Grandma’s 3‑Ingredient Peanut Butter Banana Cookies (5‑minute mix)

❓ Q1: Do I need sugar or honey in this recipe?

A: No. Ripe bananas provide natural sweetness. The riper (brown-spotted) the bananas, the sweeter the cookies.

❓ Q2: Can I use quick oats instead of rolled oats?

A: Yes. Quick oats work and make softer cookies. Rolled oats give a chewier, more rustic texture.

❓ Q3: Why didn’t my cookies spread?

A: This is normal. These cookies don’t spread much because there’s no flour or butter. Flatten them slightly before baking.

❓ Q4: Can I make these cookies gluten-free?

A: Yes. Just be sure your oats are certified gluten-free.

❓ Q5: Can I make them vegan?

A: They already are 100% vegan—no eggs, dairy, or butter needed.

❓ Q6: My cookies turned out too soft. What went wrong?

A:

• They may need 2–3 extra minutes in the oven

• Or your bananas were very large and watery
  ✔ Next time, add 1–2 tablespoons extra oats

❓ Q7: Can I add chocolate chips or nuts?

A: Yes! Add ¼ cup of:

• Chocolate chips

• Chopped walnuts or peanuts

• Raisins or coconut flakes

❓ Q8: Can I make these without peanut butter?

A: Yes. Substitute with:

• Almond butter

• Cashew butter

• Sunflower seed butter (nut-free option)

❓ Q9: How do I store these cookies?

A:

• Room temperature: 3 days (airtight container)

• Fridge: 5–6 days

• Freezer: Up to 2 months

❓ Q10: Are these cookies healthy?

A: Yes 👍

• No refined sugar

• No flour

• High fiber from oats

• Healthy fats from peanut butter
  Perfect for kids, weight-watchers, and clean eating.

❓ Q11: Can I make them crispier?

A: Yes. Flatten thinner and bake 15–17 minutes, flipping once halfway.