These Peanut Butter, Banana, Oatmeal, Chocolate Chip Cookies are a delicious cross between a sweet treat and a healthy snack. They’re soft, moist and chewy, and packed with peanut butter and banana flavour. Sweetened with maple syrup and dark chocolate chips, these no-flour, no-egg, no-oil cookies will satisfy your cookie craving without any of the guilt.
Guys!! I have another totally yummy healthy cookie recipe for you!
These peanut butter and banana, oatmeal chocolate-chip cookies are soft, moist and chewy, and ridiculously delicious.
They’re rather addictive too, but that’s ok because they’re made with just a handful of healthy ingredients. They’re actually a knock off of our healthy breakfast cookies, but this version is sweeter and more sinful because we’ve swapped out the seeds and nuts for maple syrup and dark chocolate chips.
They’re SO, SO GOOD!
I can’t stop eating them. I’m serious. I’ve made them twice in 3 days. Hey, I had to do SOMETHING with the overly-ripe, brown bananas in my fruit bowl, and this was one of the healthiest options.
Quick, One-Bowl Recipe
They’re super-quick and easy to make too. You only need one bowl and a couple of minutes to prepare them. Just mash the bananas, stir in the rest of the ingredients, and BAM, they’re ready for the oven.
Recipe Substitutions and Add-ins:
I use natural peanut butter to keep these cookies on the healthier side, but you can use regular peanut butter if you don’t have natural. I also use 100% pure maple syrup, but any grocery brand syrup will do.
This is a very accommodating recipe, so if you want to add any extras, go for it. Chopped nuts, dried cranberries, pepitas and coconut would all be delicious.
Can you make these cookies with previously frozen bananas?
I would recommend using overly-ripe, fresh bananas to make these cookies. Bananas that have been frozen and thawed contain a lot of liquid, and I suspect they might make the dough too wet to hold its shape on the cookie sheet.
Exact measurements in recipe card below.
- 2 very ripe bananas (not previously frozen)
- peanut butter
- quick oats
- maple syrup
- salt (optional)
- chocolate chips
STEP ONE: In a good-sized bowl, mash two ripe bananas with a fork, leaving lots of lumps in there.
STEP TWO: Stir in the peanut butter, maple syrup vanilla and a dash of salt. Note: you can leave the salt out if you’d rather, but a bit of salt will enhance the flavour of the chocolate.
STEP 3: Add in the quick oats and chocolate chips and stir until just combined.
STEP 4: Drop by heaping teaspoon onto a cookie sheet or baking stone, and flatten slightly with the back of the spoon.
Note: These cookies won’t spread so you can really load up your cookie sheet.
STEP 5: Bake for 15 minutes a 350ºF unit the edges start to brown.
Remove from oven and transfer to a cooling rack.
Flourless Peanut Butter and Banana Cookies
- 2 very ripe bananas not previously frozen
- 1/2 cup peanut butter
- 2 cups quick oats
- 2 tbsp maple syrup
- 1.5 tsp vanilla
- 1/8 tsp salt optional
- 1/2 cup chocolate chips
- In a medium-sized bowl, mash two ripe bananas with a fork until lumpy-smooth.
- Add the peanut butter, maple syrup vanilla and a dash of salt and stir well.
- Add in the quick oats and chocolate chips and stir until just combined.
- Drop by heaping teaspoon onto a cookie sheet or baking stone, flattening slightly with the back of the spoon.
- Bake for 15 minutes a 350ºF unit the edges start to brown.
- Remove from oven and transfer to a wire baking rack to cool.
More of our favourite Banana Recipes:
- Crazy Banana Cake
- Banana Mayo Muffins
- Banana Chocolate Chip Bundt Cake
- Bread Machine Banana Chocolate Chip Bread
- Healthy Breakfast Cookies
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.