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Stack of banana oatmeal peanut butter cookies

Get the Recipe: Banana Oatmeal Peanut Butter Cookies

These healthy banana oatmeal peanut butter cookies are so easy and delicious! They are soft, gooey and chocolaty. These gluten free cookies require only a few ingredients and they are great for breakfast and a snack!
5 from 16 votes



  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • Add bananas to bowl and mash completely.
  • Then, add in all remaining ingredients. Stir to combine.
  • Use cookie scoop to drop balls of dough onto parchment paper. Flatten cookies with fingers or spatula. They should be about 2 inches in diameter and ½ inch thick. They do not spread while baking.
  • Bake for 8 to 9 minutes or until middles of cookies are set. They will start to turn a light golden color.
  • Finally, remove from oven. Allow them to cool on pan for 5 minutes before carefully transferring to a cooling rack.


  • Use ripe bananas for best results.  Completely mash bananas.
  • Maple syrup can be omitted for a slightly less sweet option.  Honey can also be used.
  • Use all natural creamy peanut butter.  It should only contain peanuts and salt.  Any extra oils or added sugars will alter the texture.
  • I highly recommend old fashioned oats.  They yield the best texture.  I do not recommend quick cooking oats.
  • The texture of this dough is pretty thick and sticky.
  • Flatten cookies before baking.  They do not spread at all so they will come out of the oven how they went into the oven!
  • Store covered at room temperature for up to 2 days.  Since they contain bananas, they do not stay fresh at room temperature for very long.
  • Store in fridge for up to 5 days or freezer for up to 2 months.
Calories: 163kcal, Carbohydrates: 19g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 56mg, Potassium: 221mg, Fiber: 3g, Sugar: 6g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 1mg