We’ve all been there – craving homemade cookies but lacking the time or ingredients for an elaborate recipe. That’s where these 3 ingredient oatmeal cookies come to the rescue! These incredibly simple treats prove that you don’t need a pantry full of ingredients to create something delicious and satisfying.
With just oats, bananas, and your favorite mix-ins, we’ll show you how to whip up a batch of wholesome cookies in under 30 minutes. These naturally sweet cookies are perfect for busy weeknights, last-minute treats, or when you’re trying to use up overripe bananas sitting on your counter.
What makes these cookies truly special isn’t just their simplicity – they’re also naturally gluten-free, refined sugar-free, and incredibly versatile. Whether you’re a beginner baker or a seasoned pro looking for a quick fix, these easy oatmeal cookies deliver maximum flavor with minimal effort.
Ingredients
We keep our 3 ingredient oatmeal cookies incredibly simple with just three basic pantry staples. These minimal ingredients deliver maximum flavor while keeping preparation effortless.
Base Ingredients:
- 2 cups old-fashioned rolled oats
- 3 large ripe bananas (mashed until smooth)
- 1/2 cup mini chocolate chips (optional but recommended)
Optional Mix-ins (choose one or combine):
- 1/3 cup chopped walnuts or pecans
- 1/4 cup dried cranberries or raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons peanut butter or almond butter
- 1/4 cup shredded coconut
Our recipe foundation relies on overripe bananas as the natural sweetener and binding agent. The bananas should have brown spots and feel soft to the touch for optimal sweetness and moisture. Old-fashioned oats provide the perfect chewy texture that quick oats cannot replicate.
We recommend using mini chocolate chips rather than regular-sized chips since they distribute more evenly throughout these smaller cookies. The optional mix-ins allow you to customize each batch based on your preferences or what you have available in your pantry.
Equipment Needed
We keep these 3 ingredient oatmeal cookies beautifully simple by requiring minimal kitchen equipment. Most home bakers already have these basic tools in their kitchens.
Essential Equipment:
- Large mixing bowl – We need adequate space to thoroughly combine our mashed bananas with oats and chocolate chips
- Fork or potato masher – Essential for achieving smooth mashed bananas that bind our cookies perfectly
- Baking sheet – A standard rimmed baking sheet works best for even heat distribution
- Parchment paper – Lines our baking sheet to prevent sticking and ensures easy cookie removal
- Cookie scoop or spoon – We use this to portion our dough evenly onto the baking sheet
Optional but Helpful Tools:
- Electric mixer – Makes mashing bananas effortless if you prefer not to do it by hand
- Measuring cups – Ensures accurate ingredient ratios for consistent results every time
- Wire cooling rack – Allows proper air circulation for cookies to cool completely
The beauty of this recipe lies in its simplicity. We deliberately avoid specialized equipment like stand mixers or food processors. Everything mixes together easily with basic tools that every kitchen contains. Our straightforward approach means you can start baking these delicious treats within minutes of deciding to make them.
Instructions
We’ll walk you through the simple process of making these delicious 3 ingredient oatmeal cookies. The entire method takes just minutes to complete and requires minimal effort.
Prep the Ingredients
Preheat your oven to 350°F and line a baking sheet with parchment paper. Mash the 3 large ripe bananas in your large mixing bowl using a fork or potato masher until they reach a smooth consistency with minimal lumps. The bananas should be completely broken down to create the binding base for our cookie dough. Set aside your measured oats and chocolate chips within easy reach for the next step.
Mix the Cookie Dough
Add the 2 cups of old-fashioned rolled oats to the mashed bananas and stir with a wooden spoon or spatula until well combined. The mixture will appear sticky and thick as the oats absorb the banana moisture. Fold in the 1/2 cup of mini chocolate chips along with any optional mix-ins you’ve chosen such as chopped nuts or ground cinnamon. Mix everything together until the dough holds together and all ingredients are evenly distributed throughout.
Shape the Cookies
Scoop rounded tablespoons of dough using a cookie scoop or regular spoon and place them on the prepared baking sheet. Space the cookies about 2 inches apart to allow for slight spreading during baking. Flatten each cookie slightly with the back of your spoon or your fingers to create uniform thickness. We recommend making cookies about 1/2 inch thick for the best texture and even baking.
Bake the Cookies
Place the baking sheet in the preheated oven and bake for 12-15 minutes until the edges are lightly golden brown. The centers should appear set but still slightly soft to the touch. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before storing or serving for the best texture and flavor development.
Directions for Perfect Results
We want to ensure your 3-ingredient oatmeal cookies turn out perfectly every single time. These key techniques will help you achieve the ideal texture and flavor.
Checking for Doneness
Watch for cookies that appear slightly golden around the edges and feel firm to the touch. The baking time varies depending on your chosen recipe version – banana-based cookies need 10-12 minutes while nut butter and maple syrup versions require 15-18 minutes. We recommend checking your cookies at the minimum time mark since they can go from perfectly baked to overdone quickly.
The centers should look set but still maintain a slight softness when you gently press them. Remember that these cookies won’t spread much during baking due to their dense composition. Look for edges that have developed a light golden color as your primary indicator of doneness.
