Easy 3-Ingredient Oatmeal Cookies that take right around 15 minutes to make from start to finish! This simple healthier cookie recipe is vegan, gluten-free, flourless, dairy-free and contains no added sweetener.

3-Ingredient Oatmeal Cookies with chocolate chips - a healthier cookie recipe with no added sweetener. Vegan, gluten-free, dairy-free

Have you tried one of my banana-sweetened treats yet?

My 3-Ingredient Chocolate Banana Cookies4-Ingredient Healthy Samoa CookiesHealthy Apple Muffins and 4-Ingredient Flourless Healthy Brownies and now this recipe for 3-Ingredient Oatmeal Cookies all have one thing in common.

They are sweetened entirely with bananas!

Why You’ll Love This Recipe:

The way I see it, these 3 ingredient cookies are an excellent baking project for kids as there are so few ingredients and minimal cleanup. 

Because these healthy cookies are made with all whole foods, this is also an awesome recipe for those of us who simply love a healthier sweet treat.

White plate stacked with healthy banana oat cookies with a ripe banana to the side and the baking sheet of the rest of the cookies to the side.

I’m constantly looking for ways to get my sweet fix without going overboard on sugar, and I’ve found fruit, certain vegetables (root vegetables and winter squash in particular), and various ingredients like almond flour and unsweetened coconut to be useful in generating sweet flavor without the need for excess sugar.

So what we’re making here is a refined sugar-free, egg-free, flourless, gluten-free vegan cookie using three simple ingredients.

Of course, we can easily use more than three ingredients in order to change up the flavor profile and make them even tastier (more on that later). You can use this great recipe as a blank canvas for all sorts of flavors.

At a minimum, all you need is ripe banana, almond butter (or peanut butter) and rolled oats.

Let’s discuss these ingredients for 3-ingredient banana oatmeal cookies in detail!

Easy 3-Ingredient Vegan Oatmeal Cookies - gluten-free, refined sugar-free, dairy-free, quick and easy to make!

Ingredients for 3-Ingredient Oatmeal Cookies:

Ripe Bananas: Be sure you use very ripe bananas that have plenty of brown spots for the best result. The riper the banana, the sweeter it will be, which will ensure these oatmeal banana cookies turn out perfectly sweet for the best results.

As previously mentioned, the banana serves as the sweetener of the cookies and also provides moisture.

Can you taste the banana? Yes, absolutely! The banana shines through very well, which is great for those of us who love them. If you don’t like bananas, you won’t like these cookies!

Almond Butter or Peanut Butter: Unsweetened almond butter or natural peanut butter is the glue that holds these cookies together, eliminating the need for eggs or a leavening agent. It also adds delicious flavor! 

If you’re fine with the added sugar, use sweetened peanut butter or almond butter to ramp up the sweetness of the cookies. If you prefer keeping the cookies refined sugar-free, go with an unsweetened nut butter.

Quick Oats or Rolled Oats: Taking the place of flour, oats give that amazing earthy nutty flavor to the cookies with that oaty texture. Quick oats, instant oats, old-fashioned oats, and rolled oats all work.

I like using quick cooking oats because they are pre-cooked which gives them a chewy texture. For gluten free cookies, be sure to use certified gluten-free oats.

I use gluten-free sprouted oats, but you can use regular oats if you aren’t concerned about the gluten content.

For a recipe for banana cookies without oats, make my 3-Ingredient Nutty Banana Cookies, which are grain-free.

Optional Additions: 

  • 1/2 cup to 1 cup semisweet chocolate chips
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 to 3 Tbsp brown sugar or pure maple syrup

While certainly not mandatory, these additions level up the deliciousness of the cookies quite a bit! I personally like adding them all. 

The chocolate chips provide delectable little goo pockets, the vanilla extract provides nice warming flavor, and the ground cinnamon gives the cookies a richness with that iconic oatmeal cookie vibe.

Sea salt enhances all of the flavors and makes the cookies taste sweeter without the need for additional sweetener.

If you’re looking to keep the cookies low in sugar, skip the chocolate chips!

Let’s bake a batch!

3-Ingredient Vegan Oatmeal Cookies - flourless, gluten-free, oil-free, dairy-free, egg-free, no added sweetener

Let’s bake a batch!

How to Make 3-Ingredient Oatmeal Cookies:

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper (or spray it with cooking oil).

Mash the banana into a large mixing bowl until most of the chunks are out (it can be a little chunky just not overly chunky).

Mash the bananas and mix in the peanut butter and oats

Add the peanut butter and oats and mix everything together until a sticky dough forms.

If the peanut butter (or almond butter) has been chilling in your refrigerator rather than at room temperature, microwave it for 30 to 40 seconds or until is is very easy to stir.

If you’d like, stir in the chocolate chips. You can also add your favorite mix-ins here like chopped nuts, dried cranberries or raisins, etc.

Add chocolate chips to the oatmeal cookies
Easy 3-ingredient chocolate chip oatmeal cookie dough.

