Wholesome, delicious with no refined sugar or flour, these Peanut Butter Banana Oatmeal Cookies are perfect any time of day! They’re soft and chewy with the goodness of rolled oats, plenty of peanut butter and dark chocolate chips to make them a bit indulgent. They include just a few ingredients and are so easy to make!

Stack of peanut butter banana oatmeal cookies with top cookie in half

In a perfect world, it would be acceptable to eat cookies any time of day, even for breakfast.

These Peanut Butter Banana Oatmeal Cookies mean that the world is officially perfect….from a cookie standpoint anyway. 🙂

These cookies are perfectly acceptable to eat any time of day because they’re packed with ingredients that you can feel good about.

How is this possible? It’s actually very easy to make cookies without flour, processed sugar and an abundance of butter and oil. My flourless peanut butter cookies and pumpkin breakfast cookies are also shining examples of that.

This means there are a lot more cookies in my future. 🙂

Peanut butter banana oatmeal cookies on a wire rack

Why you’ll love this recipe:

  • Peanut butter banana 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, oil and they’re refined sugar free.
  • Cookies are wholesome enough for breakfast and snacks, and make a healthier dessert.
  • They’re great for special diets as they’re gluten-free and dairy-free.

Recipe ingredients

These peanut butter banana oatmeal cookies include 8 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 banana cookies ingredients

Ingredient notes

  • Peanut butter. I used a natural peanut butter to make this healthy cookie 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-medium sized bananas. Pro tip: Overripe bananas will provide the most flavor, so the more spotted the better!
  • 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.
  • Chocolate chips. I prefer dark chocolate for a more pronounced chocolate flavor, but you can use your favorite.

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!

How to make peanut butter banana cookies
  1. 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 combined
  2. Stir in the oats and chocolate chips.  
  3. Using a 1 1/2″ cookie scoop, scoop the dough onto (2) parchment lined baking sheets leaving at least 1″ in between each cookie.
  4. Bake in the upper and lower thirds of the oven for 10-12 minutes until set and lightly golden, rotating the pans halfway through the baking time.  Cool completely on wire racks and enjoy!
Peanut butter banana oatmeal cookies cooling on a wire rack

FAQs

How should the cookies be stored?

Store peanut butter banana oatmeal cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.

What’s the healthiest peanut butter to buy?

Natural peanut butter with no added sugar is the healthiest peanut butter. There are no preservatives and typically contain roasted peanuts and sometimes salt.

Can other mix-ins be used?

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!
  • Peanut butter banana 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.
Stack of peanut butter banana cookies on a wire rack

More gluten-free cookies you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Stack of peanut butter banana oatmeal cookies with top cookie in half

Peanut Butter Banana Oatmeal Cookies

Peanut Butter Banana Oatmeal Cookies are hearty and wholesome with no refined sugar! They're great for breakfast, snacks and dessert and are so easy to make!
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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.
  • Stir in the oats and chocolate chips.  The batter will be sticky.
  • Using a 1 1/2" 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

Serving: 1cookie, Calories: 156kcal, Carbohydrates: 17g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 21mg, Sodium: 154mg, Fiber: 2g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

**This recipe was originally published in August 2017. The photos have been updated and the text has been modified to include more recipe information.

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