Let’s talk about the simplest, most wholesome cookie you’ll ever make. When a cookie craving hits, but you want something genuinely nourishing, these 3 ingredient oatmeal cookies with egg are your perfect answer. Yes, you read that right, just three core ingredients transform into soft, chewy, and satisfying cookies.
The magic trio? Rolled oats, a ripe banana, and a single egg. It’s a recipe so straightforward it feels like a hack, yet the results are utterly delicious.
In this guide, I’ll show you exactly how to turn these humble ingredients into a guilt-free treat that’s perfect for breakfast on the go, a lunchbox staple, or a healthy snack. Let’s get mixing!
WHY MAKE THIS 3 INGREDIENT OATMEAL COOKIES WITH EGG RECIPE
Ultimate Simplicity and Speed
First and foremost, the beauty of this recipe is its sheer simplicity. With no flour, no added sugar, and no butter to measure, you can go from idea to eating in under 20 minutes. Moreover, you only need one bowl and a fork. Consequently, it’s the perfect recipe for when you need a homemade treat but are short on time, energy, or fancy ingredients. It’s baking at its most accessible.
A Wholesome, Nutrient-Packed Bite
These aren’t your average sugary cookies. This 3 ingredient oatmeal cookies with egg recipe is a powerhouse of natural nutrition. The banana provides potassium, natural sweetness, and fiber. The egg adds high-quality protein and helps bind everything, while the oats offer complex carbs and soluble fiber for lasting energy. Therefore, you can feel good about enjoying one (or two) any time of day.
A Fantastic Base for Customization
Think of this recipe as your delicious blank canvas. While perfect in its basic form, it welcomes your creativity. Furthermore, because the base is so simple, you can easily add a handful of chocolate chips, a sprinkle of cinnamon, or some chopped nuts without complicating the process. It’s a recipe that adapts to your pantry and cravings with ease.
Print
3 Ingredient Oatmeal Cookies With Egg
- Total Time: 17 minutes
- Yield: 10 cookies 1x
- Diet: Vegetarian
Description
Quick and simple 3-ingredient oatmeal cookies made with just oats, egg, and sugar. Soft, chewy, and perfect when you want an easy homemade treat with minimal ingredients.
Ingredients
- 120 g rolled oats
- 1 large egg
- 80 g brown sugar
Instructions
- 1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2. In a bowl, combine the rolled oats and brown sugar.
- 3. Add the egg and mix until fully combined and a sticky dough forms.
- 4. Scoop tablespoon-sized portions of dough onto the prepared baking tray.
- 5. Flatten slightly with the back of a spoon.
- 6. Bake for 10–12 minutes until lightly golden.
- 7. Allow to cool on the tray for a few minutes before transferring to a wire rack.
Notes
- Use quick oats for a softer texture or rolled oats for more chew.
- You can add cinnamon or vanilla if desired, though this keeps it a true 3-ingredient recipe.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: 3 ingredient oatmeal cookies, easy oatmeal cookies, quick cookies
HOW TO MAKE 3 INGREDIENT OATMEAL COOKIES WITH EGG
Ingredients for 3 Ingredient Oatmeal Cookies
Just three things! The quality and ripeness of the banana are key.
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Very Ripe Banana | 1 large | The spottier, the sweeter and easier to mash. |
| Rolled Oats (Old-Fashioned) | 1 cup | Use certified gluten-free oats if needed. Quick oats will make a softer cookie. |
| Large Egg | 1 | Provides structure and protein. |
| Optional Pinch of Salt & Mix-ins: | A pinch of salt enhances flavor. Add up to 2 tbsp of chocolate chips, raisins, or nuts. |
Directions: STEP BY STEP
Heat your oven. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mash the banana. In a medium bowl, peel your very ripe banana and mash it thoroughly with a fork until it’s a smooth, liquidy puree.
Add the egg. Crack the egg into the bowl with the banana. Whisk vigorously with the fork until the egg is fully incorporated and the mixture is smooth.
Stir in the oats. Add the rolled oats to the bowl. Using a spatula, stir until all the oats are completely coated in the wet mixture. The dough will be loose and wet; this is normal. If using any add-ins like a pinch of salt or chocolate chips, fold them in now.
Rest the dough (important!). Let the dough sit for 5-10 minutes. This allows the oats to absorb the moisture, which thickens the dough and is crucial for the cookies to hold their shape.
Scoop and shape. After resting, the dough should be thicker and scoopable. Using a tablespoon or cookie scoop, portion the dough onto your prepared baking sheet. Gently flatten each mound slightly with the back of a spoon, as they won’t spread much on their own.
