Name: Healthy Peanut Butter Banana Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 3 bananas, mashed; 1/2 cup natural peanut butter ((if you use sweetened peanut butter, only use 2 bananas)); 1 3/4 cups quick-cooking oats; 1 teaspoon vanilla extract; 1/2 teaspoon sea salt; 1/2 cup semi-sweet or dark chocolate chips

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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 dancing in your mouth. 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!

healthy banana peanut butter oatmeal cookies on a baking sheet

Ingredients Needed

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

Recipe Notes

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.

peanut butter banana oatmeal cookies on a white plate with hand picking up one cookie

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.

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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.