Flourless Peanut Butter Banana Oatmeal Cookies
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When you need a super quick and easy treat made with minimal, wholesome ingredients, give these healthy Flourless Peanut Butter Banana Oatmeal Cookies a try! They’re soft and chewy, naturally sweetened with banana and a dash of maple syrup and they’re healthy enough to enjoy as a snack, quick breakfast on-the-go or dessert. These little treats are oil-free, egg-free, dairy-free, gluten-free, have no added sugar and are just simply delicious!
Make ‘Em Extra Yummy
If you want to get crazy….crazy delicious that is, go ahead and add in some dairy-free chocolate chips! Raisins or chopped walnuts would also be awesome, or any of the above, or ALL OF THE ABOVE! Why not, right?
I also like adding a pinch of sea salt and a dash of pure vanilla extract for extra flavour. You can also add a pinch of cinnamon if you like!
Make ‘Em Even Healthier
If you prefer to go a little healthier, you can leave out the maple syrup and chocolate chips. They’ll just be a tad less sweet but they’ll still be tasty and satisfying. You can always add a few pinches of stevia if you want them to be a bit sweeter.
Low Fat Option
If you want to reduce the fat, replace the peanut butter with powdered peanut butter. You can either mix the powdered peanut butter with water first to create “peanut butter” or just add it in as is. If you just add the powder straight into the dough, you may need a little extra banana or applesauce to for extra moisture.
You can’t really go wrong with these so don’t worry too much about the exact amounts. As long as it has a thick cookie dough consistency before baking you should be good to go.
Healthy Vegan Cookies FTW
Please keep in mind since these have very minimal ingredients and no flour, they’re quite chewy and have more of a muffin-like texture. I love them though and they’re one of my favourite go-to treats. They make an awesome snack, especially before a workout, or after dinner…okay, anytime at all, and I guarantee they’ll satisfy a craving for something sweet!
My favourite way to make them with with natural peanut butter, extra ripe bananas and the added pure maple syrup, vanilla and chocolate chips. If I’m gonna eat cookies, I wanna eat a cookie, ya know what I mean?
Natural vs. Processed Peanut Butter
If you’re still using processed peanut butter in your home, it’s about time you switch over to natural peanut butter. It’s a simply switch you can make on your journey to a healthier lifestyle.
If you’re unfamiliar with natural peanut butter, you’ll notice that when you bring it home from the store, the oil has most likely separated. No worries, just stir it in using spoon or knife or store it upside down to let it mix up on it’s own.
Natural peanut butter should have just one or maybe two ingredients: peanuts and salt. The ingredients in processed peanut butters will vary by brand by they all contain hydrogenated oils and added sugar. Because of the added hydrogenated oils, processed peanut butter has a completely different consistency than natural peanut butter.
I used to love Kraft and JIF Peanut Butter when I was a kid but as an adult the consistency and flavour just seem bizarre to me. Ditch the processed peanut butter and the trans fats and refined sugar it comes with and make the switch! You can even easily make your own peanut butter if you have a high-powered blender or good food processor.
Flourless Peanut Butter Banana Oatmeal Cookies
With just a few ingredients, these simple peanut butter banana oatmeal cookies are so easy to make! You really only need 3 ingredients to make them: oats, banana and peanut butter.
The rest are just bonus ingredients! Check out the video below where I used just banana, peanut butter, oats and chocolate chips. They come out awesome just like that! I love the addition of 1 tbsp of maple syrup and a dash of pure vanilla extract and sea salt though. Either way, they taste amazing, have a super yummy texture and are a cinch to make.
Peanut Butter Cookie Nutrition Notes
They’re gluten-free, vegan, oil-free, sugar-free and are just 138 calories per serving if you make them with chocolate chips. Leave those out and the calories will be reduced a bit. I only used 1/4 cup though so between 16 cookies, that didn’t add much extra fat and carbs. If you’re tracking macros or watching calories and follow the recipe below, including chocolate chips and maple syrup, these cookies are 138 calories each with 18 grams of carbs, 5.5 grams of fat and 3.5 grams of protein.
