These peanut butter banana oat cookies are quick to make with just 6 ingredients. Naturally sweet, gluten-free and vegan-friendly, they make a simple, more balanced snack everyone can enjoy.
These peanut butter banana oat cookies are one of those simple recipes I come back to again and again. Made with just 6 ingredients, they’re naturally sweet, easy to make, and come together in under 20 minutes.
The combination of oats, peanut butter and banana creates a soft, satisfying cookie with just the right amount of sweetness. They’re naturally gluten free, vegan friendly and made without added sugar, making them a great everyday snack that works well for the whole family.
If you’re looking for an oat-based bake that’s quick, filling and easy to put together, these cookies are a reliable go-to.
And if you’re a peanut butter and chocolate fan like me, then make sure to check out my Peanut Butter Crunch Bars!
Why You’ll Love These Peanut Butter Banana Oat Cookies
These oat cookies are simple, satisfying and made with ingredients that help support a more balanced approach to snacking.
Made with oats, peanut butter and banana – A combination of fibre, healthy fats and natural sweetness that helps keep you fuller for longer.
No added sugar– Sweetened naturally with banana and a small amount of syrup, without relying on refined sugar.
Gluten-free and vegan-friendly -Made with simple, whole ingredients and suitable for a range of dietary needs.
Quick and easy – Just 6 ingredients and ready in under 20 minutes, perfect for everyday baking.
Great for snacks and on-the-go – Ideal for afternoon slumps, pre-walk snacks or something quick between meals.
The Best Oats to use for this recipe
Oats come in many variations and it can be confusing to know which oats to choose. Here are some of the terms you may be familiar with:
- Oatmeal
- Porridge
- Porridge oats
- Rolled oats
- Jumbo oats
- Instant oats (the most highly processed version of oats)
In this recipe, I have found that the smaller porridge oats are the best to use. They are better at sticking together in comparison to a larger jumbo oat flake.
Oats and Blood Sugar Balance
Oats are a whole grain with a lower glycaemic index, meaning they release glucose more slowly into the bloodstream compared to more refined carbohydrates. This can help support steadier energy levels.
In this recipe, oats are combined with peanut butter and dark chocolate, which adds fats that further slow digestion and help create a more balanced snack.
As always, responses to oats can vary, so it’s worth seeing how they work for you individually.
Ingredients
Oats
A whole grain source of fibre and slow release carbohydrates that forms the base of these cookies.
Almond flour -Adds a subtle nutty flavour and helps bind the cookies while keeping them soft.
Peanut Butter – Try to avoid peanut butter with added palm oil. I like to use brands which are just peanuts crushed into a paste, such as Pip and Nut or Meridian
Top tip – Aldi also does a palm oil-free version, which is half the price of the named brands!
Syrup – I use a refined sugar-free syrup in this recipe to reduce the overall carb count and add a little extra sweetness.
You could also use maple syrup, honey or agave if you prefer. Just adjust the quantity used to your taste preference, and don’t forget to add it to your carb counting!
Dark chocolate chips – Try to use chocolate chips that have a cocoa content of 70% or above, as this really makes a difference with the overall carb count
Equipment Needed
How to make peanut butter banana oat cookies
This easy recipe can be made all in one bowl and in under 10 minutes, and they will be baking in your oven.
Start by preheating the oven to 180 C fan / 200 C . Then, in a large bowl, mash the bananas. Then add the syrup, peanut butter and chocolate chips. Mix with a spatula/spoon until everything is combined.
Next, add the ground almonds and oats. Mix again until everything is well combined and you have a dough-like mixture. But don’t worry if it’s not completely sticking together; it will when you make the biscuits.
Scoop and roll a spoonful of the mixture (I use a medium cookie scoop, which I find a lot more accurate) into a ball (mine weighed @40g each) and place it on a baking tray lined with parchment paper. Do this another 13 times.
Now flatten the balls with your fingertips to make a thick, round cookie shape and place them in the oven to bake for 10- 12 minutes
Leave the biscuits to cool on a rack if you can!
Tips for making the perfect batch
To ensure that your oat cookies come out perfectly every time, here are a few tips to keep in mind:
- Choose the right oats – They can make a huge difference in the taste and texture of your cookies. Don’t use processed quick oats for this recipe. Use rolled oats, in particular, I found that the smaller oats work a bit better at sticking together than the jumbo oats.
- Measure accurately – Baking is a science and requires precise measurements. Use weighing scales and measuring spoons to ensure that you are adding the right amount of each ingredient.
- Don’t overmix the dough – Overmixing can cause the dough to become tough and result in flat cookies. Mix until the dough just comes together and then stop.
