Peanut Butter Banana Oatmeal cookies only require 3 pantry ingredients and are ready in under 20 minutes! Plus, these 3 ingredient vegan peanut butter cookies are the best as an easy, quick dessert.
When I have a sweet tooth craving, I want something quick. Usually, it’s ice cream, or I’ll often do a yogurt parfait with honey and granola. These 3 ingredient banana oatmeal cookies are perfect when you want a quick and healthy dessert or snack.
Healthy no bake oatmeal cookies are the best, like these flourless pumpkin cookies. You definitely don’t have to bake these – since these vegan oatmeal cookies use 3 ingredients, you could eat as is.
However, I like them crisping up a bit from the oven and getting a little more structure – but that’s totally up to you!
Now that I have these banana oatmeal bites, I’m all set. They are exceptionally easy, and who wouldn’t want a recipe for 3 ingredient cookies with banana and peanut butter?!
What You Need For Healthy Banana Oatmeal Cookies
The three ingredients you’ll need for this banana oatmeal bites recipe are:
- Peanut Butter – I recommend a drippy one, like my all-time favorite brand
- Bananas – The riper the better for a sweeter product and more ease with mashing
- Oats – Any type of oats will do!
Because peanut butter and banana is a match made in heaven, and then we’re adding in some oats for structure and stability, not to mention beta glucan fiber, prebiotic fiber, iron and B Vitamins.
I also like to add some sea salt on top, as it makes a big difference in exaggerating the already delicious flavor.
I promise you, these healthy banana oatmeal cookies will be your new method for simple meal prep for snacks during the week. And then make sure to freeze some for later so future you will thank you.
3 Ingredient Banana Oatmeal Cookies Nutrition Facts
You can already guess that these 3 ingredient cookies with banana and peanut butter are going to be amazing but they are also very nutritious, considering we’re using three wholesome ingredients.
Each of these healthy no bake oatmeal cookies offers up 2 grams of fiber and nearly 3 grams of protein, making them a great snack to pair with a fruit, or another protein rich snack (like jerky, hard boiled eggs, yogurt) for sustained energy.
I always recommend my clients pair up snacks to make them last longer!
The peanut butter also offers healthy unsaturated fats, while the oats provide additional iron, fiber, B Vitamins and complex carbohydrate. Bananas offer potassium, B Vitamins, Vitamin C and antioxidants (Source).
Steps To Make Peanut Butter Banana Oatmeal Cookies
You’ll start by mashing your ripe bananas in a bowl, and then mixing with oats. Then, mix in your peanut butter until the batter is smooth.
At this point, if you wanted to enjoy them as vegan no bake cookies, you could just form them into cookie shape and put in the fridge for a bit, and then eat!
Otherwise, line your baking pan with parchment paper and divide the batter into 12-15 scoops.
If you like smaller cookies, you’ll get more, closer to 15.
I tend to like my 3 ingredient vegan banana cookies smaller because I share them with my girls and I find that they are easier for traveling (great road food idea!). But big ones may last a little longer.
There’s really no wrong way.
Then, you’ll bake and that’s it. That’s how easy these 3 ingredient banana oatmeal cookies are.
A fun and easier spin on my popular coconut flour oatmeal cookies.
They make for a great healthy nursing snack for breastfeeding hunger or a healthy postpartum snack, too. Since they have oats and peanut butter (both are lactogenic foods to increase milk supply), they are great for energy and satiety.
Utilize that chest freezer or deep freezer if you can to make your future self happy!
How To Store 3 Ingredient Vegan Peanut Butter Cookies
These healthy peanut butter oatmeal cookies are 100% best enjoyed out of the oven, sprinkled with a little sea salt. However, if you want to save them for later, just stick them in a freezable ziplock bag (these are my favorite). Store for up to 2-3 months.
For reheating, you can eat them cold or at room temperature, but I actually prefer them straight out of the toaster oven, to get a little crisp. I have several no bake healthy snacks that I prefer to enjoy that way!
Oh, and if you’re out of bananas, you could still make these as vegan oatmeal cookies with applesauce. Just use 1/2 cup to 3/4 cup of applesauce instead of the two bananas.
If doing this, I also like to add 1-2 tablespoons of flax seed to give them a little more structure and nutrients because the soft applesauce cookies are very fragile.
Helpful Tips For Banana Oatmeal Bites
Lastly, here are some helpful tips for these bite-sized cookies.
- Use Ripe Bananas – The riper, the better. Riper bananas produce a sweeter end product, without adding any sugar at all. If you’re curious as to why this is the case, here’s some information about why ripe bananas are sweeter.
- Bake a little longer for crisper cookies – My cookies were done around 12 minutes. However, if I wanted them a little crispier, I would have left them for up to 13-14 minutes.
- Use creamy peanut butter – I’ve had the best success with creamy peanut butter. It spreads more easily and can mix more easily. Alternatively, with a solid, thick, peanut butter, you may have to reheat it to melt it. If you are using a thicker peanut butter, using finer ground oats, like quick cooking oats, may help.
- Make 3 ingredient applesauce oatmeal cookies – Out of bananas or they aren’t ripe yet? You can substitute applesauce for bananas. The applesauce does give an apply flavor so if you’re not into that, it may not be best for you. Instead of the two bananas, use 3/4 cup applesauce and follow the same directions.
I hope you love these
If you make these, make sure to rate and review the recipe and tag @bucketlisttummy_rd on social media.
Other Vegan Snack Recipes
- No Bake Carrot Cake Bars
- Easy Trail Mix Bars
- Peanut Butter Banana Brownies
- Vegan Hemp Protein Bars
- Coconut Milk Chia Pudding
PIN for later
- 2 medium bananas
- 1.5 cup oats
- 1/4 cup peanut butter
- Preheat oven to 350.
- Mash bananas and mix in bowl with oatmeal. Add peanut butter and mix together until smooth.
- Line baking pan with parchment paper and divide mixture into 12 scoops. I love using this cookie scooper.
- Bake for 11-14 minutes, checking until done. Mine were done around 12 minutes. Cookies should be lightly browned.
- Top with sea salt, if desired
*If you like your cookies crispier, you’ll want to cook
To store, keep in a tightly sealed ziplock bag or stasher, or freeze for up to 3 months.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 26mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 3g
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