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.
Delicious! I love adding different items to the basic cookies.
I’ve been making these for breakfast on school days for my kids for 2 years now. I add protein powder and hemp seeds for protein and fiber. I just was wondering also if you think these would freeze well?
I made these with pb2 reconstituted and sugar free maple syrup and a few sugar free choc chips — in the air fryer for 7ish minutes. OMG Amazing!!!
I am Diabetic and these recipes are great as they do not have any sugar. Thank you for these recipes.
aloha baking sis deryn! 🌺 Absolutely love love love this recipe! mahalo for your deliciousness and creativity. The best recipes are simple and easy like this! We look forward to trying more of your goodies. so so stoked to share these with friends and ‘ohana! Mahalo again &; God bless you and yours 💖
Wow!!! I’ve tried 2 other oat cookie recipes and was disappointed but this one is amazing! I used macadamia butter and honey instead and it gave them a crispy bottom and chewy center. Thank you sooo much!! I can’t wait to try more of your recipes! 🙂
Thanks for trying them! Sounds amazing with macadamia butter! Enjoy whatever else you try 🙂
Best and Easiest Natural Cookie Recipe I’ve tasted. All the sweetness without the overwhelm of sugar burn. I’m really glad to find your site, and this recipe. Thanks Deryn 🙂
Thank you, Jess! Glad you enjoyed them and I hope you find some more yummy recipes 🙂
This was the first successful bake I’ve done and it’s perfect! Prior to trying this recipe I had only ever baked 2 different recipes but they looked good but tasted horrible like dirt, I was about to give up baking but saw this recipe was so simple and decided to give it try…. turned out perfect! It still worked really well when I used 90g honey and had perfect sweetness!
I’m a uni/college student so I’m planning to make these at the start of every week for my daily breakfast on the go. Thanks for this perfect recipe!
Thanks, Alyssa! So happy they worked out for you and thanks for the review 🙂
Tasted like peanut butter I added a few things. Good cookie for me since I won’t eat them all at once. Good easy recipe. Thanks
Can you make with regular creamy or chunky peanut butter? That’s what I have. Hope so. They look great!!
I haven’t tried this recipe with peanut butter with added oil and sugar so I’m sure how they’d turn out! I think it would be ok but sweeter and the texture may be different. Let me know if you try it.