Peanut Butter Banana Oatmeal Cookies
This post may contain affiliate links. Read the affiliate disclosure here.
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
- Kid-approved!
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 tbsp 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.
More healthy recipes with oats
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!
PrintPeanut 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
Description
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!
Ingredients
- 2 cups rolled oats
- 1 cup mashed banana (~3 bananas)
- 1/3 cup peanut butter (or almond butter)
- 1/3 cup chocolate chips, optional
- 1 tsp pure vanilla extract, optional
- 1/2 tsp cinnamon, optional
- 1/2 tsp salt, optional
Instructions
- 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!
Notes
- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 232
- Sugar: 10g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!
lol “HOW TO STORE LEFTOVER BANANA OAT COOKIES” That’s funny. These don’t last more than a day or 2. My wife even eats them and she doesn’t care much for sweets.
Lol! I don’t blame you guys. These cookies vanish in my household, too! Glad you are enjoying them 🙂
Not too sweet and easy to make. I’ve made them a few times using various add-ins like dates, mini-semi sweet chocolate chips, walnuts and ground flax. Thanks for the recipe!
I love all of those add-in ideas! Thank you for sharing 🙂
These were so simple and yummy! Thank you!
Thank you so much, Zohreh! I am so glad you enjoyed them 🙂
so good! definitely recommend adding some dark chocolate chips, they’re a little bland without them.
Thank you, Kaeleigh! Yes, I definitely recommend add the chocolate chips for extra sweetness 🙂
This recipe is sooo good! First time ever making these and they came out great! They’re so good, thank you for posting! I love sweets so this is perfect to fit in with my healthy lifestyle
Thank you so much, Tionné! I’m so happy to hear that you loved these healthy cookies. Enjoy! 🙂
I’m gluten intolerant. Could I use something like LSA meal (linseeds, sunflower seeds and almond mix)?
Hey, Karen! I have not tried replacing the oats with LSA meal.
I have done the recipe and totally loved it, both me and my boyfriend.
Thanks for posting this great recipe.
Thank you, Oana! Happy you both loved these oatmeal cookies 🙂
I used almond butter and added some slivered almonds. The cookies were excellent and I feel so good about it giving it to my kids. Thanks for a great recipie!
Thank you, Grace! 🙂
I made these before with peanut butter and they were so good! I was wondering if they would work with almond butter instead of pb?
Thank you, Darina! Yes, they will work with any type of nut butter 🙂 Feel free to go ahead and use almond butter instead. Enjoy!
Can you freeze them. Have a family 4th of july event coming up and would like to make these ahead of time
Hi, Terri! Yes, you can freeze these cookies. However, I would recommend holding off on creating the cookies for a couple more weeks. They will be best closer to the date of eating them 🙂 Happy baking! xo
I don’t have parchment paper. Could I use organic spray butter instead? Also, since I don’t have much of a sweet tooth, I plan to use chopped walnuts instead of the chocolate chips. Thank you.
Hi, Linda! Yes, you can use nonstick spray instead. Chopped walnuts will work in place of the chocolate chips. I recommend chopping them into small pieces for the best results. Enjoy, and happy baking! 🙂
Great healthy alternative to eat a snickers or penguin. I really enjoyed eating them and a little bit really does satisfy the sweet tooth.
I will be making them often 😋
Thank you, Emerald! So happy you enjoyed these healthy cookies! 🙂
Hi I was wondering if i could use quick oats?
Hi, Emily! I recommend rolled oats, but you can use quick oats if that’s all you have. Since quick oats are smaller, you may need to add an extra 1-2 tablespoons to the dough. Enjoy! 🙂
Love it! Awesome recipe and love your page 🙂
Thank you so much, Katie! 🙂
What sweetener would you recommend adding if you like a sweeter cookie? I’d like to add some Lakanto Monkfruit sweetener.
These are quite sweet on their own if you use overripe bananas! However, I would recommend adding coconut sugar for a sweetener 🙂 Lakanto Monkfruit sweetener would work too, though! Whatever you choose, don’t use a liquid sweetener. The dough will be too runny.
Thank you for the easy recipe 🙂 Will definitely be trying it out today.
You’re welcome, Krista! Enjoy! 🙂
Should we put these in fridge our outside after?
Either one works! They will stay fresh longer in the fridge, but they will be fine for a few days outside of the fridge – just like banana bread 🙂
I baked these fantastic cookies yesterday! They have been appreciated from all my guests, vegan and not vegan. I kept them in the oven 20 minutes and the dough was perfect! Surely I will make them again! Easy, quick and delicious!
So glad to hear you & your guests enjoyed them!! 🙂
These biscuits are very very delicius and Easy ti make. Good ideas kayle, perferc for breakfast and afternoon wirh tea. Thaks
So happy you enjoyed them! 🙂
Fantastic information! Thanks
Thank you! 🙂