I remember the first time I made these 3-ingredient oatmeal cookies with egg. I was short on groceries, craving something sweet, and staring at a lonely banana that was past its prime. That's when I thought: banana, oats, egg. Could it work? It did—and then some.
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These cookies are a lifesaver on busy days. They're naturally gluten-free (if you use certified oats), dairy-free, and have no added sugar. The banana provides all the sweetness you need. Plus, they're so simple that even my balcony herb garden gets jealous of how little fuss they require.
Whether you're a seasoned baker or a kitchen newbie, this recipe is forgiving and fun. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
2 ripe medium bananas (about 200g peeled)
The riper the banana, the sweeter and more flavorful your cookies. If your bananas aren't ripe, you can roast them in the oven at 300°F (150°C) for 15 minutes to bring out the sweetness.
1 cup (80g) old-fashioned rolled oats
Use old-fashioned oats for the best chewy texture. Quick oats will work but yield a softer, less chewy cookie. For a gluten-free version, choose certified gluten-free oats.
1 large egg
The egg binds the cookies together and adds protein. For a vegan option, you can substitute a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) but the texture will be slightly different.
Optional: 1/2 tsp ground cinnamon
Cinnamon adds warmth and depth. You can also add a pinch of nutmeg or a handful of raisins, chocolate chips, or nuts for extra flavor.
Optional: 1/4 tsp salt
A pinch of salt balances the sweetness and enhances the oat flavor. If you use salted butter (not in this recipe), you can skip it.
Tips & Tricks
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Don't overmix the batter; stir just until combined to keep the cookies tender.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set properly.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mash the bananas
In a mixing bowl, mash the bananas with a fork until smooth. It's okay if a few small lumps remain; they'll add texture.
3. Add egg and oats
Crack the egg into the bowl and add the oats (and cinnamon and salt if using). Stir until well combined. The mixture should be thick and slightly sticky.
4. Scoop the dough
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
5. Bake until golden
Bake for 12-15 minutes, or until the edges are golden brown and the tops are set. The cookies will look slightly soft in the center but will firm up as they cool.
6. Cool and serve
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Delicious Variations
- Add 1/4 cup of dark chocolate chips or raisins to the batter for a sweeter treat.
- Swap the banana for 1/2 cup of unsweetened applesauce and add an extra 1/4 cup of oats to compensate for moisture.
- Stir in 2 tablespoons of peanut butter or almond butter for a nutty, protein-packed version.
How to Store 3 Ingredient Oatmeal Cookies With Egg
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Reheating
Reheat in the microwave for 10-15 seconds or in a toaster oven at 300°F (150°C) for 5 minutes to restore chewiness.
Frequently Asked Questions
Q: Can I make these cookies without eggs?
Yes, you can substitute a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for the egg. The cookies will be slightly denser, but still delicious.
Q: Why are my cookies falling apart?
Your cookies may fall apart if the bananas are not ripe enough or if you didn't use enough oats. Make sure your bananas are well-mashed and adjust with an extra tablespoon of oats if the dough seems too wet.
Q: Can I use quick oats instead of old-fashioned?
Yes, quick oats will work, but they'll produce a softer, less chewy cookie. If you use quick oats, reduce the baking time by 1-2 minutes.
Q: How do I make these cookies gluten-free?
Simply use certified gluten-free oats. All other ingredients are naturally gluten-free.
I hope you enjoy these simple, wholesome cookies as much as I do. If you try them, let me know in the comments below! And don't forget to share your creations with me on social media. Happy growing!
3 Ingredient Oatmeal Cookies With Egg
These 3-ingredient oatmeal cookies are soft, chewy, and naturally sweet. Perfect for a quick, healthy snack in under 30 minutes.
🧂 Ingredients
- 2 ripe medium bananas (about 200g peeled)
- 1 cup (80g) old-fashioned rolled oats
- 1 large egg
- Optional: 1/2 tsp ground cinnamon
- Optional: 1/4 tsp salt
📋 Instructions
- 1Preheat and prep — Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- 2Mash the bananas — In a mixing bowl, mash the bananas with a fork until smooth. It's okay if a few small lumps remain; they'll add texture.
- 3Add egg and oats — Crack the egg into the bowl and add the oats (and cinnamon and salt if using). Stir until well combined. The mixture should be thick and slightly sticky.
- 4Scoop the dough — Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
- 5Bake until golden — Bake for 12-15 minutes, or until the edges are golden brown and the tops are set. The cookies will look slightly soft in the center but will firm up as they cool.
- 6Cool and serve — Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
