Three Ingredient Oatmeal Breakfast Cookies
Have you ever come across a recipe and thought, ooh I would love to make that, then reviewed the ingredients and saw all the extra shopping you would have to do. Well, that won’t happen here (we hope).
Just about everybody has oatmeal, peanut butter and a banana hanging around (there is an option to make these without the banana too). And maybe even a bag of chocolate chips lurking in the back of a cabinet. That’s why we are calling them quarantine cookies (or did we pinch that from someone else? — never mind!).
You can eat these all the day, and all of the night.
These healthy banana oatmeal breakfast cookies are made with peanut butter and no flour, but you’d never tell! Rolled oats, banana, and peanut butter are combined to make thick and chewy cookies. No eggs, no sugar and an option to make this without banana!
To make these oatmeal breakfast cookies, you only need THREE (or 4!) ingredients-
- Rolled or Old fashioned oats
- Peanut Butter
- Chocolate Chips (optional)
- Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
- In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
- Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven.
- Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.
3 Ingredient Oatmeal Breakfast Cookies (Vegan, Gluten Free) should be kept refrigerated and will keep for 5 days. They are freezer-friendly, for up to two months.
Oatmeal & alternatives
Gluten-free rolled oats (old fashioned oats) are the best type of oats to use, as it provides the best chewy texture, and helps hold the cookies together. Quick oats and oat bran will also work, but you will need to increase the amount by an extra tablespoon or two.
Peanut butter alternatives
As a die-hard peanut butter fan, I LOVED these breakfast cookies, as the peanut butter flavor was really evident.
How to make oatmeal cookies without banana
Again, I’m a huge banana fan, especially at breakfast, so I was fine as it was.
The best banana substitute is using both applesauce AND pumpkin. The applesauce will provide a slight sweetness, and the pumpkin helps keep the cookies firmer. However, you will need to add some sweetener, like granulated monk fruit, swerve or even liquid stevia.
Tricks for perfect cookies
Don’t be afraid to add more oats if you find the batter to be too thin. This is often due to the amount of mashed banana used.
When it comes to storage of the breakfast cookies, PLEASE refrigerate them. I tried leaving these cookies out at room temperature and after 2 days, it really lacked flavor and even started to spoil. These cookies can be refrigerated for up to 5 days.
These breakfast cookies are definitely freezer friendly too! They can be kept frozen for up to 2 months, just be sure to thaw overnight before eating!
Updated 9:36 pm
Featured Image: Horses at Dawn — John Cocozza Photography