Looking for a fast, healthy, and satisfying cookie recipe you can throw together in under 20 minutes? 3 ingredient oatmeal cookies are the answer. With just a handful of pantry staples, you can whip up soft, chewy, and naturally sweet cookies that check all the boxes—minimal ingredients, no added sugar, and no complicated steps. Whether you’re baking with kids, trying to clean out the pantry, or simply craving a guilt-free snack, this recipe delivers every time.
We’ll walk you through everything: the why, the how, and the pro-level tips to make sure your cookies come out perfect, even if you’ve never baked a thing in your life.
Why Everyone’s Obsessed with 3 Ingredient Oatmeal Cookies
Minimal Ingredients, Maximum Satisfaction
Let’s be honest—most of us don’t want to deal with ten ingredients, two mixing bowls, and a sink full of dishes. These 3 ingredient oatmeal cookies are perfect because they cut all that out. You only need three core ingredients: ripe bananas, oats, and a mix-in (like chocolate chips or raisins). That’s it. No flour. No eggs. No dairy. Just real food that comes together in minutes.
This recipe isn’t just convenient—it’s also budget-friendly, kid-friendly, and surprisingly customizable. Whether you’re gluten-free, dairy-free, or just craving something sweet without guilt, these cookies check every box.
Why These Cookies Go Viral (Again and Again)
Every few months, 3 ingredient oatmeal cookies blow up again on social media—and it’s no mystery why. People love how easy they are to make and how satisfying they taste.
There’s no mixer required. No pre-softening. No chilling the dough. You just mash, mix, and bake. The result? Cookies that are chewy on the inside, golden on the outside, and loaded with natural sweetness from the banana. They’re great for breakfast, post-workout snacks, or anytime munching.
These aren’t your average cookies—they’re a movement. One that happens to take less than 20 minutes.
Ingredients You Need for Perfect 3 Ingredient Oatmeal Cookies
The Three Key Players in This Recipe
You only need three things, but the quality and type you choose can totally change the outcome. Here’s what to know:
- Bananas (Ripe to Overripe)
This is your natural sweetener, binder, and moisture. The darker the banana, the sweeter your cookie. Look for bananas with lots of brown spots. - Oats (Quick or Rolled)
You can use either, but each gives a different texture. We’ll break that down . For now, just know both work well. Quick oats give a smoother texture; rolled oats add chew. - Mix-Ins (1/3 Cup)
This is where you personalize the cookies. Chocolate chips are the classic choice, but you can use raisins, shredded coconut, chopped nuts, or even a spoonful of peanut butter. You just need 1/3 cup of any add-in you love.
Optional Boosters (If You Want to Get Fancy)
While the base is just three ingredients, here are optional additions if you want to level up:
| Ingredient | Benefit |
|---|---|
| Cinnamon (1/2 tsp) | Adds warm spice flavor |
| Vanilla extract | Depth of sweetness |
| Chia seeds | Boost fiber and texture |
| Salt (a pinch) | Balances sweetness |
Even with these extras, the cookies stay healthy and under 6 ingredients total.
How to Make 3 Ingredient Oatmeal Cookies (Step-by-Step)
Step-by-Step Instructions (Beginner-Friendly)
Prep time: 5 minutes
Bake time: 12–15 minutes
Total time: under 20 minutes
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Cover your baking tray with parchment paper or a non-stick silicone liner.
Step 2: Mash the Bananas
- In a medium bowl, mash 2 large ripe bananas until smooth but slightly chunky.
- Use a fork or potato masher. Don’t over-mash—you want texture!
Step 3: Add Oats
- Stir in 1 cup of quick oats (or rolled oats if you prefer a heartier texture).
- Mix until the oats are well-coated with banana.
Step 4: Add Your Mix-Ins
- Fold in 1/3 cup of your chosen mix-in (e.g., chocolate chips, raisins).
- Stir just until combined.
Step 5: Shape the Cookies
- Use a spoon or cookie scoop to drop small mounds onto your prepared baking sheet.
- Flatten them slightly with the back of the spoon (they won’t spread much).
Step 6: Bake
- Bake for 12 to 15 minutes, or until the edges are golden brown and the centers feel set.
- Allow the cookies to rest on the baking tray for about 5 minutes, then move them to a wire rack to finish cooling.
