Flourless Peanut Butter Banana Cookies
Flourless Peanut Butter Banana Cookies are wholesome gluten free cookies with rolled oats and chocolate chips. They’re great for snacks or breakfast!
There are two things that I eat almost every single day of my life — peanut butter and chocolate. The peanut butter is normally spread on my toast and topped with banana (this is either breakfast or lunch), and the chocolate is either part of a snack bar, sprinkled over overnight oats, or I eat squares of dark chocolate.
The best days are when I eat peanut butter and chocolate together because it really is one of the best combinations on the planet. There’s nothing like PB&C!
These flourless peanut butter banana cookies were born when I had a mad PB&C craving but didn’t want to make something super unhealthy.
Flourless Peanut Butter Banana Cookies
My Salted Dark Chocolate Peanut Butter Cups are one of my favorite things — but I wanted to make something that would be wholesome enough for snacks, and even breakfast.
My flourless almond butter cookies came to mind so that’s where I started, but I didn’t stop there. I had a few overripe bananas on the counter, so I decided to incorporate them into my cookies.
I added oats because I thought they would make the cookies extra hearty and wholesome, making them perfect for snacks and breakfast.
Truly, these gems are perfect any time of day!
I’ve made these gluten free peanut butter banana cookies 3 times in the past 2 weeks and they’ve gone like wild fire every time.
It’s a good thing they don’t take long to make…you can whip them up in just under 35 minutes.
These may be cookies, but they’re packed with whole foods and unrefined sugar. The biggest splurge is the dark chocolate chips, but I told you…I have to have my chocolate.
These cookies aren’t overly sweet at all, and the banana flavor is mild. What you do get is big peanut butter and chocolate flavor with the hearty texture of oats.
That’s all we really want, isn’t it?
These Flourless Peanut Butter Banana Cookies are great as a grab ‘n go breakfast, packed in lunch boxes, and make the perfect post workout or after school snack.
Take it from me, I’ve eaten them in all of the situations listed above, and have enjoyed them for dessert as well. They’re the best way I know to get peanut butter and chocolate into my day. 🙂
If you love these, be sure and try my Peanut Butter Banana Chocolate Chip Oat Bars.
More cookie recipes:
- 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 (about 2 ounces) dark chocolate chips
- Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper.
- In a large bowl, whisk the peanut butter, mashed banana, eggs, sugar, baking soda, pinch of salt, and vanilla until well combined.
- Stir in the oats and chocolate chips. The batter will be sticky.
- Drop 2 tablespoonfuls of batter for each cookie onto the prepared baking sheets and spread to about 1/2" thickness (you'll get 9 large cookies per baking sheet).
- Bake one sheet at a time for 10-12 minutes or until set and slightly golden, rotating the pan halfway through the baking time. Cool completely on wire racks and enjoy!
- Store cookies in an airtight container at room temperature for up to 5 days.
Serving Size:1 cookie
Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 154mgCarbohydrates: 17gFiber: 2gSugar: 9gProtein: 5g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.