These Easy Peanut Butter Banana Oatmeal Cookies use only 5 ingredients and are gluten free & vegan friendly! A healthy treat for everyone!
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These cookies are BANANAS
B-A-N-A-N-A-S.
Do you guys remember when that was THE song? I just googled it because I thought it was a popular song, liiiike, maybe 2 years ago?
IT WAS in 2004! Ummmmm. When I was 14! 14 YEARS AGO.
Did I just make you feel REAL OLD? Good. Join the club. On a lighter note, why not try making some healthy gluten-free Christmas cookies to lift the spirits?
Good thing we have this healthy banana oatmeal cookies recipe to make us feel ALL SORTS of better.
You KNOW that I would never do such an evil-awful-dark-cloud-so-much-bad kind of things like make us all have a we-feel-so-old-we’re-basically-fossilized-pity-party without some kind of LIGHT at the end of the tunnel of DESPAIR. <– Probably an exaggeration.
Why These are the BEST Oatmeal Cookies
Cookies, cookies, cookies! I simply can’t get enough of them and I KNOW I’m not alone in feeling that way! Here at FFF, we have SO many cookie recipes and one of my favorite variations is the OATMEAL COOKIE. Almond flour oatmeal cookies, brown butter oatmeal cookies, gluten-free oatmeal cookies vegan oatmeal chocolate chip cookies and BEYOND- there’s an oatmeal cookie recipe for everyone right here on the blog. Today’s healthy peanut butter banana oatmeal cookies recipe is a game changer, because it is made with better-for-you, less processed and delicious ingredients that you can feel good about baking with. These cookies are healthy, protein packed, and can be made gluten free if needed. What’s NOT to love?!
Healthy Recipe Swaps
To make these peanut butter banana oatmeal breakfast cookies, I decided to swap out some typical cookie-making ingredients for some less processed, better-for-you choices and you know what? They still turned out chewy, sweet, and delicious! Here are a few changes I made to a typical cookie recipe:
Banana: Instead of eggs, I used banana which can help bind the cookies together as an egg replacement.
Natural Peanut Butter: Some peanut butters are loaded with add-ins and processed sugars, so for this recipe I used an all natural peanut butter.
Coconut Sugar: I used this less processed variety of sugar instead of regular white sugar.
Recipe Variations
One of my favorite parts of baking cookies is the ENDLESS possibilities when it comes to add-ins! For these peanut butter banana oatmeal cookies, you can enjoy them just as they are or get creative with them! They already contain crunchy peanuts, but you could add in chopped walnuts or pecans instead and also use pecan butter, cashew butter or almond butter instead of the peanut butter if your heart desires. Add a bit of rich indulgence by throwing in a handful of chocolate chips or dried cranberries!
How to store Oatmeal Cookies
These oatmeal cookies are great fresh, but can also be stored for future enjoyment! Place them in an airtight container or a freezer safe ziploc bag and label them with the date. For fridge storage, place the container or bag in the fridge and they will keep for up to a week! For freezer storage, place the container or bag in the freezer and the cookies will last up to 3 months.
Ingredients
- 1 Cup Banana, mashed (240g or about 2 very large bananas)
- 1/2 Cup Creamy natural peanut butter + additional for drizzling, if desired
- 1/4 Cup Coconut sugar
- 1 Cup + 2 Tbsp Quick-cooking oats (not rolled) , packed (gluten free if needed – 115g)
- 1/4 Cup Roasted, salted peanuts, roughly chopped
Instructions
- Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
- In a large bowl, whisk together the banana, peanut butter and coconut sugar until well combined.
- Stir in the oats and stir until well combined. Finally, stir in the peanuts. Your dough will be a little bit wet and sticky – this is normal.
- Use a cookie scoop to drop by heaping 1 Tbsp balls onto the prepared pan and use a fork to press them out about 1/2 inch thick, making sure to pack the edges together so the cookies hold their shape.
- Bake until the edges are golden brown and the top feels set and springy – about 25-30 minutes. Let cool on the pan completely.
- Drizzle with peanut butter, if desired, and DEVOUR!
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Nutrition
Baked these cookies today, very tasty!
I added coconut flakes with castor sugar, (I had no coconut sugar)
And added Dry roasted peanuts to the mixture.
GREAT idea John, glad you liked those cookies!