Before finding a satisfying balance between flavor and texture, I did several tests for these breakfast cookies that I swear are spectacular! My recipe contains no added sugars, only the natural ones from the fruit, specifically bananas, which I emphasize must be ripe, or the final result will suffer! The rest speaks for itself: lots of whole grain oats and a touch of peanut butter that adds a more delicious flavor and, if consumed in moderation, is also good for your health! With the amounts I give you, you’ll get about 8, though it depends on how large you cut them! The recipe is disarmingly easy; the only tricky part is the spreading on the baking sheet—the dough shouldn’t be too thick, or they won’t become very crunchy and will have more of the consistency of soft cereal bars. Still tasty, but if you’re looking for the crunch effect, I invite you to follow the recipe steps carefully. I leave you two versions: a simple one and one with the addition of chocolate chips that I highly recommend; we loved it! Snack on them at breakfast, in the afternoon as a snack, or as a simple and healthy treat during your busy days; you’ll fall in love with them!
Other snacks or healthy breakfast sweets that might interest you, click below:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 9 cookies
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no extra cost to you!
- 1 ripe banana (ripe)
- 1 cup cup whole grain rolled oats
- 2 tbsps tbsps peanut butter (unsalted)
- 2 tbsps tbsps dark chocolate chips (optional but recommended)
- 1 pinch salt
Tools
- 1 Mixing bowl
- 1 Spatula
- 1 Fork
- 1 Baking sheet
- 1 Dough scraper
- 1 Baking mat
Steps
Peel a ripe banana, slice it, and mash it in a mixing bowl using the tines of a fork.
Add the rolled oats and incorporate the peanut butter. At this stage, I also recommend adding the dark chocolate chips and mixing with a spatula.
Finally, if you love the sweet/salty contrast*, add a pinch of salt and mix everything well.
Transfer the mixture onto a baking sheet lined with parchment paper or a reusable silicone mat, as I did, and spread it in a single layer about 1/10 inch thick using the spatula.
At this point, divide the mixture into equal portions with a dough scraper; you’ll get about 8, but it depends on how large you make them. Place in a fan oven at 350°F for 10 minutes, then gently flip them with a large spatula as they will still be soft, and put them back in the oven for another 10-12 minutes. Watch them in the last minutes as they could burn.
Remove from the oven and transfer directly onto a wire rack to cool completely.
Once cool, they’re ready to munch on.
And voilà… the three-ingredient vegan cookies are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉The three-ingredient vegan cookies, once completely cooled, can be stored in an airtight container or tin can for 4-5 days.
Tips, notes, variations, and suggestions
🟣*Salt: add salt only if your peanut butter is not already salted, so check the label ingredients first, and you can skip this step if needed.
🟣For a more delicious version, as I already explained, you can also add a handful of chocolate chips which I highly recommend, you’ll see, they’ll be gone in no time!
🟣As an alternative to oven baking, you can also cook the three-ingredient vegan cookies in an air fryer at 320°F for 9 minutes, then flip them as explained above and continue cooking for another 8 minutes.
🟣If you don’t have peanut butter or don’t like it, you can use almond or hazelnut butter, or sesame paste (tahini), which offer unique flavors and nutritional benefits.