Use a spoon or a small cookie scoop to drop the oatmeal cookie dough onto the prepared baking sheet, creating any size of cookie you like (note very small cookies will require less bake time).

The cookies won’t spread, so form them into the shape you want them to be in. I stick with round mounds for a regular cookie shape.

Drop spoonfuls of cookie dough on a baking sheet

Bake the cookies for 10 to 12 minutes, or until they are slightly golden-brown around the edges.

Allow the cookies to cool for at least 15 minutes before using a spatula to remove them from the cookie sheet to serve. 

3-Ingredient Oatmeal Cookies with chocolate chips - gluten-free, egg-free, refined sugar-free, healthy

How to Store Leftover Cookies:

Store leftovers in an airtight container or a zip lock bag in the refrigerator for up to 1 week. You can also freeze cookies in a freezer bag or freezer-safe container for up to 3 months for longer storage.

Baking sheet of oatmeal banana cookies with a bite taken out of one of the cookies.

That’s it! A 3-ingredient cookie recipe that anyone can make and everyone can enjoy.

Make these healthy cookies the next time you’re craving a sweet treat but you don’t want to go overboard with sugar. They are the easiest cookies to make, full stop!

You don’t need extensive baking experience to have great success with this delicious recipe. Plus the fact that they are so customizable means you’ll end up with the best banana oatmeal chocolate chip cookies every time.

3-Ingredient Banana Oatmeal Cookies on a white plate with a ripe banana to the side.

Make a double batch of these healthy banana oatmeal cookies and store cookies for afternoon snacks or a quick treat.

These healthy oatmeal cookies are the perfect grab and go treat for busy mornings.

Bake them for a cleaner option any time the desire strikes!

Enjoy these chocolate chip banana oatmeal cookies on constant rotation to honor that sweet tooth with chewy cookies.

Banana + oatmeal + nut butter OH MY!

3-Ingredient Oatmeal Cookies with chocolate chips on a white plate, ready to eat, fresh out of the oven.

3-Ingredient Oatmeal Cookies

4.29 from 200 votes
A 3-ingredient cookie recipe that anyone can make and everyone can enjoy. Bake them for a cleaner option any time the desire strikes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 Large or 16 Small Cookies

Ingredients

  • 3 large ripe bananas mashed (1 ½ cups)
  • ½ cup almond butter or peanut butter*
  • 2 cups rolled oats**

Optional Additions:

  • ⅓ to ½ cup chocolate chips
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper (or spray it with cooking oil).
  • Mash the banana into a mixing bowl until most of the chunks are out (it can be a little chunky just not overly chunky).
  • Add the peanut butter and oats and mix everything together until a sticky dough forms.
  • Use a spoon to drop the cookie dough onto the baking sheet, creating any size of cookie you like (note very small cookies will require less bake time). The cookies won’t spread, so form them into the shape you want them to be in – I stick with round mounds.
  • Bake the cookies for 10 to 12 minutes, or until they are slightly golden-brown around the edges.
  • Allow the cookies to cool for at least 15 minutes before using a spatula to remove them from the baking sheet to serve.

Video

Notes

*For sweeter cookies, use sweetened nut butter. For refined sugar-free cookies, go with an unsweetened nut butter.
**I use gluten-free oats

Nutrition

Serving: 1of 10 · Calories: 138kcal · Carbohydrates: 16g · Protein: 4g · Fat: 8g · Fiber: 3g · Sugar: 5g
Author: Julia
Course: Main Dishes
Cuisine: American
Keyword: 3 ingredient cookie recipe, 3-ingredient oatmeal cookies, dairy free, egg free, gluten free, gluten free cookies recipe, healthy cookies, oats, sugar-free, vegan cookies, vegan oatmeal cookies
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

3-Ingredient Vegan Oatmeal Cookies - an egg-free, dairy-free, refined sugar-free healthier cookie recipe that takes 15 minutes to make!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. What an excellent question! I hadn’t thought of that! I’m betting this would work as a no-bake cookie recipe. So long as you keep them chilled in the refrigerator or freezer, they should be great! I’m betting they may get liquidy/gooey at room temp if you don’t bake them, but if you’re okay with keeping them refrigerated I think it’s definitely worth a shot 😀 Hope you enjoy!! xoxox

  1. Oooo just made these, sooo tasty. We added the additional ingredients and baked for closer to 20ish min. These are a hit!

    1. Hi Liz,

      I stored them on the counter in a Tupperware container, but you can store them in the refrigerator or freezer 🙂 All options work. They will be fine on the counter for up to 1 week, and will last in the refrigerator for even longer. xo

  2. Can you use maple syrup if you don’t have bananas on hand? Also, how about another nut butter, like hazelnut or macadamia?

    1. Hi Helena!

      While I haven’t tested it myself, I believe pure maple syrup will likely make the dough too wet. You could try to omit the banana, increase the amount of nut butter you use to offset the loss of volume, then use pure maple syrup to sweeten the cookies. Hazelnut and macadamia nut butter will both work as replacements! Just be sure whatever you use is well-stirred 😀 Hope this helps! xoxo

    1. As is true with any recipe you come across in life, you have the freedom to take creative liberties with it. If you love raisins in your cookies, go for it. To be clear, raisins have a lot of sugar in them as well.

