3 Ingredient Breakfast Cookies
These 3 ingredient breakfast cookies are one of the easiest recipes you’ll ever make! They’re healthy, vegan, gluten-free, and delicious! You can even customize them with your favorite mix-ins! Read on for the recipe!
When I have lots of very brown bananas, this is one of my favorite recipes to make! They’re so quick and easy to throw together, and I can grab a couple on my way out the door! These are also super kid-friendly, so make their wishes come true by giving them cookies for breakfast! You don’t have to tell them they’re healthy.
These will not be a decadent “dessert” cookie, but they do taste good, and they’re great for a snack on the go. I called them breakfast cookies because I think they’d be excellent in the morning. If you wanted more of a dessert cookie, you could add some chocolate chips, walnuts, or even just more peanut butter. As the recipe is written, each cookie only has about 50 calories. Adding in chocolate chips would add a few calories, but they’d still be pretty healthy!
Breakfast Cookie Ingredients
- Bananas– These add sweetness and a soft texture to the cookies. Be sure your bananas are very ripe. If your bananas aren’t ripe, you may want to add a little extra sweetener to these cookies.
- Rolled Oats– For the best texture, to use rolled oats, not instant oats. If you’re sensitive to gluten, be sure your oats are gluten free.
- Salted Peanut Butter– You can use creamy or crunchy peanut butter. If your peanut butter is unsalted, add a pinch of salt to your cookies.
Tips for Making Breakfast Cookies
- Use parchment paper or spray the baking sheet with non-stick spray. This is important because the cookies may stick to a regular pan.
- Be sure your bananas are very ripe. If your bananas aren’t heavily speckled with dark spots, they won’t be as sweet. If you don’t want to wait for your bananas to ripen, add a little honey or maple syrup for sweetness.
- Get creative with mix ins! You can add chocolate chips, nuts, or shredded coconut! I’ve included a list of my favorite additions.
Breakfast Cookie Mix-Ins
Switch up your cookies by stirring in one of these mix-ins before baking!
- Dried cranberries
- Chocolate chips
- Chopped walnuts
- Chia seeds
You can also add additional peanut butter if you like a stronger peanut flavor. I usually use two tablespoons!
How to Make 3 Ingredient Breakfast Cookies
Preheat the oven and prepare your baking sheet by lining it with parchment paper or spraying with non-stick spray.
Mash the bananas until smooth. Two large bananas should equal about 1 cup of mashed banana. Then stir in the oats and peanut butter. Add in any additional mix-ins you want to include!
Bake for 15-17 minutes until the cookies are set!
How to Store Breakfast Cookies
Keep these cookies in an airtight container in the fridge for up to 5 days. You can also freeze these cookies for up to 2 months. Allow frozen cookies to thaw in the fridge overnight.
Print3 Ingredient Breakfast Cookies
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Breakfast
Description
These 3 ingredient breakfast cookies are one of the easiest recipes you’ll ever make! They’re healthy, vegan, gluten-free, and delicious! You can even customize them with your favorite mix-ins! Read on for the recipe!
Ingredients
- 1 cup uncooked rolled oats
- 2 very ripe bananas (about 1 cup mashed)
- 1–2 tablespoons salted peanut butter (see note)
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Mash the bananas, then combine with the oats and peanut butter.
- Drop rounded tablespoons onto the cookie sheet.
- It should make about 12 small cookies.
- Bake for 15-17 minutes. These won’t really brown, and they won’t spread, but they’ll be chewy and delicious.
Notes
I like using 2 tablespoons of peanut butter for a stronger flavor. But if you wanted to keep the calories down, you can use 1 tablespoon. If your peanut butter is unsalted, add a pinch of salt.
So…drizzle these with honey and you’ve basically turned the best sandwich in the world into a cookie?
Hahaha exactly!!!
Recipes like this are what I live for. Keep it simple!! 🙂
I didn’t realize you used some brown bananas too! Man! haha. We had a ton of bad bananas!! Glad we got to use them all for some good food 😉
Cookies for breakfast, lunch, and dinner would be fine with me! A friend of mine made something similar the other day, except she didn’t use PB. I like that you added PB…I would definitely add the chocolate chips. 🙂 YUM!
Those look awesome! I hate the day before you get really sick, because you’re living your daily life but know something is up!
Yes!! It’s the worst, knowing it’s coming!
Those cookies look outrageously simple and delish!
Wow these look great and so easy. You always have recipes that I can physically see myself making LOL as opposed to others that are too complicated and throw me into a tizzy just thinking about.
Haha I don’t like complicated recipes! So I only post things I actually (can) make!
Yum, these look majorly delicious, Liz! I just got a random cold this past week too—it’s like, really?! It’s spring! Go away, sniffles!
oh, the PB, banana and oatmeal cookies look awesome. are those quick oats?
I used the slow cooking kind but I think the quick oats would work! Steel cut might have a different texture but I think they’d be fine too!
The only thing about that recipe that makes it a “cookie” is the shape so I approve of it for breakfast! Plus, I think if the only thing you’ve got to eat is literally an Oreo for breakfast, it’s better than no breakfast. Just skip dessert later.
There’s something so fun about calling it a “cookie” 😉