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These peanut butter oatmeal cookies with cranberries are easy to make and have no flour, eggs, or butter. Naturally gluten-free, dairy-free, and vegan friendly!
Are you struggling to find the healthiest snack options that your kids will actually eat and love?
Look no further!
These delicious super healthy and chewy cookies are a great treat for both your kids and you!
That kind of cookies where you don’t need to restrict them from eating cookies because they contain only a little or no (as you prefer, both taste delish!) sugar at all.
These peanut butter banana oatmeal cookies have really only 3 main ingredients (peanut butter, banana, oatmeal) but I like to add different ingredients to the mix every time I make them. You can experiment with a variety of nuts, dried fruits, chocolate nibbles, maple syrup, and have a new flavor each time.
This is also one of my personal favorites because:
- It’s super healthy because they are gluten-free and don’t contain any eggs or butter.
- A great alternative to traditional snacks for kids!
- They can be served at breakfast too!
- I just love everything oatmeal!
If you love this healthy treat, you should also check out:
- Carrot Breakfast Cookies – whole-wheat carrot cookies, just add some honey or maple syrup and it becomes yummy dessert!
- Homemade Granola Bars with Banana – homemade, healthy, to die for granola bars!
- Easy Healthy Banana Bread Cake(Gluten-free) – a healthy, gluten-free, low-carb recipe for breakfast, or as a snack!
How To Make Banana Oatmeal Cookies
1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
2. In a large bowl, mash the bananas with a fork. Add peanut butter, coconut oil, brown sugar, and mix well until combined.
3. Add in the oats and stir well. Finally add peanuts, walnuts, cranberries.
4. Add cinnamon and vanilla extract (optional). Your dough will be bit wet and sticky which is normal and means you’re doing everything right.
5. Use a cookie scoop or your fingers (dip them in warm water right before) and form small tablespoon size dough balls and place them onto the prepared parchment paper pan. Using a fork slightly press on them to make them flat. Using your fingers again make sure to pack the edges together so that the cookies hold a nice rounded shape.
6. Transfer cookies into the oven and bake for 20-30 min. Let them cool a bit on the pan.
7. Mix peanut butter and coconut oil together and drizzle the cookies with the mix.
Seriously, these are so simple to make!
Pro Tip: if you’re buying packed cranberry from the store, it’s a good idea to place it in a bowl with water for at least 30 min to wash all the excess dirt and harmful toxins that are sprayed on it during the packaging process.
*** See recipe card at the end of this post for ingredient quantities and detailed instructions***
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Banana Oatmeal Cookies Several Variations
- These cookies are good with 3 main ingredients on its own (peanut butter, banana, oatmeal), so for a quicker recipe version, you can mix only these three (in this case cookie servings will be less).
- The riper the banana, the better and sweeter. However, you can mix in a bit of maple syrup that will give nice sweetness.
- To balance off sweetness add a pinch or two of sea salt to the mix.
- Add an egg to make cookies fluffier and bring out the banana flavor even more.
- For richer taste and heavier cookies, mix in your favorite nuts or dried fruits (finely chopped).
Please scroll down to see the recipe card.
What’s your favorite way to eat peanut butter?
Thank you for reading and I hope you enjoy this recipe! Let me know in the comments down below how they turned out!
If you try this recipe, please leave a comment and a star rating below. Your feedback is so helpful and helps other TYB readers who are planning to make this recipe.
Note: Nutrition information is estimated and varies based on products used. Full Nutrition Disclaimer can be found here.
OUR FAVORITE EQUIPMENT FOR THIS RECIPE
DID YOU MAKE THIS RECIPE?
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Peanut Butter Banana Oatmeal Cookies
- 1/2 cup Creamy peanut butter + additional for 1-2 Tbsp for drizzling
- 3 Medium Bananas (or 2 large)
- 1 1/2 cup Quick Cooking Oats
- 1/4 cup Dried cranberry, roughly chopped
- 1/4 cup Roasted salted peanuts
- 1/4 cup Walnuts
- 1/4 cup Brown sugar
- 1 tbsp Coconut oil + 1 tbsp for drizzling
- 1 tsp Cinnamon powder (optional)
- 1 tsp Vanilla extract (optional)
- Preheat oven to 350 degrees (180 Celsius). Prepare a baking sheet with parchment paper.
- In a large bowl, mash the bananas with a fork. Add peanut butter, coconut oil, brown sugar, and mix well until combined.
- Add in the oats and stir well. Finally add peanuts, walnuts, cranberries.
- Add cinnamon and vanilla powder (optional). Your dough will be bit wet and sticky which is normal and means you’re doing everything right.
- Use a cookie scoop or your fingers (dip them in warm water right before) and form small tablespoon size dough balls and place them onto the prepared parchment paper pan. Using a fork slightly press on them to make them flat. Using your fingers again make sure to pack the edges together so that the cookies hold a nice rounded shape.
- Transfer cookies into the oven and bake for 20-30 min. Let them cool a bit on the pan.
- Mix peanut butter and coconut oil together and drizzle the cookies with the mix.