These super simple and sugar-free cookies with mashed banana, oatmeal, and peanut butter… | Banana oatmeal cookies, Peanut butter banana cookies, Healthy banana cookies
I make these cookies whenever I have a couple of overripe bananas and need a quick, healthy snack the kids will actually eat. They’re sugar-free, made with mashed banana, rolled oats, and peanut butter, and come together in one bowl in under 20 minutes. Soft, slightly chewy, and naturally sweet, they’re perfect for breakfast-on-the-go, lunchboxes, or a post-workout bite.
I also love comparing texture and simplicity with other minimalist cookie recipes like this three-ingredient butter cookie that uses similarly short ingredient lists.
Why you’ll love this dish
These cookies hit a sweet spot: they’re healthy without tasting restrained. With no added sugar, bananas provide natural sweetness while peanut butter adds richness and protein. Oats contribute bulk and fiber so the cookies feel satisfying rather than like a sugary treat.
When to make them:
- Morning meal prep for busy weekdays.
- Kid-friendly snack for after school — they hold together well in a lunchbox.
- A quick dessert when you want something wholesome but comforting.
“Soft, nutty, and naturally sweet — my kids asked for seconds and I loved that they were made from pantry staples.”
For inspiration on other quick peanut-based treats, check out these crunchy sweet-and-salty clusters I like to serve alongside simple cookies: peanut marshmallow clusters.
Step-by-step overview
Before you start: this recipe is basically mixing mashed banana + peanut butter + oats, shaping, and baking. Expect a soft cookie that’s best within a day or two.
Quick process summary:
- Mash ripe bananas until smooth (a few small lumps are fine).
- Stir in peanut butter and any optional mix-ins (vanilla, cinnamon, chocolate chips).
- Fold in rolled oats and let the mixture hydrate for a couple minutes.
- Scoop onto a lined baking sheet, flatten slightly, and bake until set.
- Cool briefly — cookies firm up as they cool.
This hands-off method means you can clean up while the cookies bake, and you don’t need an electric mixer.
Gather these items
- 2 large overripe bananas (about 1 cup mashed) — riper = sweeter.
- 1 cup creamy or chunky peanut butter (natural or commercial) — natural will yield softer cookies.
- 1½ to 2 cups rolled oats (old-fashioned oats give best texture).
- Optional: 1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ cup mix-ins (dark chocolate chips, chopped nuts, raisins).
- Pinch of salt if your peanut butter is unsalted.
Substitution notes: use almond or cashew butter for a different flavor, and gluten-free certified oats to keep them GF.
Directions to follow
- Preheat: heat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Mash bananas: in a large bowl, mash bananas thoroughly with a fork until mostly smooth.
- Add peanut butter: stir in the peanut butter and vanilla until combined. Mixture will be thick.
- Fold in oats: add 1½ cups oats first; stir. If mixture seems too wet, add the remaining oats a little at a time until it holds shape when pressed.
- Season and mix-ins: fold in cinnamon, salt, or chocolate chips now. Keep chunks small so cookies bake evenly.
- Portion: scoop about 2 tablespoons of dough per cookie onto the sheet and flatten slightly with the back of the spoon — these don’t spread much.
- Bake: 10–12 minutes, until edges are just set and tops look matte (they’ll still be soft).
- Cool: remove to a wire rack after 5 minutes; they firm as they cool.
A trick I use: chill the scooped dough 10 minutes if it’s too sticky to shape cleanly — that helps with uniform cookies.
For a comparison of ease and ingredient-minimal recipes, you might like this similarly simple three-ingredient butter cookie approach.
Best ways to enjoy it
- Breakfast: serve warm with a smear of yogurt or a side of cottage cheese.
- Snack: pack one with a small banana or apple slices for a balanced mini meal.
- Dessert: warm them and add a few dark chocolate chips on top so they melt slightly.
- For entertaining: stack on a platter with fresh berries and a bowl of nut butter for dipping.
Pairings: coffee or a latte in the morning, herbal tea in the afternoon, or a cold glass of milk for kids.
Storage and reheating tips
- Room temp: store cooled cookies in an airtight container for up to 2 days.
