Peanut Butter and Banana Cookies require only 3 ingredients and are done in 15 minutes! They are the perfect healthy treat for kids and adults.
A few weeks ago I found my countertop, once again, laden with geriatric bananas. If I did not have a food blog, I’d make the same delish banana bread and muffins over and over. Or maybe these Banana Bars, which is one of my favorite desserts EVER.
Since I do happen to be a food blogger, I always feel the need to come up with something new. On that particular day I needed simple and quick and this recipe could not have fit the bill any better.
I was shocked at how delicious these cookies were! Three (or four, if you want to add chocolate) ingredients, 20 minutes and a yummy, healthy cookie was in my hungry, busy fingers.
These are the best peanut butter banana chocolate chip cookies you will ever sink your teeth into!
HOW TO MAKE PEANUT BUTTER AND BANANA COOKIES
Making these 3-Ingredient Cookies could not be any easier! There is nothing complicated about them. No mixing, no flour, no softening butter or bringing eggs to room temperature.
This is the easiest cookie recipe out there!
STEP 1
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, combine 2 ripe mashed bananas, 1 cup oats, 1 cup creamy peanut butter and 1 cup semi-sweet chocolate chips (if using).
Stir until combined.
STEP 2
Drop 1-inch balls of dough onto the prepared baking sheet. Press down slightly on each ball of dough. Place the baking sheets in the preheated oven to bake for 15 minutes. Let the cookies cool completely. Or not. Enjoy!
RECIPE NOTES
- Replace creamy peanut butter with crunchy for an added crunch in your cookies.
- For an even healthier cookie, use natural healthy peanut butter or almond butter.
- A teaspoon of vanilla extract would be a delicious addition.
- Use old-fashioned oats as opposed to quick-cooking oats.
- 1/2 teaspoon of sea salt would add immensely to the flavor, as well!
- A tablespoon or two of maple syrup would add an extra unique flavor.
- A few tablespoons of brown sugar would provide extra sweetness and be extra satisfying for your sweet tooth.
- These cookies are gluten free, but be sure to read the label on your oats to make sure they were not packaged in a facility that contains wheat.
OPTIONAL ADD-INS FOR PEANUT BUTTER COOKIES
If you are ok with more than a 3-ingredient cookie, try one of these options to add to the batter, as long as you do not exceed more than 1/2 cup:
- Chopped almonds or pecans
- Raisins or dried blueberries or cranberries
- Swap out chocolate chips for dark chocolate chunks
STORING AND FREEZING PEANUT BUTTER BANANA COOKIES
These cookies should be kept in an air-tight container in the fridge for 3-5 days. They can also be frozen for 2 to 3 months in a freezer bag or air-tight container.
Allow them to thaw completely before diving in, or place them in the microwave for 10 seconds if you can’t wait that long!
HOW TO STORE BANANAS
Leave bananas in their cute little bunches on the counter or hanging from a banana tree. Keeping them at room temperature is optimal for ones that are not yet past their prime.
Some grocery stores will do this for you, but if you wish to extend the life of the yellow fruits, wrap the stems in plastic wrap.
Once they start to show signs of ripeness (brown or even black spots), throw them into the fridge if you know you’ll be using them in a recipe in the next few days.
If you don’t have a plan in the near future for overly ripe bananas, put them in the freezer instead.
Before you freeze ripe bananas, it is ideal to remove them from the peel first. It is also ok to just toss the entire banana in the freezer if you don’t want to mess with a peel.
When you are ready to use them in a recipe, allow them to thaw completely before mashing and adding them to your next batch of baked goods!
OTHER GREAT HEALTHY SNACKS RECIPES TO TRY
If you are wanting to add an array of healthy snacks to your kitchen for your family to enjoy, consider making one or all of these delicious, healthy treats:
- Kale Chips – Ditch the potato chips and replace them with healthy KALE, of all things. You will be totally shocked at how delicious these are. They are impossible to stop eating once you start.
- Almond Butter Banana Cookies are grain-free, gluten-free, dairy-free and sugar-free, making them Whole30 compliant. These are a great healthy snack or dessert option for both adults and kids!
- Chocolate Zucchini Muffins are the BEST, most delicious use for zucchini! The muffins are moist, tasty and they vanish quickly.
- Healthy Breakfast Cookies aren’t just for breakfast and they are deceptively delicious. Kids will never know how healthy they are!
WHAT TO MAKE WITH RIPE BANANAS
- Best Banana Bread is tried, tested, delicious and EASY! Great way to use up those ripe bananas staring at you from your counter!
- Banana Bars with Maple Brown Sugar Frosting are in my Top 3 list of Best Desserts Ever. These are TO DIE FOR and the best way to use up ripe bananas, in my opinion.
- Banana Crumb Muffins are a delicious way to use up ripe bananas. You will love the crumb topping!
- Pumpkin Banana Bread – Pumpkin AND bananas join forces in this tasty bread! This is a great fall treat and your house has never smelled so good.
- Banana Chocolate Chip Cookies – Adding bananas to Chocolate Chip Cookies is a great way to use up ripe bananas! These cookies are super moist and delicious!
Peanut Butter and Banana Cookies
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. 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
- Replace creamy peanut butter with crunchy for an added crunch in your cookies.
- For an even healthier cookie, use natural healthy peanut butter or almond butter.
- A teaspoon of vanilla extract would be a delicious addition.
- Use old-fashioned oats as opposed to quick-cooking oats.
- 1/2 teaspoon of sea salt would add immensely to the flavor, as well!
- A tablespoon or two of maple syrup would add an extra unique flavor.
- A few tablespoons of brown sugar would provide extra sweetness and be extra satisfying for your sweet tooth.
- These cookies are gluten free, but be sure to read the label on your oats to make sure they were not packaged in a facility that contains wheat.
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 pipandebby@gmail.com
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.