- Use a scoop as suggested – Using a scoop and weighing each cookie ball ensures that each cookie is the same size, bakes evenly and that you are accurately carb counting.
By following these tips, you’ll be able to create a perfect batch of sugar-free oat
Recipe Variations
Here are some possible substitutions, additions and variations for the ingredients in this recipe:
- Peanut butter – If you want a change from peanut butter, then you could also use almond butter, cashew butter, sunflower seed butter or any other nut butter you like.
- Dark Chocolate – instead of using dark chocolate chips, replace them with milk or white if that’s to your taste.
- Nut-free – make this nut-free by using sunflower seed butter instead
- Add Extra Fibre – Add some ground flaxseed or chia seeds to your dry ingredients
- Add toppings – for an extra chocolatey hit, drizzle over some melted chocolate or add chopped nuts and seeds for a healthier alternative.
- Add dried fruit – You could add some dried fruit in place of the sugar-free syrup, such as raisins, dried apricots or sultanas, but it will increase the sugar content. Alternatively, if you like a cookie with dried fruit, then make sure to try my Sugar Free Oatmeal Cookies.
- Replace the Sugar Free Syrup – Use a natural alternative like agave, maple or honey. But this will impact blood sugars and will need to be carb-counted.
How to store your oatmeal cookies
Once completely cooled, store these oat cookies in an airtight container or a biscuit tin. They will keep happily for a week like this.
But if you want them to last even longer, then you can also store them in an airtight container that is kept in the fridge.
Diabetes Note
These oat cookies combine fibre from oats with fats from peanut butter and chocolate, helping to slow the release of glucose and support a more balanced snack.
They can work well before or after activity, or as an afternoon option when energy dips.
Type 1 Carb Counting
The overall carb count for each individual biscuit is based on the ingredients we would count (oats, banana, and chocolate):
120g Banana (approx 2) = 24.4g of carbs
120g Rolled Porridge Oats = 72.6 g of carbs
Dark 70% Chocolate Chips (Dr Oekter) = 18g of carbs
Now add all the carbs together – 24.4+ 72.6 +18 = 115g
Finally divide this by the serving size, 14 – 115/14 = 8g of carbs per biscuit
Also, don’t forget to count the syrup if you are not using a sugar-free syrup
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
More Oat Biscuits and Cookies to Try
If you enjoy baking with oats, there are plenty of recipes that follow a similar approach, using everyday ingredients to create more balanced biscuits and cookies.
- Almond Flour Oatmeal Chocolate Chip Cookies
- Simple Sugar Free Oat Biscuits
- Coconut Oat Cookies – Sugar Free and Diabetes Friendly
- Sugar Free Oatmeal Cookies
Peanut Butter Banana Oat cookies
Easy, healthy and tempting, these peanut butter banana oat cookies will really hit the snack spot!
14
servings10
minutes10
minutes20
minutesIngredients
120 g 120 banana, mashed
120 g 120 peanut butter
25 g 25 simple sugar free syrup
60 g 60 dark chocolate
120 g 120 oats
120 g 120 ground almonds/ almond flour
Directions
- Preheat the oven to 180 C fan / 200 C
- In a large bowl mash the bananas.
- Add the syrup, peanut butter and chocolate chips. Mix with a spatula/spoon until everything is combined.
- Finally, add the ground almonds and oats. Mix again until everything is well combined and you have a dough-like mixture.
But don’t worry if it’s not all sticking together it will when you make the biscuits - Roll a spoonful of mixture into a ball (mine weighed 40g each) and place it on a baking tray lined with parchment paper.
Do this another 13 times - Flatten the balls with your fingertips to make a thick round cookie shape
- Place them in the oven and bake for 10- 12 minutes
- Leave the biscuits to cool on a rack and then store them in an airtight container.
Equipment
Tips and Notes
- Syrup – I used refined sugar-free syrup in this recipe to reduce the overall carb count. You could also use maple syrup, honey or agave. Add to taste, but remember to carb count for it!
- Make sure to use rolled oats, not the quick instant oats for this recipe
- Weigh each ball to ensure even cookies and accurate carb counting
- Diabetes Note – These cookies can work well as a slow release carbohydrate snack, helping to support steadier blood sugar levels. The addition of dark chocolate adds flavour while also contributing fats that may help slow glucose absorption.
- Nutrition information is provided as a guide only and is based on the ingredients I use. Carbohydrate values may vary by brand and portion size. For insulin dosing, always calculate carbs using your own ingredients.
Nutrition Facts
- Calories: 168kcal
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
Leave a Reply