Gluten-Free Peanut Butter Banana Oatmeal Cookies
These Gluten-Free Peanut Butter Banana Oatmeal Cookes are soft, chewy, and so easy to make! They’re packed with wholesome rolled oats, plenty of peanut butter, and dark chocolate chips to make them a bit indulgent.
Believe it or not, it’s actually very easy to make cookies without flour, processed sugar, or an abundance of butter and oil.
My flourless peanut butter cookies and pumpkin breakfast cookies are shining examples of that, and now these Peanut Butter and Banana Oatmeal Cookies are too!
They’re flourless cookies, which means they’re naturally gluten-free.
Rolled oats add so much chewiness to the cookies, while mashed banana adds both flavor and a natural sweetness. There’s also a full cup of peanut butter in the dough, which gives the cookies a bold peanut flavor.
If desired, you can add dark chocolate chips to this recipe for added richness. You can tell from the photos which option I chose. 🙂
Why you’ll love this recipe
- These cookies are soft, chewy, and packed with banana, rolled oats, and big peanut butter flavor.
- This recipe includes just a few basic ingredients. There’s no flour, butter, or oil, and they’re refined sugar free.
- Oatmeal cookies made with banana and peanut butter are great for special diets since they’re gluten-free and dairy-free.
Recipe ingredients
These soft and chewy cookies call for eight basic ingredients that you probably already have on hand, and you can customize them with your favorite sweetener or add-in’s as outlined below.
- Peanut butter. I used a natural peanut butter to make this recipe. It included just roasted peanuts and salt, and there was no added sugar. You can use your favorite brand (crunchy or creamy is fine!), but the texture of the cookies may vary slightly depending on the type you use.
- Banana. You’ll need about 1 cup of mashed banana for this recipe, which is equivalent to 2 large or 3 small to medium sized bananas.
- Coconut sugar. Feel free to substitute with pure maple syrup, honey, or even granulated or brown sugar if that’s what you have on hand. If using liquid sweetener, the batter will be looser and stickier, and the texture may vary slightly.
- Oats. I used old-fashioned rolled oats in this recipe, but feel free to substitute them with quick oats if that’s what you have on hand. Buy certified gluten-free oats to keep this recipe gluten-free.
- Chocolate chips. I prefer dark chocolate chips for a more pronounced chocolate flavor, but you can use your favorite.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
These flourless cookies are extremely easy to make. The dough takes all of 10 minutes to prepare, it doesn’t require chilling, and the cookies bake up in 10-12 minutes!
Pro tip: Since there’s no flour in this recipe, the cookie dough will be slightly wetter and sticker than traditional cookie dough.
See the recipe card below for full instructions.
- In a large bowl, combine the mashed banana, peanut butter, coconut sugar, eggs, baking soda, pinch of salt, and vanilla.
- Stir in the oats and chocolate chips.
- Using a medium cookie scoop, scoop the dough onto two parchment lined baking sheets. (You’ll want to leave 1″ between the cookies.)
- Bake in the upper and lower thirds of the oven until set and lightly golden. Cool completely on wire racks and enjoy!
Recipe FAQs
Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Yes, that’s what I used and the recipe works great as written.
Natural peanut butter contains no added sugar or preservatives. Check the ingredients list; it’s considered natural peanut butter if it’s made with just roasted peanuts and sometimes salt.
The dark chocolate chips may be substituted with your favorite chocolate chips, coconut or dried fruit.
Recipes notes
- Pro tip: Overripe bananas will provide the most flavor, so the more spotted the better!
- I suggest baking the cookies on trays positioned in the upper and lower thirds of the oven. Swap the trays halfway through the bake time so the cookies cook evenly all over.
- Flourless cookie doughs like this peanut butter, banana, and oatmeal version tend to spread slightly in the oven, so it’s important that you leave an inch of space between each cookie as you scoop out the dough.
More gluten-free cookies you’ll love
- Flourless chocolate peanut butter cookies
- Greek almond cookies
- No bake chocolate peanut butter oatmeal cookies
- Coconut macaroons
- Gluten-free peanut butter blossoms
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Peanut Butter and Banana Oatmeal Cookies
Equipment
Ingredients
- 1 cup peanut butter (I used natural peanut butter)
- 1 cup mashed banana (2 large or 3 small-medium)
- 2 large eggs
- 1/2 cup coconut sugar (may substitute with maple syrup, honey, granulated or brown sugar)
- 1 teaspoon baking soda
- pinch salt
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats (use certified GF if gluten intolerant)
- 1/2 cup dark chocolate chips
Instructions
- Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line (2) large baking sheets with parchment paper.
- In a large bowl, mash the banana. Add the peanut butter, coconut sugar, eggs, baking soda, pinch of salt and vanilla and beat or whisk until well combined.1 cup peanut butter, 1 cup mashed banana, 2 large eggs, 1/2 cup coconut sugar, 1 teaspoon baking soda, pinch salt, 1 teaspoon vanilla extract
- Stir in the oats and chocolate chips. The batter will be sticky.1 1/2 cups old fashioned rolled oats, 1/2 cup dark chocolate chips
- Using a 1 1/2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, leaving at least 1" in between each cookie.
- Bake on the upper and lower thirds of the oven for 10-12 minutes or until lightly golden brown and set, rotating the pans halfway through the baking time. Remove from heat and cool completely on wire racks. Enjoy!
Video
Notes
- Pro tip: Overripe bananas will provide the most flavor, so the more spotted the better!
- These cookies have a soft texture with a nice chewiness from the oats.
- Use your favorite brand of peanut butter (crunchy or creamy is fine!), but the texture of the cookies may vary slightly depending on the type you use.
- If you choose to use liquid sweetener such as maple syrup or honey instead of coconut sugar, the batter will be a bit looser and stickier.
- Store cookies in an airtight container at room temperature for up to 3-5 days or in the refrigerator for up to one week.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in August 2017. The photos have been updated and the text has been modified to include more recipe information.
33 Comments on “Gluten-Free Peanut Butter Banana Oatmeal Cookies”
Unfortunately these weren’t good:( They don’t have a cookie consistency at all
I’m sorry that you didn’t like them, but the recipe does state that they are soft.
Really good cookie. More like a muffin top but delicious!
I’m glad you enjoyed the cookies and thanks for leaving a review! 🙂