Go Back
+ servings
Peanut butter banana oatmeal cookies scattered on a wire rack with chocolate chips.
Print Recipe
4.70 from 10 votes

Peanut Butter Banana Oatmeal Cookies

These easy peanut butter banana oatmeal cookies are beyond simple to make with just a few ingredients! They're chewy and soft with a subtle hint of sweetness. Made gluten free and dairy free, they make the perfect healthy snack or treat to satisfy the sweet tooth.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Cookies
Cuisine: American
Keyword: banana oatmeal cookies, banana peanut butter oatmeal cookies, peanut butter banana oatmeal cookies, vegan banana oatmeal cookies
Servings: 10 Large Cookies
Calories: 225kcal


  • ¾ cup mashed bananas approx. 2 overripe bananas
  • ½ cup crunchy peanut butter or any nut or seed butter
  • ½ cup coconut sugar or brown sugar
  • ¼ cup applesauce
  • cup almond milk any milk will work
  • 1 teaspoon vanilla extract
  • 1 ⅓ cup rolled oats
  • ½ cup oat flour or any flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • cup chocolate chips I used mini and regular dark chocolate chips


  • Preheat oven to 350 F. Mash up the bananas on a plate with the back of a fork until no large chunks remain. If using a stand mixer, beat the bananas well with the paddle attachment.
  • Add the mashed banana, crunchy peanut butter, coconut sugar, applesauce, almond milk and vanilla extract to a large bowl. Mix well with a hand mixer or stiff whisk until the sugar is well incorporated into the batter.
  • Add the rolled oats, oat flour, cinnamon, and baking soda to the bowl and gently fold into the batter with a rubber spatula until the flour is 90% combined. Sprinkle in the chocolate chips and continue to fold until well incorporated.
  • Use a large cookie scoop to scoop the dough onto a cookie sheet lined with parchment paper. Make sure to leave about 2 inches of space between each cookie. Sprinkle a few extra chocolate chips on top of each cookie if desired and bake in the oven for 15 - 18 minutes until the edges are golden brown and the middle of the cookies are set. These cookies do take longer to bake than “traditional” cookies as you want the centers to be pretty well set and not underdone.
  • Let the cookies cool slightly before transferring them to a cooling rack to set completely and enjoy!


Calories: 225kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 149mg | Potassium: 223mg | Fiber: 3g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg