Whip up these simple and delicious Banana Oat Peanut Butter Cookies using just a handful of pantry staples. They’re perfect for a quick breakfast, a healthy snack, or a guilt-free dessert! Naturally sweetened with honey and ripe bananas, you’ll have these tasty cookies ready in under 30 minutes!

Cookies for breakfast? Absolutely! These banana oat peanut butter cookies are soft and chewy, bursting with natural sweetness from the bananas and honey. They come together so fast—under 30 minutes!—and work great any time you want a nourishing bite, whether it’s breakfast, snack time, or a little after-dinner treat.

Using up overripe bananas has never been easier. I love how these cookies combine peanut butter, oats, and a hint of cinnamon for a cozy, comforting flavor. I usually bake a batch and stash some in the freezer, ready to grab alongside my morning coffee—or sneak one after the kids are finally asleep. They’re basically like banana bread in cookie form, just cuter and so much easier to make!

Why You’ll Love these Banana Oat Peanut Butter Cookies

• Naturally Sweetened – Packed with honey and ripe bananas, there’s no need for added sugar.
• Flour-Free – These cookies skip the flour, making them gluten-free friendly if you use certified gluten-free oats.
• One Bowl – Minimal cleanup means more time to enjoy your cookies.
• Freezer-Friendly – Make a big batch ahead of time for busy mornings or quick snacks on the go.

Ingredient Notes

Scroll down to the printable recipe card for exact measurements and step-by-step instructions.

• Oats – I usually go with quick oats because they mix nicely, but rolled or old-fashioned oats work great too. Quinoa flakes are a fun alternative if you want to switch it up.
• Cinnamon – Just a pinch adds a cozy warmth that ties all the flavors together.
• Baking Powder, Baking Soda & Salt – These little helpers give the cookies some lift and balance.
• Bananas – Use ripe or even overripe bananas for maximum sweetness and moisture. Mash them up well before mixing.
• Peanut Butter – I prefer creamy, but crunchy peanut butter is just fine. Feel free to swap in sunflower seed butter, almond butter, or even powdered peanut butter depending on your taste or dietary needs.
• Honey – Local raw honey not only sweetens naturally but can give you a little allergy relief boost too.
• Vanilla Extract – Use pure vanilla for the best flavor. It really elevates the cookies.
• Chocolate Chips – Totally optional but highly encouraged. Mini chocolate chips work well, or try dark chocolate chips for a richer taste.

Variations and Add-Ins

• Swap honey with maple syrup to add a different natural sweetness flavor.
• Cut back on calories by using peanut butter powder instead of regular peanut butter. Just mix the powder with water first to get the right texture.
• Mix in dried fruit like raisins, cranberries, or blueberries for a fruity twist.
• Try different nut butters like almond, cashew, or sunflower seed butter for a unique flavor.
• Boost nutrition by adding chia seeds, flax seeds, or a handful of nuts like walnuts or pecans.
• These are naturally flour-less. To make sure they’re gluten-free, always use certified gluten-free oats.

How to make Banana Oat Peanut Butter Cookies

Making these cookies really could not be easier. It’s a one-bowl recipe that comes together in minutes. Ready? Let’s do this!

First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Grab a medium bowl and stir together all your ingredients until just combined—don’t overmix.

Next, use a ¼-cup measuring cup to scoop out dough and drop it onto the prepared baking sheet.

Since these cookies don’t spread much, gently flatten each cookie with a fork. This helps them cook evenly and get that perfect texture.

Pop the baking sheet into the oven and bake for about 15 minutes, or until the centers are just set but still soft.

Once baked, take them out and let the cookies cool a bit before digging in. So good!

Tips for Cookie Success

• Shape the cookies to the size and thickness you prefer since they won’t spread while baking.
• Dark chocolate chips add great flavor and are a healthier option than milk chocolate, so go dark if you can.
• Expect a soft, muffin-like texture rather than crunchy cookie crunch — that’s part of the charm!
• Don’t over bake them. Pull them out when the centers still look a little soft — they’ll firm up as they cool.

Storing Banana Oat Peanut Butter Cookies

• Refrigerator: Keep cooled cookies in an airtight container for up to two weeks, so you always have a snack ready.
• Freezer: Freeze cookies in a single layer on a baking sheet, then transfer to a zip-top bag. They’ll keep for up to three months. Thaw on the counter or zap in the microwave for a quick treat.
• Dough: If you want to prep ahead, store unbaked dough covered in the fridge for up to three days.

These healthy Banana Peanut Butter Oat cookies have become one of our favorite make-ahead breakfast ideas around here. Packed with wholesome ingredients, quick to bake, and freezer-friendly, they’re perfect for busy mornings or whenever a snack attack hits! Bookmark this recipe, share it with a friend, and please let me know how yours turn out. I’d love to hear your thoughts and any fun twists you try!