I’m sharing my Banana Oatmeal Cookies made from just three ingredients, flourless and vegan, and the simple trick that helps them hold together might surprise you.

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I love recipes that fool you into thinking theyre complicated, then turn out to be stupidly simple. My Peanut Butter Banana Oatmeal Cookies 3 Ingredients idea came from lazy Sunday experiments and a stubborn craving for something sweet.

With very ripe bananas, mashed and creamy peanut butter as the main players, these Banana Oatmeal Cookies surprise you with chewy texture and a little caramelized edge that makes you dive back in for another. I wont promise perfection, I mess up measurements sometimes, but this one always sings, and it might just become your go to snack when you want something quick and kinda wholesome.

Ingredients

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Bananas: natural sweetness, potassium, fiber that helps bind cookies and adds moisture.
Rolled oats: whole grain fiber, slow carbs, gives chewy texture and keeps you full longer.
Peanut butter: plant protein and healthy fats creamy richness makes cookies more satisfying.
Chocolate chips: adds sweetness and comfort, small amount brings big joy, optional.
Vanilla: tiny bit of depth, makes them taste bakery-fresh, subtle but important.
Cinnamon: warm spice, antioxidants, hints of sweetness without sugar, pairs well with banana.

Ingredient Quantities

2 very ripe bananas, mashed (about 1 cup)

1 cup rolled oats, gluten free if needed

1/2 cup creamy peanut butter, room temp, natural or regular

1/3 cup chocolate chips, dairy free or regular optional but makes them extra good

1 teaspoon vanilla extract optional

pinch of salt optional

1/2 teaspoon ground cinnamon optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it.

2. In a large bowl mash 2 very ripe bananas until mostly smooth (about 1 cup), then stir in 1/2 cup creamy peanut butter, 1 teaspoon vanilla (optional), a pinch of salt (optional) and 1/2 teaspoon ground cinnamon (optional). It’s okay if it’s a little lumpy.

3. Add 1 cup rolled oats (gluten free if needed) and mix until the oats are evenly coated; let the mixture sit 2 to 3 minutes so the oats soften and absorb some moisture.

4. Fold in 1/3 cup chocolate chips, saving a few to press on top of the cookies if you want them to look pretty.

5. If the dough is too wet because your peanut butter was extra runny, add oats 1 tablespoon at a time until it holds together when pressed, or chill the dough for 15 to 20 minutes to firm up.

6. Scoop heaping tablespoons of dough onto the prepared sheet, spacing about 1 to 1 1/2 inches apart; press each mound down slightly with the back of the spoon because these won’t spread much.

7. Bake for 10 to 12 minutes, until the edges are just set and the tops look dry; don’t overbake or they’ll get crumbly.

8. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling — they firm up as they cool so be patient.

9. Store in an airtight container at room temp for up to 2 days, in the fridge up to 5 days, or freeze for longer. They’re vegan if you used dairy free chips, and gluten free if you used gluten free oats.

Equipment Needed

1. Oven, preheat to 350°F (175°C)
2. Baking sheet with parchment paper or a silicone mat, or a little oil for greasing
3. Large mixing bowl
4. Fork or potato masher for mashing the bananas
5. Rubber spatula or wooden spoon for stirring and folding
6. Measuring cups and measuring spoons (1 cup, 1/2 cup, 1/3 cup, 1 tsp, 1/2 tsp)
7. Tablespoon or small cookie scoop, plus a regular spoon to press em down
8. Wire cooling rack and an airtight container for storing

FAQ

Can I skip or swap the peanut butter?

Yes, swap it 1:1 with almond butter or sunflower seed butter for a nut free version, or use tahini if you like. If you omit it entirely the cookies may be dry and crumbly, so add a little extra mashed banana or 2 to 3 tablespoons more oats to help bind.

Do these need to be baked, or can I make no bake cookies?

You can make no bake cookies: mix everything, press into cookie shapes and chill 30 to 60 minutes until set. They will be softer and chewier than baked ones, and a bit stickier, but still tasty.

Can I use quick oats or oat flour instead of rolled oats?

Quick oats will work, but the texture gets softer and less chewy. Oat flour will make them denser and cakier, so reduce the amount a bit or add a splash of milk if too dry.

How do I stop them from spreading too much or being too flat?

Chill the dough 15 to 30 minutes before baking, use slightly less mashed banana, or add 1 to 2 tablespoons extra oats. Also press them down gently instead of flattening them hard, and bake on parchment so they set without sticking.

How should I store leftovers and how long will they last?

Room temp in an airtight container for 1 to 2 days, in the fridge up to 5 to 7 days. Freeze single layers on a sheet, then bag for up to 3 months. Warm briefly in the microwave or oven to refresh.

