Peanut Butter Banana Oatmeal Cookies

All you need is 4 simple ingredients for this fabulous cookie… bananas, peanut butter, almond meal, and oatmeal.

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All the other fix-ins are all up to you. I always feel the need to put loads of cinnamon into just about anything, and chocolate I rarely include. I thought this one needed some chocolate love today!

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I suggest dressing them up with the chocolate… I mean look at these things. Melty and messy is the way to go—

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These can be a quick breakfast treat or a dressed up dessert. Healthy cookies for the win again!

Peanut Butter Banana Oatmeal Cookies
Print Recipe
No fuss, slightly sweetened wholesome peanut butter, banana, oatmeal... cookies! Made with no eggs, flour, or dairy.
Servings Prep Time
13 cookies 20 minutes
Cook Time
22-25 minutes
Servings Prep Time
13 cookies 20 minutes
Cook Time
22-25 minutes
Peanut Butter Banana Oatmeal Cookies
Print Recipe
No fuss, slightly sweetened wholesome peanut butter, banana, oatmeal... cookies! Made with no eggs, flour, or dairy.
Servings Prep Time
13 cookies 20 minutes
Cook Time
22-25 minutes
Servings Prep Time
13 cookies 20 minutes
Cook Time
22-25 minutes
Ingredients
  • 3/4 cup Almond meal
  • 3/4 cup Oats, rolled, old fashioned
  • 2 medium Bananas, ripe, mashed
  • 1/3 cup Peanutbutter, creamy, salted, natural
  • 1 and 1/4 tablespoons Honey (or maple syrup) *Optional
  • 1 teaspoon cinnamon *Optional
  • 1 teaspoons Pumpkin pie spice *Optional
  • Dark chocolate syrup for garnish *Optional
Servings: cookies
Instructions
  1. In a medium bowl add 2 medium mashed bananas and combine with creamy peanut butter. (*Optional to add honey or maple.)
  2. In a separate bowl mix dry ingredients together, 3/4 cup of almond meal and 3/4 cup rolled oats. *Add optional things here: spices (cinnamon, pumpkin pie spice etc.) and extras (nuts, chocolate chips, dried fruit etc.)
  3. Combine wet ingredients to dry, adding a bit of water if oatmeal and almond meal are not completely absorbed. Mix should be sticky but wet.
  4. Lay parchment paper on baking sheet. Drop about 13 cookies on sheet and form into cookies. Place in freezer for 10 minutes to set.
  5. Bake for about 23 minutes. Drizzle with chocolate, and you're ready to eat up!
Recipe Notes

Nutrition Information per serving (per 1 cookie):

Calories 114 | Fat 7g | Carbohydrates 11g | Fiber 2.2g | Protein 3.8g

With honey: 120 | 7g | 12.8g | 2.2g | 3.9g

  • Peanut butter and bananas do not have to be room temperature, but works better as it's easier to mix!
  • Prep time includes passive time when placing cookies in the freezer to set.
  • Chocolate drizzle is optional and not included in either nutrition information.
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Peanut Butter + Chocolate, Oatmeal Puff Cookies

PuffCookieOhh how I love these cookies. These require little effort and are originally my kitchen sink cookie. This one started out as an experiment, just adding up staple pantry ingredients, and viola! Behold the most sought after cookie to have ever left my kitchen.

If you like oatmeal cinnamon raisin cookies, you’ll LOVE these cookies MORE! Besides the fact that they are full of peanut butter, I added puffed grains (cereal) so you can go ahead and eat more cookies!

