Easy 3-Ingredient Banana Breakfast Cookies (vegan, gluten-free, oil-free, no added sugar)
These super easy 3-ingredient banana breakfast cookies are perfect for meal prep, as a snack, or even dessert. It’s a basic recipe that you can customize to your liking with whatever mix-ins your heart desires. They are vegan, gluten-free, oil-free, and have no added sugars. The key is making sure your bananas are super ripe so the cookies will be sweeter. My favorite mix-ins are craisins with some pumpkin seeds. Get creative and make these easy, super healthy, and delicious breakfast cookies!
Easy 3-Ingredient Banana Breakfast Cookies (vegan, gluten-free, oil-free, no added sugar)
These healthy and delicious 3-ingredient breakfast cookies are great for meal prep, as a snack, or as dessert. Add whatever mix-ins you like!
Print Recipe
Ingredients
- 1 1/4 cup rolled oats, divided
- 2 mashed very ripe bananas
- 1/4 cup drippy peanut butter (I used salted, if not salted, add 1/8 tsp salt)
- Optional mix ins: chocolate chips, ground cinnamon, shredded coconut, nuts/seeds, craisins, 1-2 Tbsp ground flaxseed
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Blend 1/2 cup of rolled oats in a high speed blender or food processor until it resembles a course flour.
- In a large bowl, mash bananas and add the peanut butter. Stir until well combined. Then add the oat flour from the blender and the rest of the rolled oats (3/4 cup). Stir until well combined. Fold in any optional mix ins if you want.
- Scoop dough into cookies onto the baking sheet. Bake for 12-13 minutes. Don’t over bake! Let it cool on the pan for 10 minutes. Then transfer cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 3-4 days. Enjoy!
Servings: 12
