Peanut Butter Oatmeal Chocolate Chip Cookies
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!
- 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
If you love oatmeal cookies, you’ve also go to try oatmeal cookie bars! These Easy Oatmeal Cookie Bars are an addictive and decadent version and these Peanut Butter Banana Oatmeal Bars are on the healthier side but just as delicious. These almond flour oatmeal cookies are really good too.
- 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.
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.
Step 2. Add the banana to a mixing bowl and use a fork or immersion blender to mash it into a paste.
Step 3. Add the peanut butter, almond milk and maple syrup to the banana and mix until smooth.
Step 4. Add the rest of the ingredients and mix until everything is fully combined and you have a thick, sticky dough.
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.
Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
- 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.
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- Vegan Tahini Date Cookies
- Flourless Peanut Butter Banana Oatmeal Cookies
- Vegan Sweet Potato Cookies
- Carrot Walnut Oatmeal Cookies
- 3-Ingredient Oatmeal Cookies
- Almond Flour Peanut Butter Cookies
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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.
- 1 medium-sized ripe banana (120 g)
- 1/2 cup peanut butter (120 g)
- 1/4 cup almond milk (60 g)
- 1/4 cup maple syrup (60 mL)
- 1.25 cups rolled oats to make oat flour (125 g, or 1 cup oat flour)
- 1.5 cups rolled oats (150 g)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips or chopped dark chocolate (90 g)
- 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.
- 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.
- Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
- Add the peanut butter, almond milk and maple syrup and mix until smooth.
- Add the rest of the ingredients and mix into a thick, sticky dough.
- 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.
- Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.
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.
- Serving Size: 1 cookie
- Calories: 212
- Fat: 8 g
- Carbohydrates: 30 g
- Protein: 7 g
Originally published November 28, 2017.