More Vegan Cookie Recipes
Like these simple cookies? Give these a try too:
Vegan Tahini Date Cookies // Vegan Turmeric Carrot Oatmeal Cookies // No-Bake Superfood Cookies // Healthy Pumpkin Oat Cookies // Healthy Peanut Butter Oatmeal Cookies
Print
Flourless Peanut Butter Banana Oatmeal Cookies
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Prep Time: 5 mins - Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 16 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Prep Time:
Yield:
Category:
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Cuisine:These flourless peanut butter banana oatmeal cookies require just 3 basic ingredients to make then you can have some fun with add-ins like chocolate chips! These cookies are a wholesome treat you can enjoy anytime of the day as a healthy way to satisfy your sweet tooth.
Print Recipe
Pin RecipeIngredients
- 2 cups (225 g) quick oats
- 2 (285 g, approx. 1.25 cups) ripe bananas, mashed
- 1/2 cup (125 g) natural peanut butter (or other nut or seed butter of choice)
Optional Flavour Enhancers and Add-Ins
- 1–2 tbsp maple syrup or coconut sugar, or stevia to taste
- 1/2 tsp sea salt
- 1/2 tsp pure vanilla extract
- 1/4 cup (45 g) dairy-free chocolate chips or 1/4 cup add-in of choice such as chopped nuts, raisins or dried cranberries (add up to 1/2 cup if you want and feel free to mix and match!)
Instructions
- Pre-heat oven to 350 F.
- Mash the bananas in in a bowl with a fork until they form a paste.
- Add the rest of the ingredients and mix well.
- Drop 16 spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape.
- Bake for 15 minutes. They should be firm and slightly browned when done.
Notes
The maple syrup, vanilla, salt and chocolate chips are all optional. The most basic version of this recipe is just the oats, banana and peanut butter. Feel free to add in any or all of the options to suit your taste preference. Chopped nuts or raisins are also yummy additions!
I also add 1 packet of stevia to make them just a bit sweeter.
Keywords: easy, simple, egg-free, dairy-free, 3-ingredient
Nutrition
- Serving Size: 1
- Calories: 138
- Fat: 5.7 g
- Carbohydrates: 18.4 g
- Protein: 3.5 g
These are very good! I made the original, 3-ingredient recipe using Quaker Old Fashioned Oats, 2 ripe bananas and almond butter. I had to add about 1/2 C additional oats because my batter was a bit too wet and sticky to form cookie shapes. They are not very sweet (more like a tea biscuit), so I might add a T or so of date caramel (pureed dates) next time. Thank you!
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So glad you enjoyed them! They are so good, aren’t they? And you can’t beat how easy they are!
Has anyone tried WOWbutter or some sort of peanut butter alternative for nut allergies?
You can use sunflower seed butter or tahini to make them nut-free. WOWbutter might work but it has a much different consistency so I can’t guarantee how they’ll turn out. Enjoy!
I can not believe how good these are!! So easy to make and guilt free! For add ins I used raisins, chia seeds, cocoa powder, walnuts, unsweetened Coconut flakes and maple syrup! Thanks for sharing such an adaptive receipe!
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Yumm – love those add-ins!! Sounds delish! Glad you enjoyed them.
I just made this recipe but I was out of peanut butter so I used almond better. And chocolate chips , dark chocolate. They are absolutely delicious!!
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I’m having a hard time keeping them together! I used old fashioned oats and don’t know if that made a difference. I was hoping they would get a little crisp but they just fall apart! Any advice?
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I made these using old fashioned oats, but I have learned that it is not as absorbent as quick oats. So, I ground it in a coffee grinder, but – just -a – little. It made it more absorbent and the cookies stayed together very well. Having them fall apart could also be because of the kind of peanut butter you used. I used a natural peanut butter containing peanuts as the only ingredient. It had a lot of moisture.
