Peanut Butter Banana Oat Cookies (Healthy & Easy)

This Peanut Butter Banana Oat Cookies recipe is easy, filling, and one of the most comforting things you can whip up with just a few pantry staples. These cookies are soft, chewy, and naturally sweetened, just the right kind of treat that feels indulgent while actually being good for you.

Peanut Butter Banana Oat Cookies is a no-fuss, one-bowl recipe made with just six ingredients: a ripe banana, rolled oats, peanut butter, maple syrup or honey, a dash of cinnamon, and a pinch of salt. You can mix them up in five minutes, pop them in the oven, and have warm cookies on your plate in under 20 minutes total. No flour, no dairy, no refined sugar, just simple, whole ingredients that make you feel great about every bite.

And if you’re craving even more easy cookie-style breakfasts, try our Banana Peanut Butter Cookies with Vanilla or these simple delicous 4-Ingredient Peanut Butter Banana Oatmeal Cookies.

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

• Quick and easy to make. From start to finish, these cookies are ready in under 20 minutes, making them perfect for those busy mornings when you need something wholesome in a hurry.
• Just the right amount of sweetness. Thanks to ripe banana and a little maple syrup or honey, there’s no need for added sugar. The sweetness is gentle, cozy, and perfect with coffee.
• Made with pantry staples. No fancy ingredients or last-minute grocery runs here. All you need is a ripe banana, oats, peanut butter, and a few everyday items.
• One bowl, zero fuss. Everything comes together in a single bowl with just a spoon or spatula—no mixer needed and hardly any cleanup.
• Naturally gluten-free and dairy-free. As long as you use certified gluten-free oats, these cookies suit many dietary needs without sacrificing flavor or texture.
• Chewy, soft, and comforting. The texture is everything you want in a breakfast cookie: chewy in the center with a slightly crisp edge.

Ingredients Needed For Peanut Butter Banana Oat Cookies

• Banana. Use one ripe banana; the spottier, the better. Ripe bananas add natural sweetness and moisture that help bind the cookies without needing eggs.
• Oats. Old-fashioned rolled oats work best here. They give structure and chew. Quick oats can be used in a pinch but may result in a softer cookie.
• Peanut Butter. Creamy, unsweetened peanut butter adds richness and nutty flavor. I like using natural peanut butter with just peanuts and salt. You’ll also swirl a bit extra on top before baking for that dreamy look.
• Maple Syrup or Honey. Either will work as your natural sweetener. Maple syrup adds a subtle caramel flavor, while honey adds floral notes.
• Cinnamon. Just half a teaspoon gives warmth and depth.
• Salt. A small pinch balances the sweetness and enhances the peanut butter flavor.
• Optional: Chopped peanuts or chocolate chips. For added crunch or a touch of indulgence, feel free to toss in a few spoonfuls.

How I Make Peanut Butter Banana Oat Cookies

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

1. Mash the banana. In a mixing bowl, use a fork to mash one ripe banana until mostly smooth.
2. Add remaining ingredients. Stir in the oats, peanut butter, maple syrup or honey, cinnamon, and salt. Mix until everything is well combined.
3. Scoop and flatten. Use a spoon or cookie scoop to portion the dough onto a parchment-lined baking sheet. Gently flatten each one into a cookie shape.
4. Swirl on more peanut butter. Dollop a little extra peanut butter on top and swirl with a toothpick or knife for that pretty marbled effect.
5. Bake. Bake at 350°F for 12 to 14 minutes, until the cookies are set and just turning golden on the edges.
6. Cool. Let them cool on the pan before storing in an airtight container.

How to Pack These Bars for Work and School

These bars are incredibly portable and packable, which makes them ideal for school lunches, work snacks, or a quick breakfast on your commute. Once they’ve cooled, wrap each bar individually in parchment or reusable wraps. I love storing them in a zip-top bag or a small reusable container with a napkin so they’re ready to grab and go.

If you’re packing for kids, tuck one into a bento box with a few apple slices and a small container of yogurt for dipping. For grown-up lunches, pair a bar with a boiled egg or a banana and you’ve got a super satisfying, energizing start to the day.

Peanut Butter Banana Oat Cookies Recipe Variations

Nutty crunch. Fold in chopped walnuts, pecans, or hazelnuts for extra texture and heart-healthy fats.

Chocolate lovers. Stir in mini chocolate chips or chopped dark chocolate for a cookie-meets-dessert vibe.

Tropical twist. Add a few tablespoons of shredded coconut or chopped dried pineapple.

Berry burst. Toss in dried cranberries, blueberries, or chopped dates for a pop of sweetness.

Spiced version. Add a pinch of nutmeg or ginger with the cinnamon for extra warmth.

Protein boost. Mix in a tablespoon of ground flaxseed, chia seeds, or your favorite protein powder.

Peanut Butter Banana Oat Cookies Recipe Substitutions

• Banana substitute. If you’re out of bananas, try using 1/3 cup of unsweetened applesauce or pumpkin puree. These will give moisture but a milder flavor.
• Oats substitute. You can use quick oats instead of rolled oats, though the cookies will be softer. Steel-cut oats are not recommended.
• Peanut butter alternative. Almond butter, cashew butter, sunflower seed butter, or tahini all work great. Each adds its own twist to the flavor profile.
• Sweetener swap. You can replace maple syrup or honey with agave nectar or date syrup. Use the same amount for a similar level of sweetness.
• No cinnamon? Try ground nutmeg, cardamom, or pumpkin pie spice for a unique flavor change.

Storing / Freezing Peanut Butter Banana Oat Cookies

Room Temperature. Once the cookies have fully cooled, store them in an airtight container at room temperature. They’ll stay soft, chewy, and delicious for up to 3 days. To keep them from sticking together, place a sheet of parchment paper between layers if stacking.

Refrigerator. For longer freshness, especially in warmer months, refrigerate the cookies in a sealed container. They’ll keep well for about 7 days and can be eaten straight from the fridge or slightly warmed.

Freezer. These cookies freeze beautifully, making them perfect for meal prep or emergency snack cravings. Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid (about an hour), then transfer them to a freezer-safe bag or container. Be sure to label with the date—they’ll keep for up to 2 months.

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