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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!
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: 163 kcal , Carbohydrates: 19 g , Protein: 5 g , Fat: 8 g , Saturated Fat: 3 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 3 g , Cholesterol: 1 mg , Sodium: 56 mg , Potassium: 221 mg , Fiber: 3 g , Sugar: 6 g , Vitamin A: 13 IU , Vitamin C: 2 mg , Calcium: 30 mg , Iron: 1 mg