Oatmeal Peanut Butter Banana Cookies
Posted Aug 14, 2021, Updated Oct 07, 2023
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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!
Peanut butter & banana is a classic flavor combo that is perfect for breakfast or dessert – like peanut butter banana bread, peanut butter banana baked oatmeal, and these peanut butter banana cookies.
These cookies are naturally sweetened and gluten-free. Plus, they are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast.
Peanut Butter Banana Cookies: Ingredients & Substitutions
Let’s discuss the ingredients in these peanut butter banana oatmeal cookies, as well as possible 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.
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.
Add dry ingredients
Next, add oats, cinnamon and sea salt and stir until combined.
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
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.
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.
Recipe FAQs
This recipe lasts for up to 1 week in the refrigerator, and 2 months in the freezer.
Yes, you can use an egg replacer, chia egg or flax egg (1 TBS chia/flax mixed with 2.5 TBS warm water).
Yes, but you might need to add 1-2 TBS more oats.
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Oatmeal Peanut Butter Banana Cookies
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband had a craving for oatmeal cookies and we LOVED this recipe! I blended 1c of the oats into oat flour. So I did 1c whole oats and 1c oat flour. They came out amazing!!!! I will definitely follow for more great recipes. Thank you!!
Where do I find the portions of each ingredient???
In the recipe card!
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.
Thank you so much Erin! I’m so glad you love them!