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 pancakes, banana 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!
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!
OATMEAL AND ALTERNATIVES
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.
PEANUT BUTTER ALTERNATIVES
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.
HOW TO MAKE OATMEAL COOKIES WITHOUT BANANA
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 fruit, swerve 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.
TIPS AND TRICKS FOR PERFECT 3 INGREDIENT OATMEAL COOKIES
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!
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3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free)
Ingredients
- 2 cups gluten free rolled oats Can sub for quinoa flakes or buckwheat flakes
- 3 large overripe bananas, mashed
- 1/2 cup peanut butter can sub for any nut or seed butter
- 1/4 cup chocolate chips of choice Optional
Instructions
- Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
- Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven.
- Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.
Notes
Nutrition
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Awesome makeover for the blog, Arman! Not to mention–these breakfast cookies look stellar! I love a perfectly easy recipe. I usually see a recipe like this, except there’s no peanut butter. Otherwise, their recipes aren’t as tasty. Peanut butter elevates ANYTHING!
So… I’m using applesauce, but in what measurement??
Start with 1 cup, adjust as needed!
Hi do you use regular or quick oats for these? Thanks.
You can!
Delicious! My little ones loved them too! We ground the oats first, but otherwise followed the recipe exactly – Thank you 🙂
😀 Yum! Glad to hear the little one enjoyed it! 🙂
I just made these. Sooo yummy! I used tahini, dark chocolate chips and sprinkled some ground flax in the mix. Very awesome and so easy. 🙂
So glad to hear it, Lisa!
what degrees do you bake at?
180C/350F.
Could you substitute the oats for almond flour?
I’ve only tried the recipe as written. You could try this recipe instead- https://thebigmansworld.com/paleo-breakfast-cookies/
My husband loves peanut butter, I made these for him and he LOOOOVED them! They are just perfect and what we both looked for. Just 3 ingredients too! Thank you so much
Thanks for the feedback, Carmen!
Great no added sugar recipe! I made these this morning and my kids loved them! I used previously frozen bananas and added ground flax, black sesame seed powder and protein powder to help boost our nutritional value.
Love it! thanks for the feedback, Hannah!
I would like to add ground flax seed. What would be the amount without ruining the nice recipe?
No idea- only tried this recipe as written. Maybe experiment and 2 tablespoons and go from there.
Thanks Arman for the recipe! It was really delicious my little one loved it, I was able to make 12 big cookies with the recipe. My baby loved these Ive already made it twice this week (He had it without chocolate chips whereas my batch was with extra chocolate chips)
Ahh I love that! Hope you are staying safe, Amy!
I only had 2 bananas so added 1/2 of apple butter and used almond butter instead of peanut butter, worked well!
Fabulous, thanks for the feedback!
Is there a way to find out grams instead of cups please?
Hi Nicola, we are updating older recipes slowly- only newer ones have grams included.
These were really good. I used a combination of almond and cashew butter instead of peanut and topped half with raw cocoa nibs and the other half with coconut flakes. Delicious!
😀 sounds great!
They are really really good!! I set them as thinly as I could so that they were crispy and it worked! the peanut butter flavor is not overpowering at all, very subtle, and the sweetness is perfect. I added some nuts too.
Sounds like fantastic additions!
Thanks for the recipes. They look great.W be giving them a go tomorrow.
One thing though. Would you mind adding the quantities in grams? It’s only north America and Sri Lanka that use non metric now. Thanks!
Hi we are slowly adding it to all new recipes!
What about using steel cut oats?
I haven’t tried, feel free to experiment and see!