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eight banana oatmeal chocolate chip cookies on a wire cooling rack surrounded by a bundle of bananas, oats, and a glass of almond milk

Banana Oatmeal Chocolate Chip Cookies

  • Author: Kaylie Grace
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 10 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale
  • 2 medium ripe bananas
  • 1 + 1/4 cup rolled oats
  • 3 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup vegan chocolate chips


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. Add bananas to a large bowl. Mash bananas until nearly smooth.
  3. Add rolled oats, ground flaxseed, vanilla extract, and salt. Mix together. Add chocolate chips and mix together again.
  4. Scoop dough into 10 rounds and place onto the baking sheet. Use clean hands to press each round into a flat cookie.
  5. 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 1/4 cup rolled oats or 1/4 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