These Peanut Butter Banana Oatmeal Cookies are delicious Breakfast Cookies and a great Healthy Snack. Made with 3 ingredients only, these kid-friendly soft and chewy cookies are super quick and easy to prepare with no eggs, no sugar and no flour. They are vegan and gluten-free friendly too!
Why we love this recipe
A delicious and extremely easy cookie recipe that doubles up as a healthy breakfast or snack? YES PLEASE! This breakfast oatmeal cookies with banana and peanut butter is so simple and quick to make, it would be a shame not to try!
I simply love these very few ingredients recipes for breakfast like my 3 Ingredients Banana Pancakes, but what's even better with these super soft and chewy cookies is that they can be made in advance and will stay fresh for days.
With no added sugar, no sweeteners, no eggs and no flour, these cookies are very kid-friendly and toddler-friendly. Like a mini version of my Chocolate Chip Banana Oat Muffins and Flourless Banana Oatmeal Muffins, they are perfect for a quick make-ahead breakfast or snack on the go.
The name of the recipe says it all... you will only need 3 ingredients to make these Banana Breakfast Cookies:
- Peanut Butter: I used Smooth Peanut Butter, but Crunchy Peanut Butter will work too. Try to use an all-natural peanut butter with no added sugar or salt when possible.
- Bananas: the ripest, the better. The sweetness of the cookies only come from the bananas so you want to use super ripe fruits! I used 2 medium size bananas for this recipe, which is about 200 gr or 7 oz of bananas once mashed.
- Oats: simple Rolled Oats. Make sure to use certified gluten-free oats if you need these cookies to be gluten-free. Read more about the difference between rolled, steel cut and instant oats here.
There are SO many ingredients you can add to these cookies to customise them and make them your own! I went for a combination of Cinnamon and Dark Chocolate Chips, but you can basically add any ingredients you'd like.
- Cinnamon: this spice works amazingly well with peanut butter and bananas! A simple way to add even more flavours.
- Chocolate Chips: again, what else but chocolate to compliment these breakfast cookies? Use Dark Chocolate or Milk Chocolate Chips, it is completely up to you.
- Vanilla: just like the cinnamon, adding vanilla extract or essence is a simple way to boost the flavour of these Banana Peanut Butter Oatmeal Cookies!
- Chopped Nuts: a simple way to add some crunch! Make sure to chop them finely if adding them directly into the batter.
- Dried Fruits: raisins/sultanas would be a good alternative to chocolate chips for example.
How to make these breakfast cookies
These Flourless Oatmeal Banana Peanut Butter Cookies are probably the easiest cookies you will ever make... All you need is one bowl and a masher for the bananas (though you could absolutely mash the bananas with a fork too....)
- Preheat your oven on 180'C/350'F and line a baking tray with a sheet of baking paper.
- Finely mash the Bananas in a large bowl using a potato masher or a fork. Add the Smooth Peanut Butter (and optionally the Cinnamon) - photo 1
- Whisk the mashed bananas and peanut butter together - photo 2
- Add the Oats - photo 3
- Using a spatula or wooden spoon, mix the ingredients together until all the oats are evenly coated with the banana/peanut butter - photo 4
- Using a small Ice Cream Scoop (or just using your hands to create small balls), scoop out small dollops of Peanut Butter Banana Oatmeal Cookie batter on the baking tray. Gently flatten the cookies with your fingers - photo 5
- Optional: top the cookies with some Chocolate Chips - or any toppings of your choosing - photo 6
- Bake for 15 to 20 minutes (*), or until the cookies are lightly golden. They will be quite soft when they come out of the oven - that's normal. Let them cool down on the tray until they start to harden, then transfer onto a cooling rack.
(*) note that depending on the size and thickness of the cookies, the baking time could vary! I recommend flattening the cookies a bit before baking them as they will not spread at all in the oven. That is the best way to insure the centre of the cookies are fully cooked.
Tips & Troubleshooting
- For the best result, weight the mashed bananas to get about 200 gr or 7 oz. I used medium size bananas, but the size of these fruits can vary a lot so the best way to use the right amount is to weight them once mashed.
- I do not recommend mixing Chocolate Chips directly into the batter unless using mini chocolate chips or very finely chopped chocolate.
- Make sure to flatten the cookies with your fingers before baking them. They will not spread at all in the oven and the centre of the cookies might not be fully cooked if they remain quite high before baking.
- Baking time might vary depending on the size and thickness of the cookies. A good indication that they are ready is the colour: lightly golden. They will be soft when they come out of the oven but will harden slightly as they cool.
- Don't transfer the cookies on a cooling rack straight out of the oven or they will likely break. They need to cool down for at least 10 to 15 minutes on the baking tray to start hardening first.
- If they seem to burn or get very brown quickly, lower the temperature of the oven.
Yes, I have tried this recipe with Quick/Instant Oats and it will work as well! You will loose a little bit of texture compared to rolled oats though.
Absolutely, it is a great way to add more crunch and texture to these cookies. You could also try them with different Nut Butter like Almond Butter if you want!
These Peanut Butter Banana Oatmeal Cookies will last for about 3 to 4 days. They can be stored at room temperature in an air-tight container or on a plate covered with wrap/foil. I do not recommend keeping them in the fridge or they will dry out quickly.
I do not recommend freezing these oatmeal breakfast cookies.
More Cookies Recipes
- Almond Shortbread Cookies
- Chocolate Cornflakes Cakes
- Lemon and Poppy Seed Shortbread Cookies
- Healthy Peanut Butter Energy Balls
- Dark Chocolate Florentine Cookies
- No Bake Oat Peanut Butter Cookies
- French Sablés Cookies
- Chocolate and Vanilla Marble Cookies
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3 Ingredients Peanut Butter Banana Oatmeal Cookies
- 200 gr (2 cups) Rolled Oats
- 2 medium Ripe Bananas - or about 200 gr / 7 oz mashed
- 180 gr (3/4 cup) Smooth Peanut Butter
- 1 teasp. Vanilla Extract
- 1/2 teasp. Ground Cinnamon
- 40 gr (1/4 cup) Chocolate Chips - or to taste
- Preheat your oven on 180'C/350'F and line a baking tray with a sheet of baking paper or a baking mat.
- In a large mixing bowl, finely mash the Ripe Bananas until smooth. Add the Peanut Butter (and optionally, the Ground Cinnamon and/or Vanilla Extract). Whisk together until combined.
- Add the Oats and mix with a spatula or wooden spoon until all the oats are evenly covered with the peanut butter/mashed bananas.
- With a small Ice Cream Scoop (see note 1), scoop out small dollops of cookie batter onto the baking tray. Gently flatten the cookies with your fingers.
- Optional: top the cookies with Chocolate Chips.
- Bake for 15 to 20 minutes or until lightly golden (see note 2).
- Leave the cookies to cool down on the baking tray for 15 to 20 minutes then transfer on a cooling rack until completely cool (see note 3).
- For the best and most accurate result, I highly recommend weighting the mashed bananas to get the recommended quantity. Banana size can highly vary so weighting them is the best way to insure you are using the right amount.
- If you don't have an ice cream scoop, you can simply create small balls of batter using your hands and flatten them. Using an ice cream scoop simply insure that you get about the same quantity of batter in each cookies.
- Depending on the size and thickness of the cookies, they might need a little bit more or less time in the oven. Keep an eye on the colour as an indication.
- They will be very soft when they come out of the oven, it's normal. They will start to harden and set as they cool down, so make sure not to try to move them from the baking tray straight away or they might fall apart.