This Peanut Butter Banana Oatmeal Cookies recipe is easy, healthy, and bursting with flavor. It is made with oats, peanut butter, bananas, maple syrup, almonds, dried cranberries, raisins, cinnamon, and vanilla. The cookies make a satiating and nourishing breakfast, snack, or dessert. Learn how to make homemade banana peanut butter oatmeal cookies with vegan and gluten-free recipe.
All you need is one bowl and a handful of nutritious ingredients to make these soft and chewy clean-eating cookies. They contain a good amount of protein and good fats, so they will keep you feeling full for hours. Since they contain no refined sugar, flour, oil, or butter, you can enjoy them without any guilt.
This Peanut Butter Banana Oatmeal Cookies recipe is made entirely from natural, good-for-you ingredients. They make a great grab n’ go breakfast or snack because they are easily portable and completely junk-free. This recipe is also freezer-friendly, so you can make a batch ahead of time and have it on hand and ready to enjoy whenever you want!
My biggest tip for making these cookies is to be sure to use quick oats rather than rather regular, large flake rolled oats. Quick oats are more finely ground than regular rolled oats and help the cookies to bind together better. To make your own quick oats, measure the equivalent amount of regular rolled oats and pulse in the blender or food processor a few times. And if you are celiac or gluten-intolerant, use certified gluten-free oats (it should say that right on the package).
How to Make Peanut Butter Banana Oatmeal Cookies
To make this flourless peanut butter oatmeal cookie recipe, simply:
- Make the dough: Combine the mashed bananas, peanut butter, honey, vanilla, cinnamon and salt in a mixing bowl. Then stir in the oats, almonds and dried fruit.
- Shape into balls: Roll the dough into balls, flatten them slightly and then place on a lined baking sheet.
- Place in oven: Bake for about 15 minutes until set, allow to cool off, then serve!
See the full recipe below for detailed ingredient amounts and complete recipe instructions.
Possible Recipe Variations
There are all sorts of ways that you can customize these banana oatmeal cookies. For example, you are free to…
- Use a different nut or seed butter: Almond butter, cashew butter, sunflower seed butter, or any other nut/seed butters that you prefer can be used in place of peanut butter.
- Swap-out the maple syrup: You can substitute brown rice syrup, agave nectar, or honey (if you’re not vegan) for the maple syrup.
- Use different nuts: Chopped walnuts, pecans, cashews, pistachios, or pecans can be used in lieu of almonds in this recipe.
- Sub-in other dried fruit: Instead of dried cranberries and raisins, you can use dried blueberries, dried cherries or chopped dried apricots in these cookies.
Use the ideas above (and any others you might have) to create your own spin on this recipe!
More Healthy Oatmeal Recipes
Looking for more nutritious oatmeal inspiration? Here are some of my favorite recipes:
- Strawberry Overnight Oats
- Applesauce Oatmeal Cookies
- Simple Brown Sugar Oatmeal
- Banana Overnight Oatmeal
- Chocolate Chip Oat Cookies
If you make this Peanut Butter Banana Oatmeal Cookies recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Peanut Butter Banana Oatmeal Cookies (Healthy Recipe!)
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat together the mashed bananas, peanut butter, honey, vanilla, cinnamon, and salt.
- Add the oats, almonds, dried cranberries, and raisins. Mix until combined.
- Scoop about 1/4 cup of the dough and drop onto prepared baking sheet. Flatten each cookie slightly, as they will not spread while baking.
- Bake for about 15 minutes until golden brown.
- Remove cookies from oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
- Any nut butter, such as almond butter, can be substituted for the peanut butter.
- Honey, agave nectar, or brown rice syrup can be used instead of maple syrup.
- Any kind of chopped nuts, such as walnuts, pistachios or pecans can be substituted for the almonds.
- Dried blueberries, dried cherries, or chopped dried apricots can be used instead of dried cranberries and raisins.
- The cookies can be stored in an airtight container at room temperature for up to five days or in the freezer for up to three months.
This post was originally published on March 5, 2017. It has been updated to reflect new content and useful information.
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