Peanut Butter and Banana Cookies

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These peanut butter and banana cookies are a soft sweet treat that make a great breakfast or snack!

Peanut butter cookies with a drizzle of peanut butter on top

These peanut butter and banana cookies are made pretty often in our house. They contain healthy fats from peanut butter and a great source of oats, making them a great, filling snack. They are great sweet treats that even the adults will love as well!

Table of Contents

What You’ll Need
Step By Step Instructions
Ingredient Substitutions
Storage Instructions
Recipe Notes
Peanut Butter and Banana Cookies Recipe

What You’ll Need

Here is what you’ll need to make these peanut butter and banana cookies:

Ingredients to make peanut butter and banana cookies. See recipe card for detailed ingredient quantities.

Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these granola bars gluten-free.
Oat Flour: I usually make my own oat flour by blending up rolled ups into a flour. The ratio is 1:1! If you’re looking for a non-oat flour-based cookie, you’ll love these peanut butter cookies made with almond flour!
Banana: The main source of sweetness for these granola bars. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the bars!
Peanut Butter: For added healthy fats and flavor.
Cinnamon: Provides an extra warm spice and subtle sweetness.

Peanut butter and banana cookies served with berries and cheese.

Step By Step Instructions

Puree or mash the banana with a fork until smooth.
Add in the peanut butter and mix until combined.
Stir in the rolled oats, oat flour, and cinnamon and mix until combined. The mixture may seem wet but will firm up while baking. Let the mixture sit for a few minutes so that the oats can soak up some of the moisture.
Scoop out tablespoon-sized portions onto a parchment paper-lined pan and use your hands to flatten and shape the cookies. Please note that the batter is wet and sticky (unlike a typical cookie batter), so it may help to wet your hands a little while shaping. If you are using toppings, press the toppings into the top of each cookie.
Bake at 350 degrees F for 10 minutes, or until the cookies are set.

Step by step photos demonstrating how to make peanut butter and banana cookies. Specifics provided in recipe card.

Ingredient Substitutions

Peanut Butter: The peanut butter may be replaced with a seed-based butter like sunflower seed butter.
Oat Flour: You may replace the oat flour with equal parts rolled oats. You may also replace it with unsweetened desiccated coconut or almond flour. Check out this recipe for almond cookies or this recipe for coconut cookies!

Peanut butter cookies served with raspberries and yogurt

Storage Instructions

Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 2 months.

Peanut butter cookies stacked one on top of the other

Recipe Notes

Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the oats.
I like to use very ripe bananas with several brown spots. The riper the bananas, the sweeter the cookies.
The mixture will seem sticky and wet at first, but it will harden up while baking.