Peanut Butter and Banana Cookies
on Oct 12, 2021, Updated Nov 11, 2023
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These peanut butter and banana cookies are a soft sweet treat that make a great breakfast or snack!
These peanut butter and banana cookies are made pretty often in our house. They contain healthy fats from peanut butter and a great source of oats, making them a great, filling snack. They are great sweet treats that even the adults will love as well!
Table of Contents
What You’ll Need
Here is what you’ll need to make these peanut butter and banana cookies:
- 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! If you’re looking for a non-oat flour-based cookie, you’ll love these peanut butter cookies made with almond flour!
- 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.
Step By Step Instructions
- Puree or mash the banana with a fork until smooth.
- Add in the peanut butter and mix until combined.
- Stir in the rolled oats, oat flour, and cinnamon and mix until combined. The mixture may seem wet but will firm up while baking. Let the mixture sit for a few minutes so that the oats can soak up some of the moisture.
- Scoop out tablespoon-sized portions onto a parchment paper-lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shaping. If you are using toppings, press the toppings into the top of each cookie.
- Bake at 350 degrees F for 10 minutes, or until the cookies are set.
Ingredient 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!
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.
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.
- The mixture will seem sticky and wet at first, but it will harden up while baking.
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Peanut Butter and Banana Cookies
These peanut butter and banana cookies are a soft sweet treat that make a great breakfast or snack!
Ingredients
- 2 very ripe bananas, (about 1 cup of mashed puree)
- ¼ cup peanut butter
- 1 cup rolled oats
- ½ cup oat flour
- ½ tsp cinnamon
- ¼ cup toppings, (optional)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Puree or mash the banana with a fork until smooth.
- Add in the peanut butter and mix until combined.
- Stir in the rolled oats, oat flour and cinnamon and mix until combined. The mixture may seem wet, but will firm up while baking. Let the mixture sit for a few minutes so that the oats can soak up some of the moisture.
- Scoop out tablespoon-sized portions onto a parchment paper lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shpaing. If you are using toppings, press the toppings into the top of each cookie.
- Bake at 350 degrees F for 10 minutes, or until the cookies are set.
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.
- The mixture will seem sticky at first, but it will harden up while baking.
Nutrition
Calories: 57.35kcal, Carbohydrates: 8.16g, Protein: 1.83g, Fat: 2.23g, Saturated Fat: 0.43g, Polyunsaturated Fat: 0.6g, Monounsaturated Fat: 0.99g, Sodium: 14.77mg, Potassium: 86.44mg, Fiber: 1.09g, Sugar: 1.84g, Vitamin A: 7.7IU, Vitamin C: 1.03mg, Calcium: 6.43mg, Iron: 0.38mg
Like this recipe? Rate and comment below!
These cookies are a winner! I make them for my almost 2 year old granddaughter, and she loves them! Sometimes I add grated carrots and zucchini, this recipe is a keeper!
I’m so glad to hear that your granddaughter enjoys these cookies!😊
So simple, so tasty! This recipe is toddler (and mama!) approved!
I’m so glad to hear that you both enjoyed these, Ashley!😊
Can you use a cup of applesauce instead of banana or one mushy banana and 1/2 cup applesauce? Just hoping to use what I currently have on hand to make them today!
Hi Anna! Yes, you can mix applesauce with some banana! I also have this recipe for apple oatmeal cookies if you’d like to try these instead😊
can quick rolled oats be used?
You can, but the texture of the cookies will be slightly different.
I made these and they were so delicious. I’m trying to cut added sugar from my diet and these do not taste like they are missing a single thing. They are amazing, tasty, rich, elegant. I used 3 bananas instead of two and added some extra cinnamon and a teaspoon of vanilla. I baked them for 15 minutes and all 14 cookies were gone within a few hours. My husband and I agree this recipe is a keeper. I just need to wait for a few ripe bananas to make another (double) batch. Thanks so much for sharing this amazing recipe. Diabetics across the globe thank you!
Hi Hope! Thank you for sharing your great feedback, I’m so happy that you loved these cookies!😊
A yummy recipe that is easy enough to make with my not quite 2 year old girls! Really appreciate the work you do!
I’m so glad to hear that you enjoyed them! Thanks for sharing your great feedback, Noelle!😊
These look amazing! Going to make it now with some overripe bananas my son didn’t get to! What did you drizzle on top?
Thank you, I hope that your son likes them! The drizzle on top is just a little extra peanut butter!😊
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?
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😊