It’s really just another great versatile cookie. This recipe works well if you want to reduce the dried fruit and double the chocolate chips, or vice versa. The full cup of chocolate chips is great if you are looking for a richer cookie though. Also, when pumpkin season comes along, make sure to have pumpkin spice on deck! These taste great with about 1/2 teaspoon of pumpkin spice. I for one love cinnamon so I’ll easily use 1 tablespoon per 9 cookies every now and then, and will usually sprinkle extra cinnamon before putting them in the oven, like in the step pictured below:

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Doubling (and quadrupling) this recipe is so easy too! The recipe makes 9 good sized (1.5″) cookies so big batches will just call for a larger mixing bowl because of the volume all the ingredients bring! I’ll use half the portion of banana, half apple sauce when I make ALOT of these… like 36 cookies. You don’t have to do this.. I simply NEVER have 6 spotted bananas near the end of the week. So, for 36 cookies (original recipe x4)… I use 1 cup of mashed bananas (which is 4-6 bananas depending on the size) and 1 cup of unsweetened applesauce! These cookies probably sound incredibly sweet and fruity, but I’ll let you be the judge of that! 🙂

Peanut Butter + Chocolate, Oatmeal Puff Cookies
Print Recipe
A crumbly oatmeal cookie, adjusted to be slightly sweet, with the combination of decadent peanut butter+ chocolate, plus a hint of cinnamon! Quick and simple
Servings Prep Time
9 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
9 cookies 5 minutes
Cook Time
20 minutes
Peanut Butter + Chocolate, Oatmeal Puff Cookies
Print Recipe
A crumbly oatmeal cookie, adjusted to be slightly sweet, with the combination of decadent peanut butter+ chocolate, plus a hint of cinnamon! Quick and simple
Servings Prep Time
9 cookies 5 minutes
Cook Time
20 minutes
Servings Prep Time
9 cookies 5 minutes
Cook Time
20 minutes
Ingredients
  • 1/3 cup Peanut butter, natural Room temperature, preferably
  • 1/3 cup Maple syrup, 100% pure
  • 1/2 cup Banana, mashed Mash with potato masher until even consistency, 2 small bananas
  • 1 tbsp Coconut flour
  • 1/2 tsp Cinnamon, ground
  • 1 cup Rolled oatmeal Old-fashioned, not instant
  • 1 cup Puffed wheat cereal Puffed rice, etc.
  • 1/2 cup Dark chocolate chips, mini Unsweetened (Mini morsels)
  • 1/2 cup Dried cranberries or cherries Unsweetened
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Lay out 1 large baking sheet (per 9 cookies), and line with parchment paper
  2. Mix the 1/3 cup natural peanut butter, 1/3 cup pure maple syrup, 1/2 cup mashed banana, and 1 tablespoon of coconut flour into a large mixing bowl. Add cinnamon here if you’d like, I add half of a teaspoon of each cinnamon and pumpkin spice during the fall! Mix/whisk until the batter is an even consistency.
  3. Toss in a separate medium mixing bowl: 1 cup of rolled oats, 1 cup of puffed wheat cereal, 1/2 cup of dark chocolate chips, and 1/2 cup of dried cranberries. THEN add to wet ingredients. Stir until combined and uniform!
  4. Scoop ingredients onto parchment paper to make 9 cookies! Using hands, lightly press scoops to form a cookie. (Scooping tools are optional but not needed)
  5. Bake for 20 minutes, keep an eye on them after 20 minutes if needed. The final product should be slightly brown on top, and slightly crispy at the bottom.
  6. Allow to cool on sheet for a minimum of 10 minutes before DEVOURING. Cooling rack is optional.
Recipe Notes
  • To reduce sugar or sweetness do half banana, half apple sauce
  • If gluten is an issue: use puffed rice cereal instead of wheat, Quaker and Arrowhead mills carries varieties of these
  • If dairy is an issue: I recommend Enjoy Life chocolate chips, available at most grocery stores
  • Peanut butter with hydrogenated oils will not work in this recipe as it is too thick. 'Natural' peanut butter is what you want to go for, especially the 'stir after opening' type, because it is somewhat more manageable in texture. Mine is the same texture as Crazy Richard's natural, creamy peanut butter or freshly ground from my local Fresh Market
  • Coconut flour: if you don't have this on hand, remember it will absorb a lot of moisture, so substitute it with something similar like almond meal, oat flour, or flaxseed meal, wheat flour should do the job too!
  • These are safe to stay at room temperate in an air-tight container up to 7 days, if they last that long!

Nutrition per 1 cookie (1/9th serving): Calories 238 / Fat 10 g / Carbohydrates 35 g / Fiber 3.6 g / Protein 5 g

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