Tips for Success
| Tip | Why It Works |
|---|---|
| Use overripe bananas | Adds natural sweetness and better texture |
| Don’t overbake | They dry out easily. Soft is best! |
| Let them cool before moving | They firm up as they cool—be patient! |
| Add parchment paper | Prevents sticking and makes cleanup easy |
And that’s it. No fancy steps. No expensive ingredients. Just chewy, warm, homemade cookies ready in under 20 minutes.
Best Variations for Your 3 Ingredient Oatmeal Cookies
Flavor Add-Ins That Change the Game
The beauty of 3 ingredient oatmeal cookies is how endlessly customizable they are. Once you’ve got your base—bananas and oats—you can add just about anything to suit your cravings or pantry supply.
Here are some of the best add-in options:
| Add-In | Taste/Texture Boost |
|---|---|
| Dark chocolate chips | Melty, rich flavor |
| Raisins or dried cranberries | Chewy sweetness with tart notes |
| Shredded coconut | Light and nutty crunch |
| Chopped walnuts or pecans | Earthy, crunchy texture |
| Peanut butter chips | Smooth, salty-sweet combo |
| Cinnamon & nutmeg | Cozy, spiced warmth |
| Pumpkin seeds or sunflower seeds | Added protein & crunch |
Dietary-Friendly Swaps
These cookies are naturally vegan and gluten-free (as long as you use certified gluten-free oats), but here’s how to tailor them even more:
- Nut-free? Use seeds or allergy-friendly chocolate chips.
- Low-sugar? Stick with plain bananas and oats—skip sweet mix-ins.
- High-protein? Add 1–2 tablespoons of your favorite protein powder or chia seeds.
If you’re looking for another clean, protein-packed dessert, don’t miss our cottage cheese cookie dough—a no-bake treat made with minimal ingredients that’s just as simple and satisfying.
You’re in full control of what goes in and what stays out. It’s the simplest baking canvas you’ll ever find—and it just happens to taste incredible.
Quick Oats vs. Rolled Oats – What Works Best in These Cookies?
What’s the Difference Between Quick and Rolled Oats?
Oats are oats, right? Not exactly. While both start as whole oat groats, they’re processed differently—and that impacts how your cookies turn out.
| Type of Oats | Texture in Cookies | Ideal Use |
|---|---|---|
| Quick Oats | Softer, more uniform | Better for smooth, cohesive cookies |
| Rolled Oats | Chewier, chunkier | Great for rustic, hearty texture |
What Happens If You Use Regular (Rolled) Oats Instead of Quick Oats?
Using regular oats won’t ruin your cookies, but you’ll notice a difference. Rolled oats hold their shape more during baking, so your cookies will have more chew and less of that uniform, soft bite.
They’ll also take a minute or two longer to bake. If you’re aiming for a cookie that feels more like a chewy granola bar, rolled oats are your friend.
For a smoother texture and faster baking? Quick oats win.
Pro Tip for Perfect Texture
If you only have rolled oats but want a smoother cookie, pulse them in a blender or food processor for 5–10 seconds. This mimics the consistency of quick oats without changing the flavor.
Banana Magic – Why Ripe Bananas Make These Cookies Perfect
Bananas Do All the Work in This Recipe
No eggs. No oil. No added sugar. And yet—these cookies hold together and taste sweet. Why? It’s all thanks to the banana.
Here’s what bananas do in this recipe:
| Function | Why It Matters |
|---|---|
| Acts as a binder | Replaces eggs, holds oats and mix-ins together |
| Adds natural sweetness | No need for sugar or honey |
| Moisture provider | Gives cookies their soft chewiness |
Ripe vs. Overripe: Which Is Better?
The best bananas for 3 ingredient oatmeal cookies are overripe—the kind you usually think about throwing out. We’re talking deep brown spots, super soft, and strong banana aroma.
If your bananas are just yellow, here’s how to ripen them fast:
- Paper Bag Method: Place bananas in a paper bag with an apple overnight.
- Oven Hack: Bake unpeeled bananas at 300°F (150°C) for 15 minutes. Let cool.
Mashing Bananas the Right Way
Use a fork or potato masher. You want a smooth mixture with a few chunks for texture. Avoid blending or over-mashing—too smooth and your cookies can feel pasty.
With perfectly ripe bananas, the texture, flavor, and structure of these cookies become effortlessly amazing.
Can You Make 3 Ingredient Cookies with Instant Oatmeal?
Is Instant Oatmeal a Good Substitute?
