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Healthy 3-Ingredient Banana Oatmeal Cookies

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These Healthy 3-Ingredient Banana Oatmeal Cookies are so easy, perfect for using up those rip bananas sitting on your counter!!

Banana Oat Cookies
3-Ingredient Banana Oatmeal Cookies

Let’s not mistake these healthy banana oat cookies for traditional cookies, these are best eaten right out of the oven! They are soft and chewy, and so delicious!! Think banana nut bread only as a cookie. You can even eat them for breakfast or enjoy them as a snack or dessert. I’ve also created variations of these banana oatmeal cookies, try these Chocolate Chip Healthy Oat Cookie, and my PB & J Healthy Oat Cookie.

Banana Oatmeal Cookies

These banana oatmeal cookies are best right out of the oven, they are chewy and soft – just how I like my cookies! You can also make them as a two ingredient cookie, but walnuts and bananas are my favorite combination. Walnuts are nutrient-rich, they provide good fat, protein, fiber, and manganese, plus magnesium, iron, calcium, and B vitamins.

Variations:

I’m always anxiously awaiting my bananas to get super ripe so I can make these cookies, which I have been making for years. I’ve made them with Chocolate Chips, and PB & J. You can try them with almonds, raisins, cinnamon, pumpkin spice, craisins and more!

They are also great for egg free, dairy free, gluten free (use gf oats), vegetarian, and vegan diets.

Tips

  • Your bananas should be super ripe.The riper the sweeter since we are not adding sugar here.
  • Leftover cookies can be frozen; let them cool then wrap tight in plastic wrap and freeze. Thaw or heat in microwave a few seconds before eating.
  • Rolled oats can be used in place of quick outs.
  • Check labels for gluten-free.

How To Make Banana Oatmeal Cookies

Banana Oatmeal CookiesBanana Oatmeal Cookies

Healthy Banana Oatmeal Cookies

4.67 from 71 votes
2
Cals:93
Protein:2
Carbs:15
Fat:3.5
These Healthy Banana Oatmeal Cookies are made with just three ingredients! Mashed ripe bananas, oatmeal and walnuts. SO GOOD!
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Banana Oat Cookies
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 8 servings
Serving Size: 2 cookies

Ingredients

  • 2 medium ripe bananas, mashed
  • 1 cup of uncooked quick oats*
  • 1/4 cup crushed walnuts

Instructions

  • Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray or use a Silpat.
  • Combine the mashed bananas and oats in a bowl. Fold in the walnuts.
    mashed bananas, oatmeal and walnuts
  • Place a tablespoon of each on the cookie sheet.
    Banana Oatmeal Cookies on baking sheet.
  • Bake 15 minutes. Makes 16 cookies.

Last Step:

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Video

Notes

*Use gluten free oats such as Bob's Red Mill quick oats to make them gluten free.
Leftover cookies can be frozen; let them cool then wrap tight in plastic wrap and freeze. Thaw or heat in microwave a few seconds before eating.

Nutrition

Serving: 2 cookies, Calories: 93 kcal, Carbohydrates: 15 g, Protein: 2 g, Fat: 3.5 g, Sodium: 0.5 mg, Fiber: 2 g, Sugar: 4.5 g

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488 comments on “Healthy 3-Ingredient Banana Oatmeal Cookies”

  1. I added Splenda and about a quarter of a cup of frozen blueberries and a half tsp of cinnamon! They are delicious❤️

  2. Fantastic, I tried it in my new air fryer. This is definitely a healthy recipe, adding sugar and flour defeats the object – sure you can add what you like just remember the key words are HEALTHY 3-INGREDIENT!!!

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    Claudine Muccini

    Love this recipe.  I added Pumpkin Spice and they were wonderful.   I also crumble them up and use as on topping on my yogurt. 

  4. When they say healthy…. They mean healthy lol they turned out fine but honestly pretty bland. I would maybe add sugar in mine next time I try it or at least chocolate chips.

  5. I love how easy these are to make! I like using this as a base recipe. I usually add no sugar added chocolate chips and peanut butter powder.

  6. I thought the natural sweetness of the bananas would be adequate but it’s very bland honestly. Needs a sweetener of some sort for sure. The “cookie dough” was also so runny that I didn’t think it would form cookies so I added 1/4 cup of flour. For anyone that’s planning to try this recipe out, add 1/4 cup of flour as well as sugar/stevia/monk fruit. The sweetness of the bananas cannot be tasted at all in this recipe. I don’t think it was a complete waste tho cuz it provide u a snack with energy & it is healthy. I topped mine with coconut whipped cream. Hope this helps someone.

  7. Man, what gummy “cookies.” The taste was ok and I’m going to eat them (my husband said they were “disgusting.”) These will have to be refrigerated and consumed quickly. Baking them provides a micro-thin crust but the insides are still raw banana, vanilla, cinnamon, and nuts. Nope.

  8. I love this recipe and make it regularly. For me, a pinch of sea salt brings out the flavors. Plus, I am a cinnamon addict so it’s a must. It’s fun to see everyone’s variations in the comments.

  9. Easy and tasty treat. I added vanilla and cinnamon and would consider other mix-ins when I make them in the future.

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    Deborah Brawley

    I really enjoy these cookies. I do add about 4 tiny scoops of better stevia for a little more sweetness. I also add 1 tsp of vanilla, raisins and lately sunflower seed butter along with the finely chopped walnuts. I find I like the chewyness of rolled oats the best.

  11. Really wanted a cookie… found this recipe and got my cookie!!! It is really easy, tasty, healthy and easy to store! I added 1/4 cup mini chocolate chips, cinnamon, and a tbs of brown sugar. All the indulgence without the guilt. Really yummy out of the oven. Another fantastic receipt that keeps me on track with my diet! Skinnytaste, you are the best!!!! 

  12. Delicious! I think I’ll add just a sprinkle of brown sugar next time but they’re still good without it!! 

    Thank you! 

  13. Love these and make them regularly- such an easy and healthy make ahead breakfast. Thanks for all your great recipes! 

  14. Avatar photo
    Catherine Badger

    Great way to use up leftover ripe bananas. Ingredients are readily available in most pantries. My daughter is doing a no refined sugar challenge, so they were great for her. They have a texture similar to oatmeal banana bread. I added cinnamon, but if I made this recipe again I would also add some nutmeg or other spice. I was looking for a crispy texture to satisfy my cookie craving, so these didn’t do it for me. Cooking longer may have helped. Would be easy for an on-the-go breakfast. They are very easy to make and do not spread on the cookie sheet, so a double recipe still fits nicely.

  15. Great, super-easy recipe. Thanks especially to Jo March for the great tip on”ripening” bananas in the oven. Wish I’d known that years ago!