the texture will be slightly chewier. Can I make these cookies vegan? Absolutely—just ensure your chocolate chips are dairy-free. Why aren’t my cookies spreading? This recipe is designed to hold its shape, so no worries—it’s normal!
3 Ingredient Banana Oat Chocolate Chip Cookies
Ingredients
- 2 large bananas, ripe
- 1 ¾ cup quick oats (5 ¼ oz/160 g)
- ½ cup chocolate chips (semi-sweet or dark) (3 oz/85 g)
Instructions
- Preheat oven to 350°F (180°C) and line a large cookie sheet with parchment paper.
- Mash bananas in a large bowl. Add in the oats and mix well to combine. Fold in the chocolate chips.
- Scoop 2 tablespoons of the dough onto your cookie sheet and flatten to make 2 ½ inch (5 cm) discs. Arrange them 1 inch apart (they won’t spread).
- Bake for 15-20 minutes until the cookies are golden on top and just set to the touch.
- Remove from the oven and allow to cool for a few minutes before transferring to a wire rack. Store in an air-tight container for up to 2 days. Enjoy!
