These gluten-free and vegan peanut butter oatmeal chocolate chip cookies are made with banana, oats and oat flour for a healthy twist on traditional peanut butter oatmeal cookies. Easy to make in 30 minutes in 1 bowl, you’ll love these for a sweet treat any time of day!

Stack of 4 chocolate chip cookies against a plain white background.

Features

  • dietary features: vegan, gluten-free and oil-free, can be nut-free
  • easy to make in 1 bowl in under 30 minutes
  • naturally sweetened with banana and maple syrup

Ingredient Notes

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

Visual of all ingredients needed for making peanut butter oatmeal chocolate chip cookies.
  • Banana: Use a ripe banana, it doesn’t have to be overripe, brown or mushy, just ripe or slightly overripe with a few brown spots is perfect.
  • Peanut Butter: Use natural peanut butter. Substitute with almond butter, cashew butter or for nut-free cookies, sunflower seed butter or tahini.
  • Almond Milk: I like unsweetened almond milk but any plant-based milk works.
  • Maple Syrup: Can be substitute with agave syrup or honey (not vegan)/
  • Rolled Oats: You’ll either need oats flour and rolled oats or enough rolled oats to make oat flour. Quick oats are also fine if that’s all you have.
  • Chocolate Chips: I like Enjoy Life or Camino but any dairy-free chocolate chips, morsels or chunks work great. For an extra decadent cookie, try using half chocolate chips and half chocolate chunks! If you want to skip the chocolate, you can substitute raisins, cranberries or chopped dates.

Step-by-Step Instructions

Before You Start: Preheat the oven to 350 F and line a baking tray with parchment paper.

Step 1. If you don’t have oat flour on hand, make that first by adding 1.25 cups of oats to a blender or food processor and blending into a fine flour-like consistency.

Oat flour in a food processor.

Step 2. Add the banana to a mixing bowl and use a fork or immersion blender to mash it into a paste.

Mashed banana with a fork in a mixing bowl.

Step 3. Add the peanut butter, almond milk and maple syrup to the banana and mix until smooth.

  • Almond milk and peanut butter in a glass mixing bowl.
  • A smooth, creamy batter in a glass mixing bowl with a wooden spoon.

Step 4. Add the rest of the ingredients and mix until everything is fully combined and you have a thick, sticky dough.

Oatmeal chocolate chip cookie dough in a glass mixing bowl with a wooden spoon.

Step 5. Create 12 cookie shapesa nd place them on a baking tray. Note that they won’t change shape or spread during baking, so press each cookie dough into the shape you want before hand.

12 raw oatmeal chocolate chip cookies on a parchment paper-lined baking tray.

Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!

Wooden spatula with a cookie resting on it over a dozen cookies on a cooling rack.

Storing

  • Let cool completely before storing.
  • Store in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

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Stack of 4 chocolate chip cookies against a plain white background.

Peanut Butter Chocolate Chip Oatmeal Cookies

★★★★★ 5 from 2 reviews
  • Author: Deryn
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They’re also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.

Ingredients

Scale

Instructions

  1. Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
  2. To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you’re ready to use.
  3. Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
  4. Add the peanut butter, almond milk and maple syrup and mix until smooth.
  5. Add the rest of the ingredients and mix into a thick, sticky dough.
  6. Create 12 cookies shapes and place them on the baking tray. Keep in mind they won’t change shape or spread during baking so you press each cookie down a little and shape beforehand.
  7. Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.

Notes

Once completely cool, store in an airtight container at room temperature for 4 days, in the fridge for 1 weeks or in the freezer for 3 months.

Peanut butter can be substituted with almond butter or cashew butter, or for nut-free cookies, sunflower seed butter or tahini.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 212
  • Fat: 8 g
  • Carbohydrates: 30 g
  • Protein: 7 g

Keywords: vegan peanut butter oatmeal cookies, vegan peanut butter chocolate chip oatmeal cookies

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Originally published November 28, 2017.