These chewy oat peanut butter banana cookies are ridiculously easy to make since they're mixed in one bowl with two whole bananas & no eggs or flour. Best of all, they don't requiring chilling so they're ready to be devoured in just 20 minutes!
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The Easiest Cookies that Can Be Enjoyed 24/7
Back in college, I first started my love affair with breakfast cookies, which are essentially cookies that have minimal ingredients & can be shamelessly devoured first thing in the morning. Fast forward years later, and I'm still obsessed with trying new flavor combos - and honestly, what can beat pb + banana? Throw in some rolled oats for a chewy texture plus brown sugar for caramelized sweetness, and you've got the best breakfast-on-the-go, sweet afternoon snack, or simple dessert. Best of all, these one-bowl banana cookies are made without a mixer - three cheers for less dishes!
Now I'm not gonna lie - these flourless banana cookies definitely have a unique texture, but they're still deliciously chewy, tender, and moist in their own way. For a smoother texture, you can blend the banana, peanut butter, and brown sugar in a blender or food processor before stirring in the oats. Or if you're looking for a more traditional cookie texture that still has minimal ingredients, I highly recommend baking my 2-ingredient peanut butter cookies or my 3-ingredient brown sugar cookies.
Essential Notes on Ingredients
- Oats - I definitely recommend using rolled oats (also called old-fashioned oats) to soak up excess moisture in the dough. I tested this recipe using quick-cooking oats, and the cookies became way too mushy.
- Bananas - I found that the best flavor came from juuust ripe bananas. It's like a game of Goldilocks - bananas that were overripe & mostly brown made my cookies too soft, while bananas that weren't fully ripe yet were difficult to incorporate into the mixture.
- Peanut Butter - You can swap in chunky peanut butter for added crunch. But be sure to use natural pb with just nuts + salt. If it has added sugar and oil, it could mess with the flavor and texture.
- Brown Sugar - This recipe also worked with granulated sugar, but that caramelized flavor from brown sugar is utterly irresistible.
Welcome to My Kitchen - Let's Bake Some Cookies!
For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mash the bananas in a bowl.
2. Add peanut butter, oats, and sugar.
3. Spoon the cookie dough onto a baking sheet.
4. Bake for 10-14 minutes, then cool before enjoying.
Tips & Variations for the Best Cookies
- Perfect Texture: Mash your bananas until you get most of the lumps out, since they'll act as our binding agent so the cookies don't fall apart.
- Chocolatey Goodness: I wanted to keep these cookies as simple as possible with just 4 pantry-staple ingredients. However, feel free to mix in ? cup chocolate chips for some extra sweetness!
4-Ingredient Oat Peanut Butter Banana Cookies
Equipment
Ingredients
- 2 large overripe bananas
- ½ cup natural creamy peanut butter
- ⅓ cup brown sugar
- 1 cup rolled oats
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until it's mostly smooth. Add the peanut butter, brown sugar, and rolled oats, and mix until everything is well-combined.
- Scoop about 2 tablespoons of the cookie dough with a cookie scoop or two spoons and place it on the prepared baking sheet. Repeat with the remaining dough, spread out at least 2 inches apart from each other.
- Bake the cookies for 10 to 14 minutes, until they are golden around the edges and don’t look wet on top. Allow them to cool for 10 minutes on the baking sheet so they can firm up, then enjoy!!
Notes
- Storing: Store your cooled cookies in the fridge in an airtight container. You can also freeze them and defrost them in the fridge overnight or at room temperature to be eaten the same day.
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