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.
Do you want more cookie recipes with no flour in them? Be sure and try No Flour Peanut Butter Chocolate Chip Cookies, No Flour Monster Cookie Bars, and 4 Ingredient Peanut Butter Cookies.
Banana Oatmeal Peanut Butter Cookies (No Flour Cookie Recipe!)
This peanut butter banana oatmeal cookies recipe is the perfect combination of banana bread + peanut butter + oatmeal chocolate chip cookies in one cookie! You are going love the flavor combination. Plus, these cookies contain no flour so they are so easy to make gluten-free by simply making sure you are using gluten-free oats.
I love having a few tried & true recipes to make when I have ripe bananas I need to use up. These cookies always seem to be in rotation because the combination of banana, peanut butter, oats, and chocolate just can’t be beat. I also frequently make these Cinnamon Banana Bread Muffins and this Amazing Banana Bread Cake whenever I have ripe bananas.
Ingredients Needed
- Mashed Banana : You need 1/2 cup of overripe bananas (mashed) for this recipe; it’s equal to about 1 banana.
- Creamy Peanut Butter : I don’t recommend using natural peanut butter or anything that says no-stir on the label. Stick with regular peanut butter for the best results. It’s creamier and has the oil and fats needed to make soft cookies, rather than dense or drier cookies like natural peanut butter can do. You can also try and use almond butter or cashew butter for a different flavor.
- Light Brown Sugar
- Large Egg
- Quick Oats : If you only have rolled oats, or old fashioned oats, you can quickly pulse them in a food processor until they are the same consistency as quick oats.
- Baking Soda
- Salt : I use sea salt or kosher salt.
- Chocolate Chips : Use any kind you like; milk chocolate, semi-sweet chocolate, peanut butter chips, or dark chocolate chips.
How To Make Banana Peanut Butter Oatmeal Cookies (Printable Recipe Card)
Preheat the oven to 350 degrees F. Line a cookie sheet 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 mashed banana, creamy peanut butter, light brown sugar, and egg. Use an electric hand mixer to beat until it’s well combined.
Add the quick oats, baking soda, and salt over the peanut butter mixture. Beat on medium speed until thoroughly combined.
Add the chocolate chips and beat on low speed to combine.
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 the prepared baking 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.
How To Store Leftovers
These cookies can be stored in an airtight container, at room temperature, for up to 4 days. If you would like to extend the shelf life, you can freeze them for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the frozen cookies into a gallon size freezer-safe Ziploc bag or sealed container for easy storage.
Can I Add Other Mix-Ins To Peanut Butter Banana Cookies?
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.
Are These Cookies 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.
More Banana Desserts You’ll Love
- Nutella Banana Muffins
- Banana Crunch Muffins
- Chocolate Chip Banana Bars
- Chessmen Cookie Banana Pudding
- Lemon Blueberry Banana Bread
- Banana Upside Down Cake
- Banana Split Dessert Cups
Try These Other Peanut Butter Favorites
- Peanut Butter Bars
- Easy Peanut Butter Pie
- Triple Peanut Butter Monster Cookies
- Oatmeal Chocolate Chip Peanut Butter Bars
- Nutter Butter Peanut Butter Icebox Cake
- Peanut Butter Cookie Dough Cheeseball
- Chewy Butterscotch Peanut Butter Cookie Bars
Banana Peanut Butter Oatmeal Cookies
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
Nutrition
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