These chewy peanut butter banana oatmeal cookies are packed with protein and so easy to make! They’re perfect for breakfast, snacks, and anytime you need a little boost in your day.
Some snacks are to tide us over until the next meal. Other times we snack because we’re bored. (Guilty!) Then there are those snacks that are meant to give you the fuel you need to conquer a hike, workout, or maybe even that report you’ve been dreading writing for work. This peanut butter banana oatmeal cookie recipe is perfect for powering you through the day.
With a mix of peanut butter, flaxseeds, bananas and some of your favourite trail mix additions, these peanut butter banana oatmeal cookies really do the job. The oats make them fabulously chewy, and also gives them that stick-to-your-ribs staying power we love from a bowl of warm oatmeal (or vegan baked oats ).
These cookies are filling enough for breakfast, but thanks to the natural sweetness of the banana and some maple syrup, they taste like a treat. Win, win.
Why You’ll Love This Peanut Butter Banana Oatmeal Cookies Recipe
- Multitasking cookies . Unlike chai sugar cookies and s’mores cookies , these aren’t just cookies that satisfy a sweet tooth! (Although yes, they do that too.) Have them for breakfast, snacks, or any time of day.
- Make them your own . Peanut butter banana oatmeal cookies are completely customisable so feel free switch up the ingredients! I really wanted a crunchy, salty, and sweet trail mix vibe, hence the dried cranberries, white chocolate chips , pepitas, and pretzels, but as long as you keep the proportions the same, you can add whatever you like.
- Easy to make . This is a simple dough to mix up and it makes drop cookies that need no chilling before baking. They’re easy as can be!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Old-fashioned oats – Be sure to use gluten-free certified oats if you want to ensure these peanut butter banana oatmeal cookies are gluten-free.
- Sea salt
- Baking powder
- Cinnamon and nutmeg – These give the cookies warm, cozy flavour.
- Ground flaxseeds – A fantastic binder for vegan cookies, as we know from using flax eggs .
- Mashed bananas – Mashed banana also works as a vegan egg replacement . It adds sweetness and flavour to these cookies, too.
- Peanut butter – Or use another nut butter or sunflower seed butter for a nut-free option.
- Maple syrup
- Mix-ins – I use vegan white chocolate chips, dried cranberries, chopped pretzels, and pepitas.
How to Make Peanut Butter Banana Oatmeal Cookies
- Prepare . Preheat your oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
- Make the dough . Whisk together the dry ingredients, then add the wet ingredients. Fold in the mix-ins.
- Form the cookies . Use 3 tablespoons of dough per cookie and pat them into shape on the prepared pan, leaving some space between them.
- Bake . Place the pan in the oven on the top rack and bake for 12-15 minutes, or until the tops are golden brown.
- Cool . Let the peanut butter banana oatmeal cookies cool for 5 minutes on the baking mat, then transfer to a wire rack to finish cooling.
Tips for Success
- Pat the cookies firmly into shape . Use a bit of pressure to form the cookies so they hold together well.
- Don’t overbake . To maintain that chewy texture, you don’t want to over-bake these peanut butter banana oatmeal cookies. Keep an eye on them as they near the end of the baking time, especially if your oven tends to run hot.
- Press the pretzels in just after baking . If you want to add whole pretzel twists to the tops of the cookies like I did, press them in gently as soon as they come out of the oven, while the cookies are still soft and pliable.
More Mix-In Ideas
- Chocolate . Try semisweet chocolate chips or a chopped dark chocolate bar .
- Nuts . Add chopped almonds, pecans, or walnuts for extra crunch and flavour.
- Dried fruit . Swap out the cranberries for raisins, cherries, or chopped dried apricots.
- Seeds . Sunflower seeds, chia seeds, or hemp seeds are great additions for extra protein and texture.
- Coconut . Shredded coconut or coconut flakes add a tropical twist to these peanut butter banana oatmeal cookies.
How to Store
Place the cooled peanut butter banana oatmeal cookies in an airtight container and keep them at room temperature for up to a week.
Can I Freeze This Recipe?
Set the peanut butter banana oatmeal cookies on a parchment-lined baking sheet and place it in the freezer; once they’re frozen through, transfer them into a zip-top bag or airtight container. They’ll keep for up to 3 months in the freezer. When you’re ready to enjoy them, allow the cookies to thaw at room temperature or pop them in the microwave for a few seconds for a warm treat.
More Healthy Snack Recipes
- Gingerbread Energy Bites
- Pumpkin Granola Recipe
- Sweet Potato Chips
- Protein Pudding
- No Bake Brownie Energy Bites
Ingredients
- 2 ¼ cups gluten free certified old fashioned oats or rolled quick oats
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup ground flaxseeds
- 1/2 cup mashed bananas
- 1/4 cup + 2 tablespoons organic peanut butter , microwaved for 30 seconds
- 1/4 cup maple syrup
- 2 tablespoons vegan white chocolate chips
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pretzels , plus extra whole ones for the top
- 2 tablespoons pepitas/pumpkin seeds , or other seeds such as sunflower seeds
Instructions
- Preheat the oven to 325 ° F/ 165° C.
