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Peanut butter banana oatmeal cookies are an easy, quick, and healthy dessert! This one-bowl cookie recipe requires just 3 ingredients: rolled oats, overripe bananas, and peanut butter. They are flourless, vegan, gluten-free, oil-free, refined sugar-free, and naturally sweetened. Nutritious enough for breakfast but delicious enough to satisfy a sweet tooth!
Flourless chocolate chip banana oatmeal cookies
If you love sweets but you also prioritize a healthy plant-based diet, I have the PERFECT dessert for you! These peanut butter banana oatmeal cookies are packed with fiber, vitamins, minerals, and contain no added sugar. I’m willing to bet these are the healthiest cookies you’ll ever eat.
What’s so great about these cookies? The wholesome recipe finally lets you consume cookies for breakfast! That’s right – cookies for breakfast. (Yum!) The nutritious ingredients provide long-lasting energy to power your day. Grab a cookie for an on-the-go breakfast, as a midday pick-me-up, or devour one to satisfy your post-dinner sweet tooth.
Only 3 ingredients are required for this easy cookie recipe: rolled oats, overripe bananas, and peanut butter. You can add your favorite mix-ins, like chocolate chips, nuts, and dried fruit. I recommend including a dash of cinnamon, vanilla extract, and a pinch of salt as flavor enhancers. All of these add-ins are entirely optional – the cookies are perfectly delicious with just the 3 required ingredients.
These peanut butter banana oatmeal cookies are:
- Vegan, gluten-free, dairy-free, soy-free, and oil-free
- Quick & easy to make // ready in 20 minutes or less
- Naturally sweetened with bananas // refined sugar-free
- A simple one-bowl cookie recipe
- Fiber-packed with wholesome ingredients
- A healthy snack, breakfast cookie, or nourishing dessert
- Great for meal prep, school lunches, and work lunches
Ingredients in these healthy breakfast cookies
- Oats: This recipe contains rolled oats instead of flour. Oats contain various nutrients, including magnesium, vitamin B1, and iron. They are also packed with fiber and provide a good amount of plant-based protein.
- Banana: Overripe bananas act as a natural sweetener. For the sweetest flavor, be sure to use bananas that have yellow peels with brown specks all over them.
- Peanut butter: Peanut butter helps bind the oats and bananas together while providing healthy fats. You can substitute the peanut butter with any other type of nut butter. Try almond butter, cashew butter, or sunflower seed butter for a nut-free option.
- Chocolate chips: Although they are optional, I highly recommend adding chocolate chips to these banana oatmeal cookies.
- Vanilla extract: A dash of vanilla extract is also optional.
- Cinnamon: Add a pinch of cinnamon for warm flavor and anti-inflammatory properties.
- Salt: Salt helps balance the other flavors.
How to make 3 ingredient banana oatmeal cookies
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.
Combine mashed bananas and peanut butter
In a large bowl, combine the mashed banana, peanut butter, vanilla extract, cinnamon, and salt. Mix the ingredients together until well combined.
Add rolled oats and chocolate chips
Next, toss in the rolled oats. Stir ingredients until the oats are evenly incorporated. Then, fold in the chocolate chips (or your choice of mix-ins).
Scoop the banana oatmeal cookie dough
Scoop the cookie dough into 8 rounds. Transfer to a parchment paper-lined baking sheet.
Bake the cookies
Using clean hands or a spoon, flatten the balls of dough and shape them into cookies. They do not spread in the oven, so form them before baking.
Bake the cookies at 350 degrees F for 15 minutes. After, remove them from the oven and cool for a few minutes. Enjoy with a glass of almond milk!
Mix-ins and add-ins
We all love chocolate chips, but you may be wondering… what can you put in cookies instead of chocolate? There are several options to choose from.
- Nuts: add crushed nuts, such as walnuts, pecans, peanuts, or cashews
- Dried fruit: replace the chocolate chips with raisins, cranberries, dried blueberries, or goji berries
- Coconut: sprinkle shredded coconut or coconut flakes into the cookie dough
- Cacao nibs: cacao nibs are a healthy alternative to chocolate chips
- Seeds: toss in a handful of pumpkin seeds, chia seeds, hemp seeds, or flax seed
- Pretzels: crushed pretzels create a yummy sweet & salty combo (potato chips work, too!)
- Spices: in addition to cinnamon, add a pinch of nutmeg, ginger, or pumpkin spice
- Sprinkles: toss in rainbow sprinkles for colorful cookies
- Cocoa: turn the recipe into double chocolate cookies by adding 1-2 tablespoon cocoa powder
How to store leftover banana oat cookies
To store leftover cookies, place them inside a sealed container. Keep at room temperature for 2 days or inside the refrigerator for 5 days.
If you try these Peanut Butter Banana Oatmeal Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Peanut Butter Banana Oatmeal Cookies
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Peanut butter banana oatmeal cookies are easy, healthy, and flourless! This 3 ingredient cookie recipe requires rolled oats, bananas, and peanut butter. Add your choice of mix-ins, like chocolate chips and cinnamon. They are vegan, gluten-free, oil-free, and refined sugar-free. This wholesome treat can act as breakfast cookies, a midday snack, or for a nutritious dessert!
- 2 cups rolled oats
- 1 cup mashed banana (~3 bananas)
- ⅓ cup peanut butter
- ⅓ cup chocolate chips, optional
- 1 tsp pure vanilla extract, optional
- ½ tsp cinnamon, optional
- ½ tsp salt, optional
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, combine mashed banana, peanut butter, vanilla extract, cinnamon, and salt. Mix together. Add the rolled oats and mix together until combined. Then, fold in the chocolate chips.
- Scoop the cookie dough into 8 balls. Use clean hands or a spoon to flatten the dough into cookies. They do not spread in the oven, so form them before baking.
- Bake for 15 minutes. Remove from the oven and let cool for 5 minutes. Enjoy!
- Keep cookies stored in an airtight container. Store at room temperature for 2 days or in the refrigerator for 5 days.
- This post was originally published on 4/8/19. The post was updated on 3/22/21, but the recipe remained the same.
- Serving Size: 1 cookie
- Calories: 232
- Sugar: 10g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
Keywords: peanut butter banana oatmeal cookies, 3 ingredient cookies
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Oh my goodness these are so good!!!! I made a batch yesterday and they’re gone already lol….this recipe is a repeat for sure!
Lol I love to hear that! Thanks for sharing, Erika! 🙂
1st time in an airfryer. Added honey. Taste delicious. Made 18 small ones. Perfect size.
Using an air fryer to bake cookies is such a great idea! Thanks for sharing, Helen! 🙂
I’ve made these cookies for my family several times! It never fails me, as my family ALWAYS raves about how yummy they are! Thank you @purelykaylie
Thanks so much, Lynne! 🙂
This is the only cookie I make. I’ve been making them since you first posted. Love them! I usually divide in two lots. One half no chocolate so I can have in the evening. The others half I have been adding dark chocolate with salted caramel for a treat earlier in the day.
I am so happy to hear you love them! Thank you, Jacqueline! 🙂