If you’re looking for an easy cookie recipe with minimal ingredients, these 3 Ingredient Peanut Butter Cookies (No Eggs!) are about as simple as it gets.
Made with ripe bananas, creamy peanut butter and oats, they’re naturally egg-free, flourless and ready in about 15 minutes. If you’ve been searching for easy peanut butter cookies with no egg, this simple recipe delivers soft, satisfying cookies using just three wholesome ingredients.
Add a handful of chocolate chips if you’d like a sweeter treat, or keep them simple for an easy snack. These flourless peanut butter cookies are naturally sweetened with bananas and have a soft, chewy texture that’s somewhere between a cookie and a baked oatmeal bite.
These soft peanut butter banana cookies are perfect when you need a quick dessert, an after-school snack or a healthier way to satisfy a peanut butter craving without a trip to the grocery store.
If you’re always on the lookout for wholesome snacks, my Healthy Snack Bites are another family favorite.
I’ve made these cookies hundreds of times, especially on days when I have a couple of overripe bananas sitting on the counter. They come together in one bowl, require almost no cleanup and are one of those recipes I can make from memory because the ingredient list is so short.
If your bananas are nice and ripe with plenty of brown spots, you’ll get the sweetest flavor and the softest texture every time.
These are one of the few cookies I don’t feel guilty handing my kids for an afternoon snack because they’re made with wholesome pantry staples and no eggs or flour.
Why This Recipe Works
When geriatric bananas start taking over my countertop, there are a few recipes I make on repeat: my favorite banana bars, banana bread and these peanut butter banana cookies.
They’re ridiculously easy, use ingredients I almost always have on hand and disappear faster than I ever expect..
Here are a few reasons you’ll love them:
- Only three main ingredients. All you need is ripe bananas, creamy peanut butter and old-fashioned oats. Chocolate chips are optional but highly recommended.
- No eggs or flour required. If you’re looking for easy peanut butter cookies without eggs, this recipe checks all the boxes while keeping the ingredient list simple.
- Ready in about 15 minutes. Mix everything together in one bowl, scoop onto a baking sheet and bake. That’s it.
- Soft, chewy and naturally sweet. Ripe bananas add sweetness and moisture, while peanut butter gives every bite rich, nutty flavor.
- Easy to customize. Stir in chocolate chips, chopped nuts, cinnamon or other favorite mix-ins to make them your own.
- Great for snacks or breakfast. These wholesome cookies are perfect for lunchboxes, afternoon snacks or grabbing on busy mornings.
Recipe Ingredients
Ripe bananas – The riper, the better! Bananas with plenty of brown spots mash easily and add natural sweetness, moisture and banana flavor. You’ll need about 2 medium bananas, or enough to yield 1 cup of mashed banana.
Old-fashioned oats – Old-fashioned rolled oats create the best chewy texture. Quick oats will work in a pinch but produce a softer cookie. Since there’s no flour in this recipe, the oats provide structure and hold everything together.
Creamy peanut butter – Regular creamy peanut butter (such as Jif or Skippy) produces the most consistent results. Crunchy peanut butter works if you’d like a little extra texture. Use regular creamy peanut butter instead of natural if possible. It produces the most consistent texture.
Chocolate chips (optional) – A handful of semisweet chocolate chips makes these cookies feel a little more like dessert, but they’re just as delicious without them.
Looking for another wholesome snack? Try my Healthy Snack Bites.
Ingredient Variations
- Natural peanut butter: You can use natural peanut butter, but be sure to stir it well before measuring. Because it’s thinner and the oil separates naturally, the cookies may spread a little more and have a softer texture.
- Crunchy peanut butter: Prefer a little crunch? Swap the creamy peanut butter for crunchy peanut butter for added texture in every bite.
- Other nut butters: Almond butter and cashew butter both work well in this recipe and add their own unique flavor.
- Nut-free option: For a peanut-free version, substitute sunflower seed butter.
Want to dress them up?
Stir in up to 1/2 cup of your favorite mix-ins. Adding much more than that can make the cookies fall apart.
