3 ingredient oatmeal cookies you'll love for easy cozy wins
Make cozy 3 ingredient oatmeal cookies in minutes with bananas, oats, and peanut butter. Soft, chewy, and perfect for quick snacks.
Ingredients
- You only need three simple pantry staples to make these 3 ingredient oatmeal cookies and chances are you already have them on hand. This is the heart of what makes this simple oatmeal cookie recipe so lovable — minimal effort, maximum cozy payoff.
What you’ll need
- 2 ripe bananas
- The riper the better. Those soft, spotty bananas bring natural sweetness and help bind everything together for easy oatmeal cookies with a soft, tender feel.
- 1 cup rolled oats old-fashioned oats
- These give your cookies that classic hearty texture. If you prefer a slightly softer bite you can use quick oats, but rolled oats usually deliver the best cozy chew.
- 1/2 cup peanut butter
- This adds richness flavor, and helps hold the dough together. Creamy peanut butter works beautifully, but natural peanut butter is fine too — just give it a good stir first.
Optional add-ins
- These are totally optional and not part of the 3 ingredients but they’re great if you want to switch things up:
- Chocolate chips
- Raisins
- A pinch of cinnamon
- A splash of vanilla
- A tiny pinch of salt
- With these three basics you’re set for delicious, reliable 3-ingredient cookies that feel homemade and comforting without any fuss.
Instructions
- These 3 ingredient oatmeal cookies come together in one bowl with no mixer and no fuss. You’re basically minutes away from a batch of warm, cozy bites — the kind of easy oatmeal cookies that feel like a small win on a busy day.
Step-by-step
- Preheat the oven.
- Set it to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas.
- In a medium bowl, mash 2 ripe bananas until mostly smooth. A few small lumps are totally fine.
- Stir in the peanut butter.
- Add 1/2 cup peanut butter and mix until the mixture looks creamy and cohesive.
- Add the oats.
- Stir in 1 cup rolled oats. The dough will be thick and slightly sticky — think scoopable, not pourable.
- Fold in optional add-ins (if using).
- This is where a small handful of chocolate chips, raisins, or a pinch of cinnamon can add extra personality without complicating the recipe.
- Portion and shape.
- Scoop tablespoon-sized mounds onto the baking sheet and gently flatten them. These 3-ingredient cookies won’t spread much on their own.
- Bake.
- Bake for 10–12 minutes, or until the edges look set and the tops feel lightly firm to the touch.
- Cool briefly.
- Let them rest on the pan for about 5 minutes, then transfer to a rack. This helps them finish setting and keeps the texture tender.
Quick texture note
- For slightly softer quick oatmeal cookies, pull them closer to the 10-minute mark. If you like a firmer, toastier bite, go nearer 12 minutes.
Notes
Nutrition Information (Estimated per 1 cookie)
Values will vary by banana size and peanut butter brand.- Calories: 106
- Total Fat: 5.9 g
- Saturated Fat: ~1.2 g
- Carbohydrates: 11.7 g
- Fiber: 1.9 g
- Total Sugars: 3.6 g
- Protein: 3.4 g
- Sodium: ~45–50 mg
- Cholesterol: 0 mg