Banana Oat Peanut Butter Cookies

Prepare these easy-to-make Banana Oat Peanut Butter Cookies with basic ingredients for a quick, healthy, and irresistible on-the-go breakfast, snack, or dessert! Naturally sweetened with honey, these cookies are ready to enjoy in under 30 minutes!

Cookies for breakfast? Yes, please! These banana oat peanut butter cookies are soft, chewy, and naturally sweet from the honey and bananas. They come together in no time-under 30 minutes!-and work for breakfast, snack time, or even when you're just craving a sweet treat without the guilt.

They’re one of my go-to ways to use up those overripe bananas sitting on the counter. Packed with peanut butter, oats, and a touch of cinnamon, these cookies are cozy and satisfying. I like to keep a bunch in the freezer so I can grab one with my coffee in the morning… or sneak one after the kids go to bed. They've got all the Old-Fashioned Banana Bread vibes, but in a cute little cookie form!

Why You'll Love these Banana Oat Peanut Butter Cookies

• Naturally Sweetened– made with honey and ripe bananas- no added sugar is needed.
• Flour-Free– gluten-free friendly when gluten free oats are used.
• One Bowl– fewer dishes to clean up making cookie eating way more enjoyable.
• Freezer-Friendly– great for making ahead and storing for busy mornings. A great grab and go option.

Ingredient Notes

See printable recipe card below for exact ingredient amounts and step by step directions on how to make these banana peanut butter cookies.

• Oats- I use quick oats, but old-fashioned or rolled oats work too. Even quinoa flakes can be subbed in!
• Cinnamon- just enough to add a warm spice flavor throughout.
• Baking Powder/Baking Soda/Salt
• Bananas- Ripe or overripe bananas are perfect! The riper they are, the sweeter your cookies will be. You’ll want to use mashed bananas.
• Peanut Butter- I use creamy, however, crunchy peanut butter works too, feel free to use sunflower seed butter, almond butter, or any healthy peanut butter alternatives such as powdered peanut butter.
• Honey- Local raw honey adds sweetness and allergy-fighting goodness.
• Vanilla Extract- pure is best versus imitation.
• Chocolate Chips- optional, but highly recommended, I like using mini chocolate chips, but any type including dark chocolate chips are great.

Variations and Add-Ins

• Swap honey for maple syrup.
• Replace peanut butter with peanut butter powder to save on calories/fat. Be sure to add water to peanut butter powder to get consistency correct before adding into recipe.
• Stir in fried fruit like raisins, cranberries, or blueberries.
• Almond Butter, Cashew Butter, Sunflower Seed Butter, or any other nut butter works great.
• Add Chia seeds, flax seeds, or nuts (like chopped pecans or walnuts) for extra nutrition.
• These are already flour-less, however, to make these Gluten-Free use gluten free oats.

How to make Banana Oat Peanut Butter Cookies

Making these banana oat peanut butter cookies is super simple and only takes one bowl…let’s get started!

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, stir together all the ingredients until just combined.

Scoop cookie dough using a ¼ measuring cup and place it on the baking sheet.

Gently flatten the cookies with a fork as they don't spread in the oven and this will help them cook more evenly.

Place baking sheet in oven and bake for about 15 minutes, or until just set in the middle.

Remove and allow to cool slightly before serving!

Tips for Cookie Success

• Shape the cookies to size/shape desired as they don't spread much when baking.
• Use dark chocolate as it is the healthiest type of chocolate and adds the most flavor to these cookies.
• These cookies have the taste and texture of muffins/banana bread, they don't get hard and crunchy like normal cookies can.
• Bake cookies until just set in the middle. You don't want to over-bake these cookies.

Storing Banana Oat Peanut Butter Cookies

• Fridge: Store cooled cookies in an airtight container for up to 2 weeks.
• Freezer: Freeze in a single layer, then store in a zip-top bag for up to 3 months. Let thaw or microwave briefly before eating.
• Dough: Keep unbaked dough in the fridge (covered) for up to 3 days.

More Cookie Recipes to Try

Peanut Butter Oatmeal Chocolate Chip Cookies- thick, soft, and chewy treats offer a delightful combination of rich peanut butter, wholesome oats, and mouthwatering chocolate chips, making them an irresistible choice for all cookie lovers.

Raspberry Chocolate Chip Cookies- soft, chewy, and bursting with the delicious flavors of raspberry and chocolate, these Raspberry Chocolate Chip Cookies are a must try!

Dark Chocolate Cherry Cookies- dark Chocolate Chunks and sweet cherries make an incredible combination.

Peanut Butter Blossoms- made with creamy peanut butter, the dough is rolled in sugar and pressed with a chocolate Hershey kiss. These easy to make cookies turn out perfectly soft and chewy every time!

Macaroon Kiss Cookies- combine flaky sweetened coconut flakes and cream cheese for a chewy cookie everyone will enjoy!

These healthy Banana Peanut Butter Oat cookies are one of our favorite make-ahead breakfast ideas. Quick, wholesome, and freezer-friendly-perfect for busy mornings or snack attacks! Save this recipe, share it with a friend, and drop a comment below if you try it! I'd love to hear what you think!