3-Ingredient Banana Oatmeal Cookies (Vegan & Gluten-Free)

I don’t know about you, but I always wake up starving! My alarm goes off around 5 AM, and I play with my dog before heading to the gym, so I like to eat right away to make sure I have enough energy for my workout.

My two go-to breakfasts are a kale, sweet potato, egg scramble or oatmeal with a mashed banana. Since these 3-ingredient oatmeal cookies are basically just a variation of that, I was in heaven when I found out how easy they were to make!

3 ingredient oatmeal banana cookies

They take 15 minutes or less, and can be made ahead of time so you can grab and go. Plus, you can mix them up by adding in different ingredients like chocolate chips, dried cranberries, or walnuts. They’re also a great snack if you’re craving a sweet treat that’s (almost) as good as banana bread and, depending on your portion size, can be 200 calories or less.

These banana oatmeal cookies are vegan and gluten-free. If you’re gluten-free, be sure to double check if the oats were processed in factories that also process grains that contain gluten, because oats in those factories are at risk of being cross contaminated. 

How to Make Banana Oatmeal Cookies

collage of oatmeal, banana, and chocolate chips

Prepping and mixing ingredients takes no more than five minutes — that’s it! Mash up your banana with a fork or masher, mix in the oats and add-ins of choice, and then roll into balls and place on your greased baking sheet. I portioned mine into about two tablespoon scoops, making one serving two to three cookies.

Tips for the Best Cookies

  • Use overripe bananas for a sweeter flavor and easier mashing. A slightly brown peel is completely fine!
  • I use old fashioned oats. I like to let the banana and oat mixture sit for ~10 minutes so that the banana can saturate the oats. This creates a better texture after baking.
  • Adjust the ingredients until the mixture has a thick, slightly sticky consistency and balls up well. Since bananas vary in size, you may need more or less oats. I add oats in measurements of ¼ cup.
  • These cookies won’t spread when you bake them like normal cookies, so be sure to shape them to the size that you’d like. I roll mine in balls and then press down slightly.
  • Don’t be afraid to add toppings! A honey drizzle makes the cookies a good sweet treat. Adding some sautéed apples with a sprinkle of cinnamon is also a crowd pleaser. Did you know you could sauté frozen apples? Yum!

Cookie Variations

Most people suggest chocolate chips as the third ingredient in these cookies. While I love chocolate, it’s not always my ingredient of choice in the morning. Plus, adding more variety means that you can make these over and over and not get tired of them. 

  • Solid mix-ins
    • Chocolate chips
    • Cranberries
    • Walnuts
squeezing honey out of a bottle
  • Flavor enhancers
    • Honey
    • Vanilla
    • Cinnamon
    • Peanut butter or nut butter

If you want to make these protein cookies, you can add a scoop of protein powder and reduce the amount of oats slightly, making sure the dough forms that thick, slightly sticky consistency.

How to Store Banana Oatmeal Cookies

food storage container next to cookies

You may be tempted to leave these out in room temperature like you would regular cookies, but they keep better when refrigerated.

  • Store in the fridge in an airtight container for up to 5 days. 
  • Freeze for up to 3 months. You can defrost by putting cookies in the fridge. I’ll also microwave them in increments of fifteen seconds for a quick defrost, though that may impact flavor. For example, if you over-microwave chocolate chips they’ll taste burnt.

Why is Oatmeal a Good Breakfast Food?

We’ve all heard oatmeal is good for your heart health, it lowers cholesterol, etc. etc. But beyond that, why do I like eating it for breakfast?

Oats are complex carbs that are high in soluble fiber. This means that they digest slowly, keeping you full for longer. And if you’re anything like me who craves a snack every hour on the hour, starting the day off with a filling meal helps curb this and leaves me satisfied (and less hangry) further into the morning.

banana oatmeal cookies on a cooling rack

Eating complex carbs two to three hours before your workout also gives your muscles the sustained energy they need for better performance.

What’s are you going to add to your banana oatmeal cookies? Let us know your favorite variation in the comments!

banana oatmeal cookies on cooling rack
Print Pin
5 from 2 votes

3-Ingredient Banana Oatmeal Cookies

Whether you need a quick breakfast before you head to work or are looking for a pre-workout snack, these banana oatmeal cookies are simple to make and will keep you full. Plus, they’re vegan and gluten-free!
Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 cookies


  • 1 medium banana (overripe)
  • 1 cup old fashioned oats
  • 1/4 cup chocolate chips (or mix-in of choice)


  • Preheat the oven to 350℉. Grease your cookie sheet and set aside.
  • Peel your banana and place in bowl. Mash with a fork or masher.
  • Mix in oats and additional chocolate chips or other mix-ins of choice. I suggest adding oats in ¼ cup increments until the mixture is dense and slightly sticky.
  • Take 2 tablespoons of mixture and roll into a ball. It should stick together nicely. Place on baking pan and pat down to desired shape. Repeat with the rest of the mixture.
  • Bake for 10-12 minutes. Let cool.


Store in an airtight container in the refrigerator for up to five days or freeze for up to three months. This recipe makes about six cookies, which is two to three servings.