3 Ingredient Flourless Banana Bread Cookies

Soft and chewy cookies that taste like banana bread but are healthy for you! Just one bowl and twelve minutes are needed to whip up these quick and easy cookies! Gluten-free, vegan, and refined sugar free, these cookies have no flour, butter, oil, or added sugar in them!

3 ingredient flourless banana bread cookies

3 Ingredient Banana Bread Cookies

The infamous 3 ingredient banana cookies aren’t anything new- In fact, they were one of the first cookies I ever made growing up, thanks to the cereal box in most Australian households. I took the basis of that to share with you guys the three-ingredient pumpkin cookies and the three-ingredient applesauce cookies and today- The banana version.

While traditional 3 ingredient banana cookies call for flour, I wanted them to have a more ‘bread’ like texture. For that, I used gluten-free rolled oats.

There are some recipes out there which call for just two ingredients- The mashed banana and the oats but to be honest, unless I had three overripe bananas per half cup of oats, I was presented with nothing more than hockey pucks.

To compensate, I added some smooth peanut butter, but have definitely made this with my beloved almond butter before too.

The BEST healthy banana bread cookies

These healthy three ingredient flourless banana bread cookies are your quick sweet fix with kitchen items you’d most likely have on hand.

These cookies are soft, chewy, and if you use the gluten-free old fashioned oats, and have a texture similar to thick banana bread.

Naturally gluten-free and vegan, these cookies are also free from flour, butter, oil, or added sugars- Hi 5 to bananas for sweetness! 

gluten free vegan banana bread cookies

BANANA BREAD COOKIE INGREDIENTS

  • Bananas. The more overripe your bananas are, the sweeter your cookies will be. 
  • Rolled Oats (old fashioned oats). Provide the chewy texture, and goes so well with banana and peanut butter. You can use quick oats (instant oats) but they will be softer. 
  • Peanut Butter. Smooth, creamy, and drippy peanut butter must be used. If you use crunchy or thick peanut butter, you’ll find the cookies to be hard to mix.
  • Chocolate Chips. Optional, but highly recommended. 

In terms of substitutions, you can substitute the peanut butter for any smooth nut or seed butter. I enjoy them using almond butter and tahini.

The only suitable substitution for the oats is quinoa flakes. Be wary that if you use them, the cookies will be more soft and doughy. 

HOW TO MAKE 3 INGREDIENT BANANA BREAD COOKIES

Making these banana bread cookies is super simple and requires just one bowl.

Start by mixing together your mashed bananas, oats, and peanut butter. Once mixed, fold through your chocolate chips, if using them. 

Form 12 balls of dough and place it on a lined pan. Bake for 10-12 minutes, at 180C/350F for around 10-12 minutes. Once the cookies go golden around the edges, remove and let cool on the pan completely. 

Remember, the cookies continue to cook as they cool. 

STORING BANANA BREAD COOKIES

As these cookies have no flour, no butter, and no oil in them, they should not be stored at room temperature. 

Store the cookies in a sealable container in the refrigerator, or on a plate, covered in plastic wrap. Flourless banana bread cookies will keep for 5 days.

Can you freeze banana bread cookies? Yes, cookies are freezer-friendly and can be stored in the freezer. Wrap the cookies in parchment paper and place them in a ziplock bag or freezer-friendly container. Cookies will keep well frozen for up to 2 months. 

TIPS AND TRICKS FOR PERFECT BANANA BREAD COOKIES

Lightly wet your hands and form the balls of cookie dough, instead of a cookie scoop. You’ll find the cookies form much better, and spread much less.

Do not over-bake the cookies. They will not become hard, but gummy if you over-cook them. Remove them when they just begin to go golden brown around the edges (10-12 minutes). They continue to cook as they cool down. 

If you want to make these cookies without oats, you can make these paleo breakfast cookies. They use almond flour, and are soft-baked! 

If you want to substitute the banana for something else, you can use unsweetened applesauce. Start with 1 ¼ cups, but you may need more oats (if the batter is too thin) or more applesauce (if the batter is too thick). 

These cookies are not super sweet- They rely on the banana for sweetness. If you prefer super sweet cookies, add some maple syrup or sweetener, to taste. 

3 ingredient flourless banana bread cookies

MORE SIMPLE FLOURLESS COOKIE RECIPES

banana oat cookies

Three Ingredient Flourless Banana Bread Cookies

Soft and chewy cookies which taste like banana bread but are healthy for you! Just one bowl and twelve minutes is needed to whip up these quick and easy cookies! Gluten free, vegan and refined sugar free, these cookies have no flour, butter, oil or added sugar in them- The perfect snack!
5 from 18 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: banana bread cookies, banana oat cookies, breakfast cookies
Prep Time: 2 minutes
Cook Time: 10 minutes
Servings: 12 cookies
Calories: 145kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F and line a large baking tray with baking paper and set aside.
  • In a large mixing bowl, combine the bananas, oats, and peanut butter and mix very well. If batter is too thin, add more oats. Fold through chocolate chips, if using them.
  • Using your hands or a cookie scoop, form into 12 balls and set on the lined baking tray. Press each ball into a cookie shape and bake for 10-12 minutes, or until slightly firm on the edges and remove. Allow to cool on the tray completely.

Notes

Do not over-bake the cookies, as they continue to cook while cooling on the baking tray.
To make this grain-free and paleo, click here.
TO STORE: Store the cookies in a sealable container in the refrigerator, or on a plate, covered in plastic wrap. Flourless banana bread cookies will keep for 5 days.
TO FREEZE: Wrap the cookies in parchment paper and place them in a ziplock bag or freezer-friendly container. Cookies will keep well frozen for up to 2 months. 

Nutrition

Serving: 1cookie | Calories: 145kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Sodium: 50mg | Potassium: 240mg | Fiber: 3g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg | NET CARBS: 16g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

 flourless banana bread cookies

 

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    Breakfast Cookies Cookies Desserts Gluten Free recipe Vegan

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    Comments

    65 thoughts on “3 Ingredient Flourless Banana Bread Cookies

    1. I haven’t tried the avocado desserts yet but always wanted to taste the avocado mousse or pudding recipes I see floating around. I needed something to do with my abundance of overripe bananas – good recipe for them!

    2. I make “cookies” with rolled oats, banana, and chocolate chips for a quick snack quite often, but you’re right, these look more like cookies! I might could even convenience my husband.
      Thanks for the link-up. I’m glad your job provides you with lots of fun things to eat 🙂

    3. Whatever the question: chocolate is the answer. Any baked good is made better by adding chocolate chips. Or maybe salted caramel (!) chips but I can’t speak from experience here as – unfortunately – Germany is as behind as Australia.

    4. Wait, a breakfast sandwich without cheese or eggs? That sounds really upsetting and I’d be pissed.

      Second, one of my absolute favorite cookies is one they make on campus at work (working at a college = dangerous)- it’s a Reese’s cookie with PB and chocolate chunks in it. It’s amazing.

    Have a comment? Go for it!