Cooling the Cookies
Allow your freshly baked cookies to rest on the baking sheet for several minutes before attempting to move them. This initial cooling period prevents them from breaking apart and helps them maintain their shape. We find that 5 minutes on the hot baking sheet provides the perfect balance.
Transfer the cookies to a wire cooling rack after this brief resting period to complete the cooling process. This step ensures even air circulation around each cookie and prevents the bottoms from becoming soggy. Let them cool completely before storing to preserve their ideal chewy texture and prevent condensation in your storage container.
Storage Tips
Proper storage ensures our 3 ingredient oatmeal cookies maintain their delicious texture and flavor for days or even months. We recommend following these storage methods based on how quickly you plan to enjoy your homemade treats.
Room Temperature Storage
Fresh baked cookies taste best when stored at room temperature in an airtight container. Our cookies will stay soft and chewy for up to 2 days using this method. Make sure the container seals completely to prevent the cookies from becoming stale or absorbing moisture from the air.
Refrigerated Storage
Refrigeration extends the shelf life significantly when we place our cookies in an airtight container or ziplock bag. This storage method keeps our 3 ingredient oatmeal cookies fresh for up to 1 week in the refrigerator. The cool temperature helps preserve their texture while preventing spoilage.
Freezer Storage for Long Term
Freezing offers the longest storage option for our homemade cookies. We can store them in a freezer bag or airtight container for up to 3 months without losing quality. When ready to enjoy our frozen cookies, we simply thaw them overnight in the refrigerator or let them sit at room temperature for a few hours before serving.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | Up to 2 days | Airtight container |
| Refrigerated | Up to 1 week | Airtight container or ziplock bag |
| Frozen | Up to 3 months | Freezer bag or airtight container |
Extended Refrigeration Option
For those who prefer an intermediate storage solution, we can keep our cookies in the refrigerator for up to 2 weeks before transferring them to the freezer. This approach works particularly well when we want to enjoy some cookies immediately while saving the rest for later occasions.
Variations and Add-Ins
We love how versatile these 3-ingredient oatmeal cookies can be with just a few simple additions. The beauty of this recipe lies in its ability to accommodate countless flavor combinations while maintaining its simple foundation.
Sweet Variations
Maple syrup transforms our no-banana version into a naturally sweetened treat that delivers rich caramel-like notes. We recommend using pure maple syrup rather than artificial versions for the best flavor depth.
Pumpkin puree serves as an excellent banana alternative that creates cookies with warm fall flavors. When we use pumpkin puree we typically pair it with a touch of maple syrup to enhance the natural sweetness.
Applesauce offers another fantastic fruit-based option that keeps cookies moist while adding subtle apple undertones. We find unsweetened applesauce works best as it allows us to control the overall sweetness level.
Chocolate chips remain our most popular add-in whether using dark chocolate for sophisticated richness or milk chocolate for classic sweetness. We typically fold in about 1/2 cup of mini chocolate chips for optimal distribution.
Dried fruits like raisins cranberries or cherries bring natural sweetness and delightful chewy texture contrasts. We suggest limiting dried fruit additions to 1/3 cup to maintain proper cookie structure.
Spices such as cinnamon nutmeg or ginger elevate the flavor profile with warming aromatic notes. A teaspoon of ground cinnamon pairs beautifully with banana-based versions while nutmeg complements pumpkin variations perfectly.
Healthy Substitutions
Nut butters provide endless possibilities for flavor customization and nutritional enhancement. We can swap peanut butter with almond butter for a milder taste or cashew butter for ultra-creamy texture.
Sunflower seed butter creates completely nut-free cookies that accommodate various dietary restrictions while delivering protein and healthy fats. This substitution works particularly well for school-friendly treats.
Tahini offers a unique sesame flavor profile that pairs surprisingly well with chocolate chips or dried fruits. We recommend starting with smaller amounts as tahini has a more pronounced taste than traditional nut butters.
Seeds like sunflower seeds or pumpkin seeds add satisfying crunch and boost the nutritional value with additional protein and minerals. We typically add 2-3 tablespoons for optimal texture without overwhelming the base flavors.
Nuts including walnuts pecans or hazelnuts contribute healthy fats and create delightful texture variations. Chopped nuts work best when added in 1/4 to 1/3 cup portions for balanced distribution throughout each cookie.
Troubleshooting Common Issues
Even with just three ingredients our oatmeal cookies can present a few challenges during the baking process. We’ve compiled answers to the most common issues that home bakers encounter when making these simple treats.
Sticky Dough Problems
When your cookie dough feels too sticky to handle we recommend refrigerating the mixture for 10-15 minutes to firm it up. The natural moisture from bananas or the oil content in nut butter can sometimes create an overly soft consistency that makes shaping difficult. Chilling allows the ingredients to bind together more effectively and creates a workable texture for forming cookies.
Cookies Not Spreading During Baking
Unlike traditional cookie dough our 3-ingredient mixture typically doesn’t spread much in the oven. This behavior is completely normal due to the absence of butter and flour that usually create spreading action. We shape our cookies into the desired thickness and diameter before baking since they maintain their pre-baked form throughout the cooking process.
