Last Updated on June 28, 2020 by Kathryn Donangelo
These Healthy Peanut Butter Oatmeal Cookies are packed with oats, peanut butter and plenty of nutrition. Enjoy them as a dessert or breakfast!
PIN Healthy Peanut Butter Oatmeal Cookies to try later!
These Healthy Peanut Butter Oatmeal Cookies are completely guiltless, healthy, and packed with good for you wholesome ingredients. This recipe requires 6 ingredients you most likely already have in your pantry.
If you love peanut butter cookies, you will love these. These cookies are packed with protein, fiber, potassium and many nutrients. I like to make a batch of these cookies at the beginning of the week and pack them as a breakfast, snack, or healthy treat!
This vegan recipe is naturally sweetened and has no additional sugar added. You can also make this recipe gluten-free by using gluten-free oats!
ADDITIONAL INGREDIENTS TO ADD (OPTIONAL)
Chia Seeds- I usually always put chia seeds in recipes like these because they just add nutritional value and omega-3.
Chocolate Chips- regular milk or dark chocolate chips would make an extra sweet addition. Mini chips are fun to add too.
Chopped Nuts- you can use any nuts for this. Walnuts, peanuts, almonds, and hazelnuts are all great options.
Dried Fruit– chopped dried cherries, apricots, or cranberries would give these cookies a chewy texture and added fiber.
WHAT YOU WILL NEED TO MAKE THESE HEALTHY PEANUT BUTTER OATMEAL COOKIES
With just 6-ingredients you can make these delicious and healthy cookies with ingredients that you most likely already have in your pantry right now! Peanut butter is a staple ingredient in this recipe because it gives these cookie a peanut butter cookie flavor to them and it binds the ingredients together. It also brings in the protein you get from each cookie!
If you love peanut butter, you will love these breakfast treats: Peanut Butter Oatmeal Cookie Bliss Bites, Peanut Butter Banana Bread Oatmeal, and Crunchy Peanut Butter Chocolate Granola.
- Bananas– it is best to use ripe bananas for sweeter cookies.
- Whole Rolled Oats– you can also use gluten-free.
- Peanut Butter– you can use smooth or crunchy peanut butter.
- Honey– this adds the natural sweetness to the cookies.
- Cinnamon– only a few dashes for flavor.
- Vanilla extract– to compliment the balance of the peanut butter flavor.
HOW TO MAKE THESE 6-INGREDIENT PEANUT BUTTER OATMEAL COOKIES
- Preheat oven to 325 F. In a medium size bowl, mash together the bananas with two forks. Mash until the banana is completely mashed and creamy.
- Add the remainder of the ingredients to the mashed bananas and mix until combined.
- Line 2 baking sheets with parchment paper and use a mini ice cream scoop to scoop out the dough ball and place on prepared baking sheet. Making sure to leave a little room between each one, please note the cookie will not expand or spread.
- Gently press down with a fork on the top of each cookie to make a small criss-cross pattern. Bake for 20 minutes and enjoy!
LEFTOVER COOKIES
Leftover cookies (if there’s any left) should be stored in airtight containers for up to 3 days. This is so that the cookies maintain their softness and freshness. You don’t want them to get stale!
MAKE-AHEAD
These cookies are a great make-ahead recipe. Simply bake as normal according to the directions. Make sure to cool cookies completely, then store in an airtight freezer bag for up to 2 months! Make sure to give them plenty of time to defrost before digging in.
LOOKING FOR OTHER HEALTHY SNACK RECIPES? TRY THESE!
- Blueberry Oatmeal Muffins
- Apple Cinnamon Oat Bread
- Peanut Butter Oatmeal Bliss Bites
- Healthy Oatmeal Cranberry Pistachio Cookies
- Oatmeal Chocolate Chip Breakfast Cookies
- Baked Gingerbread Oatmeal Bites
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Healthy Peanut Butter Oatmeal Cookies
Ingredients
- 2 ripe bananas
- 2 1/2 cups whole rolled oats
- 1 cup natural peanut butter; smooth or crunchy
- 1/3 cup honey
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 325 F. In a medium size bowl, mash together the bananas with two forks. Mash until the banana is completely mashed and creamy.
- Add the remainder of the ingredients to the mashed bananas and mix until combined.
- Line 2 baking sheets with parchment paper and use a mini ice cream scoop to scoop out the dough ball and place on prepared baking sheet. Making sure to leave a little room between each one, please note the cookie will not expand or spread.
- Gently press down with a fork on the top of each cookie to make a small criss-cross pattern. Bake for 20 minutes and enjoy!
Notes
- You can add 1/4 cup of chopped nuts of your choice for a crunchier texture.
- If you do not have a mini ice cream scoop, simply use a regular spoon and scoop 2 small scoops of the dough.
- You can also make this recipe gluten-free by using gluten-free oats!
- If you love chocolate, add mini or regular chocolate chips to the mixture or to the top of the cookies before you bake them.
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