These naturally sweetened peanut butter banana oatmeal cookies make a simple, healthy snack for lunchboxes or on-the-go. Made with just oats, peanut butter, banana, and chocolate chips, they’re quick to prepare and lightly sweet.
I first tasted these cookies when a friend made them in college, and I recreated the recipe later with my own tweaks. They’re not a traditional cookie — softer and more like a bite-sized banana bread — but they’re satisfying without being overly sweet.
This recipe takes about 20 minutes from start to finish. To prepare, mash ripe bananas in a medium bowl, then stir in peanut butter, oats, a pinch of salt, and chocolate chips. You can add a tablespoon of honey or a little coconut sugar if you prefer a sweeter cookie.
Form the dough into tablespoon-sized balls and place them on a parchment-lined baking sheet. Lightly flatten each cookie because these don’t spread while baking. Press a few extra chocolate chips on top if you like.
Bake until the cookies are set and just starting to brown, then cool briefly on the sheet before transferring to a rack. They’re best enjoyed warm, but they also store well.
About sweeteners: The bananas provide natural sweetness, but adding a tablespoon of honey or a little coconut sugar brightens the flavor without making the cookies cloying. Use it or skip it according to your taste.
I often freeze a batch and pull out a cookie in the morning; it thaws by mid-morning and makes a convenient snack between classes or at work. Stored in an airtight container, these keep a couple of days at room temperature, up to two weeks refrigerated, or about three months in the freezer.
Here are the recipe details and instructions.
4-Ingredient Peanut Butter Banana Oatmeal Cookies
Ingredients
- 1 1/4 cups mashed ripe banana (about 2 very large bananas, ~290g without peel)
- 1/2 cup peanut butter (natural, no sugar added preferred)
- 1 Tbsp. honey or coconut sugar (optional)
- 2 cups quick-cooking oats
- 1/8 tsp. salt
- 1/4 cup chocolate chips (semi-sweet or dark), plus a few extra to top
Instructions
- Preheat oven to 350°F (175°C).
- Peel and mash the bananas in a medium bowl. Add peanut butter, optional honey or sugar, oats, salt, and chocolate chips. Stir until combined.
- Line a baking sheet with parchment paper. Drop about 20 tablespoon-sized scoops onto the sheet and flatten each slightly with a spatula. Press a few extra chocolate chips on top if desired.
- Bake 8–10 minutes, until cookies are set and just beginning to brown. Let cool on the sheet for 5–10 minutes before transferring to a rack.
- Store leftovers in an airtight container: up to 2 days at room temperature, 1–2 weeks refrigerated, or up to 3 months frozen.
Notes
Sweetness: Bananas provide natural sweetness, but a tablespoon of honey or a bit of coconut sugar adds brightness if you prefer a sweeter cookie.
Storage: Freeze extras for a convenient grab-and-go snack; they thaw quickly.
Nutrition
A Healthy Liv original recipe
Recipe video credit: If You Give a Blonde a Kitchen