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Stack of 5 oatmeal chocolate chips cookies with jars of oats and chocolate chips in the background.

Flourless Peanut Butter Banana Oatmeal Cookies

  • Author: Deryn Macey
  • 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.


Scale

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


Instructions

  1. Pre-heat oven to 350 F.
  2. Mash the bananas in a bowl with a fork until they form a thick, smooth paste.
  3. Add the rest of the ingredients and mix until everything is combined into a dough.
  4. 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.
  5. Bake for 15 minutes. They should be firm and slightly browned when done.
  6. 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