3 Ingredient Banana Oat Cookies

Name: 3 Ingredient Banana Oat Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10
Ingredients: 2 medium Bananas (1 cup mashed, 240g); 1½ cup Instant/Rolled Oats (135g); ⅓ cup Peanut Butter (85g); Chocolate Chips; Nuts Raisins/Dried; Cranberries

by Haylee Jane Monteiro

10 Pieces

20 min

Peanut Butter, Banana and Oatmeal are all you need for these chewy 3 Ingredient Banana Oat Cookies. They’re gluten-free, vegan, just overall healthy, and extremely easy to put together. Perfect for a healthy dessert, on-the-go snack or breakfast.

They’re not only soft and chewy, but absolutely delicious! I might just bulk-bake these again and pop them in the freezer so I have something when the cravings hit.

Thinking back, this is probably the first time I made a recipe without going through my endless to-do list or seeing any Instagram post that I couldn't help but try out. The source of inspiration for this were the PB Powder Oatmeal Cookies that I made recently.

I spent ages trying to find a recipe to base that off of, and everything that popped up had mashed bananas in it. But I thought mashed bananas + oatmeal deserved their own cookie recipe.

3 Ingredient Banana Oat Cookies

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Recipe details

Yield 10 Pieces
Time spent: Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper/lightly grease.
In a bowl, mash the banana with the back of a fork until smooth.
Add oats and peanut butter and mix well.
Optional: Fold in about 3 Tbsp of any mix-ins if using.
Scoop out about 2 Tbsp mixture at a time, and place on a cookie sheet.
Flatten or shape as desired (cookies will not spread).
Bake for 15 min or until golden brown.
Allow to cool about 10 minutes, remove from pan and enjoy!

Tips

Make sure you flatten or shape the cookies on the sheet. They will keep shape and not spread when baking.
Storage: Cool cookies completely before storing. Room temperature: 3-5 days in an airtight container. Freezer: 3 months in an airtight, freezer-safe bag. Thaw overnight in the refrigerator before eating.

Comments

Kathleen on Nov 06, 2020

Question: will this work with regular rolled oats?

30 Reply
- See 2 previous
- Haylee Jane Monteiro on Nov 06, 2020
  
  Hi Kathleen! Thanks for looking into my recipe!
  
  Yes, regular rolled oats are perfect. I tried them with both; You might want to let the batter rest a bit so the oats absorb some of the moisture.
  
  Let me know how it goes!
  
  8
- Leah S on Apr 03, 2021
  
  Curious. I went out and bought the instant oatmeal. Seems if I used regular rolled oats and it absorbed some of the moisture - they would be dryer cookies.
  
  5
- Rosalee on Mar 28, 2022
  
  you can put regular oats in a coffee grinder and make the same consistency
  
  2
Maxine Marcella on Jan 22, 2021

Can you go without peanut butter?

12 Reply
- See 4 previous
- Haylee Jane Monteiro on Jan 23, 2021
  
  Hi Maxine, unfortunately no.
  
  In that case you would just end up with a mush of banana and oats.
  
  If the concern is allergies, you can use Almond Butter, Cashew Butter, or any other nut or seed butter.
  
  If the fat is the issue, you could try a version with peanut butter powder. I have this recipe on my website you can try. The same peanut butter oatmeal cookie concept, but low fat. I've got details and product recommendations on there too.
  
  2
- Alina on Mar 12, 2021
  
  Hi maxine i hate peanut butter what else can i use to substitute the peanut butter with? Low calorie too thank u!!
  
  1
- Haylee Jane Monteiro on Mar 13, 2021
  
  Hi Alina, if you want to replace peanut butter with a low calorie option you could try peanut butter powder mixed with water.
  I actually have a similar recipe on my website that uses peanut butter and also some cereal. Here's a link.
  
  2
- Cathleen Burke Zuabi on Dec 15, 2021
  
  If you are allergic to peanuts you can substitute almond butter.
  
  Like
- Rosalee on Mar 28, 2022
  
  I would think cashew butter might work or
  almond as Cathleen suggests
  
  Like