3-Ingredient Oat Cookies
Some days, the craving for a warm, gooey cookie hits with the force of a cartoon anvil. You know the feeling. But then the reality of it all sinks in—the stand mixer, the flour cloud, the inevitable mountain of dishes.
Most of the time, I’d rather just crawl back to bed. It’s in those moments of peak laziness—or “strategic energy conservation,” as I like to call it—that the best kitchen hacks are born. And these 3-ingredient oat cookies? They are the ultimate hack.
Honestly, the first time I heard of them, I was sure it was a joke. No flour, butter, or eggs? Sounded less like a cookie and more like something you’d eat on a dare. But there I was, with two bananas on the verge of becoming a science experiment, some oats, and a bag of chocolate chips.
What did I have to lose, right? Ten minutes of mixing and fifteen in the oven, and my kitchen smelled incredible. I took a bite. Soft, chewy, and genuinely good. It was one of those tiny, perfect moments that made the whole day better.
What You’ll Need
- 2 large, very ripe bananas (seriously, the spottier, the better)
- 1 cup rolled oats (the old-fashioned kind)
- 1/2 cup semi-sweet chocolate chips
How to Make Them
This is probably the simplest recipe you’ll ever follow. No tricks, I promise.
Step 1:
Get your oven going at 350°F (175°C). Slap some parchment paper on a baking sheet. This is non-negotiable, as these little guys like to stick.
Step 2:
Peel the bananas and toss them in a bowl. Mash them with a fork until they’re basically a lumpy puree. A few chunks are totally fine.
Step 3:
Dump in the oats and give it all a good stir. You’re looking for a thick, gloopy mix where everything’s hanging out together.
Step 4:
Fold in the chocolate chips. Try to get them evenly mixed so you don’t have any sad, chipless cookies.
Step 5:
Spoon mounds of the mixture onto your baking sheet. Here’s the secret: these cookies don’t spread. The shape you make now is the shape you’ll get. So, flatten them a bit with the back of a spoon or your fingers.
Step 6:
Bake for 12-15 minutes. They’re done when they look set and the edges are a light golden brown. Your nose will tell you when it’s time.
Step 7:
Let them cool on the pan for 5 minutes! I know it’s hard, but they’re delicate when hot and will fall apart. After that, move them to a wire rack to finish cooling.
A Few Things I’ve Learned
I’ve made these dozens of times. Here’s the real talk on getting them right.
- Use Ugly Bananas. I can’t say this enough. If your banana is still a cheerful yellow, wait. You want the ones that look sad and are covered in brown spots. That’s where all the sweetness is hiding.
- You’re the Sculptor. Again, no butter means no spread. If you plop down a ball of dough, you’ll get a baked ball. Take a second to press them into a cookie shape. It makes all the difference.
- Don’t Skip the Salt. Okay, this makes it four ingredients, but a tiny pinch of salt wakes up all the flavors. It’s a game-changer. Trust me.
Ways to Switch It Up
The basic recipe is a great starting point. But here’s how to get creative.
| If You Want… | Try Adding… |
|---|---|
| A nutty crunch | Chopped walnuts or pecans |
| Cozy spice | 1/2 tsp cinnamon |
| More depth | 1 tsp vanilla extract |
| Chewy fruit | Raisins or dried cranberries |
| A protein boost | 1 tbsp peanut butter |
Storing These Bad Boys
Because they’re made with fresh fruit, they don’t last forever on the counter. Here’s the plan.
- On the counter: They’re good for about 3 days in an airtight container.
- In the fridge: They’ll last up to a week if you keep them chilled.
- In the freezer: Pop them in a freezer bag and they’ll be good for 3 months. They’re actually pretty great straight from the freezer on a hot day.
Common Questions
A few things people often ask.
Q1. My cookies were kind of blah. What happened?
Ans: Almost certainly the bananas. They weren’t ripe enough. Wait until they’re practically black for the sweetest flavor. A pinch of salt also helps a ton.
Q2. Why did my cookies fall apart?
Ans: Two possibilities. You tried moving them while they were still hot (gotta let them cool on the pan first!), or your bananas were huge and made the mix too wet. If that happens again, just add another tablespoon of oats.
Q3. Can I use steel-cut or instant oats?
Ans: I wouldn’t. Instant oats will turn to mush, and steel-cut oats will be crunchy in a bad way. Stick with old-fashioned rolled oats for the right chewy texture.
So there you have it. A cookie recipe that feels like you’ve discovered a cheat code for life. Give them a shot the next time you want something sweet without the epic production.
Let me know if you try them or if you discover any other brilliant add-ins. I’m always looking for new ideas.