Preventing Overcooking Issues
Monitoring your cookies closely prevents the common mistake of overbaking these delicate treats. We look for edges that are slightly golden brown while the centers remain soft and set. Banana-based versions typically need 10-12 minutes in a 350°F oven while nut butter and maple syrup combinations require 15-18 minutes for optimal results.
Addressing Crumbly Texture
When cookies fall apart easily after cooling the issue often stems from insufficient binding agents or undermixed ingredients. We ensure our bananas are thoroughly mashed until completely smooth and mix all components until evenly distributed. Adding an extra tablespoon of nut butter or mashed banana can help bind crumbly dough together more effectively.
Fixing Flat Cookie Results
Cookies that turn out too flat usually indicate overly ripe bananas with excessive moisture content. We press our shaped cookies gently before baking rather than flattening them completely. Using bananas that are ripe but still hold their shape when mashed creates better structure in the final product.
Make-Ahead Instructions
We love how easily these 3 ingredient oatmeal cookies can be prepared ahead of time to fit busy schedules. Planning ahead allows us to enjoy fresh homemade cookies whenever cravings strike without the last-minute preparation.
Preparing Cookie Dough in Advance
Cookie dough can be mixed and stored in the refrigerator for up to 24 hours before baking. We recommend combining all ingredients as directed in the recipe then covering the bowl tightly with plastic wrap. The chilled dough actually becomes easier to handle and shape after resting in the refrigerator. Portion and shape the dough just before baking for the best results and optimal texture.
Storage Options for Baked Cookies
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | Up to 5 days | Store in airtight container |
| Refrigerated | Up to 2 weeks | Use sealed container for freshness |
| Frozen | Up to 3 months | Freeze in single layer first |
Baked cookies maintain their delicious texture when stored properly in an airtight container at room temperature. We find this method works perfectly for cookies that will be consumed within five days. Refrigeration extends the storage time significantly to two weeks while preserving the chewy texture we love about these simple cookies.
Freezing Instructions
Freezing offers the longest storage option for our 3 ingredient oatmeal cookies. We place cooled cookies in a single layer on a baking sheet and freeze them completely before transferring to a freezer-safe bag or container. This prevents the cookies from sticking together and makes it easy to grab individual portions. Thaw frozen cookies at room temperature for about 15 minutes before serving to restore their ideal texture and flavor.
Conclusion
These 3-ingredient oatmeal cookies prove that delicious homemade treats don’t require complicated recipes or specialty ingredients. We’ve shown you how simple pantry staples can transform into satisfying cookies that rival any store-bought option.
The beauty of this recipe lies in its flexibility – whether you’re dealing with overripe bananas or craving a quick sweet fix these cookies deliver every time. From storage tips to creative variations we’ve covered everything you need to make these your go-to cookie recipe.
We encourage you to experiment with different mix-ins and find your perfect combination. With proper storage techniques you can always have a batch ready for unexpected guests or late-night cravings. Happy baking!
Frequently Asked Questions
What are the 3 main ingredients needed for these oatmeal cookies?
The three essential ingredients are 2 cups of old-fashioned rolled oats, 3 large ripe bananas (mashed until smooth), and 1/2 cup of mini chocolate chips (optional). The overripe bananas act as both a natural sweetener and binding agent, while the old-fashioned oats provide the perfect chewy texture for these simple homemade cookies.
How long do these 3-ingredient oatmeal cookies take to bake?
These cookies bake at 350°F for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft. Total preparation and baking time is under 30 minutes, making them perfect for busy weeknights when you want a quick homemade treat.
Are these oatmeal cookies gluten-free and sugar-free?
Yes, these cookies are naturally gluten-free (when using certified gluten-free oats) and refined sugar-free. The ripe bananas provide all the sweetness needed, eliminating the need for added sugars. This makes them a healthier alternative to traditional oatmeal cookies while still being deliciously satisfying.
How should I store these 3-ingredient oatmeal cookies?
Store cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months. For extended freshness, you can refrigerate them for up to 2 weeks before freezing. Allow frozen cookies to thaw at room temperature to restore their ideal texture.
Can I customize these cookies with different mix-ins?
Absolutely! You can add chopped nuts, dried fruits, vanilla extract, ground cinnamon, nut butter, or shredded coconut. Sweet alternatives like maple syrup, pumpkin puree, and applesauce also work well. These variations allow you to customize the cookies based on your preferences while maintaining the simple three-ingredient foundation.
Why aren’t my cookies spreading during baking?
This is normal! These cookies typically don’t spread much during baking due to the absence of butter and flour. Make sure to shape and slightly flatten them before baking for even cooking. The banana-oat mixture creates a denser dough that holds its shape well throughout the baking process.
Can I make the cookie dough ahead of time?
Yes, you can prepare the cookie dough in advance and store it in the refrigerator for up to 24 hours. This makes it convenient to bake fresh cookies whenever cravings strike. The chilled dough may be easier to handle and shape when ready to bake.
