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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
Today this was my breakfast. What can I say instead of thank you!
I love to bake & share my baked goods! Thank you!
I served this to my friend. He couldnt believe its only three ingredients. Banana is soo good.
Banana bread made as cookie? Wow. I cannot believe how creative you are haha.
Delicious and so easy.
I made these today and they taste awesome. I forgot to press them down so at 9 minutes I pressed them down with a spoon. Of course they were hot sobthe chocolate chips spread over the cookie. Although it didn’t effect the taste it did effect the look. I will remember next time. I am new to baking and trying new gluten free and vegan desserts. I will be enjoying more of your desserts
DELICIOUS AND SUPER EASY!
Kicked them up a notch.
Used chunky peanut butter and added cinnamon
I made these cookies this morning! I had a lot of ripe bananas and didn’t feel like making bread. Wonderful recipe! I didn’t use chocolate chip, instead I put mixed nuts in…Amazing!
So good. I only had one cup of oats so I used one cup of almond flour as well and 1/4 teaspoon of baking powder and baking soda each. Baked a little longer. New go-to for ripe bananas.
Hands down the easiest cookies I’ve ever made. So fast too! My husband said we are going to be making these a lot. Delicious! 😋
Excellent
Such a good and healthy cookie recipe!