As a home baker who's tested countless cookie recipes—from white chocolate walnut to vanilla raspberry—I've found the perfect simple treat: soft, chocolatey cookies made with just ripe bananas, rolled oats, and unsweetened cocoa powder. The cocoa delivers intense flavor with zero added sugar.
These cookies are naturally vegan, gluten-free (if using certified oats), and incredibly satisfying. Add chocolate chips or nuts for extra texture if you like, but they're phenomenal as is.
Here's my trusted 3-ingredient chocolate cookie recipe. Follow along:
- 2 large ripe bananas
- 100g rolled oats
- 30g unsweetened cocoa powder
- Optional add-ins: chocolate chips, cocoa nibs, walnuts, raisins, shredded coconut, flax seeds, or vanilla extract
1. Preheat oven to 180°C (350°F).
2. Line a baking sheet with parchment paper.
3. Mash the bananas in a bowl until smooth.
4. Stir in the cocoa powder until combined.
5. Add oats gradually (start with 75g) to form a thick dough. Mix well—it'll come together after a minute or two.
6. Mix in any optional add-ins, like a handful of chocolate chips.
7. Roll into 15 balls and place on the sheet.
8. Flatten each into cookie shapes—they won't spread during baking.
9. Bake 10-15 minutes until firm.
Golden, chewy chocolate cookies ready to enjoy! Best warm from the oven, but store in an airtight container for up to a week.
- Skip cocoa for plain banana oat cookies; add raisins, cinnamon, or cranberries.
- Rub coconut oil on your hands to prevent sticking when shaping.
