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    Home » Oatmeal Peanut Butter Banana Cookies

    Oatmeal Peanut Butter Banana Cookies

    Published: Aug 14, 2021 · Modified: Nov 10, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These peanut butter banana cookies are naturally sweetened and gluten-free. They are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast!

    overhead photo of 9 Peanut Butter Banana Cookies with chocolate chips and dried cranberries

    These peanut butter banana cookies are naturally sweetened and gluten-free. They are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast!

    stack of 4 Peanut Butter Banana Cookies surrounded by more cookies

    Peanut Butter Banana Cookies: Ingredients & Substitutions

    Let's discuss the ingredients in these peanut butter banana oatmeal cookies, as well as possible substitutions!

    overhead photo of the ingredients in this Peanut Butter Banana Cookies recipe
    • Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
    • Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
    • Honey/Maple Syrup. Both liquid sweeteners work well in these peanut butter banana cookies. Agave or brown rice syrup can also be used.
    • Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
    • Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. 
    • Sea salt. If using iodized salt, reduce the amount by half. 
    • Mix-ins. We'll chat later about a variety of possible mix-ins other than chocolate chips. 

    How to Make Peanut Butter Banana Cookies

    Follow the step-by-step photos to learn how to make these healthy peanut butter and banana cookies, and don't forget to watch the video!

    Combine wet ingredients

    To begin, mash the bananas together in a large mixing bowl. Then, add peanut butter, maple syrup or honey, egg and vanilla and stir to combine.

    two photos showing how to make Peanut Butter Banana Cookies, mashing bananas & adding wet ingredients

    Add dry ingredients

    Next, add oats, cinnamon and sea salt and stir until combined.

    two photos showing how to make Peanut Butter Banana Cookies, adding dry ingredients

    Add mix-ins

    Once the batter is homogenous (uniform throughout), gently stir in mix-ins, if desired. Here are some mix-in ideas:

    • Chocolate chips - or chunks or chopped up chocolate bars.
    • Cinnamon Chips (yum)!
    • White chocolate chips
    • Coconut
    • Dried fruit (raisins, cherries, cranberries, blueberries, etc). 
    • Peanut butter chips
    • Chopped nuts
    two photos showing how to make Peanut Butter Banana Cookies, adding chocolate chips

    Bake & Cool

    Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough, and place them on a baking sheet lined with parchment paper spaced about 2” apart.

    Note: the “dough” is sticky and wet but shouldn't spread when scooped onto the baking sheet. It holds its shape in the oven so make sure to shape the cookies how you want them to come out.

    Bake the cookies in a preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned. Then, let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

    two photos showing how to make Peanut Butter Banana Cookies, baking on a baking sheet

    Enjoy!

    Serve these peanut butter banana oatmeal cookies slightly warm or at room temperature. 

    Store

    Once completely cooled, store them in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

    10 Peanut Butter Banana Cookies laying on a baking sheet

    Recipe FAQs

    How long do peanut butter banana oatmeal cookies last?

    This recipe lasts for up to 1 week in the refrigerator, and 2 months in the freezer.

    Can I replace the egg?

    Yes, you can use an egg replacer, chia egg or flax egg (1 TBS chia/flax mixed with 2.5 TBS warm water).

    Can I use natural peanut butter?

    Yes, but you might need to add 1-2 TBS more oats.

    10 Peanut Butter Banana Cookies with chocolate chips and dried cranberries

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Oatmeal Peanut Butter Banana Cookies

    Laura
    These peanut butter banana cookies are naturally sweetened and gluten-free. They are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast!
    5 from 16 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 12 mins
    Total Time 17 mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 18 Cookies
    Calories 123 kcal

    Equipment

    • glass batter bowl
    • measuring spoons
    • measuring cups
    • baking sheet
    • Parchment Paper
    • spatula

    Ingredients
     
     

    • 2 bananas overripe (about 1 cup mashed banana)
    • ½ cup creamy peanut butter
    • 2 TBS honey or pure maple syrup
    • 1 egg
    • 1 tsp pure vanilla extract
    • 2 cups quick cooking oats
    • ½ tsp ground cinnamon
    • ¼ tsp fine sea salt
    • ½ to 1 cup chocolate chips or other add ins like shredded coconut, dried cranberries, raisins, etc.
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
    • In a large mixing bowl, mash the bananas.
    • Add peanut butter, honey, egg and vanilla and stir to combine.
    • Add oats, cinnamon and sea salt and stir until combined.
    • If desired, add mix-ins and stir until evenly distributed.
    • Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie.
    • Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
    • Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
    • Serve slightly warm or at room temperature.

    Video

    Notes

    Store/freeze

    Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days or in the freezer for up to two months.

    Note about the dough:

    The “dough” is sticky and wet.
    It holds its shape in the oven so make sure to shape the cookies how you want them to come out.

    Ingredient Substitutions

    • Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
    • Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
    • Honey/Maple Syrup. Both liquid sweeteners work well in these peanut butter banana cookies. Agave or brown rice syrup can also be used.
    • Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
    • Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. 
    • Sea salt. If using iodized salt, reduce the amount by half. 
    • Mix-ins. We'll chat later about a variety of possible mix-ins other than chocolate chips. 

    Nutrition

    Serving: 1CookieCalories: 123kcalCarbohydrates: 16gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 73mgPotassium: 131mgFiber: 2gSugar: 7gVitamin A: 33IUVitamin C: 1mgCalcium: 16mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More delicious recipes

    • Peanut Butter Banana Baked oatmeal is a favorite around here - a great healthy breakfast. 
    • These banana oatmeal pancakes are a delicious and nutritious way to start any day! Also try this recipe for the best banana pancakes ever. 
    • Paleo zucchini cookies are another healthy treat, nutritious enough to serve for breakfast! 
    • These healthy peanut butter breakfast bars are my absolute favorite recipe of all time! 
    • This chia pudding makes a great healthy breakfast or snack too!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Healthy Banana Muffins
    Baked Chicken Breasts »

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Erin

      March 27, 2023 at 8:10 pm

      5 stars
      Wow these are very good! I used old fashioned oats and natural peanut butter (which I keep in the refrigerator). I also popped the dough in the freezer for about 15 minutes before baking just in case and they didn't spread thin at all! And they are delicious! Rich, just the right sweetness, yumm! I am always looking for more natural, lower sugar recipes and this is a keeper.

      Reply
      • Laura

        March 28, 2023 at 7:44 am

        Thank you so much Erin! I'm so glad you love them!

        Reply

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    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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