    2. @Murray Lowe, Seni sweet chocolate in small amounts are good for us. Full of antioxidants and shows to help reduce risks of certain cancers.

    3. @Julia, so true the grapes in growing are measured for sugar content and if the sugar level is not high enough they will be rejected for use as raisins. Spent many yrs on a grape ranch.

    4. @Julia, thank you for this recipe!!! I have been sugar free for quite some time. I use stevia sweetened chocolate chips and these are such a treat 😍 I swapped in 1/2 c of coconut flour and some baking powder for texture and have made several batches!!! Love to take these to work and eat with fruit as an easy and portable lunch. Well done!!

      1. All of that sounds amazing! Thanks so much for sharing your changes. So happy they’ve been a hit for you! xoxo

  3. Hi I really like your reciepies and would like to have a go at them. My only problem is that you use cup measurements.is it possible to add weight of ingredients in grams please?

    1. Hi there! My sincere apologies – I’ll weigh everything the next time I make them and update the recipe 😀 xoxoxo

    2. @Mariatheresa Micallef, why don’t you be like any other normal person and Google how to do the conversion yourself instead of asking an inane question to a very busy lady.

    1. Hi there!

      On the counter, they will last for up to 6 or 7 days, and in the refrigerator 10 to 14. You can also freeze them and they will last for a few months! xoxoxo

  4. Just made these with my 2 and almost 4 yr old. We added vanilla, cinnamon and dark chocolate chips. Perfectly decadent and toddler friendly to boot! Thanks for the recipe!

    1. I’m so happy you and your toddler enjoy them!! We love how simple yet flavorful they are too…they don’t last long in my house! xoxoxo

    1. Hi Lenny,

      I’ve never tested it in the microwave but I’m betting the cookies wouldn’t hold together. Hope this helps! xo

  5. Hello,
    Thank you for this recipe! Question-do you use quick oats or old fashioned? I wasnt sure if that would make a difference.
    Cant wait to make these with my 5 year old 🙂

    1. Hi Hollie! I used old fashioned rolled oats. I think quick oats will work just fine too, but I like the texture of the rolled oats better for recipes like this 🙂 Hope you enjoy!! xoxo

  6. Thank you for this recipe. I’m a celiac and always looking for good and healthy recipes. I just finished baking this delicious cookies and I added raisins and cinnamon to mine. So simple and so goooood! Best part I don’t have o feel guilty after eating them.

  7. Thanks for this delicious recipe. I’m a celiac and always looking for healthy recipes. This one is not only healthy it’s delicious. I added cinnamon and raisins to mine. The best part, no guilty feelings. So gooood! I’m so happy I found this blog.

    1. Hi Sarz,

      The banana is used as the sweetener for the cookies so I’m not sure there is a good substitute. You could try using sweetened nut butter (replace the banana with more nut butter) and add a touch of pure maple syrup if they aren’t sweet enough.

  8. As usual, you have the best recipes! I was craving peanut butter and chocolate and wanted a gf cookie! And this is perfect with hot cocoa for the upcoming snowstorm here in Tahoe!

    1. Aww Thank you, Denice!! I’m so happy you enjoy them. My partner seriously couldn’t stop eating them! Love the idea of having them with hot cocoa and watching the snowfall. Hope you have a lovely Christmas, and stay warm! xoxo

  9. Hi…I have to eat a low fat diet because of a health issue. If I substituted half of the almond butter with applesauce, would that still work to bind it? Or could I sub half the nut butter with something else?
    Thank you!

    1. Hi there!

      Ooh, that’s a great question. I’m truly not sure, as I’ve never tested it myself. It may work by subbing half of the almond butter for applesauce, or you could try to use more mashed banana as well. My only concern would be that they won’t hold together very well, but it may be worth the shot. If the “dough” seems too crumbly when you make it, you could try making bars instead of cookies. Let me know if you try it!

    1. Hi Maxine,

      I don’t have a medical background so I’m not qualified to make that judgement. Can you ask your doctor their opinion? I know some folks with diabetes can eat a small amount of sugar or carbs and be okay, whereas others need to be very cautious. I assume as long as you aren’t eating a great deal of additional carbs or sugar the rest of the day it would be fine, but I think it depends on your personal medical situation and what else you’d be eating. I hope that helps!! xo

  10. Great recipe! I made half the recipe with peanut butter and half with applesauce (instead of the peanut butter). Applesauce cookies were softer but yummy. Added dried cranberries to the applesauce variation with some walnuts and a 1/4 cup of shredded coconut! Baked at 350 but for a longer period of time (about 25 minutes).

    1. Hi Amy! I’ve never tried that! My guess is the keto granola may be too dry? I’m not sure how it would work out and I would hate to have you go through all the trouble if they don’t turn out. I guess the worst case scenario is the cookies would fall apart – if you’re okay with running that risk, I would say go for it. 🙂