Bake to perfection. Bake for 12-15 minutes, or until the cookies are set, the bottoms are lightly golden, and the tops are no longer wet to the touch.
Cool and enjoy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
NUTRITION AND HEALTH CONSIDERATIONS
A Balanced, Energy-Boosting Snack
These cookies are a fantastic source of balanced nutrition. The combination of complex carbs from the oats and protein from the egg provides steady energy. They are naturally free from refined sugars, relying on the banana’s fructose for sweetness. This makes them a great pre-workout bite or a mid-afternoon snack to curb cravings.
Adapting for Dietary Needs
This recipe is naturally gluten-free if you use certified gluten-free oats. It is also dairy-free and nut-free in its base form. For a vegan version, you would need to substitute the egg (a “flax egg” works, but it then becomes a 4-ingredient recipe). The recipe is easily doubled for a larger batch.
HOW TO SERVE 3 INGREDIENT OATMEAL COOKIES
The Perfect On-the-Go Fuel
These cookies are the ultimate portable food. Pack them in lunchboxes, take them on hikes, or grab one as you run out the door. Their sturdy yet soft texture holds up well in a bag. For a more decadent treat, spread a little almond butter or peanut butter between two cookies to make a healthy sandwich.
A Wholesome Breakfast or Dessert
Enjoy them like a breakfast cookie with a side of Greek yogurt and berries. For a simple dessert, warm a cookie slightly and serve it with a small scoop of vanilla ice cream or a dollop of whipped cream. Their subtle sweetness pairs beautifully with a cup of coffee or tea.
HOW TO STORE 3 INGREDIENT OATMEAL COOKIES
Keeping Them Fresh
Store completely cooled cookies in an airtight container in the refrigerator. They will keep for up to 5 days. The chill helps them maintain their structure and freshness. They can be eaten cold or briefly warmed.
Freezing for Longevity
These cookies freeze exceptionally well. Place cooled cookies in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or pop them straight from the freezer into your lunchbox; they’ll be thawed by snack time.
TIPS TO MAKE THE BEST 3 INGREDIENT OATMEAL COOKIES WITH EGG
Tips and Notes: Your Kitchen Companion
- Let the Dough Rest: This is the most critical step for success. Resting allows the oats to soak up the moisture. Skipping it will result in a too-wet dough that spreads into pancake-like cookies.
- Use a Ripe Banana: A banana with a fully yellow peel covered in brown spots will mash easily and provide maximum natural sweetness. A green-tipped banana will be less sweet and harder to mash.
- Flatten the Dough Balls: Since there’s no fat or leavening agent to cause spread, you need to shape them into cookie form before baking. Flattening ensures they bake evenly and have the right texture.
Variation Ideas
- Chocolate Chip: Fold 2 tablespoons of mini chocolate chips into the dough.
- Cinnamon Raisin: Add ½ teaspoon of cinnamon and 2 tablespoons of raisins.
- Almond Joy: Add 1 tablespoon of shredded coconut and 1 tablespoon of mini chocolate chips.
Notes
The texture of these cookies is soft and chewy, more like a baked oatmeal bite than a crisp cookie. If you prefer a firmer texture, bake them for a minute or two longer. For a sweeter cookie, choose the ripest banana possible or add a teaspoon of maple syrup to the wet ingredients.
FAQS
Can I make these cookies without an egg?
The egg in this 3 ingredient oatmeal cookies with egg recipe is crucial for binding. Without it, the cookies will not hold together. If you need an egg-free version, you would need to use a substitute like a flax egg, but that would add an ingredient, changing the core concept of the recipe.
Why are my cookies too wet and falling apart?
This is almost always because the dough wasn’t allowed to rest before baking, or the banana was very large. Ensure you let the dough sit for a full 10 minutes so the oats can absorb the liquid. If the dough still seems too wet after resting, mix in an extra tablespoon or two of oats.
Can I use quick oats instead of rolled oats?
You can, but the texture will be different. Quick oats are more finely cut and absorb moisture faster, resulting in a denser, less chewy cookie with less texture. Rolled oats (old-fashioned) give the best, heartiest result.
CONCLUSION
In the end, these 3 Ingredient Oatmeal Cookies with Egg are a testament to how minimalism in the kitchen can yield maximum satisfaction. They’re proof that you don’t need a pantry full of items to create something wholesome, delicious, and truly comforting. I hope this recipe becomes your go-to quick, healthy treat, a little powerhouse of energy that’s as easy to make as it is to love. Now, go mash that banana and bake up a batch of simple goodness!