Want them less sweet or higher protein, any tips?

For less sweet, skip the chocolate chips or use dark chocolate and add a pinch more salt. For more protein, stir in a scoop of protein powder or a couple tablespoons of chia or hemp seeds, but you may need to add a splash of milk or a little extra banana so the dough holds together.

Healthy Banana Oatmeal Cookies Recipe Substitutions and Variations

Bananas: Swap the 1 cup mashed bananas for 1 cup unsweetened applesauce or 1 cup pumpkin puree. Cookies will be a bit softer and less banana-y, you might bake a minute or two longer.
Rolled oats: Use quick oats 1:1 for a softer, quicker texture, or use 1 cup oat flour (just grind the oats) for chewier, denser cookies. Almond flour can work too but start with 3/4 cup and expect a slightly crumbly result.
Peanut butter: Replace with almond butter or sunflower seed butter 1:1 for same fat and binding. For a lighter option, try 1/3 cup Greek yogurt plus 2 tablespoons nut butter, but cookies will be more tender.
Chocolate chips: Swap the 1/3 cup with chopped dates, raisins or chopped nuts for less added sugar, or use dairy-free chocolate chips if you need a vegan option. They’re still tasty.

Pro Tips

– If your peanutbutter is the runny kind, add oats 1 tablespoon at a time until the dough holds when you press it, or stick the bowl in the fridge for 15-20 min, it’ll firm up a lot. Natural peanutbutter = more likely to be runny so expect to adjust.

– Dont overbake. Pull them when the edges just look set and the tops seem dry, theyll firm as they cool. Press a few extra chocolate chips on top right after they come out so they look bakery nice.

– Use very ripe bananas for max sweetness and moisture, but mash them mostly smooth and leave tiny lumps for texture, it makes the cookies taste homemade not paste-y. A pinch of salt and a little cinnamon bring the flavor alive, even if its optional.

– For easy make-ahead, scoop and flash-freeze the raw dough on a tray, then transfer to a bag; bake from frozen with an extra minute or two, or bake all then freeze fully cooled for quick snacks. Reheat briefly in the microwave or oven to soften, they come back to life fast.

Healthy Banana Oatmeal Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my Banana Oatmeal Cookies made from just three ingredients, flourless and vegan, and the simple trick that helps them hold together might surprise you.

Servings

servings

Calories

131

kcal

Equipment: 1. Oven, preheat to 350°F (175°C)
2. Baking sheet with parchment paper or a silicone mat, or a little oil for greasing
3. Large mixing bowl
4. Fork or potato masher for mashing the bananas
5. Rubber spatula or wooden spoon for stirring and folding
6. Measuring cups and measuring spoons (1 cup, 1/2 cup, 1/3 cup, 1 tsp, 1/2 tsp)
7. Tablespoon or small cookie scoop, plus a regular spoon to press em down
8. Wire cooling rack and an airtight container for storing

Ingredients

2 very ripe bananas, mashed (about 1 cup)
1 cup rolled oats, gluten free if needed
1/2 cup creamy peanut butter, room temp, natural or regular
1/3 cup chocolate chips, dairy free or regular optional but makes them extra good
1 teaspoon vanilla extract optional
pinch of salt optional
1/2 teaspoon ground cinnamon optional

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat, or lightly grease it.
In a large bowl mash 2 very ripe bananas until mostly smooth (about 1 cup), then stir in 1/2 cup creamy peanut butter, 1 teaspoon vanilla (optional), a pinch of salt (optional) and 1/2 teaspoon ground cinnamon (optional). It's okay if it's a little lumpy.
Add 1 cup rolled oats (gluten free if needed) and mix until the oats are evenly coated; let the mixture sit 2 to 3 minutes so the oats soften and absorb some moisture.
Fold in 1/3 cup chocolate chips, saving a few to press on top of the cookies if you want them to look pretty.
If the dough is too wet because your peanut butter was extra runny, add oats 1 tablespoon at a time until it holds together when pressed, or chill the dough for 15 to 20 minutes to firm up.
Scoop heaping tablespoons of dough onto the prepared sheet, spacing about 1 to 1 1/2 inches apart; press each mound down slightly with the back of the spoon because these won't spread much.
Bake for 10 to 12 minutes, until the edges are just set and the tops look dry; don't overbake or they'll get crumbly.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling — they firm up as they cool so be patient.
Store in an airtight container at room temp for up to 2 days, in the fridge up to 5 days, or freeze for longer. They're vegan if you used dairy free chips, and gluten free if you used gluten free oats.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.