- Semisweet or mini chocolate chips
- Dark chocolate chunks
- Chopped pecans or almonds
- Raisins
- Dried cranberries or dried blueberries
- Unsweetened shredded coconut
- A pinch of ground cinnamon
- 1 tablespoon chia seeds or ground flaxseed
How to Make 3 Ingredient Peanut Butter Cookies
- Preheat the oven. Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Mix the dough. In a large bowl, combine the mashed bananas, oats, peanut butter and chocolate chips, if using. Stir until everything is evenly incorporated.
- Scoop the cookies. Drop heaping tablespoon-sized portions (about 1-inch balls) onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten each one slightly with your fingers or the back of a fork. These cookies won’t spread much as they bake.
- Bake. Bake for 15 minutes, or until the cookies are set and lightly golden around the edges.
- Cool and enjoy. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Or enjoy one while it’s still warm if you can’t wait.. I won’t judge.
Recipe Tips
- Use very ripe bananas. Bananas with plenty of brown spots are naturally sweeter, mash more easily and create the best flavor and texture.
- Measure the mashed banana. Two bananas usually equals about 1 cup mashed, but if yours are especially large or small, measuring helps keep the cookies from becoming too wet or dry.
- Don’t skip flattening the cookies. Since these cookies don’t spread much in the oven, gently pressing them down before baking helps them bake evenly.
- Use a medium cookie scoop. This keeps the cookies uniform in size so they bake at the same rate.
- Customize the flavor. Add 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon or 1/2 teaspoon sea salt for extra flavor. If you prefer a sweeter cookie, stir in 1 to 2 tablespoons of maple syrup or a few tablespoons of brown sugar.
- For gluten-free cookies, use certified gluten-free oats if needed.
Make Ahead
These cookies are one of my favorite make-ahead snacks because they stay soft and delicious for days. I love baking a batch at the beginning of the week so there’s always something easy to grab for breakfast or that inevitable afternoon peanut butter craving.
Once the cookies have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. They also freeze perfectly for up to 3 months. Let them thaw at room temperature or pop one in the microwave for 10 to 15 seconds when a cookie emergency strikes (I know you can relate).
If your bananas are getting dangerously spotty but you’re not ready to bake yet, toss them in the freezer. I usually peel mine first to make life easier later, but freezing them in the peel works, too. When you’re ready to make cookies, thaw the bananas completely and mash away.
How To Store
Fridge: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or microwave a cookie for 10–15 seconds for a quick snack.
Freeze extra bananas and use them later in my Banana Chocolate Chip Protein Muffins.
Troubleshooting
Why are my cookies falling apart?
The bananas may have been too small or the mixture may need another tablespoon or two of oats. Let the cookies cool before moving them since they firm up as they cool.
Why didn’t my cookies spread?
These cookies are designed to hold their shape while baking. Be sure to gently flatten the dough before baking for the best cookie shape.
Why are my cookies too soft?
These are naturally soft cookies because they’re made without flour or eggs. Bake them a minute or two longer if you’d like a firmer texture.
Can I use quick oats?
Yes, but the cookies will be softer than when made with old-fashioned oats.
Can I use natural peanut butter?
Yes, but stir it very well first. Because it’s thinner, the cookies may spread a bit more.
FAQs
Yes! These cookies don’t need eggs because the mashed bananas act as a natural binder, helping hold everything together while also adding moisture and sweetness. They’re soft, chewy and surprisingly satisfying with just three simple ingredients.
Not quite. The oats provide structure and help hold the cookies together. Without them, the cookies won’t bake properly.
You can. Quick oats will produce a slightly softer cookie, while old-fashioned rolled oats create a chewier texture and hold their shape a little better. Either works, but I prefer old-fashioned oats for the best results.
Yes, but stir it well before measuring. Because natural peanut butter tends to be thinner and oil separates naturally, the cookies may spread a bit more and have a softer texture than when made with traditional creamy peanut butter.
Absolutely! Chocolate chips are completely optional. The cookies are naturally sweet from the ripe bananas and have plenty of peanut butter flavor on their own.
They can be! The recipe doesn’t contain flour, but oats are often processed in facilities that also handle wheat. If you need gluten-free cookies, simply use certified gluten-free oats.
Yes. Once the cookies have cooled completely, place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature or warm one in the microwave for 10 to 15 seconds before serving.
