Flourless Peanut Butter Banana Oatmeal Cookies
These healthy peanut butter banana oatmeal cookies are easy to make in 20 minutes with just 3 ingredients! This simple but tasty recipe is sure to become a new go-to for a quick snack or dessert.
These wonderful cookies are pure magic when it comes to healthy desserts. Made with just 3 whole food ingredients, they’re perfect for kids, those with allergies or anyone looking for a healthier, homemade dessert option.
One of the best things about these, aside from how easy they are to make, is the endless ways you can customize them. From cranberries to walnuts, dark chocolate to pumpkin seeds, anything goes!
Keep in mind that since these have minimal ingredients and no flour, they’re soft, chewy and are more like a baked oatmeal or a dense muffin than a decadent cookie. I love them though and they’re one of my favourite treats and pre-workout snacks. They certainly satisfy a craving for something sweet! I think you’ll love them.
- Dietary Features: Vegan, gluten-free (use gluten-free certified oats), oil-free, can be nut-free and sugar-free.
- Just 3 ingredients: Banana, peanut butter and oats!
- Quick and Easy: Make them in 20 minutes in 1 bowl.
- Customize with your favourite add-ins for a different flavour variation every time.
- Great for kids, snacking, hiking, road trips and a quick pre-workout boost in energy.
Complete list of ingredients with amounts is located in the recipe card below.
- Oats: Rolled oats, quick oats or large flake oats all work. The original recipe calls for quick oats since they’re finer and hold together best but any kind works. Can’t do oats? Try quinoa flakes!
- Banana: Ripe or slightly overripe banana is best. They don’t have to be completely brown, just nice and perfectly ripe! A lightly spotted banana is great! If you’re looking for an easy cookie without banana, check out these 3-ingredient oatmeal cookies.
- Peanut Butter: Any nut or seed butter works so feel free to use whatever suits your preference. Peanut butter and banana is always a delicious combo but if you need a peanut-free recipe, almond butter works and if you can’t do nuts, sunflower seed butter, tahini and Wowbutter all work!
Those are the 3 main ingredients that make up the base of this simple recipe. I like to add salt, vanilla and cinnamon to enhance the flavour and I almost always add chocolate chips.
See the recipe card and add-in idea section for how to customize the recipe to your liking.
How to Make this Recipe
Step 1. Mash the banana into a smooth paste using a fork or immersion blender.
Step 2. Add the rest of the ingredients to the banana and mix to combine into a thick, sticky dough.
Step 3. Drop 16 spoonfuls of the dough onto a baking pan and shape each spoonful into a cookie shape.
Quick Note: The cookies will not spread or change shape during baking, so be sure to create the shape you want beforehand. You can make them large and flat or leave them as more of a haystack-style cookie.
Bake for 15 minutes or until golden brown. Enjoy!
- Healthiest Option: 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 or monk fruit sweetener if you want them to be a bit sweeter.
- Low-Fat Option: 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 for extra moisture.
- Nut-Free Option: To make these cookies nut-free, swap the peanut butter for Wowbutter, sunflower seed butter or tahini!
- Gluten-Free Option: These are naturally gluten-free but be sure to use gluten-free certified oats if needed.
- Spices: Cinnamon, nutmeg, ginger and cardamom work well for added flavour and variation. Keep it simple with a pinch of cinnamon or try 1/2 tsp of each for a warm, spiced flavour. Pumpkin pie spice would also work!
Mix and match up to 1 cup of any of the following:
- chocolate chips or chopped dark chocolate
- white chocolate chips
- corn flakes
- crushed walnuts or pecans
- chopped almonds or cashews
- any seeds such as hemp seeds, pumpkin seeds or sunflower seeds
- dried cranberries or chopped dried apricots
- raisins or chopped dates
- shredded coconut
- The nutrition facts include 1/2 cup chocolate chips and 1 tbsp maple syrup. For the basic recipe (oats, banana, peanut butter) with no additions, each cookie is 99 calories with 4 g of fat, 12 g of carbs and 3 g of protein.
