Posted Aug 14, 2021, Updated Feb 25, 2024 Peanut butter & banana is a classic flavor combo that is perfect for breakfast or dessert – like peanut butter banana bread, peanut butter banana baked oatmeal, stovetop peanut butter oatmeal, and these peanut butter banana cookies. These cookies are naturally sweetened and gluten-free. Plus, they are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast.
Peanut Butter Banana Cookies: Ingredients & Substitutions
Let’s discuss the ingredients in these peanut butter banana oatmeal cookies, as well as possible substitutions!
Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies. Honey/Maple Syrup. Both liquid sweeteners work well in these peanut butter banana cookies. Agave or brown rice syrup can also be used. Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. Sea salt. If using iodized salt, reduce the amount by half. Mix-ins. We’ll chat later about a variety of possible mix-ins other than chocolate chips.
How to Make Peanut Butter Banana Cookies
Follow the step-by-step photos to learn how to make these healthy peanut butter and banana cookies, and don’t forget to watch the video! To begin, mash the bananas together in a large mixing bowl. Then, add peanut butter, maple syrup or honey, egg and vanilla and stir to combine. Next, add oats, cinnamon and sea salt and stir until combined.
Add Mix-Ins
Once the batter is homogenous (uniform throughout), gently stir in mix-ins, if desired. Here are some mix-in ideas:
Chocolate chips – or chunks or chopped up chocolate bars. Cinnamon Chips (yum)! White chocolate chips Coconut Dried fruit (raisins, cherries, cranberries, blueberries, etc). Peanut butter chips Chopped nuts
Bake & Cool
Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough, and place them on a baking sheet lined with parchment paper spaced about 2” apart. Note: the “dough” is sticky and wet but shouldn’t spread when scooped onto the baking sheet. It holds its shape in the oven so make sure to shape the cookies how you want them to come out. Bake the cookies in a preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned. Then, let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Enjoy
Serve these peanut butter banana oatmeal cookies slightly warm or at room temperature.
Store or Freeze
Once completely cooled, store them in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
