These 3-ingredient oatmeal cookies with no banana are perfect for a quick, easy and customizable treat you can whip up in minutes!

If you’re looking for an easy cookie made with just a few ingredients, this recipe is for you. Bonus: They taste amazing and are perfectly crispy on the outside with a soft, gooey interior!

Stack of 4 oatmeal cookies with cranberries and walnuts in them.

This recipe is based off of my 3-ingredient banana oatmeal cookies but are made without banana and instead call for maple syrup, nut or seed butter and oats.

From there, they’re endlessly customizable with different add-ins such as nuts, chocolate chips, raisins, spices or whatever else you enjoy in cookies (chocolate chips are obviously recommended!).

Why You’ll Love Them

  • Dietary Needs: These cookies are vegan, gluten-free, oil-free, refined sugar-free and can be made nut-free.
  • No egg or banana.
  • Each cookie is just 122 calories with 15 g carbohydrates and 3 g protein.
  • You can make these in 1 bowl in under 20 minutes with just 3 everyday ingredients.
  • Customizable: Switch is up every time you make them! Try chocolate chip oatmeal, raisin oatmeal, tahini date, cranberry walnut, etc.
  • The best texture..crispy on the outside, soft and chewy on the inside!
  • Great for snack time, lunchbox-friendly (use tahini or sunflower seed butter for nut-free) and a healthier dessert option.

Ingredient Notes

  • Oats: You can use rolled oats, large flake oats, old fashioned oats or quick oats. I like rolled oats best for these.
  • Nut or Seed Butter: You can use any nut or seed butter as long as it’s not overly dry. For best results, the butter you use should be creamy, drippy and almost pourable. I love tahini in these but almond butter, cashew butter, sunflower seed butter and peanut butter all work great!
  • Maple Syrup: Can be substituted with agave syrup.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.


The cookies are really yummy just as is but you can really go wild with different add-ins to switch them up.

  • Nuts: Try chopped walnuts, pecans or almonds.
  • Dried Fruit: Try chopped dates, chopped dried apricots, raisins or cranberries.
  • Seeds: Pumpkin seeds, sunflower seeds and hemp seeds work well.
  • Chocolate: Chocolate chips, chopped dark chocolate, cacao nibs or vegan white chocolate.
  • Spices: Try cinnamon, nutmeg, ginger or pumpkin pie spice.
  • Other: Crushed pretzels, vegan marshmallows.
  • Orange zest is yummy for a holiday-inspired cookie (or try these cranberry orange cookies).

Step-by-Step Photos

Before You Start: Preheat the oven to 350 F and line a baking tray with parchment paper. The parchment paper isn’t required though, so feel free to bake directly on the pan if you prefer.

Maple syrup and tahini mixed together in a glass mixing bowl with a small spatula.

Step 1: Mix together the nut or seed butter and maple syrup until smooth and completely combined. If you’re adding vanilla, add that now as well.

Oatmeal cookie dough with cranberries and walnuts in a glass mixing bowl.

Step 2: Add the oats to the bowl and mix together until you have a thick, sticky cookie dough.

If you’re adding any other ingredients, stir them in now as well. I’ve included a list of add-in suggestions below.

Step 3: Using a spoon or small cookie scoop, create 12 equal sized clumps on the baking tray. Press each cookie down a little to create a cookie shape.

Quick Tip: The cookies won’t spread during baking so create the shape you want before baking. You can leave them in a haystack-style cookie or press them down to create more of a traditional cookie shape. You can also make them thinner and flatter if you like.

12 oatmeal cookies on a baking tray lined with parchment paper.

Bake the cookies for 15 minutes then let cool before handling to allow them to firm up. Enjoy!

Close up of an oatmeal cookie with cranberries and walnuts in it.


Let the cookies cool completely before storing. This is important so they stay crispy!

After they cool, the cookies can be stored in an airtight container or food storage bag at room temperature for up to 3 days, in the fridge for up to 1 week or frozen for up to 4 months.

If frozen, thaw briefly at room temperature before serving.

Small oatmeal cookie broken in half to show the inside texture. More cookies appear in the background on a plate.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.

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Close up of an oatmeal cookie with cranberries and walnuts in it.

3-Ingredient Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 23 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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These three ingredient oatmeal cookies with no egg or banana are perfect for a quick and easy treat anytime of day. They’re yummy as is but even better with add-ins like chocolate chips and walnuts!


  • 1/2 cup nut or seed butter of choice (120 g)
  • 1/3 cup maple syrup (105 g)
  • 1.5 cups rolled oats (150 g)

Optional Ingredients

  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp cinnamon
  • up to 1/2 cup dairy-free chocolate chips, raisins, cranberries, chopped nuts or seeds, etc.


  1. Pre-heat the oven to 350 degrees and prepare a baking tray with parchment paper.
  2. Add the nut or seed butter and maple syrup to a mixing bowl and stir together until smooth and fully combined. If you’re adding vanilla, mix it in now as well.
  3. Add the oats and any other add-ins you’re using and mix into a thick, sticky dough. Depending on the consistency of your nut butter, you may need to add a bit of extra maple syrup or nut butter or a bit more oats. The dough should be a thick, sticky, cookie dough consistency. 
  4. Using a spoon or small cookie scoop, create 12 roughly equal-sized clumps, placing on the baking tray. It’s helpful to wet your hands so the dough doesn’t stick to you. The cookies will not spread during baking, so press each one down a bit to form a cookie shape.
  5. Bake for 15 minutes then allow to cool on the pan before handling so they can firm up.


Be sure to use creamy, drippy nut or seed butter that’s nearly pourable in consistency. You can use almond butter, peanut butter or cashew butter or for nut-free cookies, tahini or sunflower seed butter. 

For best results, measure ingredients using a digital scale to ensure accuracy and success.


  • Serving Size: 1 cookie
  • Calories: 122
  • Sugar: 6 g
  • Fat: 6 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 3 g

Originally published January 28, 2019.