These Banana Peanut Butter Oatmeal Cookies are perfect for breakfast or a snack. They are soft, naturally sweetened and loaded with peanut butter, oats and banana.
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Why you will love this recipe
- Quick and easy: It only takes about 30 minutes from start to finish, and clean up is easy with only a few dishes to clean.
- Perfect texture: These easy Banana Peanut Butter Oatmeal Cookies have a soft and chewy texture, with sweetness from the maple syrup, banana and chocolate chips.
- Vegan and Gluten Free: These cookies are vegan and gluten free. (make sure the oats are certified gluten free if needed and chocolate chips are vegan).
- Freezer friendly: To freeze the dough, scoop out the cookies on a lined baking sheet, flatten and shape the cookies. Do not leave them in balls or blobs they will not flatten when baked, you need to use the spoon to shape the cookie. Place them in the freezer, once they are hard store them in a freezer friendly zip lock bag. To bake just let them sit out on the counter for about 30-60 minutes to thaw out and then bake according to recipe directions.
Love oatmeal breakfast recipes? Try my Banana Oatmeal Muffins!
If you love chocolate chips check out my Easy Vegan Chocolate Chip Cookies, Banana Chocolate Chip Muffins, Pumpkin Oatmeal Chocolate Chip Breakfast Cookies, Vegan Oatmeal Raisin Cookies, Edible Cookie Dough or my seasonal Pumpkin Chocolate Chip Cookies I know you will love them all!
Ingredients
For a full list of ingredients and quantities be sure to check out the recipe card below for these Banana Peanut Butter Oatmeal Cookies.
- Old Fashioned Rolled Oats: Make sure you use rolled oats not quick cooking oats.
- Peanut Butter: Gives the rich and satisfying flavor to these banana oatmeal cookies.
- Banana: Provides sweetness and also acts as an egg replacement.
- Hemp Seeds: Extra boost of protein and essential minerals.
- Chocolate Chips: Sweetness and goes perfectly with the peanut butter and banana.
- Pure Maple Syrup: This is a natural sweetener as well as adding moisture to these oatmeal cookies.
Variations
- Go Chipless: You can easily go chipless and not add the mini chocolate chips, these cookies will still taste great with the oats, maple syrup, peanut butter and bananas.
- Chocolate Chips: You can easily swap the chocolate chips for some chopped walnuts or pecans.
- Add Nuts: In addition to the chocolate chips you can add chopped pecans, almonds or macadamia nuts or other nuts that you like to these Banana Peanut Butter Oatmeal Cookies.
- Peanut Butter: Swap the peanut butter out if you’d like and grab almond butter, cashew butter or sunflower butter in place of the peanut butter.
How to make these Banana Peanut Butter Oatmeal Cookies
Prep: Pre heat the oven to 360° F and line a baking sheet with parchment paper. Place rolled oats in a blender or food processor and pulse until broken up but not turned into flour. Set aside.
Step 1: Place the banana in mixing bowl and mash with a fork until well mashed, some lumps are ok but try to get it mashed well.
Step 2: Add the peanut butter and maple syrup to the mashed banana and stir.
Step 3: Add the oats that have been pulsed until broken up and stir. Mix in the hemp seeds and chocolate chips if adding those and stir.
The dough!
Step 4: Using a large spoon place large scoops onto the lined baking sheet and flatten and shape a cookie. Do not leave them in balls or blobs they will not flatten, you need to use the spoon to shape the cookie. (See photos and video).
Step 5: Bake for 12-14 minutes and let cool on the baking sheet for 10 minutes. Store in a sealed container preferably in the fridge for up to 3 days.
Expert Tips
- Anytime of the day: Keep some extras on hand, these are the best Banana Peanut Butter Oatmeal Cookies perfect for breakfast on the go or an afternoon snack with a glass of homemade oat milk or almond milk, even an awesome after dinner cookie.
- Ripe bananas: Yes, ripe bananas are needed for this banana chocolate peanut butter cookies recipe they should be yellow with some brown specks or spots. If they aren’t ripe enough mash them up and then refrigerate overnight this will help them ripen and sweeten up.
- Banana measurement: Be sure the bananas are mashed first before you measure them out, this will ensure the proper measurement.
- Storing: You can store these vegan gluten free cookies in an airtight container preferably in the fridge for up to 3 days but should be fine on the counter for about 2 days.
- Oats: I measure my gluten free old fashioned oats first and then pop it into the blended or food processor and pulse a couple times just to break them up but not turn them into flour.
- Use certified gluten-free oats: While oats are naturally gluten-free, there is a risk for cross-contamination when using non-certified oats. Therefore, be sure to use certified gluten-free rolled oats and oat flour if needed.
Recipe FAQs
A few possible reasons, over mixing, temperature you are baking at is to high, the amount of time you are baking the cookies for is to long.
When you take the cookies out of the oven let them cool on the cookie sheet before placing them on a cooling rack, this can help them set and not crumble apart. Another thing to watch is measurements of the recipe try to be exact because to much or to little will effect the cookies texture.
Generally the dry and wet ingredients are not balanced out, the ratio of each will affect how the cookie turns out. Be sure to follow the recipe and measure ingredients carefully. If your cookie is just crumbly after baking them, let the cookies cool on the cookie sheet before transferring to a cooling rack this can sometimes help them not crumble apart.
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Banana Peanut Butter Oatmeal Cookies
Ingredients
DRY INGREDIENTS:
- 1 medium ripe banana (about ½ cup mashed)
- ⅓ cup natural peanut butter
- ⅓ cup pure maple syrup
- 1 ⅓ cup old fashioned rolled oats (broken up in food processor)
- 1 tablespoon hemp seeds
- 2 tablespoons mini vegan chocolate chips
Instructions
- Pre heat the oven to 360° F and line a baking sheet with parchment paper.
- Place rolled oats in a blender or food processor and pulse until broken up but not turned into flour. Set aside.
- Place the banana in mixing bowl and mash with a fork until well mashed, some lumps are ok but try to get it mashed well.
- Add the peanut butter and maple syrup to the mashed banana and stir.
- Add the oats that have been pulsed until broken up and stir. Mix in the hemp seeds and chocolate chips if adding those and stir.
- Using a large spoon place large scoops onto the lined baking sheet and flatten and shape a cookie. Do not leave them in balls or blobs they will not flatten, you need to use the spoon to shape the cookie. (See photos and video).
- Bake for 12-14 minutes and let cool on the baking sheet for 10 minutes.
- Store in a sealed container preferably in the fridge for up to 3 days.
Heather McClees
It doesn't get any better for breakfast than these when you need a chocolate fix! 🙂 I love this flavor combo, yum! Happy 2017, friend! 🙂 XoXo