These cookies are naturally soft because they’re made with bananas instead of eggs and flour. They’re more like a soft-baked breakfast cookie than a traditional crisp peanut butter cookie. Let them cool completely before moving them.. they’ll firm up as they cool.
Yes. Frozen ripe bananas work great in this recipe. Let them thaw completely, drain off any excess liquid if necessary and mash before mixing the dough.
More Healthy Snacks
More Easy Banana Recipes
These 3 Ingredient Peanut Butter Cookies are soft, naturally sweetened with ripe bananas and made without eggs or flour. They come together in one bowl in about 15 minutes, making them perfect for quick breakfasts, healthy snacks or an easy dessert.
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3 Ingredient Peanut Butter Cookies (No Eggs!)
Ingredients
- 2 bananas ripe, mashed
- 1 cup oats
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.2 bananas, 1 cup oats, 1 cup creamy peanut butter, 1 cup semi-sweet chocolate chips
- In a medium bowl, combine the bananas, oats, peanut butter and chocolate chips (if using). Stir until combined.
- Drop 1-inch balls of dough onto prepared baking sheet. Press down slightly on each ball of dough.
- Bake in the preheated oven for 15 minutes. Let cool.
Notes
- The riper the bananas, the sweeter and more flavorful the cookies will be. Look for bananas with plenty of brown spots.
- Regular creamy peanut butter (such as Jif or Skippy) gives the most consistent results. Natural peanut butter can be used but may create a softer cookie.
- These cookies don’t spread much while baking, so gently flatten each mound of dough before placing them in the oven.
- Let the cookies cool for at least 5 minutes before moving them—they’ll continue to firm up as they cool.
- Want to customize them? Stir in up to 1/2 cup of chocolate chips, chopped nuts or dried fruit.Measure the mashed bananas instead of relying on banana size. Two medium bananas usually equal about 1 cup, but using too much banana can make the cookies overly soft while too little can make them crumbly.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
I’m a 56-year-old man that just had a life change in the way I eat and this is an addition that is very welcome it’s wonderful and healthy. ❤️❤️
Love to hear that. Thanks, Lee!
I made these today. They were awesome and this recipe is a keeper…such a great alternative to banana bread.
It is wonderful to have more than one recipe to use up ripe bananas. Thank you for sharing!
Sounds like a good one, can’t wait to try it!
Have you ever tried cashew butter, would that work?
I have not tried it but I imagine it’ll work well. Let me know if you try it!
Why do you offer a subscription to your site if you don’t actually let people subscribe to your site?
Robin, I’d love to have you subscribe to my email! Please let me know what kind of issue you’re having so I can take care of it immediately. Feel free to email specifics to [email protected]
Thank you for bringing it to my attention!
Amazing. I was going to double the batch but one banana was too ripe. Oh and we had instant oatmeal so one cup of pb, 1 1/3 cup oats, orig and cinnamon spice and 3 medium bananas with brown sugar sprinkle on top. Just because I didn’t have chocolate chips. Amazing, I ate them right out of the oven. Such a delicious indulgence and a great way to use the last of the bananas.
I’m so glad you enjoyed them! Great variation and using what you had. Sounds delicious!
Have you tried this with natural peanut butter, no additives or sunflower butter? My daughter is in a nut free school.
Hi Lisa,
No, I haven’t explored with that but I can see why you’d want to. I believe you could use the natural peanut butter and then just make sure that you have a good consistency of stickiness once it’s all mixed together. You might need to use less oats, maybe 3/4 a cup, but you can try that once you’re blending the ingredients together. Please let me know how they turn out!
They turned out great, I didn’t modify the recipe, next time I may add more banana, they are a little dry, but super tasty. I can’t wait to try them with sunflower seed butter.
Yes, they don’t have a lot of wet ingredients so it’s a delicate balance but I wanted to make a 3 ingredient snack. Thanks for letting us know what you thought!
Megan,
These are simply AMAZING!!
What’s the best way to store these?
Store them in an airtight container for 3-5 days! Thanks for checking in!
Great recipe! I added chocolate chips and it was delicous!
Well, you can’t go wrong with those! Glad you liked them!
wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.
Simon
Hey Simon! I hope you love these! So simple and sooo tasty!
Megan
Thanks for the recipe. I have now made these three times. They are delicious.