Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Overhead view of peanut butter banana oatmeal cookies on a plate and wire rack.

Peanut Butter Banana Oatmeal Cookies

Print Recipe
Chewy peanut butter banana oatmeal cookies are perfect for breakfast, snacks, and anytime you need a little boost in your day. So easy too!
Course Breakfast, Desserts, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 190
Author Jessica Hylton

Ingredients

  • 2 ¼ cups gluten free certified old fashioned oats or rolled quick oats
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup ground flaxseeds
  • 1/2 cup mashed bananas
  • 1/4 cup + 2 tablespoons organic peanut butter microwaved for 30 seconds
  • 1/4 cup maple syrup
  • 2 tablespoons vegan white chocolate chips
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped pretzels plus extra whole ones for the top
  • 2 tablespoons pepitas/pumpkin seeds or other seeds such as sunflower seeds

Instructions

  • Preheat the oven to 325 ° F/ 165° C.
  • Line a baking sheet with a SILPAT or other silicone baking mat.
  • Mix all the dry ingredients together, then add in the wet ingredients in order.
  • Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
  • Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won't spread out while baking but will puff up just a little bit).
  • Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
  • Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!

Notes

To store: Place the cooled peanut butter banana oatmeal cookies in an airtight container and keep them at room temperature for up to a week.
To freeze: Set the peanut butter banana oatmeal cookies on a parchment-lined baking sheet and place it in the freezer; once they’re frozen through, transfer them into a zip-top bag or airtight container. They'll keep for up to 3 months in the freezer. When you're ready to enjoy them, allow the cookies to thaw at room temperature or pop them in the microwave for a few seconds for a warm treat.

Nutrition

Calories: 190kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 217mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg