These soft and chewy oat peanut butter banana cookies are a delicious way to get your sweet fix with wholesome ingredients and no added sugar! Made with oatmeal, peanut butter, bananas, and applesauce, these flourless banana cookies are naturally sweetened, easy to make, and great for all ages. The perfect healthy treat or breakfast cookie! {Gluten-free, vegan, dairy-free & no sugar added}
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Banana Peanut Butter and Oatmeal Cookies
These oat peanut butter banana cookies are one of our top go-to snacks to whip together for the week. They contain simple ingredients, no added sugar (unless you add chocolate chips) and plenty of nutrients, but you’d never guess that they’re healthy!
Not only are these healthy oatmeal cookies freezer-friendly and portable, they’re also relatively mess-free so they’re perfect for taking on the go…and especially handy to pack if you’re looking for a snack for babies, toddlers or older children that’s not overly crumbly and messy!
With the combination of peanut butter, banana, oatmeal, and optional chocolate chips, these naturally sweetened cookies taste like banana bread and have a soft and chewy texture that’s perfect for little ones. Plus, grown-ups love them, too! They’re the perfect healthy snack, and we have some in the freezer at all times!
For more healthy cookies, be sure to check out these Raw Cookies, Pumpkin Oatmeal Breakfast Cookies and Oat Flour Thumbprint Cookies!
Why We Love These Healthy Banana Peanut Butter Cookies
Here’s just a few reasons why we’ve been making these healthy peanut butter banana oatmeal cookies on repeat lately!
- Super simple to make
- Require only a handful of ingredients
- Portable & not messy (key for busy parents)
- Soft and chewy cookies kids love
- Great for baby-led weaning or feeding toddlers
- Naturally sweetened with no added sugar (unless you add chocolate chips!)
- Dietitian-approved to satisfy your sweet tooth without the sugar rush
- Easily customizable
- Filling thanks to all the fiber and healthy fats
- The perfect way to use up those overripe bananas!
Ingredient Notes
- Bananas: It’s best to use overripe bananas in this recipe. They’re naturally sweeter and contain more antioxidants than under-ripe ones. They should be dark brown (if not black). We want all of the sweetness we can get from the bananas since they are what primarily sweeten these cookies.
- Rolled oats: Oats add a great texture to these cookies and plenty of fiber, too! It’s best to use rolled or old-fashioned oats for extra chewiness. Quick oats will work in a pinch, but it’s best to avoid steel-cut since they will be too hard and chewy.
- Creamy peanut butter: We use natural peanut butter, which means that the only ingredient on the list should be “peanuts.” No salt, added sugar, hydrogenated oils, or other funky ingredients manufacturers like to add. You can also sub in another type of nut butter or seed butter if you wish to make them nut-free.
- Applesauce: Applesauce replaces the egg in these vegan banana cookies. It helps to bind the ingredients together as well as incorporate additional sweetness. Go for unsweetened applesauce or sub in homemade if you have some on hand.
- Cinnamon: For a warm, cozy flavor.
- Vanilla extract: This plays up the sweetness and adds a rich aroma without adding extra sugar.
- Chocolate chips (optional, but delicious!)
Pro Tip: Freeze your overripe bananas then thaw them out to use in this recipe and others!
Step-by-Step Instructions
There aren’t too many recipes out there that you can whip together as fast as this cookie recipe and it only requires one bowl!
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas. Next, add in the applesauce and peanut butter. Mix until combined. Add in the oats, cinnamon, vanilla and mix until evenly distributed. Fold in any optional add-ins.
- Using a large spoon, evenly divide the mixture to form twelve cookies on the baking sheet. Top with additional chocolate chips or other toppings, if desired.
- Place in oven and bake for 25-30 minutes or until lightly browned. Allow cookies to cool on baking sheet.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- Use overripe bananas for best results since they tend to be naturally sweeter. Since there is no added sugar in this cookie recipe, you’ll want as much sweetness as possible coming from the bananas.
- When mixing the ingredients together, make sure that the mashed banana and applesauce get evenly distributed throughout the batter since these ingredients will sweeten the cookies.
- If you prefer a sweeter cookie, you may wish to add the optional chocolate chips and/or a scoop of vanilla protein powder.
- The cookies will still be quite soft when you remove them from the oven, but will firm up slightly as they cool. Keep in mind that the texture of these cookies is supposed to be quite soft and slightly chewy, like a breakfast cookie, not hard and crunchy.
Storage Guidelines
To refrigerate: After baking, these healthy peanut butter banana cookies should last in the fridge in a sealed container for about four days. Beyond that, I would recommend freezing them to preserve their freshness.
To freeze: Once the cookies are baked, allow them to fully cool. Place leftover cookies in a large ziplock bag or airtight container to freeze. Place in the fridge or at room temperature overnight to thaw. The cookies can be stored in the freezer for up to three months.
Recipe FAQs
The best way to speed up the ripening process is to place the unripe bananas in a paper bag, such as a brown paper lunch bag or grocery bag, along with a ripe banana or apple, and then loosely fold the paper bag closed. The ethylene from the fruit can help speed up the ripening process.
Yes! They’re amazing cookies for babies and toddlers since they are easy to chew and don’t contain any added salt or sugar. Due to their soft texture, they are especially great for baby-led weaning or served as a teething biscuit.
However, it’s recommended that you stick to the base of the recipe and avoid add-ins such as large chunks of nuts and seeds, as these can be a choking hazard for little ones under the age of four. Alternatively, you can try these 3-ingredient oatmeal banana cookies!
Every ingredient used in these healthy banana oatmeal cookies adds a dose of nutrients, making it very hard to argue about their health benefits. Cookies with benefits? Sign me up!
Oats – Source of soluble fiber, B vitamins, magnesium, iron and zinc.
Natural peanut butter– Source of healthy fats, vitamin E and protein.
Banana – Source of potassium, fiber, and also provides plenty of natural sweetness so no added sugar is required.
Cinnamon – Provides antioxidants and can also help to manage blood sugar levels.
Unsweetened applesauce – Provides plenty of vitamin C and once again provides a dose of sweetness to avoid the use of added sugar.
These base of these banana cookies also contain no egg, no butter, no flour and no added sugar so they’re also suitable for those with dietary restrictions and are easily customizable to meet a variety of nutritional needs!
Optional Add-Ins
There are a number of ways you can spruce these healthy banana cookies up! Feel free to add in any of your favorite mix-ins to the cookie dough, like these options:
- Mini dark chocolate chips
- White chocolate chips
- Chopped walnuts or pecans
- Sliced almonds
- Pumpkin seeds
- Sunflower seeds
- Hemp hearts
- Chia seeds
- Raisins
- Chopped dates
- Dried cranberries
- Shredded coconut
- Vanilla or unsweetened protein powder (this is my favorite protein powder)
- Sprinkle of sea salt
Serving Suggestions
You can serve these cookies on their own or along with some extras for a balanced breakfast or snack!
Try them with any of the following:
- Banana Smoothie without Yogurt
- Raspberry Protein Smoothie
- Fresh fruit + Yogurt Fruit Dip
- Mini Egg Bites
- Frittata Fingers
Recipe Variations
- Switch up the nut butter: Try almond butter or cashew butter instead of peanut butter.
- To make nut-free: Use sunflower seed butter, pumpkin seed butter or Wow butter instead of peanut butter.
- Add some veggies: Try adding some grated zucchini or carrots. Just be sure to wring out the zucchini really well to prevent the cookies from being too moist.
- Add fruit: Top the cookies with some fresh or dried blueberries.
- To add more protein: Add in a scoop of vanilla or unsweetened protein powder (can use vegan or whey) for banana protein cookies.
- For more healthy fats: Add a scoop of ground flax seeds or hemp hearts. They bake right in and are so easy to eat this way!
- Make them gluten free: Use certified gluten-free oats.
More Healthy Banana Recipes
- Banana Zucchini Cookies
- Banana Protein Pancakes
- Banana Protein Muffins
- Peanut Butter Banana Baked Oatmeal
- Banana Blueberry Oatmeal Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Oat Peanut Butter Banana Cookies {without Eggs}
Ingredients
- 2 overripe bananas mashed (plus extra banana slices for placing on top of cookies)
- 1/3 cup natural peanut butter
- 2/3 cup unsweetened apple sauce
- 1 1/2 cups rolled oats can use gluten-free if necessary
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips plus a few more for sprinkling on top (optional)
Other optional add-ins:
- Chopped walnuts
- Hemp hearts
- Raisins
- Scoop of vanilla protein powder
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mash the bananas. Next, add in the applesauce and peanut butter. Mix until combined. Add in the oats, cinnamon, vanilla and mix until evenly distributed. Fold in any optional add-ins.
- Using a large spoon, evenly divide the mixture to form twelve cookies on the baking sheet. Top with additional chocolate chips or other toppings, if desired.
- Place in oven and bake for 25-30 minutes or until lightly browned. Allow cookies to cool on baking sheet.
- Store in the fridge for up to four days or in the freezer for up to three months.
Notes
- Use overripe bananas for best results since they tend to be naturally sweeter. Since there is no added sugar in this cookie recipe, you’ll want as much sweetness as possible coming from the bananas.
- When mixing the ingredients together, make sure that the mashed banana and apple sauce get evenly distributed throughout the batter since these ingredients are what will sweeten the cookies.
- If you prefer a sweeter cookie, you may wish to add the optional chocolate chips and/or a scoop of vanilla protein powder.
- The cookies will still be quite soft when you remove them from the oven, but will harden up slightly as they cool. Keep in mind that the texture of these cookies is supposed to be quite soft and slightly chewy, like a breakfast cookie, not hard and crunchy.
Nutrition
This recipe was originally posted in October 2019 and was updated November 2024 to include better tips and photos.
Thank you for this recipe!!! My 13 month old loves eating these wholesome cookies as a snack in the morning (and so does his mom)! I left out the chocolate chips and added about one tablespoon of flax meal to bump up the nutrition a little bit! Will definitely make again!
So happy you and your little guy have been enjoying the cookies! Love the addition of the flax meal too :) Thanks so much for returning to leave a rating and review!
What can I use in place of the peanut butter?
You could use any other nut or seed butter in place of the peanut butter. You could try almond butter, cashew butter, or Wow or Sun butter if there’s a nut allergy. Hope that helps!
You have said it correctly. These soft and chewy healthy banana cookies are the perfect way to get your sweet fix with no added sugar. These cookies are not only easy to make but also have nutritional value.
These cookies can be eaten as snacks and as energy boosters. Thank you very much for the information.
My pleasure! Glad you’re a fan of this recipe :)
I may have missed It but what is the serving size?
The serving size would be for one cookie. The batter makes about 12 large cookies, so the nutritional information is based on about 1/12th of the batter. You can see the number of servings at the top of each recipe card :) Hope that helps!
What could I use as a substitute for the apple sauce?
You could try subbing in some extra banana, or you could even try experimenting with sweet potato or pumpkin in place of the apple sauce! Hope it works out for you!
These are delicious!! I added one scoop of vanilla protein powder, a little sea salt (like one turn of the grinder), and maybe a palmful of semi-sweet chocolate chips. Really satisfied my sweet tooth without all the flour, butter, and sugar of most cookies! Thanks for sharing your recipe!
Thanks so much Genna! Love the addition of the protein powder, sea salt and chocolate chips! Definitely a healthier way to satisfy that sweet tooth! Thanks for taking the time to leave a comment :)
Easy healthy cookies that my 2 year old loves for a snack. I added dark chocolate chips and a little unsweetened coconut.
So glad your little one is enjoying these cookies! Love the addition of the chocolate chips and coconut! Thanks for stopping by to comment!
Can I use frozen bananas?
I think frozen bananas would work! I haven’t tried using frozen bananas yet for this recipe, so if you have a chance to try it out, please let me know how it turns out!