Banana Cookies 3 Ingredient Recipe

If you’ve been searching for the perfect banana cookies 3 ingredient recipe, look no further. This simple, wholesome recipe combines overripe bananas, quick oats, and plump raisins into soft, naturally sweet cookies that taste like indulgence but fuel your body like a balanced snack. No butter. No white sugar. No flour. Just real food.

Whether you’re looking to use up those spotty bananas on your counter, bake something healthy for your kids, or prep a grab-and-go breakfast, these cookies check every box.

Banana Cookies 3 Ingredient Recipe

Make soft, chewy banana cookies with just 2 bananas, quick oats, and raisins. Ready in 20 minutes — no sugar, no flour, no eggs. Vegan, gluten-free & kid-approved!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 5

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

  

• 2 large Overripe bananas — the spottier, the sweeter
• 1 cup Quick oats (or rolled oats, see tips)
• ½ cup Raisins — for natural sweetness and chew

Method

 

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray.
2. Mash the bananas in a large mixing bowl using a fork. Keep mashing until you get a smooth, lump-free paste — this is both your sweetener and your binder.
3. Add oats and raisins to the mashed banana. Stir everything together until fully combined. The dough will be soft and sticky — that's perfect.
4. Scoop the dough onto the prepared baking sheet using a tablespoon or cookie scoop. Flatten each mound slightly with the back of the spoon — these cookies don't spread on their own.
5. Bake for 13–15 minutes, or until the edges turn golden and the tops look set. They will feel slightly soft when you take them out — they firm up as they cool.
6. Cool completely on the tray for at least 5 minutes before lifting. Enjoy warm or store for later.

Tips for the perfect batch

Choosing your oats

Quick oats absorb moisture faster and give a softer, more uniform texture. Rolled (old-fashioned) oats work too — just let the batter rest for 10 minutes before scooping so the oats hydrate properly.

Getting the right consistency

If your dough feels too wet, your bananas were very large. Add 2–3 extra tablespoons of oats until the mixture holds its shape when scooped.

Storing and freezing

Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap tightly in plastic wrap and store for up to 3 months. Reheat in the microwave for 20–30 seconds.

Ready to bake? 🍪

These 3-ingredient banana cookies take just 5 minutes to prepare and 15 minutes to bake. Use up those overripe bananas and treat yourself to something wholesome and delicious. Don’t forget to save the recipe and share it with someone who loves easy, healthy snacks!