Banana Oat Peanut Butter Cookies

These Banana Oat Peanut Butter Cookies are soft, chewy, and made with simple ingredients for an easy breakfast, snack, or healthier treat. Naturally sweetened with banana and honey, they’re ready in under 30 minutes and perfect for busy mornings.

Cookies for breakfast? Yes, please! These peanut butter banana oatmeal cookies are one of my favorite ways to use up overripe bananas. Made with oats, peanut butter, honey, and a touch of cinnamon, they’re soft, satisfying, and perfect for breakfast or snacking. I like to keep a batch in the freezer so I can grab one with my morning coffee or whenever a sweet craving hits. They have all the flavor of Old-Fashioned Banana Bread, but in an easy grab-and-go cookie form!

Ingredient Notes

See the recipe card below for exact ingredient amounts and step-by-step directions.

• Oats: I typically use quick oats (sometimes called instant oats), but old-fashioned oats work too. The texture will be a bit heartier and chewier.
• Bananas: The riper, the better! Very ripe bananas add natural sweetness and the best banana flavor. Mash bananas well before adding to the dough.
• Peanut Butter: I typically use creamy peanut butter, but crunchy works too. Natural peanut butter can be used, just give it a good stir first.
• Honey: Adds a touch of sweetness and helps keep the cookies soft.
• Chocolate Chips: Optional, but highly recommended. I usually use mini chocolate chips, but any variety works.

Easy Ways to Change Them Up

• Swap honey for maple syrup.
• Stir in chocolate chips, raisins, dried cranberries, pecans, or walnuts.
• Use almond butter, cashew butter, sunflower seed butter, or your favorite nut butter in place of the peanut butter.
• Add a tablespoon or two of chia seeds or ground flax-seed for extra texture and nutrition.
• To make these gluten-free, use certified 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!

Step 1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, combine all the ingredients until evenly mixed.

Step 2. Using a ¼-cup measuring cup, scoop the dough onto the prepared baking sheet. Gently flatten each cookie with a fork, as they won’t spread while baking and this helps them cook more evenly.

Step 3. Bake for about 15 minutes, or until the cookies are just set in the center.

Step 4. Remove from the oven and allow the cookies to cool slightly before serving.

Baking Tips

• Use very ripe bananas for the sweetest flavor and best texture. If you have extra bananas to use up, my Banana Bread Bars are another family favorite.
• Flatten the cookies before baking since they won’t spread in the oven.
• Don’t overbake. Remove them when they’re just set in the center for soft, chewy cookies.
• Let the cookies cool for a few minutes on the baking sheet before serving.

Storage & Freezing

• Counter: Store cookies in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
• TIP: Freeze a batch for busy mornings and quick snacks. If you love freezer-friendly breakfast treats, be sure to try my Mini Banana Muffins.
• Dough: Cover and refrigerate the cookie dough for up to 3 days before baking.

Banana Oat Peanut Butter Cookies Recipe FAQs

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