3 Ingredient Peanut Butter Banana Cookies

Slightly sweet, healthy peanut butter banana cookies taste like banana bread and are made with just 3 ingredients! Perfect for breakfast, snack, or even a light dessert.

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Lightly Sweet, Highly Satisfying Peanut Butter Banana Cookies That Are As Easy As Can Be

How easy are these easy peanut butter banana cookies, you say? Well, they’re so easy that you’ll barely start making them before you’re finished! All you need are 3 simple ingredients, a bit of mashing-mashing-scooping, a few minutes in the oven, and bam! You’ve got the easiest ever 3 ingredient peanut butter banana cookies. Let’s start baking!

Just 3 Ingredients for Peanut Butter Banana Cookies

But what are these 3 ingredients, anyway? Well, to make these peanut butter banana cookies, you’ll grab two of the most obvious ingredients: peanut butter and banana, then one more to take this treat from mere sweet goodness to an actual cookie: oats!

• Peanut butter
• Banana
• Oats

Could this be any easier? Why, Chandler, no! We’ll whip these banana peanut butter cookies up in no time! And with all that extra time, we could even make a batch of these Oatmeal Cookie Bars, too.

How Do I Customize These Peanut Butter Banana Cookies?

Customizing these peanut butter banana cookies is pretty simple. You can change everything from the peanut butter to the add-ins. Check it out:

To Substitute the Peanut Butter: You can go a little wild here and use something fun like homemade cashew butter, pecan butter, or sunflower seed butter. Or, you can stick to a closer substitute and use something like almond butter. You can do the same type of substitute for my Ultimate Monster Cookies.

To Substitute the Nuts: I recommend using finely chopped pecans or walnuts in these banana peanut butter cookies. However, you can use any kind of nut or seed that you’d like. (I’m not 100% sure about tiny seeds like chia seeds, which can cover a ton of ground and tend to make things gooey, but sunflower seeds and pumpkin seeds could be a good choice.)

You can go in an entirely different direction and add chocolate chips, dried fruit, or maybe something fun like chopped pretzels instead of nuts! If using dried fruits, just make sure to finely chop them so you don’t get any huge pieces that could make your peanut butter banana cookies fall apart.

How to Make Peanut Butter Banana Cookies

Making these peanut butter banana cookies is easy. The hard part? Trying not to eat them all at once! Check out how truly easy it is to make these scrumptious gems:

First, start by preheating the oven to 350°F. Then, grab a baking sheet and coat it in parchment.

Then, peel a medium-sized banana and toss it into a mixing bowl. Grab a pastry cutter and mash that banana until it’s nearly smooth.

Measure out your peanut butter and add it to the bananas.

Next, pour in the oats. Fold the oats in until you get a wet and sticky dough.

Now, fold in your favorite add-ins.

Grab a cookie scoop and use it to scoop and drop balls of cookie dough onto the prepared baking sheet. Flatten with a fork.

Then, bake for about 12 minutes. Cool and enjoy the easiest ever 3 ingredient peanut butter banana cookies!

Storing & Freezing These Delectable Banana Peanut Butter Cookies

Refrigerator: Make sure to always cool your baked goods completely before storing them. These banana peanut butter cookies are no exception. 😉 Cool cookies completely, then pop them into an airtight container and tuck them into the fridge. Here, you can keep the cookies for 3-5 days. 

Freezer: If you’re keen on keeping these peanut butter banana cookies for longer, I recommend storing them in the freezer. Place cookies in an airtight, freezer-friendly container and tuck them into the freezer. They’ll keep for 1-2 months here. Just make sure to thaw the cookies at room temperature for about 10 minutes before enjoying.

How to Reheat Cookies: If you can’t wait for the cookies to thaw, you can place them onto a plate and microwave in 10-second increments until just warm. Or, you can pop those cookies into a toaster oven and heat at 350°F for 3-6 minutes, or until warm. Enjoy! 

Tools You Need

• measuring cups & spoons
• medium cookie scoop
• cookie sheet
• mixing bowls
• pastry cutter for easy banana mashing

We Go Together Like Peanut Butter & Bananas

And if you prefer peanut butter and jam instead, well… to each their own. 😉 I love spending time with you, baking and making all of these delectable treats for our loved ones. When you make a BB treat, make sure to take a pic and post it on Instagram using @beamingbaker and #beamingbaker. I absolutely love seeing your creations! ‘Til our next sweet adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🍌 📸 🥜

📸 Did you make this peanut butter banana cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Delicious Peanut Butter & Banana Recipes You’ll Love!

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• Healthy Peanut Butter Oatmeal Cookies
• Chocolate Peanut Butter Banana Ice Cream – 4 ingredients!
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• Peanut Butter Banana Toast

5 from 7 votes

Servings: 8 -12 cookies (mine made 10 cookies)

3 Ingredient Peanut Butter Banana Cookies

By Demeter Trieu

Slightly sweet, healthy peanut butter banana cookies taste like banana bread and are made with just 3 ingredients! Perfect for breakfast, snack, or even a light dessert.

Prep: 5 minutes mins

Cook: 12 minutes mins

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Equipment

• Gluten Free Rolled Oats
• Medium Cookie Scoop
• Pastry Cutter

Ingredients 

1x2x3x

• ▢ ½ cup banana, mashed and ripened (about 1 medium banana)
• ▢ 2 tablespoons smooth peanut butter
• ▢ 1 cup rolled oats
• ▢ ¼ cup pecans or walnuts, finely chopped – optional, but recommended

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside for later.
• Peel bananas and add to a medium bowl. Using a pastry cutter or fork, mash bananas until nearly smooth.
• Add in peanut butter. Whisk until thoroughly mixed. Fold in oats to create the dough. Fold in pecans or nut of choice.
• Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Using a fork, flatten cookies to desired thickness.
• Bake for 10-14 minutes. Mine took 12 minutes. Place pan on a cooling rack to allow cookies to set, for about 5 minutes. Then, using a heatproof spatula, lift cookies directly onto the cooling rack. Cool for about 10 minutes. Enjoy!

Notes

Storing Instructions: Cool cookies completely, then store in an airtight container in the refrigerator for 3-5 days.

Freezing Instructions: Store cookies in an airtight, freezer-friendly container in the freezer for 1-2 months. Allow cookies to thaw for about 10 minutes at room temperature before enjoying. Or heat in the microwave in 10-second increments until just warmed, being careful not to burn.

How to make Vegan: keep the recipe as-is. 😉

How to make Gluten Free: use gluten free rolled oats.

Course: Dessert, Snack

Cuisine: American

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