These Peanut Butter Banana Oatmeal Cookies are perfect as a Breakfast Cookies or a delicious Healthy Snack. They are made with 3 ingredients only and are super quick and easy to prepare with no eggs, no dairy, no added sugar and no flour or wheat!
This recipe was first published on A Baking Journey
Why you will love this recipe
A delicious and extremely easy cookie recipe that doubles up as a healthy breakfast or snack? YES PLEASE! This breakfast oatmeal cookies with banana and peanut butter is so simple and quick to make, it would be a shame not to try!
This recipe is great because:
- The healthy breakfast cookies can be prepared in advance and will last for days. They are great as a breakfast on-the-go, a healthy afternoon tea snack or lunchbox treat.
- It is made with no sugar (nor sweetener) and simply relies on the natural sweetness of ripe bananas.
- It is made without eggs, without dairy, with no soy and no wheat flour. They can also suit a gluten-free diet if using certified gluten-free oats.
- They are extremely quick and easy to make - it's a super fun recipe to make with your children!
- They can be served to babies / toddlers who are already chewing and eating solid bits. My son started eating them around 10 months, cut into very small chunks (disclaimer: do not feed these cookies to babies who cannot chew or swallow chewy, solid foods already).
Ingredients
The name of the recipe says it all... you will only need 3 ingredients to make these Banana Breakfast Cookies with a lot of options for extra toppings if you want!
(scroll down to recipe card for all quantities)
- Peanut Butter: I used Smooth Peanut Butter, but Crunchy Peanut Butter will work too. Try to use an all-natural peanut butter with no added sugar or salt.
- Bananas: the ripest, the better. The sweetness of the cookies only comes from the bananas so you want to use super ripe fruits! I used 2 medium size bananas for this recipe, which is about 200 gr or 7 oz of bananas once mashed.
- Oats: simple Rolled Oats, but I have made them with Instant Oats and the recipe worked too. If you need to make these cookies gluten-free, making sure to use certified gluten-free oats.
Optional Additions
There are SO many ingredients you can add to these cookies to customise them! I went for a combination of Cinnamon and Dark Chocolate Chips, but you can basically add any ingredients you'd like.
- Cinnamon
- Chocolate Chips (or chocolate chunks)
- Vanilla
- Chopped Nuts
- Dried Fruits like raisins
- Fresh Fruits like Blueberries
How to make these Oat Breakfast Cookies
All you need to make these flourless cookies is one bowl, a masher for the bananas and a spatula.
- Preheat your oven on 180'C/350'F and line a baking tray with a sheet of baking paper.
- Photo 1: Mash the Bananas in a large bowl using a potato masher or a fork. Add the Smooth Peanut Butter (and optionally the Cinnamon).
You can mash them very finely or leave a few chunks for a slightly different texture.
- Photo 2: Mix the mashed bananas and peanut butter together.
- Photo 3: Add the Oats.
- Photo 4: Using a spatula or wooden spoon, mix the ingredients together until all the oats are evenly coated with the banana/peanut butter. You should get a thick paste texture.
- Photo 5: Using a small Ice Cream Scoop (or just using your hands to create small balls), scoop out small dollops of cookie batter on the baking tray. Gently flatten the peanut butter banana oat cookies with your fingers.
- Photo 6: Optional - top the cookies with some Chocolate Chips - or your choosing of toppings.
- Bake for 15 to 20 minutes (*), or until the cookies are lightly golden. They will be quite soft when they come out of the oven - that's normal. Let them cool down on the tray until they start to harden, then transfer onto a cooling rack.
If the Peanut Butter Banana Oatmeal Cookies seem to brown very quickly in the oven, I recommend lower the temperature.
(*) note that depending on the size and thickness of the cookies, the baking time could vary! I recommend flattening the cookies a bit before baking them as they will not spread at all in the oven. That is the best way to insure the centre of the cookies are fully cooked.
Recipe FAQs
Yes, I have tried this recipe with Quick/Instant Oats and it will work as well! You will loose a little bit of texture compared to rolled oats though.
Absolutely, it is a great way to add more crunch and texture to these cookies.
Yes this recipe with work with basically any other nut butter like almond butter or cashew butter!
Tips for Success
- For the best result, weight the mashed bananas to get about 200 gr or 7 oz. I used medium size bananas, but the size of these fruits can vary a lot so the best way to use the right amount is to weight them once mashed.
- If the peanut butter seems quite hard / stiff when it comes out of the jar, I recommend reheating it up for a few seconds in the microwave to melt it and stirring well to mix the paste from the oil.
- Make sure to flatten the cookies with your fingers before baking them. They will not spread at all in the oven and the centre of the cookies might not be fully cooked if they remain quite high before baking.
- Baking time might vary depending on the size and thickness of the cookies. A good indication that they are ready is the colour: lightly golden. They will be soft when they come out of the oven but will harden slightly as they cool.
Storing & Freezing
These Peanut Butter Banana Oatmeal Cookies will last for about 3 to 4 days. They can be stored at room temperature in an air-tight container or on a plate covered with wrap/foil.
I do not recommend keeping them in the fridge or they will dry out quickly. These cookies are best eaten fresh so I do not recommend freezing them.
More Breakfast Ideas
- Banana Chia Seed Pudding
- Banana Pancakes
- Healthy Pear and Banana Muffins
- Baby Banana Oat Muffins
- Raspberry Baked Oatmeal Cups
- Flourless Banana Oatmeal Muffins
Peanut Butter Banana Oatmeal Cookies
Ingredients
- 2 medium Bananas, very ripe, about 200 gr (7 oz), mashed
- 180 gr (3/4 cup) Peanut Butter, smooth or crunchy
- 200 gr (2 cups) Rolled Oats
- Vanilla, Cinnamon, optional, to taste
Instructions
- Preheat your oven on 180'C/350'F and line a baking tray with a sheet of baking paper or a baking mat.
- In a large mixing bowl, finely mash the Ripe Bananas until smooth. Whisk in the Peanut Butter (and optionally, the Ground Cinnamon and/or Vanilla Extract) (- see note 1).
- Add the Oats and mix with a spatula or wooden spoon until all the oats are evenly covered with the peanut butter/mashed bananas.
- With a small Ice Cream Scoop ( - see note 2), scoop out small dollops of cookie batter onto the baking tray. Gently flatten the cookies with your fingers and optionally top with your choice of toppings ( - see note 3).
- Bake for 15 to 20 minutes or until lightly golden ( - see note 4). Leave the cookies to cool down on the baking tray for 15 to 20 minutes then transfer on a cooling rack until completely cool
Video
Notes
- Weight the mashed bananas - you need about 200 grams or 7 oz. Banana sizes vary so you will get the best results by weighting them.
- Use a Peanut Butter that is all natural with no added sugar, salt or oil.
- Instant Oats can be substituted to the Rolled Oats.
- If the peanut butter seems quite hard / stiff when it comes out of the jar, I recommend reheating it up for a few seconds in the microwave to melt it and stirring well to mix the paste from the oil.
- If you don't have an ice cream scoop, you can simply create small balls of batter using your hands and flatten them. The ice cream scoop simply insures that the cookies have the same size.
- As a topping, you can use Chocolate Chips or Chunks, some fresh fruits like Blueberries, finely chopped Nuts or dried fruits like Raisins.
- Depending on the size and thickness of the cookies, they might need a little bit more or less time in the oven. Keep an eye on the colour as an indication. If they brown too quickly, reduce the oven temperature.
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