3-Ingredient Oatmeal Cookies (No Banana)
on Sep 22, 2021, Updated Oct 13, 2026
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These 3-ingredient oatmeal cookies without banana are made with rolled oats, nut or seed butter, and maple syrup. They’re easy to make in one bowl, naturally sweetened, and easy to customize with your favourite cookie add-ins.
The simple dough comes together in minutes, and you can use peanut butter, sunflower seed butter, almond butter, or tahini. Add chocolate chips, raisins, or chopped nuts, or keep them simple with just three ingredients.
If you’re looking for an easy oatmeal cookie recipe without eggs, flour, or banana, these are worth adding to your baking list.
Top Review
Best cookies EVER. Big bonus for vegan. Have done so many varieties of mix-ins, next will be pumpkin pie spice and pepitas for fall. Quick and easy when surprise guests come by, honestly they are healthy enough I’ve had them for breakfast on busy mornings!
Why You’ll Love 3-Ingredient Oatmeal Cookies
- Just three ingredients. All you need is oats, nut or seed butter, and maple syrup.
- No banana or eggs. These cookies are a great option if you don’t like banana in baked goods or need an egg-free recipe.
- Easy to customize. Add chocolate chips, raisins, cranberries, chopped nuts, or your favourite spices.
- Naturally sweetened. Maple syrup adds sweetness without refined sugar.
- One-bowl recipe. Mix everything together, shape the cookies, and bake.
- Vegan and dairy-free. The basic recipe contains no eggs, butter, or other dairy products.
- Gluten-free option. Use certified gluten-free oats if you need the cookies to be gluten-free.
- Easy to make nut-free. Use sunflower seed butter or tahini instead of nut butter, checking your other ingredients as needed.
Want another easy oatmeal cookie recipe? Try my 3-ingredient banana oatmeal cookies for a version sweetened with banana instead of maple syrup.
Ingredient Notes
You only need three basic ingredients to make these oatmeal cookies. Here’s what to know about each one before you start.
- Rolled oats: Old-fashioned rolled oats are my first choice because they provide a chewy texture and hold the cookies together. Quick oats can also work, but the cookies may have a softer, less textured consistency. If you need gluten-free cookies, choose certified gluten-free oats.
- Nut or seed butter: Peanut butter, almond butter, cashew butter, tahini, and sunflower seed butter are all options. For the best results, use a smooth, creamy butter that’s easy to stir. Very thick or dry nut butter can make the dough crumbly, so the consistency of your butter matters.
- Maple syrup: Maple syrup sweetens the cookies and helps bring the ingredients together. You can substitute agave syrup or honey if preferred, although the flavour will vary slightly.
Optional Add-Ins
The three-ingredient dough is a good starting point, but you can easily customize it.
- Chocolate: Chocolate chips, chopped dark chocolate, or cacao nibs.
- Dried fruit: Raisins, dried cranberries, chopped dates, or dried apricots.
- Nuts: Chopped walnuts, pecans, or almonds.
- Seeds: Pumpkin seeds, sunflower seeds, or hemp hearts.
- Spices: Cinnamon, ginger, nutmeg, or pumpkin pie spice.
- Citrus: Orange zest pairs particularly well with cranberries or chocolate or try these cranberry orange oatmeal cookies.
- Fresh Additions: Try adding up to 1/2 cup grated carrot, apple or zucchini or see these oatmeal chocolate zuchini cookies.
Step-by-Step Instructions
Step 1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Add the nut or seed butter and maple syrup to a mixing bowl. Stir until the mixture is smooth and fully combined. If you’re adding vanilla, it an be added now.
Step 2. Add the rolled oats and stir until everything is evenly combined. The mixture should be thick and sticky, with the oats coated in the nut butter and maple syrup. If you’re adding chocolate chips, dried fruit, nuts, or spices, fold them in now.
Step 3. Divide the mixture into 12 equal portions and arrange them on the prepared baking tray. Flatten each portion into a cookie shape using your fingers or the back of a spoon. The cookies won’t spread much as they bake, so shape them to your preferred thickness now.
Step 4. Bake for approximately 15 minutes, or until the cookies are set and lightly golden. Leave them on the baking tray to cool before transferring them to a plate or storage container. They’ll firm up as they cool.
Tips for the Best Oatmeal Cookies
- Use creamy, stirrable nut butter. The nut or seed butter should be soft enough to mix easily with the maple syrup. If yours is particularly thick or dry, the dough may not hold together as well.
- Adjust the add-ins carefully. Chocolate chips, nuts, and dried fruit are great additions, but too many can make the cookies difficult to hold together. Start with a modest amount and add more the next time if desired.
- Shape the cookies before baking. These cookies won’t spread much in the oven. Use your hands or the back of a spoon to flatten each portion into your preferred shape 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.
- Don’t expect conventional cookie dough. The mixture will be thick and sticky rather than smooth and elastic. That’s normal for a recipe made without flour or eggs.
- Let the cookies cool before moving them. The cookies need time to firm up after baking. Leave them on the baking tray until they’re cool enough to handle.