- Refrigerator: keep up to 5 days; bring to room temp or warm for 10–15 seconds in the microwave.
- Freezing: flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F (150°C) oven for 5–8 minutes.
Food safety: because these are low in added sugar and contain perishable peanut butter (though shelf-stable, it can change texture), use refrigeration if you don’t plan to eat them within a couple of days.
Helpful cooking tips
- Use very ripe bananas — they’re sweeter and mash easily.
- Don’t overbake: they’ll toughen if left in too long. Aim for a set edge and soft center.
- If you want a chewier cookie, replace up to ½ cup oats with quick oats; for more structure, add an extra 2–3 tablespoons of oats.
- For a fluffier cookie, stir in one beaten egg (or a flax egg for vegan: 1 tbsp ground flax + 2.5 tbsp water).
- Keep mix-ins small and evenly distributed so cookies bake uniformly.
Creative twists
- Chocolate-hazelnut: swap half the peanut butter for chocolate-hazelnut spread and fold in chopped hazelnuts.
- Maple-cinnamon: add 1 tbsp maple syrup and 1 tsp cinnamon for a warmer flavor.
- Raisin-oat: fold in ¼ cup raisins and a pinch of nutmeg for an oatmeal-raisin riff.
- Protein boost: stir in 1–2 scoops unflavored or vanilla protein powder and reduce oats slightly.
- Seed swap: use sunflower seed butter if nut-free is required, and add 2 tbsp chia or flax seeds.
For a different snack that still leans on nuts and sweets, consider these peanut-and-marshmallow clusters: peanut marshmallow clusters.
Your questions answered
Q: How ripe should the bananas be?
A: Very ripe — brown spots and a soft texture. The riper the banana, the sweeter and moister the cookies will be.
Q: Can I make these gluten-free?
A: Yes — use certified gluten-free rolled oats to avoid cross-contamination.
Q: Do these freeze well?
A: Yes. Freeze on a tray first so they don’t stick, then store in a sealed bag for up to 3 months. Thaw on the counter or warm briefly in the oven.
Q: Can I skip the peanut butter?
A: You can use other nut/seed butters (almond, cashew, sunflower), but texture and flavor will change. Some nut butters are thinner — if the dough is too wet, add a tablespoon or two more oats.
Q: Are these suitable for toddlers?
A: Generally yes, but watch for choking hazards with large mix-ins. If serving to under-4s, chop any nuts finely or omit.
Conclusion
If you want a quick, wholesome cookie that leans on pantry staples and natural sweetness, these banana, oat, and peanut butter cookies deliver. They’re flexible, forgiving, and ideal for meal prep or lunchboxes.
For another four-ingredient take on banana-oat-peanut cookies, see a simple four-ingredient version, and for a breakfast-focused peanut-banana cookie idea with nutrition notes, check a peanut butter banana breakfast cookie recipe.
Banana Oat Peanut Butter Cookies
Ingredients
Main Ingredients
- 2 large overripe bananas (about 1 cup mashed) Riper bananas yield sweeter cookies.
- 1 cup creamy or chunky peanut butter Natural peanut butter yields softer cookies.
- 1.5–2 cups rolled oats Old-fashioned oats give the best texture.
- 1 tsp vanilla extract Optional for added flavor.
- 0.5 tsp ground cinnamon Optional for added flavor.
- 0.25 cup mix-ins (dark chocolate chips, chopped nuts, raisins) Optional.
- pinch salt Only if peanut butter is unsalted.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- In a large bowl, mash the bananas thoroughly with a fork until mostly smooth.
- Stir in the peanut butter and vanilla until combined; the mixture will be thick.
- Add 1.5 cups of oats first and stir. If the mixture seems too wet, gradually add the remaining oats until it holds shape when pressed.
- Fold in the cinnamon, salt, or optional mix-ins, keeping chunks small for even baking.
Baking
- Scoop about 2 tablespoons of dough per cookie onto the lined baking sheet, flattening slightly with the back of the spoon.
- Bake for 10-12 minutes, until the edges are just set and tops look matte.
- Remove the cookies to a wire rack after 5 minutes; they will firm as they cool.
