These Easy Peanut Butter Oatmeal Banana Cookies use only 5 simple ingredients and are gluten free and vegan friendly! A healthy treat for kids and adults!
PIN Easy Peanut Butter Oatmeal Banana Cookies
These cookies are BANANAS
Do you guys remember when that was THE song? I just googled it because I thought it was a popular song, liiiike, maybe 2 years ago?
IT WAS in 2004! Ummmmm. When I was 14! 14 YEARS AGO.
Did I just make you feel REAL OLD? Good. Join the club.
You KNOW that I would never do such an evil-awful-dark-cloud-so-much-bad kind of things like make us all have a we-feel-so-old-we’re-basically-fossilized-pity-party without some kind of LIGHT at the end of the tunnel of DESPAIR. <– Probably an exaggeration.
But really? It’s not.
I think all people who love food (you and I, and all other humans of the universe) can agree that light definitely DOES = COOKIES.
This is also me testing the “cookie waters.”
I’m slowly extending a hand full of healthy, easy peanut butter oatmeal banana cookies, wondering if you will gladly TAKE ONE (or 6) or KNOCK MY HAND ASIDE in a fit of RAGE, causing said cookies to fall on the ground in crumbly bits of delicious sadness, and scream “IT’S ONLY BEEN 2 WEEKSISH SINCE DECEMEBER. I AM STILL FULL OF PALEO WHIPPED GLUTEN FREE SHORTBREAD COOKIES and SUGAR FREE CHEWY SUGAR COOKIES TAYLOR. I DO NOT WANT MORE COOKIES.”
I feel like no one gets THAT angry in the face of cookies, but you just NEVER KNOW.
Especially because, uhhh, these are SUPER healthy, gluten free cookies that just so happen to be vegan friendly and ONLY require 5, super-easy-breezy (not like Covergirl) pantry-essential ingredients.
Plus, uhhh, PEANUT BUTTER AND BANANA. SO GOOD. Start your day with a Banana Peanut Butter Overnight Oats Recipe with Almond Milk and a handful of these and you’re GOLDEN.
This recipe for banana cookies is the PERF way to get over ALL the HOURS and YEARS (exaggeration) that you spent decorating some gluten free chewy sugar cookies over Christmas, and then they DIDN’T EVEN LOOK AS GOOD AS HOW PINTEREST SAID THEY WOULD.
But, maybe I’m the only cookie decorating fail.
Don’t worry, these require none of that shenanigans. And they’re go from cooking in your imagination –> baking –> your VERY FACE a WHOLE LOT QUICKER.
Lemme show you.
How to make banana oatmeal cookies in 3 easy steps:
- Mix SUPER RIPE mashed bananas (the spottier, the better) with creamy swirls of lusciously-addicting peanut butter and introduce it all to a little sweet coconut sugar BLISS.
- Add QUICK COOKING, not old fashioned, oats and peanuts. <– CRUNCHY SALTY YUMS. Stir it all up GOOD.
- Scoop and BAKE.
RLY RLY. That easy.
Side note: the salt is NOT missing from the recipe by accident. DO NOT ADD ANY. Otherwise it climbs on top of the salty, roasty-toasty peanuts and hits your taste buds with a punch of overly salty BADNESS.
You’ve been warned.
Back to healthy oatmeal cookies.
Do you see all the healthy, wholesome, whole grain ingredients? These good-for-you little bites of yumminess could double up as dessert OR BREAKFAST.
Add them to the list of breakfast cookies with apples and raisins, healthy blueberry muffin breakfast cookies and healthy oatmeal breakfast cookies with granola and you’ve PREE MUCH got cookies for breakfast ALL WEEK LONG.
I think everyone can agree that’s a RECIPE for SUCCESS.
For step-by-step instruction of this recipe, watch my video tutorial below:
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- 1 Cup Banana, mashed (240g or about 2 very large bananas)
- 1/2 Cup Creamy natural peanut butter + additional for drizzling, if desired
- 1/4 Cup Coconut sugar
- 1 Cup + 2 Tbsp Quick-cooking oats (not rolled) , packed (gluten free if needed - 115g)
- 1/4 Cup Roasted, salted peanuts, roughly chopped
- Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
- In a large bowl, whisk together the banana, peanut butter and coconut sugar until well combined.
- Stir in the oats and stir until well combined. Finally, stir in the peanuts. Your dough will be a little bit wet and sticky - this is normal.
- Use a cookie scoop to drop by heaping 1 Tbsp balls onto the prepared pan and use a fork to press them out about 1/2 inch thick, making sure to pack the edges together so the cookies hold their shape.
- Bake until the edges are golden brown and the top feels set and springy - about 25-30 minutes. Let cool on the pan completely.
- Drizzle with peanut butter, if desired, and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 3 POINTS+: 3. OLD POINTS: 3
(per 1 cookie)
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