- The maple syrup, vanilla, salt and chocolate chips are all optional but help to enhance the flavour of the cookies. 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 listed options to suit your taste preference.
- Rolled or old fashioned oats are totally fine to use in this recipe but quick oats just hold together a little better since they’re finer. I usually just use rolled oats because that’s what I tend to have on hand.
- These have a soft, baked oatmeal or dense muffin-like texture and do not get hard or crunchy. Made with just banana, peanut butter and oats, they are a healthy snack or treat, and definitely not a decadent dessert. I recommend adding at least the chocolate chips, to make them sweeter and more of a treat.
- Let cool completely on a cooking rack or directly on the baking pan before storing.
- Store in a sealed container at room temperature for up to 3 days, in the fridge for 1 week or freezer for up to 3 months.
- If frozen, thaw briefly at room temperature or warm in the microwave before enjoying.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
Flourless Peanut Butter Banana Oatmeal Cookies
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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.
- 2 cups quick oats (225 g)
- 2 medium ripe bananas, mashed (285 g, approx. 1.25 cups)
- 1/2 cup natural peanut butter (120 g)
Optional Flavour Enhancers and Add-Ins
- 1–2 tbsp maple syrup or coconut sugar, or sweetener of choice to taste
- 1/2 tsp sea salt
- 1/2 tsp pure vanilla extract
- 1/2 cup (90 g) dairy-free chocolate chips or chopped dark chocolate
- Pre-heat oven to 350 F.
- Mash the bananas in a bowl with a fork until they form a thick, smooth paste.
- Add the rest of the ingredients and mix until everything is combined into a dough.
- Drop 16 spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape. The cookies will not change shape during baking, so make sure you create the cookie shape you want beforehand. You can make them larger and flatter or keep them as more of a haystack-style.
- Bake for 15 minutes. They should be firm and slightly browned when done.
- Let cool completely before storing. Store in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.
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 extras to suit your taste preference or customize with any other spices or flavours you enjoy. I recommend at least adding the chocolate chips if you want them to be more of a treat.
For add-ins, mix and match up to 1 cup of the following: chocolate chips, chopped dark chocolate, raisins, any chopped dried fruit (apricots, cranberries, dates), shredded coconut, any chopped nuts, any seeds (hemp, chia, sunflower, pumpkin seeds), cornflakes.
Rolled or old fashioned oats are totally fine to use in this recipe but quick oats just hold together a little better since they’re finer. I usually just use rolled oats because that’s what I tend to have on hand.
These have a soft, baked oatmeal-like texture and do not get hard or crunchy. Made with just banana, peanut butter and oats, they are a healthy snack or treat, not a decadent dessert. I recommend adding at least the chocolate chips for the extras, to make them sweeter and more of a treat.
Nutrition facts include 1/2 cup chocolate chips and 1 tbsp sweetener (maple syrup or coconut sugar). For the basic recipe (oats, banana, peanut butter) with no additions, each cookie is 99 calories with 4 g of fat, 12 g of carbs and 3 g of protein.
To make them peanut-free, replace the peanut butter with almond butter or any other nut or seed butter. For a nut-free recipe, use tahini, sunflower seed butter or Wowbutter.
- Serving Size: 1
- Calories: 137
- Sugar: 7 g
- Sodium: 107 mg
- Fat: 6 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 4 g
Keywords: banana oatmeal cookies, 3-ingredient cookies
Originally published March 5, 2017. Updated on April 9, 2021 with new photos and text. No change was made to the original recipe.
I added some shredded coconut and walnuts, they’re just sweet enough to feel like a treat ☺️
Followed basic recipe and suggested add ons with 1/3 cup each of shredded coconut, cranberries, and 85% dark chocolate chips. Used almond butter instead of peanut butter for a healthier version, while also adding in 2 tbsp maple syrup and the recommended amount of cinnamon, salt, vanilla and was not very excited with the results, The almond butter didn’t contrast well with the banana, or the chocolate, instead it dominated the overall flavor such that only a hint of the cranberries was noticeable. Also, although they were healthy the texture wasn’t very chewy or close to a muffin texture. Instead, was more like a crunchy scone. Healthy, yes…but I’d rather eat more flavorful healthy dense bar like a Laura Bar than a healthy meh cookie.
