Oat Peanut Butter Banana Cookies
These are seriously the best cookies ever! Oat Peanut Butter Banana Cookies have all your favorite things in them. You get a great texture from the oats and sweetness from the banana, and who doesn’t love peanut butter? Easy to make and delicious, these cookies have it all!
You only need a handful of ingredients for these cookies, but start with good-quality peanut butter and super-ripe bananas. I like using no-sugar, all-natural peanut butter – it has a better peanut flavor, and without additional ingredients, it’s really easy to bake with. And the bananas! The more ripe they are, the better!
Oat Peanut Butter Banana Cookies
Did I mention that there are even chocolate chips in these Oat Peanut Butter Banana Cookies? There are! I love using semi-sweet chips, but you can use whatever you have on hand. These aren’t hugely chocolatey cookies – there’s just enough to give them a little chocolate flavor.
You don’t even need a mixer for these cookies. Just a big bowl and sturdy wooden spoon is all you need, which makes these Oat Peanut Butter Banana Cookies a quick and easy fix. Get the kids involved – just make sure they’re cool to the touch before gobbling them up! When our kids were little, they also loved helping make Banana Cookie Bread (so good).
Why I love this recipe
- It has texture from the oats, sweetness from the banana, and a lovely peanut butter flavor throughout. Don’t forget about the chocolate – who doesn’t love chocolate!
- They’re easy to make, and you only need 1 bowl!
- These cookies are delicious and aren’t too sweet! Plus, with oats in them, they’re a bit healthier than some other cookies, too!
Gather these ingredients
- Bananas – You’ll need about 6 super-ripe small bananas.
- Peanut butter – Look for all-natural, no sugar-added peanut butter.
- Coconut sugar – Or use brown sugar.
- Quick cooking oats
- Salt
- Vanilla extract – Pure or artificial vanilla is fine.
- Chocolate chips
How to make Oat Peanut Butter Banana Cookies
- Preheat your oven to 350-F, and line 2 cookie sheets with parchment paper for easy cleanup. Set them aside.
- Mash the bananas with a fork on a dinner plate, then add them to a medium-sized mixing bowl.
- Add the peanut butter, coconut sugar, oats, salt, and vanilla and stir well to combine.
- Mix in the chocolate chips, but reserve a few to sprinkle on top of each cookie.
- Drop tablespoon-sized mounds of cookie dough on a cookie sheet and flatten slightly with a fork, then press a few reserved chocolate chips into the top of each cookie.
- Bake for about 10 minutes in a 350-F oven until the cookies are set and are lightly brown.
- Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a wire rack to continue cooling.
- Enjoy!
Tips & substitutions
- Make sure to use super-ripe bananas for these cookies. Look for bananas that have plenty of brown spots.
- Quick-cooking oats are not the same as rolled oats or old-fashioned oats. Make sure to use quick-cooking oats, or your cookies will be dry and hard to chew.
- I use coconut sugar in these cookies, but you can swap that for the same amount of brown sugar.
- Use semi-sweet or dark chocolate chips in this Oat Peanut Butter Banana Cookies recipe.
- Don’t over-bake the cookies, or they’ll be quite crunchy.
- You can make larger cookies, but they’ll need another minute to cook.
Serving suggestions
These are such humble, simple, but delicious cookies, and you never need a reason to enjoy one. I keep them frozen in the freezer and just pull out a cookie whenever I need a bite of something sweet. But you could also serve them with a few spoonfuls of ice cream sandwiched between 2 cookies – Oat Peanut Butter Banana Cookie ice cream sandwiches? Yes, please! Or, add them to a board for sharing. I also love serving them with sandwiches, and they make a great hostess gift, too!
Storage
Store your cookies in an airtight container on the counter for 1-2 days or for up to 2 weeks in the fridge. You can also freeze them. To freeze these Oat Peanut Butter Banana Cookies, package them in a freezer-safe plastic bag or container and freeze them for up to 3 months.
Check out these awesome cookie recipes while you’re here
- Pumpkin Sugar Cookies
- Banana Meringue Cookies
- Double Chocolate Brownie Cookies
- Toll House Cookie Bars
- Easy Peanut Butter Cookies
Get the Recipe:
Oat Peanut Butter Banana Cookies
Ingredients
- 2 ½ cups mashed ripe banana, 6 small bananas
- 1 cup peanut butter, I use natural, no sugar added
- 4 Tbsp. coconut sugar
- 4 cups quick-cooking oats
- 1 tsp. salt
- 1 tsp vanilla
- ½ cup chocolate chips, I use semi-sweet or dark, plus a few extra to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F.
- Mash the bananas on a dinner plate and add to a medium mixing bowl. Add in the peanut butter, coconut sugar, oats, salt and vanilla and stir to combine. (Optional to use a hand mixer).
- Mix in the chocolate chips by hand (reserve a few to sprinkle on top of each cook if you wish:)
- Place a sheet of parchment paper on a large baking sheet. Drop around 16- 20 tablespoon-size spoonfuls onto a cookie shape (or less if you want larger cookies) and flatten with a fork.
- Press a few chocolate chips into the top of each cookie.
- Bake for 10 minutes, until cookies have set and are slightly brown. Allow the cookies to cool for 5-10 minutes and then remove from the cookie sheet.
- For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
