These gluten-free Peanut Butter Banana Oatmeal Cookies are soft, chewy, and incredibly simple to make. They combine hearty rolled oats, creamy peanut butter, mashed banana for natural sweetness, and a handful of dark chocolate chips for a touch of indulgence.
It’s entirely possible to bake satisfying cookies without flour, refined sugar, or large amounts of butter or oil. These cookies are flourless, naturally gluten-free, and rely on simple, real-food ingredients for texture and flavor. The oats provide chew, mashed banana adds moisture and sweetness, and a full cup of peanut butter gives a bold peanut taste. Dark chocolate chips are optional but recommended if you want a richer cookie.
Why you’ll love this recipe
- Soft and chewy texture from rolled oats and mashed banana, with strong peanut butter flavor.
- Made with just a handful of pantry ingredients—no flour, butter, or oil required, and no refined sugar if you choose coconut sugar or a natural sweetener.
- Suitable for several special diets: naturally gluten-free (use certified gluten-free oats) and dairy-free when using dairy-free chocolate.
Recipe ingredients
This recipe uses basic ingredients you likely have on hand. Quantities and the full ingredient list appear in the recipe card below. You can swap the sweetener or mix-ins to suit your preferences.
- Peanut butter: Natural peanut butter (just peanuts and salt) works well; crunchy or creamy can be used but will slightly alter texture.
- Banana: About 1 cup mashed banana (roughly 2 large or 3 small to medium bananas). Riper bananas give more flavor.
- Sweetener: Coconut sugar is used here, but maple syrup, honey, or brown sugar can substitute—note that liquid sweeteners change the batter consistency.
- Oats: Old-fashioned rolled oats give the best chew; quick oats can be substituted. Use certified gluten-free oats if needed.
- Chocolate chips: Dark chocolate chips add richness, but you can omit them or substitute with other mix-ins like chopped nuts or dried fruit.
How to make this recipe
The dough comes together in about 10 minutes, there’s no chilling required, and the cookies bake in roughly 10–12 minutes. Because these cookies are flourless, the batter will be slightly wetter and stickier than traditional cookie dough—this is normal.
- Preheat the oven to 350°F and position the racks in the upper and lower thirds. Line two large baking sheets with parchment paper.
- In a large bowl, mash the banana. Add peanut butter, coconut sugar, eggs, baking soda, a pinch of salt, and vanilla, then mix until combined.
- Fold in the oats and chocolate chips—the batter will be sticky.
- Using a medium cookie scoop or tablespoon, place mounds of dough on the prepared sheets, leaving about 1″ between them.
- Bake for 10–12 minutes, rotating pans halfway through if using two racks, until the cookies are set and lightly golden. Cool completely on wire racks before serving.
Recipe FAQs
Store the cookies in an airtight container at room temperature for up to 3–5 days, or keep them in the refrigerator for up to one week.
Yes. Natural peanut butter (made from peanuts and salt only) works well and is what was used here.
Yes—swap dark chocolate chips for milk or semi-sweet chips, add chopped nuts, shredded coconut, or dried fruit to vary the flavor and texture.
Recipe notes
- Pro tip: Use overripe, spotted bananas for the best flavor.
- Bake the sheets on the upper and lower thirds of the oven and switch positions halfway through to promote even browning.
- Leave at least 1″ between cookies before baking; flourless doughs spread slightly.
More gluten-free cookies you’ll love
- Banana breakfast cookies
- Flourless chocolate peanut butter cookies
- Greek almond cookies
- No-bake chocolate peanut butter oatmeal cookies
- Coconut macaroons
- Gluten-free peanut butter blossoms
- Pumpkin breakfast cookies
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your photos.
Peanut Butter and Banana Oatmeal Cookies
Ingredients
- 1 cup peanut butter (natural)
- 1 cup mashed banana (2 large or 3 small-medium)
- 2 large eggs
- 1/2 cup coconut sugar (or maple syrup, honey, granulated or brown sugar)
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats (use certified GF if needed)
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Position racks in the upper and lower thirds of the oven.
- In a large bowl, mash the banana. Add peanut butter, coconut sugar, eggs, baking soda, salt, and vanilla; mix until well combined.
- Fold in the oats and chocolate chips. The batter will be sticky.
- Using a 1 1/2 tablespoon scoop, drop dough onto the prepared sheets, leaving about 1″ between cookies.
- Bake for 10–12 minutes or until lightly golden and set. Rotate pans halfway through baking. Cool on wire racks.
Notes
- Overripe bananas add the best flavor.
- Using liquid sweeteners will change batter consistency—expect a looser, stickier dough.
- Store in an airtight container at room temperature for 3–5 days or refrigerate for up to one week.
Nutrition (per cookie)
Calories: 156 kcal • Carbohydrates: 17 g • Protein: 5 g • Fat: 8 g • Saturated Fat: 2 g • Fiber: 2 g • Sugar: 9 g • Sodium: 154 mg
All recipes and images © Flavor the Moments.
This recipe was originally published in August 2017. Photos and text have been updated to include more recipe information.