Soft and chewy, with creamy peanut butter and rich chocolate, these easy breakfast cookies are seriously addicting.

When it comes to oatmeal, my favorite combination is always peanut butter and banana. The evidence is in the pudding.

You can find my creamiest Peanut butter Banana Oatmeal Bowl recipe here.

Now in cookie form? Yes, please.

Why I Love These Peanut Butter Banana Cookies

A plate of peanut butter banana oatmeal cookies. There is a bite in the one on top. A few chocolate chips are on the table.

These healthy breakfast cookies are chewy, soft, and so easy to make.

They are perfect for a quick on-the-go breakfast, that will for sure fuel your morning.

And of course, don’t forget to enjoy one or two for dessert.

By the way, dessert for breakfast is my jam. Always.

How to Make Peanut Butter Banana Oatmeal cookies

A batch of freshly baked breakfast cookies on a cooling rack topped with chocolate chips and sea salt

This is the Easiest Oatmeal Cookie recipe you will ever make.

Sometimes, you really don’t need fancy or expensive ingredients to satisfy your sweet tooth. Instead, just a few simple and accessible ingredients like peanut butter with ripe bananas will do.

Additionally, a handful of dairy-free chocolate chips take it to the next level.

Watch this video below for the instructions for these easy Peanut Butter Banana Oatmeal Cookies:

 

5 simple ingredients you need:

  1. Banana
  2. Oatmeal
  3. Peanut Butter
  4. Coconut Sugar
  5. Chocolate Chip

Bake. And Enjoy!

Make Banana Oatmeal Cookies without added Sugar

A stack of peanut butter banana oatmeal cookies. There are some chocolate chips on the table. There is a bite in the cookie on top. There is a hand grabbing the cookie on top.

If you want to go completely without added sugar for these peanut butter banana oatmeal cookies, here are a couple of ways to do it:

First, you can simply omit the coconut sugar here. I have tried this cookie recipe without the coconut sugar a couple of times. They are still so delicious and plenty sweet from the ripe bananas.

And the riper the banana, the sweeter the cookie.

Second, use 100% Dark chocolate chip or you can omit the chocolate chips altogether. I personally love the 70% paleo dark chocolate (with a little bit of added coconut sugar)

Peanut Butter

A plate of soft cookies made from oats and fruits. In the background there are bananas and chocolate chips

When it comes to choosing what peanut butter to purchase, my number one tip is:

The FEWER ingredients the BETTER.

My favorite Peanut Butter has only one ingredient – Organic Peanuts.

There are no hydrogenated oils, added sugars, or any other ingredients that I can’t pronounce.

Absolutely!

Instead of peanut butter, you can use almond butter, cashew butter, or sunflower butter. Similar to choosing peanut butter, you would want to buy the nut butter that has a very minimal ingredient list.

Store Peanut butter Banana Oatmeal Cookies

A stack of peanut butter banana oatmeal cookies. There are some chocolate chips on the table. There is a bite in the cookie on the side of the stack of oatmeal cookies.

Once the oatmeal cookies cooled completely, you can store them in an airtight container in the fridge for up to 5 days.

Certainly, you can double the batch and freeze them for a couple of months.

Get Extra with these Peanut Butter Oatmeal Cookies

If you are feeling a little extra today, you could add in some extra yummy mix-ins or toppings! Here are a few of my favorites:

  • Dairy-Free Chocolate Chips
  • Coconut flakes
  • Walnuts
  • Sea Salt

Or…

Even better,

Add them all!

Finally, let’s get baking with these 5-ingredient peanut butter banana oatmeal cookies. The soft and chewy texture, sweet and nutty flavor will make you keep coming back for more. These healthy cookies are also vegan, gluten-free, and refined sugar-free. Say no more!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Peanut Butter Banana Oatmeal Cookies | These 5-Ingreident Peanut Butter Banana Oatmeal Cookies may be the Easiest and healthy cookies recipe out there. They are so soft, chewy. Also rich in peanut butter and banana flavor with chocolate chip and sea salt. You won’t believe these delicious dessert for breakfast cookies are vegan, gluten free and refined sugar free.| #healthycookies #peanutbutter #oatmealcookies #peanutbutterbanana #oatmeal #bananaoatmeal #chocolatechips

 

Peanut Butter Banana Oatmeal Cookies | These 5-Ingreident Peanut Butter Banana Oatmeal Cookies may be the Easiest and healthy cookies recipe out there. They are so soft, chewy. Also rich in peanut butter and banana flavor with chocolate chip and sea salt. You won’t believe these delicious dessert for breakfast cookies are vegan, gluten free and refined sugar free.| #healthycookies #peanutbutter #oatmealcookies #peanutbutterbanana #oatmeal #bananaoatmeal #chocolatechips

Get the recipe:Peanut Butter Banana Oatmeal Cookies {Vegan}

These easy 5-Ingredient Peanut Butter Banana Oatmeal Cookies are so soft and chewy. They are vegan, gluten-free, and refined sugar-free.
4.60 stars (5 reviews)

Ingredients

Instructions 

  • Preheat the oven to 350 F
  • In a large mixing bowl, mash the bananas. Then add oats, oat flour, baking soda, peanut butter, and honey if using any. Mix well.
  • Fold in the chocolate chips.
  • Drop 12 cookies on a baking sheet. Smush them down a little bit (since the cookies will not rise/expand much).
    Instruction on how to make peanut butter oatmeal cookies.
  • Sprinkle extra chocolate chips and sea salt on top.
  • Bake 13 – 14 minutes.

Notes

  1. You can make your own oat flour using oats and a blender. Simply pulse oats in a food processor or high-speed blender until fine flour texture.
  2. In step 3, I used a 1.5-inch cookie dough scooper like this one.
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.
Calories: 140kcal, Carbohydrates: 19.5g, Protein: 4.5g, Fat: 5.4g, Saturated Fat: 1.8g, Sodium: 52mg, Fiber: 2.8g, Sugar: 7g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.