Sometimes, all you’ve got is a box of instant oatmeal packets. The good news? Yes, you can absolutely use them to make 3 ingredient oatmeal cookies—but there are a few things to watch for.
| Instant Oatmeal Factor | What to Consider |
|---|---|
| Flavored Packets | May contain added sugar and preservatives |
| Texture | Softer and finer than rolled or quick oats |
| Liquid Absorption | Cooks faster, may affect moisture balance |
If you’re using flavored packets (like maple brown sugar or apple cinnamon), reduce or skip extra add-ins like chocolate or raisins to keep the sugar balanced.
How to Adjust the Recipe
To use instant oats without compromising the cookie’s structure:
- Use 1.25 packets per banana for better balance.
- Mix gently—instant oats can break down quickly.
- Add 1 tbsp extra oats if the dough feels too wet.
Keep in mind: cookies made with instant oats will have a softer, more cake-like texture. Not a bad thing, just different.
Storage, Freezing & Meal Prep Tips for These Oat Cookies
How to Store 3 Ingredient Oatmeal Cookies
Once cooled, these cookies hold up nicely for a few days without losing flavor or texture. Here’s how:
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | 2–3 days | Airtight container |
| Refrigerator | Up to 1 week | Sealed glass or plastic |
| Freezer | Up to 3 months | Zip-top freezer bag |
Keep them out of direct sunlight or humidity if storing on the counter.
Can You Freeze the Dough?
Absolutely. Make the dough, scoop it into cookie shapes, and place on a baking sheet. Freeze until firm (about 1 hour), then transfer to a freezer-safe bag. Label and store.
To bake from frozen:
Preheat your oven, place frozen cookies on a tray, and bake at 350°F for 14–16 minutes. No thawing needed.
Make-Ahead Meal Prep Friendly
These cookies double as breakfast, snacks, and even post-gym bites. Here’s a quick plan:
- Make a double batch on Sunday
- Eat half this week
- Freeze the rest for next week
One recipe. Three minutes of prep. A week of snack solutions.
FAQs About 3 Ingredient Oatmeal Cookies
How to make easy oat cookies?
Mash 2 ripe bananas, mix in 1 cup of oats, and add 1/3 cup of your favorite add-in. Shape into cookies and bake at 350°F for 12–15 minutes. It’s that easy—no mixer, no chill time, no hassle.
How to make simple cookies with few ingredients?
Stick to natural binders like bananas or peanut butter, use oats or almond flour, and add your flavor (chocolate, coconut, raisins). The fewer the ingredients, the quicker the prep and the cleaner the result.
How does using rolled oats instead of quick oats affect cookies?
Regular rolled oats create a chewier, more textured cookie. They absorb moisture more slowly and may require a slightly longer bake time. For smoother cookies, quick oats are the better choice.
How do you make three ingredient cookies with bananas?
Use 2 ripe bananas, 1 cup oats, and 1/3 cup mix-in. Mash, mix, scoop, and bake. Done in 20 minutes or less. The bananas act as the sweetener and binder all in one.
Is it better to use quick oats or rolled oats for cookies?
Quick oats give you a softer, more cohesive cookie. Rolled oats provide a rustic chew. Both work, but it comes down to texture preference.
Can I turn instant oatmeal into cookies?
Yes—but choose plain packets when possible. Adjust for added sugars and moisture differences. Use about 1.25 packets per banana, and monitor your dough texture.
Conclusion: The Easiest Cookie Recipe You’ll Ever Make
When it comes to quick wins in the kitchen, 3 ingredient oatmeal cookies top the list. They’re healthy, flexible, and ridiculously easy to make. Whether you’re a first-time baker, a busy parent, or just someone who wants a clean, satisfying snack without reaching for a processed bar—this cookie has you covered.
With only a few pantry staples, no need for sugar, butter, or eggs, and endless mix-in possibilities, this recipe proves you don’t need complexity to make something amazing.
So go ahead, bookmark this recipe, try a few fun variations, and make it part of your weekly routine.
3 Ingredient Oatmeal Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mash the ripe bananas in a bowl using a fork until mostly smooth.
- Stir in the oats until fully combined.
- Fold in the chocolate chips or your favorite mix-in.
- Scoop spoonfuls of dough onto the lined baking sheet and flatten slightly.
- Bake for 12–15 minutes or until the cookies are golden brown around the edges.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the sweetest flavor and best texture.
- Rolled oats create a chewier texture, while quick oats yield softer cookies.
- You can freeze baked cookies or unbaked dough for up to 3 months.
- This recipe is vegan, gluten-free (if using GF oats), and perfect for meal prep.
