Peanut Butter Banana Oatmeal Cookies

Gluten-free and full of flavor, Peanut Butter Banana Oatmeal Cookies are a delicious blend of mashed banana, creamy peanut butter and hearty oats. Thick, chewy and loaded with dark chocolate chips, these flourless cookies are a healthy homemade treat.

Sleep is cool because it’s kind of like a time machine to breakfast. It’s like I speed from midnight snacks to morning coffee like Michael J. Fox drove me in a DeLorean. No dozing, no dreaming, I hit fast-forward on those horizontal hours and manifest at morning mealtime. Yet for someone who loves breakfast so much that they sacrifice sleep for food, I’m personality-disorder picky with what I’ll eat. I’d rather starve than have pancakes, I only like eggs in cake batter and I think French toast should be deported.

Call me basic, but I love bland, oat-based food. Check that, love is an understatement: I’m oat obsessed. So much so that I’ve eaten old-fashioned oatmeal every single day for the past two decades. And not just because the Quaker Oat guy is cute. Turns out I’m a creature of habit—a nutcase creature who dines like a nursing home resident without dentures. For the record, I have teeth. Real ones. And they’ve been happily gnawing on oats for twenty years. At this point I’m probably more oat than woman, which is why I got the willies reading a recent study about the alarming level of pesticides in oat products. Carcinogenic pesticides that would surely sound ominous if I could actually pronounce them.

The irony is that oats are simultaneously heart-healthy and poisonous to human reproductive systems. Then again, I don’t want any more kids so infertility by breakfast food is kind of a win-win. But just in case oat-based toxins warp my brain as much as my ovaries, I’m making the switch to organic. Surprisingly, no bodily organ is happier about this than my stomach—which has a nonstop craving for Peanut Butter Banana Oatmeal Cookies. Wholesome, hearty and now non-toxic, these chewy breakfast cookies are loaded with flavor, texture and dark chocolate chips. If you don’t have an oat addiction already, you will after devouring a batch of these incredible cookies.

Before sharing the Peanut Butter Banana Oatmeal Cookies recipe, here are a few baking tips to help you out:

Ingredient Tips

For the upmost banana flavor, use overripe bananas so brown and covered with bruises that they look like Mike Tyson punched them.

Be sure to give natural peanut butter a good stir before using to evenly distribute the oils.

This recipe calls for old-fashioned oats. Avoid using quick cook or instant oats by mistake.

Preparation Tips

Dough must be chilled in the freezer for 20 minutes before baking. This chill time helps minimize spreading while cookies bake.

Use your fingertips to gently flatten the tops of cookie dough balls before baking.

How to Store Peanut Butter Banana Oatmeal Cookies

Place cookies in an airtight container then store at room temperature for 3 days or in the refrigerator up to a week.

Can you freeze flourless cookies? Yes! Simply place cookies in an airtight container then freeze up to 3 months.

I hope you enjoy these Peanut Butter Banana Oatmeal Cookies. Please leave a comment and a rating at the bottom of this blog post when you try these for yourself. And while you’re at it, sign up for my Recipe Newsletter so you never miss a recipe.

Finally, if you’re searching for more banana baked goods check out this recipe for Banana Coffee Cake with Cream Cheese and transform your favorite quick bread into a super moist breakfast cake. Topped with a crunchy walnut streusel and a simple vanilla glaze, a slice of this cake tastes amazing with a cup of coffee. 

Peanut Butter Banana Oatmeal Cookies

Heather Wolf

Gluten-free and full of flavor, Peanut Butter Banana Oatmeal Cookies are a delicious blend of mashed banana, creamy peanut butter and hearty oats. Thick, chewy and loaded with dark chocolate chips, these eggless cookies are a healthy homemade treat.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Freeze 20 minutes mins

Total Time 47 minutes mins

Course Cookies and Bars

Cuisine American

Servings 14

Ingredients

  

• 1/2 cup overripe bananas mashed
• 1 tsp vanilla extract pure
• 1/2 cup creamy peanut butter all-natural
• 1/4 tsp ground cinnamon
• 1/2 cup dark brown sugar packed
• 2/3 cup old-fashioned oats organic
• 1/8 tsp sea salt fine
• 1/2 tsp baking soda
• 1/2 cup dark chocolate chips

Instructions

 

• In a large mixing bowl, stir together mashed banana, vanilla and peanut butter.
• Add dry ingredients (cinnamon, brown sugar, oats, salt and baking soda) to wet ingredients then stir until just combined. Avoid overmixing.
• Fold in chocolate chips until evenly distributed.
• Cover the bowl with plastic wrap and place in the freezer for 20 minutes.
• Preheat oven to 350 degrees.
• Line a large cookie sheet with parchment paper.
• Remove cookie dough from the freezer. Using a 2.5 tablespoon cookie scoop, scoop cold dough into cookie balls then place them on the baking sheet spaced 2 inches apart.
• Using your fingertips, gently flatten the rounded tops of the cookie balls.
• Bake for 9 – 11 minutes or until cookies set around the edges but are still soft in the center. (Cookies will continue to set as they cool, avoid overbaking or cookies will be dry.)
• If desired, press additional chocolate chips into the tops of warm cookies.
• Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature up to 3 days.

Keyword banana, cookies, oatmeal, peanut butter