Can I use quick oats?

Yes, quick oats will work but give a softer texture. If using them, consider adding a tablespoon more to help with structure.

Can I make this nut-free?

Definitely! Sunflower seed butter or tahini makes a great substitute. Always check labels if you're baking for allergies.

Do these cookies spread while baking?

Not much. They hold their shape fairly well, so gently flatten them before baking to get the cookie shape you want.

Can I double the recipe?

Yes! This recipe scales beautifully. You can double or triple the batch, just be sure not to overcrowd your baking sheet.

Can I add eggs or flour?

You can! Adding one egg will make the cookies a little cakier and hold together more firmly. A couple tablespoons of whole wheat or oat flour can also give extra structure if needed.

How can I make these Peanut Butter Banana Oat Cookies sweeter?

Add an extra teaspoon of maple syrup or a handful of chocolate chips. You can also top them with a drizzle of icing or dark chocolate after baking.

Peanut Butter Banana Oat Cookies (Ready in 20 Minutes)

Description

Soft, chewy, and naturally sweetened with banana and maple syrup, these easy peanut butter banana oat cookies are made in one bowl and ready in 20 minutes. Perfect for a healthy breakfast or snack, using just 6 wholesome ingredients.

Ingredients

Units Scale

1 ripe banana
1 cup rolled oats
2 tablespoons peanut butter (plus extra for swirling)
1 tablespoon maple syrup or honey
1/2 teaspoon cinnamon
Pinch of salt
Optional: chopped peanuts or chocolate chips

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Instructions

Mash the banana in a bowl until mostly smooth.
Add oats, peanut butter, maple syrup (or honey), cinnamon, and salt. Mix well to combine.
Scoop onto a parchment-lined baking sheet and flatten slightly.
Swirl extra peanut butter on top of each cookie using a knife or toothpick.
Bake at 350°F for 12 to 14 minutes, until cookies are set and edges are golden.
Cool on the baking sheet before transferring to a container.

Notes

For a nut-free version, use sunflower seed butter or tahini.
Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
Freeze for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.
Add mini chocolate chips, dried fruit, or chopped nuts for extra flavor and texture.

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 4g
Sodium: 40mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg