These peanut butter and banana cookies are a soft sweet treat that make a great breakfast or snack!

Peanut butter cookies with a drizzle of peanut butter on top

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These peanut butter and banana cookies are made pretty often in our house. They contain healthy fats from the peanut butter and a great source of oats, making them a great, filling snack. They are a great sweet treats that even the adults will love as well!

WHAT YOU’LL NEED

Here is what you’ll need to make these peanut butter and banana cookies:

Ingredients to make peanut butter and banana cookies. See recipe card for detailed ingredient quantities.
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these granola bars gluten-free.
  • Oat Flour: I usually make my own oat flour by blending up rolled ups into a flour. The ratio is 1:1!
  • Banana: The main source of sweetness for these granola bars. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the bars!
  • Peanut Butter: For added healthy fats and flavor.
  • Cinnamon: Provides an extra warm spice and subtle sweetness.

PROCESS

  1. Puree or mash banana with a fork until smooth.
  2. Add in the peanut butter and mix until combined.
  3. Stir in the rolled oats, oat flour and cinnamon.
  4. Scoop out small balls and flatten. It will seem sticky at first, but will firm up while baking.
  5. Bake at 350 degrees F for 10-12 minutes, or until the edges are slightly brown.
Step by step photos demonstrating how to make peanut butter and banana cookies. Specifics provided in recipe card.

STORAGE INSTRUCTIONS

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 2 months.

Peanut butter cookies served with raspberries and yogurt

SUBSTITUTIONS

  • Peanut Butter: The peanut butter may be replaced with a seed based butter like sunflower seed butter.
  • Oat Flour: You may replace the oat flour with equal parts rolled oats. You may also replace it with unsweetened desiccated coconut or almond flour. Check out this recipe for almond cookies or this recipe for coconut cookies!
Peanut butter cookies stacked one on top of the other

RECIPE NOTES

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the oats.
  • I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
  • If your mixture is too wet to form into balls, stir in a little more oats, one tablespoon at a time until you reach the desired consistency. The mixture will seem sticky at first, but it will harden up while baking.
  • I like to add a few chocolate chips to the batter for myself!
Peanut butter oatmeal cookies drizzled with peanut butter

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Peanut butter cookies served with raspberries and yogurt

Peanut Butter and Banana Cookies

These peanut butter and banana cookies are a soft sweet treat that make a great breakfast or snack!
5 from 5 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: easy cookies, healthy cookies
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 12 cookies

Ingredients 

  • 2 very ripe bananas
  • ¼ cup peanut butter
  • ¾ cup rolled oats
  • ½ cup oat flour
  • ½ tsp cinnamon

Instructions

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Puree or mash banana with a fork until smooth.
  • Add in the peanut butter and mix until combined.
  • Stir in the rolled oats, oat flour and cinnamon.
  • Scoop out small balls and flatten. It will seem sticky at first, but will firm up while baking.
  • Bake at 350 degrees F for 10-12 minutes, or until the edges are slightly brown.

Notes

  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
  • If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the oats.
  • I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
  • If your mixture is too wet to form into balls, stir in a little more oats, one tablespoon at a time until you reach the desired consistency. The mixture will seem sticky at first, but it will harden up while baking.
  • I like to add a few chocolate chips to the batter for myself!

Nutrition

Nutrition Facts
Peanut Butter and Banana Cookies
Amount per Serving
Calories
88.7
% Daily Value*
Fat
 
3.56
g
5
%
Saturated Fat
 
0.72
g
5
%
Polyunsaturated Fat
 
1.06
g
Monounsaturated Fat
 
1.55
g
Sodium
 
26.13
mg
1
%
Potassium
 
142.53
mg
4
%
Carbohydrates
 
12.32
g
4
%
Fiber
 
1.71
g
7
%
Sugar
 
2.99
g
3
%
Protein
 
2.97
g
6
%
Vitamin A
 
12.83
IU
0
%
Vitamin C
 
1.71
mg
2
%
Calcium
 
9.51
mg
1
%
Iron
 
0.57
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. 5 stars
    My LO isn’t a fan of muffin or cookies and he finally has these today. Thank you so much.

    I’ve flash freeze a couple of the cookies. How do you serve from frozen next time?

    1. I’m so happy to hear that your little one liked these cookies! From frozen, I usually reheat in the microwave for a few seconds (adding 10 second increments if needed) and then served once cooled😊

  2. These look amazing! Going to make it now with some overripe bananas my son didn’t get to! What did you drizzle on top?

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