3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free)

5 from 1087 votes

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 Banana Oatmeal Cookies with chocolate chips

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!

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! 

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! 


3 ingredient flourless banana oatmeal cookies with chocolate chips

3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free)

These healthy oatmeal breakfast cookies need just 3 ingredients and 12 minutes to whip up! Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast! Eggless, vegan and gluten-free
5 from 1087 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, australian, English
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 cookies
Calories: 103kcal
Author: Arman

Ingredients

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

3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free) should be kept refrigerated and will keep for 5 days. They are freezer-friendly, for up to two months. 

Nutrition

Serving: 1Cookie | Calories: 103kcal | Carbohydrates: 19g | Protein: 6.5g | Fat: 6g | Fiber: 6g | Vitamin A: 1250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 13g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

banana oatmeal cookies covered in chocolate chips

Comments

77 thoughts on “3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free)

  1. 5 stars
    Thanks for the recipe! I added the chocolate chips plus a little honey, a dash of cinnamon, a dash of salt and 1/2 tsp of vanilla. Great treat to help start the new year right!

  2. I made these breakfast cookies today add added some walnuts, a bit of maple syrup and cinnamon. They turned out great!! As well, I substituted with applesauce and pumpkin for have of the banana. Awesome and very nutritious treat!!

  3. Can I use 1 cup of rolled oats and 1 cup of quinoa flakes or should I stick with the 2 cups of the same? Also, what would I use the applesauce for, a banana replacement? Can’t wait to try these. Thanks.

  4. These are delicious! I used one cup of Bob’s Red Mill gluten free quick cooking rolled oats and one cup of quinoa flakes. I also used Sunbutter ans Pascha unsweetened chocolate chips. Between the sweetness of the SunButter and the unsweetened chips, the balance is perfect for breakfast! I was able to get 16 cookies using a large-ish ice cream scooper. Thank you for the easy and delicious recipe!!

  5. I am going to try this! But I cannot eat the choclate chips— could I substitute walnuts or butterscotch chips instead?

  6. 5 stars
    This was an excellent recipe. Instead of the sugar free choc chips, I used a couple of tsp of organic cacao powder and it was delish 🙂 ♥
    This will definitely be one of my go to cookies.

  7. Just made these this afternoon – although I used supermarket porridge oats and a crushed up cadburys chocolate bar, they still came out great. This will become a breakfast staple in our house!

  8. 5 stars
    These are perfectly delicious and healthy cookies. I followed the exact recipe. This recipe will be my go to when I have over ripe bananas. There was a lot of batter so I was able to make 12 cookies rather than 8. I guess I can eat 2 for breakfast?!?

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