These banana peanut butter cookies are soft, wholesome, and easy to make with simple pantry ingredients, giving you a satisfying breakfast, grab-and-go snack, or healthier dessert you can meal prep for the week.
If you enjoy easy breakfast cookies, try our healthy breakfast cookies, no-bake chocolate oatmeal cookies, or blueberry oatmeal cookies next.
Don’t Lose This Recipe
Enter your email to save this recipe. We'll send it to your inbox, and you'll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Why you’ll love this Oatmeal Peanut Butter Cookies!
Banana peanut butter cookies are proof that a cookie doesn’t need cups of butter and sugar to be genuinely delicious. Ripe bananas, natural peanut butter, oats, and a little honey do the heavy lifting here, creating soft, satisfying cookies with real peanut butter flavor and just enough sweetness to make you reach for another. 🍌
Louise and I tested a few versions before we were happy with them. The biggest surprise? Blending half the oats. It gives the cookies a softer texture without losing the heartiness of rolled oats. Then we added mini dark chocolate chips because, frankly, they made the cookies impossible to stop eating. 🍫
These banana peanut butter cookies are fiber-rich, made with wholesome ingredients, and satisfying enough to keep you going. We bake a batch for breakfast, grab one before a workout, and usually end up sneaking one after dinner too. They somehow fit all three without feeling like they’re trying to be a “healthy” cookie.
The recipe is flexible, too. Swap the chocolate chips for raisins, dried cranberries, or chopped nuts, or scatter pecans over the top before baking for extra crunch. 🌾 One bowl, no mixer, and about 30 minutes from start to finish. That’s the kind of baking I can get behind.
P.S.: For more banana and peanut butter breakfasts, try our peanut butter banana muffins, peanut butter banana baked oatmeal, or peanut butter banana overnight oats.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Ripe bananas: The sweeter and spottier, the better. They naturally sweeten the cookies and keep them soft. Very ripe frozen bananas, thawed and drained, work too.
- Natural peanut butter: Use a creamy peanut butter made with just peanuts (and maybe salt). Almond butter, cashew butter, or sunflower seed butter are great alternatives.
- Egg: Helps bind the ingredients together and gives the cookies structure. For an egg-free version, stir 2 tablespoons ground flaxseed or chia seeds directly into the batter and let it rest for 5 minutes before scooping.
- Honey: Adds a little extra sweetness and moisture. Maple syrup is an easy swap with a similar texture.
- Vanilla extract: Rounds out the flavors. Vanilla bean paste or a little almond extract can add a different twist.
- Rolled oats: Old-fashioned oats give these banana oatmeal cookies their hearty texture. Quick oats work, but the cookies will be a little softer.
- Blended oats or oat flour: Makes the cookies extra tender. Blend rolled oats yourself or use store-bought oat flour.
- Ground cinnamon: Adds warmth and pairs beautifully with banana and peanut butter. Pumpkin pie spice or apple pie spice are tasty alternatives.
- Mini dark chocolate chips: Optional, but they turn these into irresistible healthy breakfast cookies. Try raisins, dried cranberries, chopped dates, or chopped pecans instead.
- Salt: A small pinch balances the sweetness. Don’t skip it unless your peanut butter is already quite salty, especially if you’re serving these as meal prep snacks.
How to Make Banana Peanut Butter Cookies
Step 1. Mix the wet ingredients
Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
Mash the bananas in a large bowl until mostly smooth. Add the peanut butter, egg, honey, and vanilla, then whisk until well combined.
Step 2. Make the dough
Add the rolled oats, blended oats or oat flour, cinnamon, and salt.
Stir with a spoon until a thick batter forms, then fold in the mini chocolate chips.
Don’t worry if it seems a little loose at first. That’s what keeps these cookies soft and moist. Let the batter rest for 5 minutes so the oats can absorb some of the moisture. It will thicken enough to scoop easily.
Step 3. Shape the cookies
Use a regular eating spoon to scoop the batter onto the prepared baking sheet, leaving about 2 inches between each cookie. Use a second spoon to help slide the batter off the first.
Gently flatten each cookie with the back of a spoon or your fingers until it’s about ½ inch thick. These banana oat cookies won’t spread much in the oven.
Top with a few chopped pecans or extra chocolate chips, if you like.
Step 4. Bake
Bake at 350°F (180°C) for 12 to 14 minutes, or until the tops look set and the edges are lightly golden.
Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. They’ll firm up as they cool while staying soft inside.
These naturally sweetened cookies are especially good once fully cooled, when the peanut butter and banana flavors have had time to settle.
Tips
- Use very ripe bananas: Bananas with plenty of brown spots are sweeter, mash more easily, and give the cookies their best flavor and soft texture.
- Stir your natural peanut butter first: If the oil has separated, give it a good stir before measuring. This keeps the batter smooth and the cookies evenly moist.
- Blend half the oats: This is the secret to softer cookies. The blended oats create a more tender texture, while the whole rolled oats still add a little chew.
- Don’t skip the 5-minute rest: The batter starts out quite wet. Letting it rest gives the oats time to absorb moisture, making it much easier to scoop.
- Flatten the cookies before baking: These cookies spread very little in the oven, so gently flatten each one to about ½ inch thick for the best shape.
