Banana Peanut Butter Oatmeal Cookies

Stack of cookies with a banana in the background

Banana Peanut Butter Oatmeal Cookies

Banana Peanut Butter Oatmeal Cookies are a delightful combination of sweet banana, creamy peanut butter, hearty oats, and melty chocolate chips. These cookies have no flour in them so they're easy to make gluten-free if needed.

Course Cookies, Dessert

Cuisine American

Keyword banana peanut butter cookies

Prep Time 15

Cook Time 10

Total Time 23

Servings

Calories 183kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 cup creamy peanut butter
1/2 cup mashed ripe banana (about 1 banana)
1/2 cup packed light brown sugar
1 large egg
1 cup quick oats
½ teaspoon baking soda
¼ teaspoon salt (I use sea salt or kosher salt)
1 cup chocolate chips (milk, semi-sweet, peanut butter, or dark)

Instructions

Preheat the oven to 350℉. Line a cookie sheet(s) with parchment paper or a silicone baking mat.
^{*You can also spray the cookie sheet but I recommend using parchment paper.}
In a large bowl, add the creamy peanut butter, mashed banana, light brown sugar, and egg. Use an electric hand mixer to beat, on medium speed, until it's well combined.
1 cup creamy peanut butter, 1/2 cup mashed ripe banana, 1/2 cup packed light brown sugar, 1 large egg
Add the quick oats, baking soda, and salt over the peanut butter mixture. Beat on medium speed until thoroughly combined.
1 cup quick oats, ½ teaspoon baking soda, ¼ teaspoon salt
Add the chocolate chips and beat on low speed to combine.
1 cup chocolate chips
Let the mixture sit for 5 minutes so it can thicken and solidify before baking.
Use a 2 tablespoon cookie scoop to measure out the dough and roll into balls. Place 12 cookie balls on a cookie sheet.
Bake for 8-10 minutes or until the edges are lightly golden brown and the cookies are set.
Remove the cookie from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Gluten-Free : These cookies do not contain any flour in them, however, for a true gluten-free cookie make sure you are using gluten-free oats. These oats can easily be found at any grocery store alongside the quick oats and whole old-fashioned oats.

Peanut Butter : Use regular classic creamy peanut butter and nothing labeled as 'all-natural' or anything with a thick oil layer on top.

Mix-Ins : Feel free to add your favorite mix-ins like chopped nuts, dried fruits, or shredded coconut. Just be sure to keep the proportions balanced so the dough isn't too dry or too sticky. If you add too many mix-ins, you may need to adjust the amount of oats or peanut butter to maintain the right consistency. I recommend not using more than the 1 cup of mix-ins called for in the recipe (the chocolate chips). So maybe try using 1/4 cup chopped nuts, 1/4 cup chopped dried banana bits, and then the remaining 1/2 cup is for chocolate chips. So try to keep the total mix-ins at 1 cup only.

Nutrition