Healthy and delicious (5-ingredient) peanut butter banana oatmeal cookies that are perfect for breakfast or as a snack!

I created this healthy (vegan and gluten-free!) peanut butter banana oatmeal cookie recipe four years ago when I wanted a low-sugar cookie that was healthy but every bit as delicious as a "normal" cookie.

I have fallen so in love with these cookies over the years, that I now make sure I always have a bag in the freezer. As soon as I see that I am down to one or two cookies, I make another batch immediately!

These cookies are chewy, with the flavors of peanut butter, banana, and chocolate mingling in your mouth, and just 5 ingredients! They are similar to my Peanut Butter Fudge (Vegan) Cookies, but they have oats so are a bit more substantial.

The first time I made this recipe, I couldn't believe how flavorful it was without eggs, sugar, or flour. And because they are healthy, I frequently eat these cookies for breakfast!

If you are in search of more vegan and gluten-free cookies, try my Almond Flour Thumbprint Cookies!

Ingredients Needed

• Bananas
• All-natural peanut butter
• Quick-cooking oats
• Vanilla extract
• Semi-sweet or dark chocolate chips

Pro Tips

If you are a strict vegan, be sure to use vegan dark chocolate (Guittard is a recommended brand).

Because they are on the slightly moist side, I store my cookies in the refrigerator so they stay firm. And because they contain oatmeal and bananas, they are perfect for breakfast!

Store cookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Step-By-Step Instructions

Preheat oven to 350 degrees F. Place parchment paper onto a baking sheet.

Mix mashed bananas and peanut butter in a medium-sized mixing bowl with a whisk until fully incorporated.

Add oats, vanilla extract, sea salt, and chocolate chips to bowl. Mix thoroughly. Mixture will look wet.

Using a 1" cookie scoop, scoop batter onto baking sheet, making a total of 12 cookies per sheet. Press down on cookies with a fork.

Bake 10-12 minutes. Wait 5 minutes before transferring cookies onto a cooling rack.

Store in refrigerator for up to 5 days, or in freezer for up to 3 months.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

Healthy Peanut Butter Banana Oatmeal Cookies

Healthy and delicious 5-ingredient cookies that are perfect for breakfast or as a snack!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 12 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 18 cookies

Calories 92 kcal

Ingredients

  

• 3 bananas, mashed
• ½ cup natural peanut butter (if you use sweetened peanut butter, only use 2 bananas)
• 1 ¾ cups quick-cooking oats
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• ½ cup semi-sweet or dark chocolate chips

Instructions

 

• Preheat oven to 350 degrees F. Place parchment paper onto a baking sheet.
• Mix mashed bananas and peanut butter in a medium-sized mixing bowl with a whisk until fully incorporated.
• Add oats, vanilla extract, sea salt, and chocolate chips to bowl. Mix thoroughly. Mixture will look wet.
• Using a 1" cookie scoop, scoop batter onto baking sheet, making a total of 12 cookies per sheet. Press down on cookies with a fork.
• Bake 10-12 minutes. Wait 5 minutes before transferring cookies onto a cooling rack.
• Store in refrigerator for up to 5 days, or in freezer for up to 3 months.

Notes

Because they are on the slightly moist side, I store my cookies in the refrigerator so they stay firm. And because they contain oatmeal and bananas, they are perfect for breakfast!

Store cookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Keyword banana, chocolate chips, cookies, healthy, peanut butter, quick-cooking oats