FAQs
Yes. These cookies use nut or seed butter and maple syrup instead of banana. They hold together without eggs or flour, making them a simple alternative to banana-based oatmeal cookies.
Yes. Quick oats can work in this recipe, although the texture will be softer and less distinct than when using rolled oats. I recommend rolled oats for the best texture.
Yes. Use sunflower seed butter or tahini instead of peanut butter or almond butter. Check the labels of your oats and any optional add-ins if you’re baking for someone with a food allergy.
They can be. Oats are naturally gluten-free, but cross-contact with gluten-containing grains can occur during processing. Use certified gluten-free oats if you need to avoid gluten.
The dough may be too dry if your nut or seed butter is particularly thick. Use a creamy butter that’s easy to stir, and make sure the oats are evenly coated. Allow the baked cookies to cool before handling, as they firm up as they cool.
How to Store
- At room temperature: Once completely cooled, store the cookies in an airtight container for up to 3 days.
- In the refrigerator: Store in an airtight container for up to 1 week.
- In the freezer: Freeze the cookies in a freezer-safe container for up to 4 months. Thaw at room temperature before serving.
- Letting the cookies cool completely before storing them helps prevent condensation from making them soft.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
3-Ingredient Oatmeal Cookies (No Banana)
Ingredients
- 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 Extras
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 cup dairy-free chocolate chips, raisins, cranberries, chopped nuts or seeds, etc.
Instructions
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Add the nut or seed butter and maple syrup to a mixing bowl. Stir until smooth and fully combined. If using vanilla extract, mix it in now.
- Add the rolled oats and stir until evenly combined. Fold in any optional add-ins, such as chocolate chips, raisins, cranberries, chopped nuts or seeds. The mixture should be thick and sticky. If it seems too dry to hold together, add a little more nut butter or maple syrup. If it’s too wet, add a few more oats.
- Divide the mixture into 12 equal portions and arrange them on the prepared baking tray. Use slightly damp hands to prevent sticking, then flatten each portion into a cookie shape. The cookies won't spread much during baking, so shape them as you want them to look when finished.
- Bake for 15 minutes, or until set and lightly golden. Leave the cookies on the tray to cool completely before handling, as they will firm up as they cool.
Notes
Nutrition
Originally published January 28, 2019.
They tasted good while mixing. Currently baking away. Diabetic with a sweet tooth to satisfy. Hoping these help. Thanks so much!
Best cookies EVER – big bonus for vegan. Have done so many varieties of mix-ins, next will be pumpkin pie spice and pepitas for fall. Quick and easy when surprise guests come by, honestly they are healthy enough I’ve had them for breakfast on busy mornings!
Yum, sounds amazing the pumpkin pie spice and pepitas! I’m so glad you love them – they’re a favourite over here too.
can I make with inexpensive pancake syrup or will that be too thin?
I don’t think it will work very well but I haven’t tried it. Honey would be a better substitute or use my banana version of these made with peanut butter, oats and banana (linked in the post above).
Can I use cooking spray
On the pan? Yes, if that’s what you mean!
Hi! I’m wondering if you could use honey instead of maple syrup. I’m on a limited diet and that’s the only sweetener I can have.
Yes, you can use honey.
I’d love to try these, but there are no nut or seed butters I can eat! 😒 Is there anything I cansucstitute for these?
I don’t think so, unfortunately. Sorry about that!
I used coconut oil for a batch with half a ripe banana and an egg white also I made a batch with melted butter and again half banana and egg white and they turned out fine.. hope this helps..
I’m so glad I stumbled across this recipe. And the fact that it has the option for ad ins and substitutes is wonderful!!! Happy baking everyone 🙂
Desperate to find lower glycemic index snacks I was thrilled to find this super easy recipe! Because I cannot afford to use real maple syrup I made my own kinda-simple syrup by blending frozen strawberries with water and like a teaspoon of honey. I added 2 teaspoons of semisweet chocolate chips 🤫 but did use unsweetened peanutbutter I found for a good price at a discounted grocery store. I also used my silicone muffin pan give them a more consistent size and shape.
Thank you so much for sharing this recipe!
Thank you, Becky! Glad they were enjoyed!
Superb recipe!! I used crunchy almond butter and topped mine with a drizzle of organic honey. This makes a simple, healthy snack. Thanks for sharing!!
Thanks! Glad you liked them!
I accidentally attempted to make these with regular butter. Somehow, I missed the “nut” butter part. I found this recipe and decided to make it impulsively within the span of 5 minutes since I was in a rush to eat them while watching a movie. As expected, the cookies didn’t form and fell apart in a pool of burnt butter. I ate some of the parts I could salvage and it was really good, they would’ve been incredible! I ate enough not burnt parts to almost make myself sick (and get distracted from my movie.)
Omg, haha. Hope you can make them again with nut butter!
Can I make these in the airfryer as well? 🙂
I haven’t tried that but I don’t see why not! Let me know if you try it.
Can I use jam instead? I don’t have eggs or flour though.
Instead of syrup? I’m not sure, sorry! I haven’t tried with something that thick.