Name: 3-Ingredient Peanut Butter Banana Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 large ripe bananas; 1 cup creamy peanut butter; 1 1/2 cups rolled oats; 1 tsp vanilla extract (optional); 1/2 cup chocolate chips (optional)

These 3-ingredient peanut butter banana cookies are soft, chewy, and ready in under 20 minutes with just a fork and a bowl. The bananas do all the sweetening, so you don’t need added sugar, and the peanut butter keeps them rich and satisfying.

They’re a quick snack that feels like a treat, and because there’s no flour or egg, the dough stirs together in a single bowl while the oven preheats.

Why These Cookies Just Work

Bananas and peanut butter are a classic pair, but when you bake them together, the bananas get even sweeter in the oven and turn into a tender, almost fudgy center. That natural caramelization means you can skip the sugar and still get a cookie that feels properly sweet.

The oats give the cookies a real chew, so they don’t read like a dense energy ball. Everything binds without a mixer, and the whole batch lands somewhere between a soft oatmeal cookie and a warm banana bread bite.

Ingredients

2 large ripe bananas: the spottier the peel, the sweeter the cookie
1 cup creamy peanut butter: use natural, well-stirred peanut butter, or any smooth nut butter you have
1 1/2 cups rolled oats: quick oats work for a softer cookie, rolled oats for more chew (don’t use steel-cut)
1 tsp vanilla extract (optional): adds a warm, rounded note
1/2 cup chocolate chips (optional): semi-sweet or dark are great here

Variations / Substitutions

Nut Butter Swap: almond butter, cashew butter, or sunflower seed butter all work. Sunflower seed butter may turn the cookies slightly green as they cool, which is harmless.
Extra Sweetness: if your bananas aren’t very ripe, stir in 2 tbsp maple syrup or honey.
Spice It Up: add 1/2 tsp cinnamon or a pinch of nutmeg along with the oats.
Different Add-Ins: swap the chocolate chips for raisins, dried cranberries, or chopped toasted pecans.

If you like these, you’ll also love a batch of 2-ingredient banana pancakes.

How To Make 3-Ingredient Peanut Butter Banana Cookies

Step 1: Mash the Bananas

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Peel the 2 large ripe bananas and drop them into a mixing bowl. Use a fork or a potato masher to mash them until they’re mostly smooth with a few tiny lumps. The bananas will look like a thick yellow purée and smell sweet.

As they break down, the natural sugars start to release, so the mash will taste sweeter than the whole fruit. If you spot any stringy bits, just pick them out now.

Step 2: Mix the Dough

Scoop the 1 cup of creamy peanut butter into the bowl with the mashed bananas. Stir with the same fork until the mixture is uniform and glossy. If your peanut butter is stiff, warm it in the microwave for about 10 seconds before measuring so it blends in easily.

Once smooth, add the 1 1/2 cups rolled oats and stir until every flake is coated. At this point you can fold in the 1 tsp vanilla extract and 1/2 cup chocolate chips, if you’re using them. The dough will be thick and a little sticky, but it should hold together when you press it.

Step 3: Scoop and Bake

Use a medium cookie scoop or two spoons to drop heaping tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. The cookies won’t spread much, so you can gently press them flatter with the back of a fork.

Slide the sheet into the oven and bake for 10 to 12 minutes. You’ll know they’re ready when the edges look set and the tops are just dry to the touch. The middles will still look soft, and that’s exactly what you want.

Step 4: Cool and Dig In

Let the cookies rest on the hot baking sheet for 5 minutes. That short wait firms them up enough to move without breaking. Transfer them to a wire rack, or go ahead and grab one while it’s still warm and the chocolate chips are melty. They taste best fresh, but the leftovers hold up well too.

Tips for Soft, Chewy Cookies

Warm the peanut butter if it’s stiff.: A quick 10-second zap in the microwave makes it pourable and keeps you from overmixing the dough.
Use a cookie scoop.: Even mounds bake evenly, so you don’t end up with some cookies done and others too soft.
Go for a salty-sweet finish.: Sprinkle a few flakes of flaky sea salt on top as soon as the cookies come out of the oven.
Trust the feel, not the color.: These cookies stay pale even when baked. They’re done when the edges are set and the center gives just a little when you press it.

Keeping Cookies Fresh

Refrigerate: store leftover cookies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. The banana makes them soften over time, so the fridge helps them hold their shape.
Reheating: warm them in a 300°F oven for 5 minutes to bring back the chew, or microwave for 10 seconds.

Frequently Asked Questions

Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds a nice little texture. Just stir the jar thoroughly so all the oil is mixed in.

Can I substitute the oats with something else?

You can swap them for almond flour or oat flour, but the texture changes to something more cake-like and less chewy. Start with 1 cup of flour instead of 1 1/2 cups oats, and chill the dough for 10 minutes before baking so they don’t spread too much.

Why did my cookies turn out dry?

The most likely reason is overbaking. These cookies have no flour or egg, so they firm up quickly once out of the oven. Pull them when the edges are set and the middle still looks soft.

Can I freeze the dough for later?

Absolutely. Scoop the dough onto a parchment-lined plate, freeze until solid, then pop the balls into a freezer bag. Bake straight from frozen, adding 2 or 3 extra minutes to the time.