When you need a super quick and easy treat made with minimal, wholesome ingredients, give these healthy Flourless Peanut Butter Banana Oatmeal Cookies a try! They’re soft and chewy, naturally sweetened with banana and a dash of maple syrup and they’re healthy enough to enjoy as a snack, quick breakfast on-the-go or dessert. These little treats are oil-free, egg-free, dairy-free, gluten-free, have no added sugar and are just simply delicious!
Make ‘Em Extra Yummy
If you want to get crazy….crazy delicious that is, go ahead and add in some dairy-free chocolate chips! Raisins or chopped walnuts would also be awesome, or any of the above, or ALL OF THE ABOVE! Why not, right?
I also like adding a pinch of sea salt and a dash of pure vanilla extract for extra flavour. You can also add a pinch of cinnamon if you like!
Make ‘Em Even Healthier
If you prefer to go a little healthier, you can leave out the maple syrup and chocolate chip. They’ll just be a tad less sweet but they’ll still be tasty and satisfying. You can always add a few pinches of stevia if you want them to be a bit sweeter.
Low Fat Option
If you want to reduce the fat, replace the peanut butter with powdered peanut butter. You can either mix the powdered peanut butter with water first to create “peanut butter” or just add it in as is. If you just add the powder straight into the dough, you may need a little extra banana or applesauce to for extra moisture.
You can’t really go wrong with these so don’t worry too much about the exact amounts. As long as it has a thick cookie dough-like consistency before baking you should be good to go.
Healthy Vegan Cookies FTW
Please keep in mind since these have very minimal ingredients and no flour, they’re quite chewy and have more of a muffin-like texture. I love them though and they’re one of my favourite go-to treats. They make an awesome snack, especially before a workout, or after dinner…okay, anytime at all, and I guarantee they’ll satisfy a craving for something sweet!
My favourite way to make them with with natural peanut butter, extra ripe bananas and the added maple syrup, vanilla and chocolate chips. If I’m gonna eat cookies, I wanna eat a cookie, ya know what I mean?
Natural vs. Processed Peanut Butter
If you’re still using processed peanut butter in your home, it’s about time you switch over to natural peanut butter. It’s a simply switch you can make on your journey to a healthier lifestyle.
If you’re unfamiliar with natural peanut butter, you’ll notice that when you bring it home from the store, the oil has most likely separated. No worries, just stir it in using spoon or knife or store it upside down to let it mix up on it’s own.
Natural peanut butter should have just one or maybe two ingredients: peanuts and salt. The ingredients in processed peanut butters will vary by brand by they all contain hydrogenated oils and added sugar. Because of the added hydrogenated oils, processed peanut butter has a completely different consistency than natural peanut butter.
I used to love Kraft and JIF Peanut Butter when I was a kid but as an adult the consistency and flavour just seem bizarre to me. Ditch the processed peanut butter and the trans fats and refined sugar it comes with and make the switch! You can even easily make your own peanut butter if you have a high-powered blender or good food processor.
Flourless Peanut Butter Banana Oatmeal Cookies
With just a few ingredients, these simple peanut butter banana oatmeal cookies are so easy to make! You really only need 3 ingredients to make them: oats, banana and peanut butter.
The rest are just bonus ingredients!
They’re gluten-free, vegan, oil-free, sugar-free and are just 138 calories per serving if you make them with chocolate chips. Leave those out and the calories will be reduced a bit. I only used 1/4 cup though so between 16 cookies, that didn’t add much extra fat and carbs.
If you’re tracking macros or watching calories and follow the recipe below, including chocolate chips and maple syrup, these cookies are 138 calories each with 18 grams of carbs, 5.5 grams of fat and 3.5 grams of protein.
- Pre-heat oven to 350 degrees.
- Mash the bananas in in a bowl with a fork until they form a paste.
- Add the rest of the ingredients and mix well.
- Drop spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape.
- Bake for 15 minutes. They should be firm and slightly browned when done.
I also add 1 packet of stevia to make them just a bit sweeter.