These Peanut Butter Banana Oatmeal Cookies are easy 3-ingredient vegan cookies that are perfect for a simple breakfast or for a quick snack. Plus, these vegan banana oatmeal cookies have no added sugar, and they are kid-friendly.

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Peanut Butter Banana Oatmeal Cookies

These peanut butter banana oatmeal cookies are easy 3-ingredient breakfast cookies with no eggs or milk.

4.75 from 68 votes

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Prep Time: 10

Cook Time: 12

Total Time: 22

Course: Breakfast

Cuisine: American

Servings: 8 cookies

Calories: 109.4 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

Classic

▢ 1 medium Ripe Banana - ripe, black spots on the skin, equivalent 1/2 cup mashed (note 1)
▢ ¼ cup Peanut Butter (Unsalted) - (note 2)
▢ 1 ¼ cup Old-Fashioned Rolled Oats - (note 3)

Optional, if banana not ripe enough

▢ ½ teaspoon Vanilla Stevia - add if your banana are not ripe/sweet enough

Instructions

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper if needed to prevent the cookies from sticking to the paper. Set aside.
In a large mixing bowl, add the peeled, ripe banana, mash with a fork, and check that you get 1/2 cup of mashed banana.
Stir in peanut butter, and rolled oats until it form a sticky cookie batter.
Form 8 cookie dough balls of the same size.
Place each cookie dough ball onto the prepared cookie sheet, leaving 1 inch of space between each. Lightly oil your hand palm, and press to flatten the cookie dough balls. If the sides crack, pat them with oiled fingers to reform a nice round shape. The cookies won't expand in the oven. The shape you give now is the shape you get after baking them.
Bake the cookies for 14-16 minutes at 350°F (180°C) until golden brown on the sides.
Let the cookies cool on a cookie rack for 20 minutes until they reach room temperature. The sweetness and flavor increase when the cookies are cool. If not sweet enough, after baking, drizzle some melted vegan dark chocolate on top!

Notes

Note 1: Or 1/2 cup of unsweetened applesauce.

Note 2: You can also use almond butter or cashew butter. For a nut-free option, use sunflower seed butter or tahini.

Note 3: Or 1 1/4 cups of quick oats.

Nutrition booster: You can add up to 1/4 cup of small-sized add-ins, like finely chopped nuts (pecans, walnuts, or pistachios), small seeds like sesame seeds, sunflower seeds, hemp seeds, for a boost of protein. Watch out with chia seeds and flaxseeds. They are very high in fiber, so they soak up a lot of liquid. Don’t add more than 2 tablespoons.

Storage: Store in the fridge, in an airtight container for up to 3 days, or freeze in freezer bags for up to 1 month. Thaw the day before at room temperature.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

Let’s see what you need:

Ingredients for Peanut Butter Banana Oatmeal Cookies

Ripe Banana – I am talking about bananas with dark spots on the skin and almost dark inside. They are the ones you need to make those cookies without adding any sweetener.
Peanut Butter – Use natural peanut butter with no added oil, no added sugar, or salt. You can alternatively use almond butter, cashew butter, or sunflower seed butter.
Rolled Oats – you need the finely chopped grains, not the large ones, or the cookies will be dry.