3 Ingredient Peanut Butter Oatmeal Cookies
This healthy 3-ingredient banana oatmeal cookie recipe is 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.
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Servings: 24 cookies
Equipment
- 1 prepared baking sheet lined with parchment paper or a silicone mat
- 1 large bowl or medium bowl
- 1 cookie scoop optional
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 3 (354 grams) ripe bananas
- 2 cups (210 grams) old fashioned rolled oats certified gluten-free
- ⅓ cup (96 grams) peanut butter
Instructions
- Preheat oven or toaster oven to 350°F. Prepare a baking sheet with parchment paper or silicone baking mat (or they will stick to the pan).
- In a medium size bowl or large mixing bowl, peel and mash bananas with a fork or potato masher making sure not to leave any big chucks.3 ripe bananas
- Add the oats and peanut butter (and any favorite mix-ins) and stir until mixture is well combine.2 cups old fashioned rolled oats , ⅓ cup peanut butter
- 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!
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Notes
- You can lay the pre-baked cookies close together, they will not spread.
- Swap nut or seed butter into the mix, add chocolate chips, dried fruit, chopped nuts, unsweetened coconut flakes or seeds.
- Press a small well into the top of the cookie and add nut butter or jam before baking.
- Store up to 5 days in an airtight container in the fridge. Freeze for up to 2 months.
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