- Line a baking sheet with a SILPAT or other silicone baking mat.
- Mix all the dry ingredients together, then add in the wet ingredients in order.
- Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
- Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
- Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
- Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
Notes
Peanut Butter Banana Oatmeal Cookies
Ingredients
- 2 ¼ cups gluten free certified old fashioned oats or rolled quick oats
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup ground flaxseeds
- 1/2 cup mashed bananas
- 1/4 cup + 2 tablespoons organic peanut butter microwaved for 30 seconds
- 1/4 cup maple syrup
- 2 tablespoons vegan white chocolate chips
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pretzels plus extra whole ones for the top
- 2 tablespoons pepitas/pumpkin seeds or other seeds such as sunflower seeds
Instructions
- Preheat the oven to 325 ° F/ 165° C.
- Line a baking sheet with a SILPAT or other silicone baking mat.
- Mix all the dry ingredients together, then add in the wet ingredients in order.
- Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
- Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
- Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
- Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
Notes
Nutrition
Peanut Butter Banana Oatmeal Cookies https://jessicainthekitchen.com/trail-mix-cookies/ April 5, 2024
These easy peanut butter energy balls are made with only 5 ingredients, naturally vegan and gluten-free, and a perfect grab-and-go breakfast or snack!
Being a snacker, I’m completely in love with these peanut butter energy balls. Chewy, chocolate-y, and PEANUT BUTTER. Could you ask for more?!
I found a formula a few years ago that I just loved for energy balls, and instead of fixing what ain’t broke, I keep putting new spins on it. Gingerbread energy bites for the holidays, pumpkin energy bites in the fall, no bake brownie energy bites for chocolate decadence, and, in this case, adding peanut butter for peanut butter energy bites. These are seriously so good, so delicious, and so worth it.
Why You’ll Love This Peanut Butter Energy Balls Recipe
- Super versatile . These bites are great for breakfast, snacks, a sweet treat after lunch, and they even freeze well.
- Easy to make . You’re only 5 ingredients and a few minutes away from chewy, delicious peanut butter energy balls!
- Feel good food . With peanut butter, oats, coconut, and dates as the only sweetener, this is the kind of snack that will help you power through any energy slumps.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Old fashioned oats – These help make peanut butter energy balls filling and give them a chewy texture.
- Dates – Who needs sugar?! Dates add natural sweetness.
- Peanut butter – Although these are peanut butter energy balls, you can use another nut butter (like almond butter ) or sunflower seed butter for a nut-free option.
- Shredded unsweetened coconut flakes – Coconut adds texture and flavour.
- Cocoa/cacao powder – Because chocolate and peanut butter is a classic combo.
Can I Substitute Shredded Coconut in Place of Coconut Flakes?
While the two aren’t interchangeable in every recipe, for these PB energy balls, you can swap in shredded coconut instead of coconut flakes. I recommend using unsweetened coconut to keep from adding in extra sugar.
How to Make Peanut Butter Energy Balls
- Make a paste . Add the oats and dates to a food processor and process until a paste starts to form.
- Finish the dough . Add the remaining ingredients and continue to process until the mixture is smooth and uniformly mixed.
- Shape . Roll the mixture into balls.
- Chill . Refrigerate the peanut butter energy balls for at least an hour to set.
Tips for Success
- Choose a natural peanut butter . You want to use natural runny peanut butter that you need to stir for these bites. They’re not only the purest peanut butters, but the tastiest too.
- Use a cookie dough scoop . This makes it easy to scoop the dough, and the release button means it doesn’t stick to the spoon. It will also ensure that the peanut butter energy balls are uniform in size.
- Keep your hands clean . You can use plastic wrap to handle the balls as you shape them to keep the mixture from getting all over your hands and under your fingernails.
Variations
- Give them a protein boost . Swap the cocoa powder for chocolate protein powder.
- Incorporate a mix-in . Hemp seeds, chia seeds, or finely chopped peanuts are all great additions to these peanut butter energy balls.
- Make them into truffles . Energy truffles?! Yes! Dip the rolled balls into melted dark chocolate and let them set on a parchment-lined baking sheet.
- Add a coating . Another option is to roll the energy balls into shredded coconut or chopped nuts.
How to Store
Refrigerate peanut butter energy balls in a zip-top bag or airtight container for up to 3 weeks.
Can I Freeze This Recipe?
To freeze, store the balls in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
More Satisfying Snack Recipes
- Soft Pretzel Recipe
- Pumpkin Banana Muffins
- Salted Honey, Dark Chocolate, Coconut and Quinoa No Bake Granola Bars
- Apple Chips
- Roasted Cauliflower Hummus
Ingredients
- 1/2 cup old fashioned oats
- 1 cup dates , chopped
- 1/2 cup peanut butter
- 1/2 cup shredded unsweetened coconut flakes
- 1/3 cup cocoa/cacao powder
Instructions
- Grind the oats and dates in a food processor, until a paste starts to form. Add the peanut butter, coconut flakes and cocoa powder, and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.
- Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished. I use a tablespoon cookie scoop to help also.
- Place in the fridge for at least an hour to set, then enjoy!
