Peanut Butter Banana Oatmeal Cookies

Peanut butter banana oatmeal cookies are the cookies I reach for when I want something healthy, simple, and made in one-bowl! Kids and adults love these soft, chewy cookies made without flour, but with plenty of chocolate chips!

Oatmeal Banana Peanut Butter Cookies are THE go to snack

I’m always looking for ways to get oatmeal into my kids, because it’s such a healthy a healthy whole-grain with lots of fiber. These Peanut Butter Banana Cookies, as a snack, is a healthy one that I feel great handing to my kids before we run outside to play after school.

These peanut butter banana oatmeal cookies are soft, chewy, sweet and full of bites of chocolate. I really think you’ll love them, and I know your kids will gobble them up, just like mine do!

I have a similar cookie on my site already called healthy oatmeal cookies, and I love those because they’re sweetened only with honey and have plenty of flax seed and cooked quinoa. These peanut butter banana oatmeal cookies taste a little more like a regular cookie, even though they only rely on honey and banana for sweetness. If you want small batch oatmeal chocolate chip cookies that doesn’t taste healthy in the slightest, I have those, too. We just really love oatmeal around here!

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Why you’ll love these Oatmeal Banana Peanut Butter Cookies

But real peanut butter lovers, stick with me here. The combination of ripe banana, peanut butter, and honey is divine! I even eat these cookies for breakfast! Plus, the recipe comes together in one bowl, so you can even make them quickly before school!

Ingredients for Banana Oatmeal Peanut Butter Cookies

• bananas: Super ripe, nearly black bananas are what you need here. Two big ones, mashed, or about 1 cup of mashed bananas that weighs 225 grams.
• coconut oil: We’re using a small amount of melted coconut oil to give the cookies moisture. I always use unrefined because I like the flavor of coconut in these cookies. You can use refined coconut oil that’s flavorless, avocado oil, or any oil without flavor.
• vanilla extract: I always bake with real, pure vanilla extract; it adds extra sweetness to a recipe.
• peanut butter: You can use natural, no sugar added peanut butter, or regular peanut butter. The choice is yours, and of course one has more sugar than the other, so the sweetness of the cookies will be affected.
• honey: We just need a small amount of honey, two tablespoons, to sweeten these cookies slightly. You can use maple syrup instead, if you like.
• salt
• cinnamon
• quick-cooking oats: Quick-cooking oats are old fashioned rolled oats that have been broken up slightly to speed up the cooking time. If you don’t have quick-cooking oats, use regular rolled oats that you pulse in a food processor to break up slightly.
• chocolate chips: I happen to think chopped chocolate is better in these cookies than chocolate chips, because chopped chocolate pieces melt when baked. Chocolate chips generally hold their shape when baked. The choice is yours–for melty puddles of chocolate, use chopped chocolate, and for chocolate that stays together, use chocolate chips.

How to make Peanut Butter Banana Cookies

1. Line a cookie sheet with parchment paper, or spray it with baking spray.
   
2. In a large bowl, mash the bananas with a fork. Then, add all remaining wet ingredients ingredients: coconut oil, vanilla extract, peanut butter, honey, salt, and cinnamon.
   
3. To the bowl, stir in the quick-cooking oats and chocolate chunks. Mix the ingredients very well, so that everything is fully incorporated. These cookies lack flour, so you can’t over-mix.
   
4. Scoop out 12 cookies onto the prepared tray. The cookies don’t spread much, so press them flat to be the shape you want them. You can also press on some extra chocolate chunks at this point, if you like.
5. Bake the cookies for 12-13 minutes on a light-colored baking sheet. If you’re using a dark metal baking sheet, check the cookies a few minutes early, as they tend to bake faster.

Tips for making Peanut Butter Banana Oatmeal Cookies

How to freeze Banana Peanut Butter Cookies

Let these cookies cool completely, and then place them almost touching in a flat layer on a small cookie sheet. Freeze for 3-4 hours until firm, and then stack the cookies into a plastic bag for longterm storage. They will keep for up to 6 months in the freezer. Defrost overnight in the fridge and serve.

Storing leftover Banana Oatmeal Peanut Butter Cookies

The recipe makes just1 dozen two-bite cookies, and I store any leftovers in the fridge for up to 3 days. I let them soften at room temperature before giving them to the kids so they soften a bit.

More oatmeal desserts:

• Mixed Berry Oatmeal Bars
• Small batch Oatmeal Cookies
• Cherry Vanilla Baked Oatmeal

Continue to Content

Yield: 12

Banana Oatmeal Peanut Butter Cookies

Print

Soft, chewy peanut butter banana oatmeal cookies with chocolate chunks.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 cup (225 grams) mashed bananas (about 2 large bananas)
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 
1/2 cup peanut butter
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 cups (230 grams) quick-cooking oats
• 1/3 cup chopped chocolate, plus extra for topping.

Instructions

1. Preheat the oven to 350.
2. Line a cookie sheet with parchment paper or spray with cooking spray.
3. In a large bowl, stir together the mashed banana, melted coconut oil, vanilla, peanut butter, honey, salt, and cinnamon. Stir very well until homogenous.
4. Finally, stir in the oats and chopped chocolate.
5. Scoop out 2 tablespoons of batter for each cookie, and space evenly on a cookie sheet. These cookies don’t spread much, so you can place them fairly close together. Then, press to flatten and shape each cookie exactly how you want them. Place a few extra pieces of chopped chocolate on top of each cookie before baking, if desired.
6. Bake the cookies for 12-13 minutes. If you’re using a dark cookie sheet, reduce the baking time by a few minutes because they cook faster on dark metal.
7. Let the cookies cool on the baking sheet, and then move to a rack. These cookies are very soft and chewy. They last for 3 days in the fridge, covered.

Notes

bananas: Super ripe, nearly black bananas are what you need here. Two big ones, mashed, or about 1 cup of mashed bananas that weighs 225 grams.
coconut oil: We're using a small amount of melted coconut oil to give the cookies moisture. I always use unrefined because I like the flavor of coconut in these cookies. You can use refined coconut oil that's flavorless, avocado oil, or any oil without flavor.
peanut butter: You can use natural, no sugar added peanut butter, or regular peanut butter. The choice is yours, and of course one has more sugar than the other, so the sweetness of the cookies will be affected.
honey: We just need a small amount of honey, two tablespoons, to sweeten these cookies slightly. You can use maple syrup instead, if you like.
quick-cooking oats: Quick-cooking oats are old fashioned rolled oats that have been broken up slightly to speed up the cooking time. If you don't have quick-cooking oats, use regular rolled oats that you pulse in a food processor to break up slightly.
chocolate chips: I happen to think chopped chocolate is better in these cookies than chocolate chips, because chopped chocolate pieces melt when baked. Chocolate chips generally hold their shape when baked. The choice is yours--for melty puddles of chocolate, use chopped chocolate, and for chocolate that stays together, use chocolate chips.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 100mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 4g

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