These healthy 3-ingredient banana oatmeal breakfast cookies are quick and easy to make in only 20 minutes! They're chewy and delicious which makes it hard to eat just one! The perfect way to use up those ripe bananas.
Why you'll love these breakfast cookies
- They taste like banana bread cookies or baked oatmeal and are quick to make. Full of good nutrition and perfect for a quick breakfast or an on-the-go-snack.
- They have no eggs, no flour, no sugar, no dairy and are gluten free!
- Bananas are high in potassium and fiber. They also add moisture and sweetness without added sugar. Oats have protein, fiber and complex carbs to give you energy and keep you feeing full and satisfied.
- Peanut butter is a great source of protein and tastes great when combined with bananas. Feel free to substitute with any nut butter or seed butter like tahini. These cookies will also work well if you leave the peanut butter out completely.
- Bananas: are perfect for keeping the ingredients sticking together. Make sure to use ripe bananas which are easy to mash, and have had time to develop their sweetness.
- Oats: provide a nice texture to these banana cookies. You can substitute with quick oats which will give the oatmeal cookies a smoother texture. You may need to use a little less banana if you go that route.
- Peanut butter: acts like a glue, similar to banana, to hold the cookie together. Use natural peanut butter without all the additives. Feel free to substitute with any nut or seed butter you have on hand. You can also use crunchy peanut butter.
see recipe card for all ingredients and quantities
How to make easy cookies
Preheat oven to 350 °F. Prepare a baking sheet with parchment paper or silicone baking mat. Lining the baking sheet is need so the cookies don't stick.
In a medium size bowl, peel and mash bananas with a fork or potato masher making sure not to leave any big chucks.
Add the oats and peanut butter (and any favorite mix-ins) and stir until mixture is well combine.
Drop about 1.5 tablespoons of the mixture onto the lined cookie sheet and use your fingers to shape and flatten into a cookie shape. This will make about 24, 2-inch cookies.
Bake for 15 minutes. Remove from oven and let cool for a few minutes. Enjoy!
Tips Tricks and Variations
- A ripe banana should be easy to mash. I use a fork but you can use a potato masher if you prefer.
- The cookies will not spread when they bake so make sure to shape each cookie the way you'd like it when finished baking. I take about 1.5 tablespoons of the mixture and shape it into a cookie shape with my fingers. You don't need too much space between each cookie on the baking tray, so go ahead and lay the pre-baked cookies close together without touching.
- Make sure to use parchment paper or a silicone slip mat when baking or they will stick to the tray.
- This cookie is super versatile so have fun with mixing things up. Swap nut or seed butter into the mix, add chocolate chips, dried fruit, chopped nuts, unsweetened coconut flakes or seeds. You can also press a small well into the top of the cookie and add nut butter or jam before baking.
Note: the banana oatmeal cookies may turn a little darker brown after a day or so. Don't be surprised! This is due to the banana and will not affect the cookie.
- Parchment paper or silicone slip mat
- Baking tray
- Mixing bowl and fork or potato masher
These cookies will last up to 5 days in an airtight container. Some like to leave them on the counter at room temperature but I much prefer to store them in the fridge. They will also freeze well for up to 2 months.Print