3 Ingredient vegan peanut butter cookies are ready in under 20 minutes. Great as a snack or healthy, quick dessert, you probably have these 3 ingredients in your pantry already!
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These vegan peanut butter cookies have 3 ingredients. That’s all you need when the craving strikes.
When I have a sweet tooth craving, I want something quick, and these 3 ingredient banana peanut butter cookies are perfect.
They are also great as a middle of the night breastfeeding snack. Keep a bunch on your nightstand!
I mean, since these vegan oatmeal cookies use 3 ingredients (sans eggs), you technically could eat them as is, without baking.
They’ll just be a little softer.
However, I like them crisping up a bit with the oven and giving these 3 ingredient vegan cookies a little more structure – but that’s totally up to you!
They are exceptionally easy, and who wouldn’t want a recipe for 3 ingredient banana oatmeal cookies?!
Why You’ll Love 3 Ingredient Vegan Peanut Butter Cookies
- Fit nearly any dietary pattern – These 3 ingredient cookies with banana and peanut butter are gluten-free, vegan, vegetarian, dairy-free, etc.
- Only 3 ingredients – Need I say more? Vegan peanut butter cookies are quick and easy!
- Budget Friendly – The 3 ingredients you need are pantry staples – I bet you already have them on hand!
- Kid friendly – No added sugars, some fruit and oats for energy, and peanut butter for staying power.
- Great for dessert – If you like a healthy sweet treat after dinner like me, these vegan peanut butter banana cookies are great for that!
3 Ingredients for Peanut Butter Banana Cookies
The three ingredients you’ll need for these 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! I would recommend quick-cooking oats for the best result. I like to get mine from Thrive Market and load up.
Since the bananas add a natural sweetness, these cookies have no added sugars and hence, can be a great peanut butter recipe for baby.
Minimal ingredient recipes are the best! This and my pomegranate chocolate bark are two of my favorites.
Because peanut butter and banana is a match made in heaven, we know these will be good.
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, flourless peanut butter banana cookies will be your new method for simple meal prep for snacks during the week.
Here’s a little bit more about the nutrition content of 3 ingredient cookies with banana and peanut butter.
- Each of these healthy vegan peanut butter cookies offers up 2 grams of fiber and nearly 3 grams of protein.
- Peanut butter offers healthy unsaturated fats and plant protein.
- Oats provide additional iron, beta glucan fiber, prebiotic fiber, B Vitamins and complex carbohydrates.
- Bananas offer potassium, B Vitamins, Vitamin C and antioxidants.
Because of this, they’re 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 and feel satisfied after eating.
How To Make Vegan Banana Peanut Butter Cookies
You’ll start by mashing your ripe bananas in a bowl, and then mixing with oats.
It may feel a little thick, so having mushier (ie – riper) bananas helps.
Then, mix in your peanut butter until the batter is smooth.
You can taste as you go along. That’s why these are the best 3 ingredient peanut butter cookies – no raw egg!
At this point, if you wanted to enjoy them as vegan no bake cookies, you could just form them into a cookie shape and put in the fridge for a bit, and then eat!
I’ve done this if I’m in a rush, but I prefer the crispier nature that happens out of the oven.
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 cookies smaller because I share them with my girls and I find that they are easier for traveling (great road trip food idea!).
But big ones may last a little longer in your house. There’s really no wrong way.
Just bake, and there you have it, a fun and easier spin on my popular coconut flour oatmeal cookies.
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!
Helpful Tips and FAQ
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. If you are using a thicker peanut butter, using finer ground oats, like quick cooking oats, may help.
- How to store – If you want to save your 3 ingredient banana oatmeal cookies 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.
- No Bake Carrot Cake Bars
- Easy Trail Mix Bars
- Peanut Butter Banana Brownies
- Vegan Hemp Protein Bars
- Coconut Milk Chia Pudding
- No bake healthy snacks
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 longer
To store, keep in a tightly sealed ziplock bag or stasher, or freeze for up to 3 months.
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Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 26mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 3g