These cookies are really delicious. I made them with raisins and didn’t have any maple syrup so I used a few drops of honey. They were perfectly lightly sweetened.
I am going to make another batch with chocolate chips and leave out the honey.
The recipe looks deceptively simple, but these turned out very wholesome and really delicious. This is more like a breakfast cookie, not really something that hits the spot when you’re craving a sugary treat.
I added the following: 1/4 cup demerera, 1/2 cup choc chips, couple of tbsp of almond meal, dash of vanilla, 1/4 cup freeze-dried raspberries. I flattened them out as much as I could with oiled back of the spoon. They were perfectly done in 15 min.
Thanks for the feedback! So glad you enjoyed them.
What a stellar and easy to make cookie! Thank you for providing this tasty recipe. My mom and I loved it
I threw in some of the items such as walnuts and vanilla with some salt, maple syrup and coconut sugar. They came out phenomenal. Since I added 2 tablespoons of maple syrup I noticed I had to cook it an extra five minutes. Perhaps just oven heating variations
I’ll definitely be making again.😉
Thanks for trying them! They sound great with those additions.
I only had half the amount of peanut butter on hand but I doubled the vanilla and added mini chips and (sorry bad) 1/4 of white sugar in addition to the maple syrup – I had to offset the bitterness of the organic oats I had…. Terrible excuse.
I took them into work and everyone raved and asked me to make them again. I am a terrible cook/baker so this a major win. Thank you.
You’re welcome, Jodi. Glad they were a hit!
Very yummy and easy cookies. I added a splash of maple syrup and vanilla, and they came out delicious.
Sounds great! Thanks for trying them!
These are wonderful! I have made them twice now great for breakfast and snacks, while watching a movie. I could eat them all day. It has a good chew factor when adding walnuts and plain coconut flakes I added Chia seeds as well and topped with Swerve powdered sugar. Thank you for the recipe!
My new go to cookie/treat recipe, with a few alterations. I used almond butter instead of peanut butter, since that was what I had. I used 1 c old fashioned oats, 1/c oat flour (I just whirled the old fashioned oats in a mini blender), and 1/2 c almond flour. I am finding the 2 parts old fashioned oats, 1 part oat flour, and 1 part almond flour works in a lot of recipes.
Thanks for the great recipe!
That’s great! Sounds perfect with those adjustments. Thanks for the review and feedback!
I added 1 tsp of baking powder the last time I made them, using my original adjustments, and now they have the texture of “real” cookies. So I use the 2 bananas, 1/2 c almond butter, 1 cup old fashioned oats, 1/2 c oat flour, 1/2 c almond flour, 1 tsp baking powder, and 1 tsp vanilla. These are cookies I would serve to anyone! I think they are perfect. The baking power makes them less dense. I think it only works because of the almond flour; with just oats, it doesn’t change anything.
Thanks for the feedback! Always helpful for others.
Easy to make and very tasty. Thank you!
Glad you liked them, Warren! Thanks for letting me know 🙂
These are excellent, thank you.
You are very welcome! Thanks for trying them.
They are absolutely delicious 😋
From South Africa
Hi Deryn! OMG! The best cookies ever! Was given this recipe by my granddaughter-in-law, who just knows me like a book. She knew I would love these. I made them for my daughter and myself and we couldn’t stop eating them! Now, I just have one with my coffee in the morning. So easy and soooooooo delish! BTW, I didn’t add any extras, perfect with just the three ingredients.
Yum! Tried this one and I love it! Definitely recommended. Surprisingly perfect combination for my hemp coffee.
i added white and dark chocolate, oecans and cranberrys
but check the bananas quanity because i need 5 bananans to get 1.25 cups
Delicious! Just made these! Added the optional vanilla punch of salt and drizzle of maple syrup with chocolate chips and walnuts and these are AWESOME! Such a great healthier option cookie. Thanks!
Delicious, not too sweet and holds up when packed for a snack.. Freezes great and now a staple in our busy house.