When you want a quick, wholesome, and sweet treat without turning your kitchen upside down, Grandma’s 3-Ingredient Peanut Butter Banana Cookies are the ultimate solution.
Naturally sweetened with ripe bananas and packed with fiber-rich oats and creamy peanut butter, these soft, chewy cookies take less than 20 minutes from start to finish. They are perfect as a quick breakfast on the go, a post-workout bite, or an after-school snack!
Why You’ll Love This Recipe
Only 3 Simple Ingredients: Uses basic pantry staples you likely already have on hand.
Naturally Sweetened: No refined sugars, flour, eggs, or butter required.
Fast & Foolproof: One bowl, 5 minutes of prep time, and zero complicated equipment.
Essential Kitchen Equipment
Large Mixing Bowl & Fork: For mashing the bananas and mixing the dough evenly.
Baking Sheet & Parchment Paper: Prevents sticking and ensures effortless cleanup.
Cookie Scoop or Spoon: For shaping uniform, bite-sized cookie portions.
Ingredients
2 large Ripe bananas, well mashed
1½ cups Rolled oats (old-fashioned oats or quick oats)
½ cup Creamy peanut butter (or natural peanut butter)
Step-by-Step Instructions
Step 1: Prep & Mash
1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, add the ripe bananas and mash them thoroughly with a fork until smooth with minimal lumps.
Step 2: Mix the Dough
1. Add the creamy peanut butter and rolled oats to the bowl with the mashed bananas.
2. Stir well using a spatula or wooden spoon until all ingredients are fully incorporated into a thick, cohesive cookie dough.
Step 3: Scoop & Shape
1. Drop 1.5-tablespoon scoops of dough onto the prepared baking sheet, leaving about an inch of space between each.
2. Gently press down on the top of each dough ball with your palm or the back of a fork to flatten them slightly into cookie shapes. (Note: These cookies won’t spread much while baking).
Step 4: Bake to Perfection
1. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers feel firm to the touch.
2. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef’s Tips & Delicious Mix-Ins
Use Very Ripe Bananas: The browner and more speckled your bananas are, the sweeter and softer your cookies will turn out naturally.
Fun Mix-Ins: Upgrade this basic 3-ingredient base by folding in ⅓ cup of dark chocolate chips, mini cinnamon chips, dried cranberries, or chopped walnuts before baking!
Oat Options: Old-fashioned rolled oats give a heartier, chewier texture, while quick oats result in a softer, more uniform cookie bite.
Nutritional Breakdown (Per Cookie)
Servings: Yields ~12 cookies
Calories: ~105 kcal
Protein: 4g
Net Carbs: 11g
Fat: 5g
Frequently Asked Questions (FAQ)
How should I store these cookies?
Because these cookies contain fresh fruit and no preservatives, store them in an airtight container in the refrigerator for up to 5 days to keep them fresh and soft.
Can I freeze them?
Yes! Freeze the baked, cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Simply thaw at room temperature or warm in the microwave for 10 seconds before eating!