Peanut Butter Banana Oatmeal Cookies

This Peanut Butter Banana Oatmeal Cookies recipe is soft, chewy, naturally sweetened, and made with just four simple ingredients: ripe bananas, rolled oats, creamy peanut butter, chocolate chips, and an optional sprinkle of chia or flax for a little boost. It’s easy to make in one bowl, bakes in under 15 minutes, and is perfect for breakfast or a healthy snack on the go.

This peanut butter banana oatmeal cookies recipe works beautifully because it uses pantry staples to create something that feels like a treat but fuels your morning right. The hearty oats and creamy peanut butter keep you satisfied, while the banana and chocolate chips add just the right amount of sweetness. If you love healthy oatmeal cookies as I do, don’t miss my Blackberry Oatmeal Cookies or seasonal favorite Pumpkin Oatmeal Cookies.

I also have another version without oats if you’re craving classic peanut butter cookies made with just four ingredients, sweet and simple without the oatmeal texture.

Why You’ll Love This Peanut Butter Banana Oatmeal Cookies Recipe

• They taste like a soft, chewy oatmeal cookie but are made with wholesome breakfast ingredients.
• No refined sugar, no flour, and no eggs needed—just pantry basics.
• Each cookie is filling enough to keep you satisfied till lunch.
• You can make them ahead and keep them in the fridge or freezer.
• The combo of banana, peanut butter, and oats is classic comfort with a healthy twist.

Ingredients Needed For Peanut Butter Banana Oatmeal Cookies

• Bananas. Use two very ripe bananas for the best sweetness and moisture. The more brown spots, the better.
• Oats. Old-fashioned rolled oats give the cookies that hearty texture. Quick oats will work in a pinch, but avoid steel-cut oats—they won’t soften enough.
• Peanut Butter. Go for natural peanut butter with just peanuts and salt for the healthiest option. Stir well before measuring if the oil separates.
• Chocolate Chips. Just 1/4 cup adds the perfect hint of indulgence. Mini chips distribute more evenly, but any kind will do.
• Chia Seeds or Flax. Totally optional, but a spoonful adds extra fiber and a little nutrition boost.

How I Make Peanut Butter Banana Oatmeal Cookies

(This is a quick overview of how I make peanut butter banana oatmeal cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven. Set it to 350°F and line a baking sheet with parchment paper so cleanup is quick and easy.
2. Mash the bananas. Use a large bowl and mash until mostly smooth. A few small lumps are totally fine and add texture.
3. Mix in the other ingredients. Add the oats, peanut butter, chocolate chips, and optional chia or flax. Stir everything together until it’s evenly combined.
4. Scoop and shape. Use a spoon or small cookie scoop to portion the dough onto the baking sheet. Since they won’t spread much, gently flatten each one with your fingers.
5. Bake. Place in the oven for 10 to 12 minutes, just until the edges are set and the centers are still soft. They’ll firm up as they cool.
6. Cool completely. Let them rest on the baking sheet or a wire rack before storing. This helps them finish setting up and stay together nicely.

Best Types of Oats for Peanut Butter Banana Oatmeal Cookies

The type of oats you use can make a big difference in the texture of your peanut butter banana oatmeal cookies. Here’s a quick guide to help you pick the best option:

Old-Fashioned Rolled Oats. These are the gold standard for this recipe. They hold their shape well, give a chewy texture, and absorb just enough moisture without turning mushy.

Quick Oats. These will work in a pinch if that’s all you have. They create a softer, more uniform texture since they’re more processed and break down quickly during baking.

Steel-Cut Oats. Not recommended for this recipe. They’re too tough and won’t soften properly in the short baking time, leaving your cookies dense and gritty.

Instant Oats. Also not ideal. They’re overly processed, which can make the cookies gummy and less satisfying.

For the perfect balance of chewiness and structure, stick with old-fashioned rolled oats. They’re reliable, hearty, and give these cookies their signature bite.

What to Serve with Peanut Butter Banana Oatmeal Cookies

• A glass of milk or your favorite non-dairy milk
• Fresh fruit or a smoothie
• Greek yogurt with honey for more protein

Peanut Butter Banana Oatmeal Cookies Recipe Variations

I love baking these Peanut Butter Banana Oatmeal Cookies for about 10 to 12 minutes to keep them soft and chewy. If you prefer them firmer or more golden, add an extra minute or two. (Remember, they’ll keep setting as they cool.)

Nutty Crunch. Fold in walnuts, pecans, hazelnuts, or slivered almonds. These not only bring satisfying texture, but they also add healthy fats and a little extra protein to each bite.

Fruity Sweetness. Mix in dried cranberries, raisins, chopped dates, or dried cherries. This gives the cookies a pop of natural sweetness and a chewy contrast to the soft oats.

Chip Swaps. Swap the chocolate chips for white chocolate, peanut butter chips, or butterscotch chips. These variations switch up the flavor profile while keeping things sweet and indulgent.

Coconut Twist. Stir in unsweetened shredded coconut. It adds tropical flair, chewy texture, and pairs beautifully with banana and chocolate.

Nut-Free Option. Use sunflower seed butter or almond butter. Great for allergy-friendly homes while keeping that creamy richness intact.

Chocolate Drizzle. Drizzle melted dark chocolate over cooled cookies. A little decadent finish that makes these feel like bakery-style breakfast treats.

Protein Boost. Stir in a tablespoon of hemp seeds or protein powder. This makes the cookies more filling and adds a nutritional lift.

Extra Moisture. Add finely chopped apples or shredded carrot. It’s a sneaky way to include more fruit and veggies with an added hint of natural sweetness.

Sweet-Salty Topping. Sprinkle sea salt flakes on top before baking. Just a pinch can balance the sweetness and make the flavors pop.

If you want to make Peanut Butter Banana Oatmeal Cookies thicker and more hearty, chill the dough for 10 to 15 minutes before scooping. This helps them hold their shape better when baking.

Storing and Freezing Peanut Butter Banana Oatmeal Cookies

Once cooled, store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, place in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They thaw quickly at room temp.

FAQs About Peanut Butter Banana Oatmeal Cookies

Print