3 Ingredient Peanut Butter Oatmeal Cookies


Sometimes the simplest baking ideas are the best. These 3 ingredient Peanut Butter Oatmeal Cookies are one of the easiest recipes ever! One of my favorite things to bake and eat is oatmeal cookies. I like making them because if you want you can add all kinds of weird stuff for filling and topping. Also I’m a huge fan of peanut butter and it’s a classic combination with oats.


These healthy banana oatmeal breakfast cookies are made with peanut butter and no flour, but you’d never tell! Rolled oats, banana, and peanut butter are combined to make thick and chewy cookies. No eggs, no sugar and an option to make this without banana! 

3 Ingredient Breakfast Cookies

When it comes to breakfast, I used to always think I was oatmeal, sweet bread, or a pancake kind of guy. 

Not to play favorites, but as long as there was some banana in there too, I’d be a happy camper. No wonder some of my favorite breakfasts were banana pancakesbanana breakfast bread, and even a banana bread mug cake.

Now we can add cookies to the mix.

One of my favorite snacks are my flourless banana bread cookies, but enjoying them for breakfast would be a little bit generous. While delicious, they didn’t have the staying power I needed.

I played around with the original recipe, wanting to see if I could adapt it to be more filling. I also wanted to see if I could keep them for a longer period of time, as I am ALL about prepping breakfasts in advance.

You guys, these oatmeal breakfast cookies have the BEST texture ever- Soft, chewy and

When it comes to taste, it is a mix between banana bread, oatmeal cookies and almost buttery, thanks to the peanut butter. 

Not only are these quick and easy breakfast cookies made with just 3 ingredients, but they are also vegan, gluten-free, dairy free and refined sugar free!

Sugar free chocolate chips

To make these oatmeal breakfast cookies, you only need THREE (or 4!) ingredients-

  • Rolled or Old fashioned oats
  • Peanut Butter
  • Banana
  • Chocolate Chips (optional)

That’s it! 


Gluten-free rolled oats (old fashioned oats) are the best type of oats to use, as it provides the best chewy texture, and helps hold the cookies together. Quick oats and oat bran will also work, but you will need to increase the amount by an extra tablespoon or two.

To make these cookies without oatmeal, you can substitute it for quinoa flakes or buckwheat flakes. I wasn’t a fan of the buckwheat flakes, as it had a really chewy, almost nutty texture. 


As a die-hard peanut butter fan, I LOVED these breakfast cookies, as the peanut butter flavor was really evident. 

However, I know many readers can’t tolerate peanut butter or aren’t a fan of it. You can substitute it with almond butter or even cashew butter.

To keep it nut-free, sunflower seed butter and smooth tahini can also be used. 


Again, I’m a huge banana fan, especially at breakfast, so I was fine as it was.

However, I tested it out with unsweetened applesauce and pumpkin. Both of these work fine, but you’ll need to take note of the changes below.

The best banana substitute is using both applesauce AND pumpkin. The applesauce will provide a slight sweetness, and the pumpkin helps keep the cookies firmer. However, you will need to add some sweetener, like granulated monk fruitswerve or even liquid stevia. 

If you only use unsweetened applesauce, you will need to add an extra 1/4 cup of rolled oats.

If you only use pumpkin, you may need to add a tablespoon more of pumpkin.


Don’t be afraid to add more oats if you find the batter to be too thin- This is often due to the amount of mashed banana used. 

Definitely add some chocolate chips, for a little fun. I prefer using mini chocolate chips, as they spread evenly, but standard sized chocolate chips work well too. 

Use a cookie mat to bake the cookies on, for easy removal. If you use a cookie sheet, ensure you lightly grease it.

When it comes to storage of the breakfast cookies, PLEASE refrigerate them. I tried leaving these cookies out at room temperature and after 2 days, it really lacked flavor and even started to spoil. These cookies can be refrigerated for up to 5 days.

These breakfast cookies are definitely freezer friendly too! They can be kept frozen for up to 2 months, just be sure to thaw overnight before eating! 


These amazing 3 ingredient peanut butter oatmeal cookies are absolutely delicious, super easy to make and healthier than you’d expect. This is the perfect sweet treat or breakfast you can make ahead and prepare for later.

Chocolate chip peanut butter oatmeal cookie on a plate, surrounded by more cookies.

I love cookies (who doesn’t?), and I always get excited about the thought of a healthy cookie. This one ticks all the boxes for me: it’s thick and chewy, filling, rich in goodness like fiber and vitamins, and is totally acceptable to eat for breakfast.


These peanut butter oatmeal cookies only require 3 ingredients: peanut butter, ripe bananas, and rolled oats.

You can also add extra add-ins as you wish, like chocolate chips or raisins.


Preheat the oven to 185°C/175°C fan oven/365°F.

Mash the bananas in a bowl until smooth.

Add rolled oats and peanut butter, and stir to combine all the ingredients. Add any add-ins if you wish.

Use a fork or spoon to spread the cookie dough into cookies on a baking sheet covered baking tray. The cookies will not change shape when they cook, so shape them the way you want them to turn out.

Bake the cookies for about 15-20 minutes, or until they are golden brown. The cookies will still be soft when removed from the oven.

Move the cookies from the baking tray to a cooling rack. Allow them to cool down completely, which will also help the cookies crisp up.

💡 TIP! Make a big batch and freeze the cookies down to quick and easy future treats, snacks or sweet breakfasts.


Here is how you can get these healthy cookies perfect:

  • Use ripe bananas, ideally they should be covered with brown spots. Unripe bananas will not taste as good, and can be hard to mash properly.
  • Add any add-ins you like. Try adding roughly chopped peanuts, chocolate chips, raisins, blueberries, chocolate spread or coconut flakes.
  • This recipe contains no sugar, as the ripe bananas add enough sweetness. If you wish, you can add some brown sugar or honey for extra sweetening.
Peanut butter oatmeal cookie on a plate.


Leftover cookies can be stored in an airtight container for up to a few days. They can also be frozen for up to 3 months.

Peanut butter banana breakfast cookies are an excellent make ahead breakfast. Simply freeze them down individually, and thaw them as needed.


Are these 3 ingredient peanut butter oatmeal cookies healthy? – Absolutely. These cookies are filling and rich in fiber – perfect as a healthy treat or for breakfast. Just avoid eating all of them in one go!

Can these be made vegan? – Yes. These cookies are in fact vegan and vegetarian by default!

Are these cookies allergy friendly? – These are dairy free, soy free and egg free. Use almond butter or sunflower seed butter if you have a peanut allergy, and use gluten free oats if necessary.


These Peanut Butter Banana Oatmeal Cookies are delicious Breakfast Cookies and a great Healthy Snack. Made with 3 ingredients only, these kid-friendly soft and chewy cookies are super quick and easy to prepare with no eggs, no sugar and no flour. They are vegan and gluten-free friendly too!

Close up on one peanut butter banana oatmeal cookie topped with chocolate chips.


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!

I simply love these very few ingredients recipes for breakfast like my 3 Ingredients Banana Pancakes, but what’s even better with these super soft and chewy cookies is that they can be made in advance and will stay fresh for days.

With no added sugar, no sweeteners, no eggs and no flour, these cookies are very kid-friendly and toddler-friendly. Like a mini version of my Chocolate Chip Banana Oat Muffins and Flourless Banana Oatmeal Muffins, they are perfect for a quick make-ahead breakfast or snack on the go.

And just like my Almond Flour Peanut Butter Cookies and Chocolate Peanut Butter Balls, these treats also happen to be Gluten-Free Friendly and Vegan, so most people can enjoy them!


The name of the recipe says it all… you will only need 3 ingredients to make these Banana Breakfast Cookies:

  • 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 when possible.
  • Bananas: the ripest, the better. The sweetness of the cookies only come 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 OatsMake sure to use certified gluten-free oats if you need these cookies to be gluten-free.


There are SO many ingredients you can add to these cookies to customise them and make them your own! I went for a combination of Cinnamon and Dark Chocolate Chips, but you can basically add any ingredients you’d like.

  • Cinnamon: this spice works amazingly well with peanut butter and bananas! A simple way to add even more flavours.
  • Chocolate Chips: again, what else but chocolate to compliment these breakfast cookies? Use Dark Chocolate or Milk Chocolate Chips, it is completely up to you.
  • Vanilla: just like the cinnamon, adding vanilla extract or essence is a simple way to boost the flavour of these Banana Peanut Butter Oatmeal Cookies!
  • Chopped Nuts: a simple way to add some crunch! Make sure to chop them finely if adding them directly into the batter.
  • Dried Fruits: raisins/sultanas would be a good alternative to chocolate chips for example.


These Flourless Oatmeal Banana Peanut Butter Cookies are probably the easiest cookies you will ever make… All you need is one bowl and a masher for the bananas (though you could absolutely mash the bananas with a fork too….)

  • Preheat your oven on 180’C/350’F and line a baking tray with a sheet of baking paper.
  • Photo 1: Finely mash the Bananas in a large bowl using a potato masher or a fork. Add the Smooth Peanut Butter (and optionally the Cinnamon).
  • Photo 2: Whisk 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.
  • Photo 5: Using a small Ice Cream Scoop (or just using your hands to create small balls), scoop out small dollops of Peanut Butter Banana Oatmeal Cookie batter on the baking tray. Gently flatten the cookies with your fingers.
  • Photo 6: Optional – top the cookies with some Chocolate Chips – or any toppings of your choosing.
  • 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.

(*) 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.


  • 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.
  • I do not recommend mixing Chocolate Chips directly into the batter unless using mini chocolate chips or very finely chopped chocolate.
  • 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.
  • Don’t transfer the cookies on a cooling rack straight out of the oven or they will likely break. They need to cool down for at least 10 to 15 minutes on the baking tray to start hardening first.
  • If they seem to burn or get very brown quickly, lower the temperature of the oven.
One cookie topped with dark chocolate chips on a white surface.


Can I use Instant Oats instead of Rolled Oats?

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.

Can I use Crunchy Peanut Butter instead of Smooth Peanut Butter?

Absolutely, it is a great way to add more crunch and texture to these cookies. You could also try them with different Nut Butter like Almond Butter if you want!

How long will they last

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.

Can I freeze these cookies?

I do not recommend freezing these oatmeal breakfast cookies.

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