Sugar-Free Oatmeal Peanut Butter Cookies
These sugar-free oatmeal cookies are chewy, naturally sweet, and made with just five ingredients, perfect for snacks or dessert without added sugars.
Ingredients
Main ingredients
- 2 large overripe bananas, thoroughly mashed The riper, the sweeter.
- 1/3 cup creamy peanut butter Natural or regular; see notes.
- 1/2 teaspoon vanilla extract
- 1 3/4 cups old-fashioned rolled oats Do not use instant for the best texture.
- 1/4 cup sugar-free chocolate chips or cacao nibs
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Add the peanut butter and vanilla, stirring until the mixture is homogeneous.
- Gradually add the rolled oats and mix until evenly combined and scoopable.
- Fold in the sugar-free chocolate chips or cacao nibs.
- Wet your hands slightly to prevent sticking, then scoop walnut-sized portions and roll into balls.
- Place cookies 1½ inches apart on the prepared sheet and gently press each to flatten.
Baking
- Bake for 10–12 minutes, until edges are lightly golden. Cookies won’t spread much, so shape them as desired before baking.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze baked cookies to keep for up to 3 months. Ideal for breakfast, snacks, or as a healthy dessert.