These turned out great. I didn’t use any sweetener, mostly because I forgot. I added dried blueberries (because I had no raisins), walnuts, and a little vanilla extract, some cinnamon. I think raisins or dried cherries would add more moisture than the blueberries. Chocolate chips would make them a little more of a treat. I’m going to make some more right now because I gave half to a friend.
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Wow, these are great! Made them with almond butter. Added 1/2 tsp cinnamon and 1/3 cup mini chocolate chips. Thank you so much for sharing this recipe.
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You’re so welcome! Glad you enjoyed them!
So amazing and yet so simple! Thanks!!
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You’re welcome! Glad you enjoyed!
So many banana cookie recipes out there are yuck. These are so good! They have a more standard cookie texture and aren’t overly banana tasting which I appreciate. I added chocolate chunks but they were too big for these. Will do chocolate chips or chop up the chunks more next time. Will be making these again!
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Love these cookies!!! Very filling!! Super delicious!!
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Yay! So glad you enjoyed them, Anna!
Could you use honey instead of Maple Syrup?
Yes, sure. Just use a small amount for extra sweetness, to taste. Enjoy!
I added vanilla, cinnamon, raisins, walnuts and date paste instead of maple syrup. They were delicious!
Yum – sounds great with those additions!
I took the base and added a few eggs, a little baking powder, and some cocoa powder. Yum! It’s a great treat on my no sugar “added” diet.
Yummy! I substituted half of the oats to 1/2 cup vanilla protein powder and 1/2 cup ground flax seeds. I also omitted the sugar., yet added the chocolate chips and walnuts. Delish!
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The cookies taste like cardboard with a dash of chocolate chips. I followed the recipe to a T. They tasted terrible. However we continued eating them and we did not have a bad time. It’s depends what mood you are in…
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My family loved them,
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OMG these were FANTASTIC!! Warning though, do NOT taste the batter! If you do you won’t be able to stop eating it and you will end up with less cookies.
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Haha, that’s a very important tip! Glad you enjoyed them.
I just tried this recipe today for the first time and follow the three ingredient. I also added raisins.
I baked mine for 20 minutes and they turned out so tasty. I have a question to anyone that can answer this. Do you have to store these in your refrigerator or can you just put them in a tupperware container at room temperature?
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Hi Valerie, they can be kept at room temp for 2-3 days but I recommend storing them in the fridge. You can keep them in the fridge up to 1 week or they can be frozen up to 3 months. Glad you enjoyed them!
I make this all the time and it never fails to satisfy my hunger and sweet tooth. Thank you so much for sharing this recipe.
I LOVE MAKING THESE. I add coconut and some chopped dried cherries
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They sound amazing with cherry and coconut!!
Just awesome!
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Question.
Can I use bananas the I put in the freezer
They were overripe and saved them for baking
That should be fine but I would start with less since they’ll add more moisture. You’re looking for a thick, doughy consistency once you mix it up.
So simple AND delicious!! A huge hit with everyone 😀
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So glad you all enjoyed them!
Why do you recommend quick oats vs old fashion oats?
Just because they’re a little finer and hold together better but any kind of oats works.
Awesome recipe! I made it without chocolate for my 10 month old and he loved them 😋
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So glad you enjoyed them! Thanks for the review.
WOW these cookies turned out delicious!!! Thank you for the recipe. 🙂
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You’re so welcome. Thanks for letting me know!
These turned out delicious! I added shredded coconut, a bit of maple syrup and olive oil, seed butter, chia seeds, flaxseeds and unsweetened chocolate chips. I forgot to put the vanilla extract and sea salt but they still tasted good!
Thank you so much for the recipe
I do this recipe with jumbo oats, cinnamon, raisins, dried apricots and walnuts. I try not to have refined sugar and these satisfy my sweet tooth – also good for busy single mums, like myself who never have time for breakfast! I eat one on school run.
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