Healthy Peanut Butter Banana Oatmeal Cookies made in a little over 15 minutes with just 4 ingredients. Bake them in an oven or air fryer and enjoy for breakfast, snack or dessert.
You are going to love these quick and super easy Peanut Butter Banana Oatmeal Cookies!
They are virtually foolproof, super quick to make, keep for ages in the fridge or freezer, and also happen to be flour-free, naturally vegan, gluten-free and dairy-free. They can even be made refined sugar-free or oil-free if you switch out the chocolate chips for cacao nibs, dried fruit, seeds or nuts!
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Soft, chewy and just perfect for healthy snacks or on the go breakfasts. They are packed with whole grains, protein and fiber and will keep you feeling full for ages! You can even make these banana oatmeal cookies in an air fryer instead of the oven if you prefer!
The beauty of this healthy cookie recipe is the very short and versatile ingredient list. To make Peanut Butter Banana Oatmeal Cookies you will be needing:
Some ingredient notes:
- Use certified gluten-free oats if necessary for gluten-free cookies.
- Use any nut or seed butter. Whatever you have on hand is fine. Peanut butter, cashew butter, almond butter, sunflower seed butter or pumpkin seed butter are all great.
- Switch out the semi-sweet or dark chocolate chips for any other mix-ins you fancy. Some ideas include chocolate chunks, cacao nibs, shredded coconut, walnuts, pecans, pumpkin seeds, hemp seeds, or dried fruit like cranberries or raisins.
- Add your favourite spices such as cinnamon, ginger, nutmeg or pumpkin spice. Half to one teaspoon, depending on how strong you want the taste.
Success tip - The mashed banana is what sweetens these cookie so make sure they are really ripe and spotty.
How to make Banana Peanut Butter Oatmeal Cookies
Making these peanut butter banana cookies is so easy! Here's how it's done:
- Mash the bananas in a mixing bowl.
- Add the nut butter and dry ingredients then stir well.
- Use a cookie scoop or ice cream scoop to portion out on a prepared baking sheet.
- Flatten with damp fingers, press in a few extra chocolate chips for decoration, then bake in your oven. You can even make air fryer oatmeal cookies. Instructions are included in the recipe.
Tip - Make your cookies any size you like, just be sure to adjust the baking time accordingly. They should be baked until golden on the bottom and lightly browned and set on the top and sides.
Uncooked cookie dough can be left covered in the bowl for a couple of days in the fridge if you don't want to cook all of the cookies right away.
Store cooked and cooled Peanut Butter Banana Oatmeal Cookies in an airtight container in the fridge for up to 2 weeks. They can also be frozen for up to 3 months. Be sure to separate them with parchment paper before freezing so they don't stick together. They don't take long at all to thaw.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Peanut Butter Banana Oatmeal CookiesAuthor:
- 2 medium very ripe bananas , (about 276 grams / 10 oz once peeled)
- 6 tablespoons peanut butter , or any other nut/seed butter
- 1½ cup (150 grams) rolled/old fashioned oats
- ⅛ teaspoon fine sea salt
- heaping ¼ cup (50 grams) chocolate chips , plus a few more to decorate the top
To oven bake
- Preheat oven to 350F (175°C). Line a large baking tray with parchment paper.
- In a large bowl, mash the bananas with a fork until a wet, smooth puree.
- Add the peanut butter and mix together, working out any peanut butter lumps.
- Add the oats, salt and chocolate chips and stir well to combine.
- Use a cookie/ice cream scoop to drop portions of the cookie dough out on to the lined baking tray. My scoop holds 3 tablespoons. If yours is slightly different adjust the cooking time a little to compensate.
- Lightly wet your fingers and press each cookie mound down into an approximately half inch thick round and smooth around the edges to neaten them up.
- Press a few chocolate chips into the top and bake for 11 to 12 minutes, or until golden on the bottom and lightly browned and set on the top and sides. These aren't a crispy cookie, so will have some give if you press into the tops.
- Transfer to a wire rack to cool.
To air fry
- Make the cookie dough as above.
- Line air fryer basket with a piece of parchment paper, making sure to leave some space for air flow around the edges. Alternatively, if just cooking one or 2 at a time you can cut small cookie sized squares of paper. Leftover uncooked cookie dough will keep in the fridge for a few days.
- Scoop the cookie dough out onto the parchment paper, then with wet fingers, press each cookie mound down into an approximately half inch thick round and smooth around the edges to neaten them up.
- Air fry, on the bake setting if you have one, at 325 for about 8 minutes or until golden on the bottom and lightly browned and set on the top and sides. All air fryers vary so keep a close eye on them in the last few minutes.