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.
Features
- 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.
Ingredient Notes
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!
Variations
- 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!
Add-In Ideas
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
Notes
- 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.
Storing
- 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
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 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
Instructions
- 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.
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 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.
Nutrition
- 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 want to make these; however, you didn’t include the temperature for baking
Please see the recipe card. The temperature is in step one: 350 F. Thanks!
I would give this six stars if possible. I make this weekly. It has become the base to my baking. Once I made it, I found it easy to add other spices like cloves, cinnamon, nutmeg as well as honey, molasses, various nuts, dried fruits and flavors of chips to create many different “flavors.” The possibilities are endless. I am not an experienced cook to say the least, however, I have drastically changed my diet and this fits in with it exactly so I was so happy that I tried it. Delicious. One great advantage is that the cookies don’t spread so I can crowd as many as possible on one baking sheet and cut down on time and dishes! The density of this “dough” fills you up more so than regular batter. Just can’t say enough good things about it. Love having cookies for breakfast and knowing that it’s healthy.
★★★★★
Great vegan cookies! Simple and perfect with morning coffee, crushed walnut paired perfect with maple syrup!!!
★★★★★
Perfect! So glad you enjoyed.
Whilst this is not my favourite cookie recipe, I make it regularly – usually with chopped dates- and use it as a base for my breakfast. With a handful of blueberries, some full fat yogurt and a sprinkle of seeds, you get a really sustaining breakfast. 😊
Has anyone made these with previously frozen ripe bananas?
That should be fine but you may need to use a bit less or use more oats to account for the extra moisture. Thanks!
Was very yummy and very filling. It really doesn’t need the chocolate chips!
★★★★★
These are great with just the semisweet chocolate chips.
★★★★★
I added vanilla protein powder, flax seeds, cinnamon and blueberries on top of the banana and peanut butter. They’re really good (even if I can barely taste anything post-Covid). Thanks for the recipe!
I added walnuts and cranberries . Cooked .20
min. A little maple
Syrup. Really good!!!
★★★★★
Great! So glad you enjoyed.
Hi! Greased or ungreased cookie sheet? Ah! I’m ready to bake and panicking!! Thanks for the yummy recipe!!
No need to panic! Either is fine but if you don’t have a non-stick pan then a light greasing will make sure they don’t stick. Parchment paper also works well. Thanks!
Super easy to whip up. I added carob chips- next time I’ll try sultanas & riper bananas…. They weren’t quite as sweet as I’d like.
★★★★
These are super easy to make and tasty. I like the simplicity of them and you can just make a few, mine made 15. I added the vanilla, honey and raisins. They are great for a ‘grab and go’ snack for the grandkids and make a nice addition to breakfast or when you just want a sweet little something.
★★★★
These were so easy and so yum, thanks!
★★★★★
You’re welcome!
Do the bananas have to be ripe? I just got some and I’m so ready to make these treats lol
★★★★★
They need to be ripe but no need to wait until they’re over ripe. The banana is what sweetens them though, so I wouldn’t recommend using unripe banana! Enjoy!
Hi, can I pulse the oat to make into flour before making the recipe, as I would prefer a less crunchy texture.
That should be fine as long as you have a thick, doughy consistency. I haven’t tested it though. Thanks!
Can I substitute apples instead of bananas?
I’m excited to make these- they look and sound amazing! If using powdered peanut butter without water, would it still be 1/2 cup powder? Thank you for sharing your recipe!
I’m not sure the exact amount if you used powder but something like that should work. You may need to adjust how much banana to get a dough-like consistency. They’ll have a different texture once baked as well. Thanks!
Delicious!
Thank you!
Question: how long can they last and what’s the best storage for them?
Suggested storing is noted in the blog post. Let cool completely then store at room temperature in a sealed container for up to 3 days, fridge for 1 week or freeze in a freezer-safe bag or container for up to 3 months. Thanks!
I made this recipe, It turned out great, so yummy and healthy, Thank you, so much!
These were excellent (with chocolate chips). So easy! Thank you.
★★★★★
You’re welcome! Thanks for giving them a try!