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My banana bread cookies are soft, chewy, and taste like freshly baked banana bread! They’re made with 3 wholesome ingredients and ones I feel good about my family eating.
Obsessed with banana bread? Try my healthy banana cake, flourless banana bread, or 4-ingredient banana muffins.
We always have a loaf of banana bread in the house. Yes, always…
And while my family SAYS they’re not tired of my banana bread, I know it’s important to mix things up. That’s why I came up with my new banana bread adjacent recipe–in the form of cookies! It’s one that I make when I really don’t want to whip up a whole loaf and one that I can feel good about them eating every single day. Yes, seriously…
Table of Contents
Why I love this recipe
- Only 3 key ingredients. All you need are oats, bananas, and peanut butter.
- Diet-friendly. Without even trying, this recipe is gluten-free, vegan, and naturally sweetened!
- Healthy enough for breakfast. You’re essentially eating oatmeal with peanut butter and banana…that sounds like breakfast to me!
- Quick and easy. The prep time is under 2 minutes, and they only need 12 minutes to bake.
Ingredients needed
- Mashed banana. Try to use the ripest, brownest bananas you have. These will yield the sweetest cookies with the most banana flavor.
- Rolled oats. Also known as old-fashioned oats. I also tested the recipe with instant oats, and the results yielded a softer, chewier texture, so pick your poison. Use certified gluten-free oats if needed.
- Peanut butter. Use smooth, drippy peanut butter with no added salt. Crunchy peanut butter will make the cookies too crumbly. For a nut-free version, use tahini or sunflower seed butter.
- Semisweet chocolate chips. Optional, but what’s the harm in a few chocolate chips?
How to make banana bread cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. In a large bowl, mash the bananas with a fork, then add the remaining ingredients and mix until smooth. Fold in chocolate chips if desired.
Step 2- Shape. Form 12 cookie dough balls and place them on the prepared baking sheet.
Step 3- Bake. Press them into a cookie shape and bake until the edges are firm. Let them cool on a wire rack.
Arman’s recipe tips
- Don’t have enough ripe bananas? Use equal portions of unsweetened applesauce.
- Add 1 teaspoon of baking soda or baking powder. While optional, a tiny amount of leavening agent can give the cookies stability.
- If the batter is too thin, add more oats or oat flour.
- Lightly oil a cookie scoop. So shaping the cookie dough is less messy.
- Avoid overbaking. The exact time is just an estimate, so your cookies may take more or less time. You’ll know they’re done baking when the edges are firm and begin to lift from the pan. Any longer, and you risk them becoming hard and gummy.
Variations
- Enhance the flavor. Add one teaspoon of vanilla extract or a dash of ground cinnamon.
- Add sugar. Depending on how sweet I want my cookies, sometimes I’ll add a tablespoon of brown sugar. This gives the cookies a more caramelized flavor–kind of like bananas foster!
- Swap the mix-ins. Add walnuts, pecans, or milk chocolate chunks.
Storage instructions
To store: Store the leftover cookies in an airtight container in the refrigerator for 3-4 days.
To freeze: Freeze cookies in a freezer bag for up to 6 months.
Frequently asked questions
Yes, frozen bananas can be used to make these banana cookies. Thaw them completely before mashing them and adding them to the mixture.
More healthy cookie recipes
- Applesauce cookies
- Healthy oatmeal chocolate chip cookies
- Yogurt cookies
- Healthy peanut butter cookies
- Or any of these cookie recipes
3-Ingredient Banana Bread Cookies
Video
Ingredients
- 3 large bananas mashed
- 2 cups rolled oats can sub for rolled or quick oats
- 1/2 cup peanut butter can sub for any nut or seed butter
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 the 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 them 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
Nutrition
Originally updated July 2023, updated and republished November 2024
I substituted almond meal and this still worked great. Thank you for a very tasty cookie recipe
I don’t like cookies. I like kale chips…. 😆 😆 😆
Sorry, I couldn’t resist 😛 Pass me the chocolate chip cookies, pls & thx.
I legit have chocolate chips right next to me- TJ’s semi sweet chunks 😀
sometimes i think you read my mind. Like how i want banana bread but don’t want to make actual bread. so ya, these cookies —> SPOT ON and perfect for snacking
YESSS. Cheers cornbread.
I could visit your site on a full stomach and instantly become hungry again! These look awesome and easy to make. In other words, I’m making them….now. And yes to sweet avocado treats! Cacao + stevia + avocado in blender and I’m set.
Cheers mate! Oh that sounds awesome!
i love this banana bread version of your famous no-bake cookies, banana bread always holds a special place in my heart 🙂 i’ve tried avocado mousse and it was pretty good but i had to use so much chocolate and maple syrup to mask the flavor of the avocado which probably reversed it’s health benefits lol. chocolate chips and pecans are my #1 fav add-in, although i need to get my hands on those salted caramel chips too!
Thanks so much 🙂 I could live in banana bread! haha!
3 ingredients…whattt?! done. it sounds easy enough for me! i love how soft and gooey they look.
Sooo good- They are so easy!
First off, delicious and easy. Second off, a breakfast sandwich without eggs or cheese is unworthy of the name, or your taste buds.
Right? Thank you!
Salted Caramel chips??? I didn’t know such a beautiful thing existed. I will be looking out for those!
They are too good- Better eaten without cookies 😉
OMG! I am definitely making these cookies this weekend. Salted caramel chips!?!? Yum!!
YES! thank you!
umm these look delicious Arman! Let me say, I know the struggle with that avocado pudding and getting it to look pretty :p but I’ve NEVER tried those chips..I MUST.
They are so delicious!
These cookies look amazing!! Plus, with salted caramel chips?? Umm YUM! I am definitely going to try these once my bananas ripen, which hopefully will be soon because these just look too good.
YES! Thank you!
I hope this doesn’t come out too creepy, but I must say – I can’t get enough of your cookies 😉
agreed 🙂
hahahaha creepy? Never. Thanks love!
I have never made an avocado dessert before. Avocados seldom make it beyond guacamole here…we’re talking several times a week…we are ADDICTED! Your cookies sound fabulous as usual and easy which is good. I am sharing my spicy carrot refrigerator pickles in your linkup because apparently a pickle tray is a thing in some areas at Thanksgiving…and its going to be in my house too, starting with this Thanksgiving. I grew up in the wrong part of the country…I LOVE pickles! I am so excited about the idea of a pickle tray! Woo hoo! I may not have room for turkey…
Pickle trays…I’m envious yum!