These banana oatmeal chocolate chip cookies are vegan, gluten-free, oil-free, and flourless! It’s a super easy and healthy dessert recipe that requires just 3 ingredients. They are great for meal prep, school lunches, and can even be enjoyed for breakfast!
What’s better than a cookie recipe that’s entirely healthy, guilt-free, and made with whole food ingredients? I’m convinced these are the healthiest chocolate chip cookies you could possibly make! This recipe uses no sugar, no flour, no butter, and no eggs… but you won’t even be able to tell once you taste them. They’re still sweet, soft, and chewy like other cookies!
These will satisfy your sweet tooth without giving you a sugar rush or compromising your healthy diet. Plus, you can omit the chocolate chips and enjoy them as breakfast cookies. Or just keep the chocolate and still eat them for breakfast. You only live once and, hey, they’re still totally healthy!
These banana oatmeal chocolate chip cookies are:
- Vegan, gluten-free, dairy-free, nut-free, and oil-free
- Lightly sweet, soft, and chewy
- Made with no flour and no eggs
- Naturally sweetened & contains no added sugar
- Great for meal prep and school lunches
- Made in only 20 minutes!
How to make make 3 ingredient oatmeal cookies
Essentially, you really only need three ingredients for this cookie recipe: bananas, oatmeal, and ground flaxseed. You can stop right there if you’d like!
Personally, I love to add vegan chocolate chips, vanilla extract, and a dash of salt to enhance the flavor. Here’s my recommended ingredients list for these banana oatmeal cookies:
- Bananas: Bananas provide a soft and chewy texture, as well as several nutrients. They contain vitamin B6, manganese, vitamin C, copper, potassium, and magnesium.
- Oats: This flourless cookie recipe uses oats instead of flour. Rolled oats are a whole grain and packed with fiber.
- Ground flaxseed: Ground flaxseed provides various health benefits and contains antioxidants, lignans, and omega-3 fatty acids.
- Chocolate chips: Feel free to use any chocolate! If you want to keep the recipe low in sugar, opt for dark chocolate chips or sugar-free chocolate chips.
- Vanilla: In my opinion, cookies aren’t complete without a spoonful of vanilla extract.
- Salt: Just a dash of salt is needed to balance the sweetness of the overripe bananas.
Kaylie’s tips for making banana oatmeal cookies
Use overripe bananas. Be sure your bananas are overripe or, at the very least, ripe enough! Ripe bananas have a yellow peel with brown specks all over it. Overripe bananas will have a peel that is equal parts brown and yellow. The riper your bananas, the sweeter your cookies will be! Do not use bananas with a solid yellow peel; wait a few days for them to ripen.
How to substitute ground flaxseed: If you don’t have any ground flaxseed at home, you can replace it with an additional ¼ cup rolled oats or ¼ cup oat flour. For double chocolate cookies, use 3 tablespoon cocoa powder instead.
Mix-ins for oatmeal cookies
Not a fan of chocolate chips? No problem! There are several options for mix-ins besides chocolate. You can add raisins, crushed walnuts, crushed pecans, coconut flakes, shredded coconut, pumpkin seeds, cacao nibs, and dried cranberries instead.
Should these be stored in the refrigerator?
If you plan to enjoy the whole batch within one day, they’ll be fine in an airtight container on your countertop. However, if storing for longer, the cookies will remain fresh for up to 5 days in the refrigerator. To reheat, pop them in the microwave for 15 seconds.
Are these cookies freezer-friendly?
One of the best things about these banana oatmeal cookies are the fact that they’re freezer-friendly! You can double or triple the recipe and store them in the freezer for longterm snacking. The cookies will keep for up to one month in an airtight container in the freezer.
If you try these Banana Oatmeal Chocolate Chip Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
These banana oatmeal chocolate chip cookies are easy, vegan, gluten-free, oil-free, and flourless. It’s one of the healthiest cookie recipes you can possibly make!
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add bananas to a large bowl. Mash bananas until nearly smooth.
- Add rolled oats, ground flaxseed, vanilla extract, and salt. Mix together. Add chocolate chips and mix together again.
- Scoop dough into 10 rounds and place onto the baking sheet. Use clean hands to press each round into a flat cookie.
- Bake cookies on the middle rack for 12 minutes or until golden brown. Remove cookies from the oven and cool on the baking sheet for 5 minutes. Enjoy!
- If you don’t have ground flaxseed, you can replace it with ¼ cup rolled oats or ¼ cup oat flour.
- Store the cookies in an airtight container. If saving for 1 day, they are fine at room temperature. If storing for longer, place them in the refrigerator. They will keep fresh for up to 5 days in the refrigerator. For longterm storage, place the cookies in the freezer for up to 1 month.
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8.5g
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
Keywords: banana oatmeal chocolate chip cookies, 3 ingredient banana oat cookies, breakfast cookies
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