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peanut butter banana oatmeal cookies served on a white plate, topped with chocolate chips
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5 from 5 votes

Banana Oatmeal Cookies with Peanut Butter

Bite into one of these freshly baked Banana Oatmeal Cookies to start your day. While each cookie is decadent and sweet, they are still good for you and taste just like banana bread! Vegan, gluten-free and kid-friendly too!
Prep Time20 mins
Cook Time15 mins
Resting Time5 mins
Total Time40 mins
Course: Baking, Breakfast, Brunch, Dessert
Cuisine: American, Vegan
Servings: 26 cookies
Calories: 114.3kcal
Author: Anjali Shah



  • Preheat oven to 350 degrees. In a large bowl combine flax seed and water and let rest for at least 5 minutes to achieve an "eggy" texture.
  • In a food processor, combine bananas, peanut butter, almond butter, baking powder, baking soda, melted coconut oil, and vanilla. Process until combined.
  • Pour the mixture into a bowl, and add the rest of the ingredients (oats, almond meal, oat flour, flax eggs, nuts, spices, salt) - mix well. Refrigerate for 5 minutes to harden.
  • Drop cookies by spoonfuls (I used a small ice cream scoop) on a lightly greased baking sheet (or one lined with parchment paper), and press them out a little to expand (they won't expand in the oven). After you've pressed the cookies, add 1 tsp chocolate chips on top of each one.
  • Bake for 15-17 minutes or until the cookies are slightly golden brown.
  • Once the cookies are done, let them rest for a few minutes before serving. These will last up to 4 days stored in an airtight container, even longer if refrigerated and even longer if frozen.




Peanut Butter Oatmeal Breakfast Cookie Variations
  • Swap out the walnuts for any of your favorite nuts. Pecans, chopped hazelnuts, or almonds would be lovely options. 
  • Dried fruit is a fantastic addition to these banana oatmeal cookies. Cranberries, raisins, or diced apricots would all be good ideas. You can add them in addition to, or instead of, chocolate chips,
  • Melt the chocolate chips with a little bit of coconut oil and drizzle it on top of the cookies. It’s a fun way to add some extra flair! 
Top Tips For Making Banana Oatmeal Cookies
  • Be sure to let the flax & water mixture sit for at least five minutes (and as long as 10-15 minutes). This time is needed to allow the flax to be more like actual eggs. This is what helps binds the other ingredients together. 
  • To make these cookies gluten free, use gluten free oats and gluten free oat flour instead. 
  • Don’t over bake the oatmeal cookies, or they will be very hard. Cook them until they are a slight golden brown color for the best results. 
  • These cookies won't spread while baking, so you'll have to press them into a cookie shape after you've spooned them out onto the baking sheet
  • Use overripe, fresh bananas (similar to what you'd use for banana bread) - the riper the better!
Adapted from Minimalist Baker


Serving: 1cookie | Calories: 114.3kcal | Carbohydrates: 11.4g | Protein: 2.7g | Fat: 7.1g | Saturated Fat: 2.3g | Sodium: 11.8mg | Fiber: 2.5g | Sugar: 4.1g