'Shockingly easy': Just 3 ingredients. I’ve made it enough times to skip measuring entirely.

These 3-ingredient banana chocolate chip cookies are a minimalist twist on the classic drop cookie—no flour, no butter, no mixer, and ready in about the time it takes your oven to preheat. Recipes like this trace back to the broader tradition of "banana bakes" that became popular in American home kitchens in the mid-20th century, when home cooks looked for thrifty ways to use overripe bananas instead of tossing them. This version leans into that same spirit of resourcefulness and simplicity: mashed bananas stand in for both moisture and sweetness, while oats create structure and chocolate chips add just enough indulgence. They’re a smart choice when you want a quick, not-too-sweet treat for breakfast, an after-school snack, or something to tuck into a lunchbox without a long ingredient list or much planning.

These cookies are soft and gently sweet, which makes them especially versatile. I like to serve them slightly warm with a cup of coffee or black tea in the morning, almost as a stand-in for a light breakfast bar. They also pair nicely with a bowl of plain or vanilla yogurt and some fresh berries for a more complete snack. If you’re putting together a dessert spread, set them alongside sliced fresh fruit—such as apples, pears, or strawberries—and perhaps a small dish of mixed nuts; the different textures make the cookies feel more substantial. For an evening treat, serve them with a small scoop of vanilla or chocolate ice cream, letting the warmth of the cookie soften the ice cream just a bit. Because they’re not overly rich, they also work well on a brunch table next to savory items like a vegetable frittata or a simple cheese plate.

Servings: 10–12 cookies (about 4–6 servings)

2 large very ripe bananas (about 1 cup mashed)
1 cup old-fashioned rolled oats
1/3 cup semisweet chocolate chips