- Add a few toppings: Press a few mini chocolate chips or chopped pecans onto the tops before baking. They look prettier and add great texture.
- Don’t overbake: Bake just until the tops look set. The cookies will continue to firm up on the hot baking sheet while staying soft and moist inside.
- Let them cool completely: They might seem a little soft when they come out of the oven, but they’ll set up as they cool.
- Store them for later: Keep the cookies in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months for an easy breakfast or snack anytime.
Frequently Asked Questions
Let the cookies cool completely, then store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature or warm one in the microwave for 10 to 15 seconds.
Yes. Freeze the cooled cookies in a freezer-safe container or bag, with parchment paper between layers if stacking. They’re perfect to keep on hand for a quick breakfast or snack.
Absolutely. The chocolate chips are optional. You can leave them out or replace them with chopped walnuts, pecans, raisins, dried cranberries, or chopped dates.
Yes, as long as you use certified gluten-free rolled oats and oat flour. Oats are naturally gluten-free, but they can be cross-contaminated during processing.
Yes. If you’re using quick oats, there’s no need to blend any oats. Simply use 2 cups of quick oats instead of the rolled oats and oat flour. The cookies will be soft and slightly more uniform in texture.
These cookies are made with oats, bananas, natural peanut butter, and a small amount of honey, making them a satisfying option when you’re looking for a healthy snack recipe made with wholesome ingredients.
Yes. Replace the honey with maple syrup and skip the egg. Instead, stir 2 tablespoons of ground flaxseed or chia seeds directly into the batter. As the batter rests for 5 minutes, the seeds absorb moisture and help bind the cookies naturally.
That’s normal. The batter is meant to be thick but wet so the cookies bake up soft instead of dry. Let it rest for 5 minutes before scooping. The oats will absorb some of the moisture and make it much easier to handle.
More make-ahead breakfast and snack recipes
- Banana Oatmeal Bars
- Zucchini Banana Bars
- Banana Oatmeal Muffins
- Peach Cobbler Baked Oatmeal Cups
- Blueberry Baked Oatmeal Cups
- Peanut Butter Energy Balls
- Chunky Monkey Energy Balls
- No-Bake Oat Bars
If you try this Banana Peanut Butter Cookies Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Banana Peanut Butter Cookies (Oatmeal Breakfast)
Ingredients
- 2 ripe bananas about 1 cup (240 g) mashed
- ¾ cup natural peanut butter
- 1 egg
- 3 tablespoons honey
- 2 teaspoons vanilla
- 1 cups rolled oats
- 1 cup blended oats or oat flour
- 1 teaspoon cinnamon
- ¼ cup mini dark chocolate chips optional
- ¼ teaspoon salt
Instructions
- Mix the wet ingredients: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.Mash 2 ripe bananas in a large bowl. Add ¾ cup natural peanut butter, 1 egg, 3 tablespoons honey, and 2 teaspoons vanilla, then whisk until smooth.
- Make the batter: Stir in 1 cups rolled oats, 1 cup blended oats (or oat flour), 1 teaspoon cinnamon, and ¼ teaspoon salt. Fold in ¼ cup mini dark chocolate chips, if using.The batter will be soft and scoopable. Let it rest for 5 minutes so the oats absorb some moisture and the batter thickens.
- Shape the cookies: Use a regular eating spoon to scoop the batter onto the baking sheet, leaving about 2 inches between each cookie. Use a second spoon to help scrape off the batter.Flatten each cookie to about ½ inch thick. Add chopped pecans or extra chocolate chips on top, if you like.
- Bake: Bake at 350°F (180°C) for 12 to 14 minutes, until the tops look set.Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ripe bananas → Very ripe frozen bananas, thawed and drained.
- Natural peanut butter → Almond butter, cashew butter, or sunflower seed butter.
- Egg → 2 tablespoons ground flax seeds or chia seeds.
- Honey → Maple syrup.
- Vanilla extract → Vanilla bean paste or a little almond extract.
- Rolled oats → Quick oats (use 2 cups quick oats and skip the blended oats).
- Blended oats (or oat flour) → Store-bought oat flour or blend rolled oats into a fine flour.
- Ground cinnamon → Pumpkin pie spice or apple pie spice.
- Mini dark chocolate chips → Raisins, dried cranberries, chopped dates, or chopped pecans.
- Salt → Omit if your peanut butter is already quite salty.
- Use spotty bananas: The riper they are, the sweeter and softer your cookies will be.
- Stir the peanut butter: Mix in any separated oil before measuring.
- Blend half the oats: It’s the secret to softer, more tender cookies.
- Rest the batter: Give it 5 minutes to thicken before scooping.
- Flatten the cookies: They won’t spread much in the oven.
- Add toppings: Sprinkle on extra chocolate chips or chopped pecans before baking.
- Don’t overbake: Take them out when the tops look set.
- Cool before moving: They’ll firm up as they cool.
- Store or freeze: Refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition
Don’t Lose This Recipe
Enter your email to save this recipe. We’ll send it to your inbox, and you’ll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
A great recipe!
Love the recipe keep them coming ty
Love these. I added chopped walnuts. Needless to say I’ll have to make another batch sooner than I planned.
Yubeee, I’m super happy you tried them already!! Walnuts are a great add-in, thanks so much for sharing your review here 🙂
Kindest,
Louise